I’m a crispy cookie kind of girl, soft cookies are just not my thing, but Pumpkin Cookies could change that. Give me a crispy Potato Chip Cookie or crunchy Chocolate Chip Cookie and I’m good to go. However, my girls are always asking for soft cookies, go figure. I decided to make these Pumpkin Cookies for them, not expecting to like them at all. Of course cookies with pumpkin puree are going to be soft and cake like, so I knew they would like them. I was so surprised to find out that I really LOVE these cookies even though they’re not crispy. The flavor is so amazing, that I don’t mind that they’re soft.
It may be that they’re not overly sweet to begin with and the frosting is mostly butter and cream cheese. The pumpkin flavor really comes through in the cookie. I also added pumpkin pie spice to the top to give it even more pumpkin pie taste.
What is pumpkin pie spice
Pumpkin pie spice is just a mixture of cinnamon, allspice, cloves and nutmeg. Probably spices you already have in your pantry, so if you don’t make a lot of pumpkin desserts, you might want to make up your own batch. Here’s a great recipe. It’s really simple to do and will save you some money, or order some from Amazon.
When you prepare the dough, it’s going to look more like cake batter than cookie dough, it will be very sticky, don’t worry. I was thinking it would be a mess to get them onto the cookie sheet. A small ice cream scoop makes this so easy. I used a 1 1/2 tablespoon OXO scoop for mine and they came out easily. If you want them to be a little flatter so that you can frost them, pat down the tops with your fingers. This dough is so sticky, that it will be messy, so just dip your fingers in flour and pat them down a bit. You’ll end up with perfectly round and flat cookies.
For the frosting, I used a cream cheese and butter frosting and then topped them with a sprinkle of nutmeg. It’s my favorite of the pumpkin pie spices.
Can you ship Pumpkin Cookies
You’re going to want to add these to your cookie list, especially if you are a fan of soft cookies.
While I like pumpkin flavor, I don’t have a lot of recipes on the blog. I need to work on that. Here are some recipes that I want to try from some food bloggers I love.
- These Pumpkin Bars look yummy
- Pumpkin waffles sound like something I should make
- Or maybe some Spicy Pumpkin Pie Candied Pecans
- Some Pumpkin Cream Cheese Muffins sound too good to pass up
More cookie recipes
- Cherry Chocolate Cookies
- Peanut Butter Sandwich Cookies
- Special K Cookies
- Chocolate Toffee Brownie Cookies
I would love to hear about some of your favorite pumpkin recipes or if you make Pumpkin Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! I would love to see your creation.
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Pumpkin Cookies
Ingredients
- 2 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup butter room temp
- 1 cup sugar
- ½ cup brown sugar
- 1 ¼ cups pumpkin puree
- 1 teaspoon vanilla
- 1 egg
- FROSTING
- 8 ounces cream cheese room temp
- 3 tablespoons butter
- 1 teaspoon vanilla
- 2 cups powdered sugar
Instructions
- Preheat oven to 350º, line baking sheets with parchment paper.
- In a large bowl, whisk together, flour, baking powder, soda, spices and salt.
- In the bowl of an electric mixer, combine butter and sugars and beat for 1 -2 minutes until light and fluffy. Add pumpkin, egg and vanilla and beat until well mixed. Add flour mixture and beat until just combined.
- Using a 11/2 tablespoon cookie scoop, drop dough onto prepared cookie sheets. Use your fingers dipped in flour to slightly flatten the tops.
- Bake for 12-15 minutes, until the tops bounce back when lightly touched. Cool on wire rack.
- For the frosting, combine butter and cream cheese in a medium bowl and mix with electric mixer until smooth. Add vanilla and powdered sugar and beat until well combined. It should be slightly thick. Spread on cooled cookies and sprinkle with pumpkin pie spice or nutmeg.
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