pumpkin cookie recipe

These pumpkin cookies with cream cheese frosting are the epitome of fall desserts! They’re sweet, spiced, and so soft, they basically melt in your mouth. 

Pumpkin Cookies with Cream Cheese Frosting

butter, softened

brown sugar

white sugar

vanilla extract

pumpkin puree

all-purpose flour

cinnamon

baking soda

baking powder

salt

walnuts

cream cheese, softened

sugar

Preheat the oven to 350 degrees Fahrenheit (175°C). Grease two baking sheets with nonstick spray or line them with parchment paper.

In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer at medium speed until light and fluffy, about 5 minutes. Beat in the egg, vanilla, and pumpkin.

Sift the flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Gradually pour the dry ingredients into the butter-sugar mixture and gently mix until well combined. Gently mix in the walnuts.

Drop scoops of cookie dough onto the prepared baking sheets, allowing for a 2-inch space in between.

Bake for 8 to 10 minutes or until the edges are lightly browned. Cool on wire racks.

Meanwhile, make the frosting. In a bowl, beat the butter, vanilla, and cream cheese until smooth and lump-free. Gradually add the powdered sugar and beat until smooth and creamy.

Spread frosting over the cooled cookies. Serve and enjoy!

These super soft pumpkin cookies with brown sugar frosting will melt in your mouth! Make these quick (just 30 minutes!), tasty pumpkin cookies to usher in the fall asap!

Pumpkin Cookies With Brown Sugar Frosting

flour

pumpkin pie spice

butter (softened)

brown sugar (lightly packed)

pumpkin

butter

heavy cream ((or other milk))

In a medium bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.

In a large bowl cream together butter and sugars until lightly and fluffy. Add pumpkin, egg, and vanilla and mix until thoroughly.

Add dry ingredients to wet ingredients and mix until combined. Use a cookie scoop (about 1 1/2 tablespoons dough) to drop mounds onto a lightly greased cookie sheet leaving about 2-3 inches between each cookie dough mound. Use the palm of your hand to slightly flatten each mound (press down about 1/2 inch to flatten the top a little bit).

Bake at 350 degrees for 12-15 minutes. Allow to cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

To make the frosting, melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and boil for 2 minutes. Stir in milk, remove from heat and pour into a large bowl. Stir in powdered sugar. Frost cooled cookies.

Store in airtight container at room temperature up to 5 days.

These soft Pumpkin Chocolate Chip Cookies, made with pumpkin puree, pumpkin spice, and cream cheese, have a cake-like texture and lots of pumpkin flavor!

Pumpkin Chocolate Chip Cookies

1/3 less fat cream cheese (softened)

unsalted butter (softened)

monk fruit brown sugar (Lakanto

monk fruit sweetener (Lakanto or regular sugar)

1% buttermilk

all purpose flour

pumpkin spice

sugar-free chocolate chips (such as Lily’s)

A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima. Specific cultivars of...

buttermilk

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla extract is a solution containing the flavor compound vanillin as the primary ingredient. Pure vanilla extract is made by macerating and percolating vanilla pods in a solution of ethyl alcohol and water. In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that...

vanilla bean extract

Preheat oven to 350F. Line 3 baking sheets with a silicone mat or silpat (or bake in batches).

In a large bowl, beat cream cheese, butter and sugars together until light and fluffy, about 2 minutes.

Add the egg; beat well. Mix in pumpkin, buttermilk and vanilla.

In another bowl combine flour, pumpkin spice, baking soda, salt and baking powder; gradually add to pumpkin mixture; mix well. Fold in chocolate chips.

Drop by heaping tablespoonfuls, 1 ounce each, 2 inches apart onto the silicone lined baking sheets.

Bake 14 to 15 minutes or until golden, rotating the baking sheets halfway.

Remove to wire rack to cool.

Loved this recipe. So fluffy, and perfect to eat right out of the fridge!

I made these with GF flour and a tsp of xanthum gum. Fluffy and delicious!! Not overly sweet

I’ve made these half a dozen times in the past 4 weeks.  I had never used monk fruit sugar before and, while it’s expensive, the cookies are just so delicious and I feel like I am eating something good for me.  I puréed my own pumpkin and I use whole wheat flour.  My daughter and grandchildren love them…and my husband doesn’t which I think is a BONUS!!  They are much better warmed in the microwave for 15 seconds….ENJOY!

Soft and delicious and not overly sweet. So good!

I loved the idea of these but they are bland.

These are amazing!!!! I love the texture and the flavor. I followed the recipe exactly and my kids begged for me to make another batch. I hope there will be a year round version of these cookies in the future.

Just made and they’re amazing! Even picky husband couldn’t stop eating them. I used whole wheat flour, (can’t tell the difference), and didn’t have enough of the monk fruit sweetener so used about 1/4 cup of that with a half cup of standard brown sugar. Curious how much that changes the calories, but not too concerned-they are the bomb!!!

Omg, Gina!  These are the most cake-like, delicious cookies.  You would never guess they’re lightened up and a hint of the cream cheese flavor comes through.  Perfect, and such a treat when you can have 2 for 5 points!!!

Made these!  So yummy!  Love how soft, cakey and moist these cookies turn out!  Right balance of pumpkin &amp; chocolate!! Satisfies my sweet tooth!!

Sounds good, I'll try it. I'm sure the family will enjoy them.
Thank You 🙂

Sounds delicious and I am going to make these.

Thick, perfectly chewy and Soft Pumpkin Chocolate Chip Cookies Recipe filled with ample of Pumpkin Flavor and fall spices! Blot your pumpkin puree, make the dough, quickly chill them for 10 minutes in the freezer and bake! Yes, these cookies are ready in under 30 minutes from start to finish!

Soft Pumpkin Chocolate Chip Cookies

¾ Cup Unsalted Butter ((melted and cooled slightly))

Tablespoons Brown Sugar

Tablespoons Canned Pumpkin Puree ((Blotted,

¼ Cup All Purpose Flour

¼ + ⅛ teaspoon Baking Powder

¼ + ⅛ teaspoon Baking Soda

Salt

Cinnamon

Tablespoon Pumpkin pie spice

Pure vanilla extract

¾ Cup Mini chocolate chips

Line a baking sheet with silicon mat or parchment paper. Now, in a small bowl mix melted butter, granulated and brown sugar, pumpkin and vanilla until well combined. Set aside.

In a separate bowl sift flour, baking powder, baking soda, all the spices and salt. Mix it well in wet ingredients to form Pumpkin Cookie dough. Add in the chocolate chips (saving some for pressing on top after baking).

Next roll the cookie dough into 1.5 inch balls, keep them on lined cookie tray and chill them in freezer until your oven preheats. Preheat oven to 350 deg F. Flatten the cookies slightly and bake for around 11-12 minutes. The cookies will look very soft in the centers but don&#39;t be tempted to over bake. These will set a lot more as they cool down.

Take them out and press the remaining choc-chips on top for the looks! Allow them to cool down for a few minutes on the sheet. And keep for a few hours on wire rack to get even more chewier cookies.

These pumpkin cookies are like little cakes—soft, moist, and warmly spiced. Enjoy them plain or top them with cream cheese frosting. They&#39;re a delicious fall treat either way!

Soft Pumpkin Cookies

unsalted butter (at room temperature, or softened coconut oil)

sea salt

Cream cheese frosting (optional)

Preheat the oven to 350°F and line two large baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, or using an electric hand mixer, cream together the butter and brown sugar until well-combined, about 1 minute. Add the egg and mix to combine, followed by the pumpkin puree and vanilla extract.

Sprinkle the pumpkin pie spice, baking powder, baking soda, and salt evenly over the pumpkin mixture. Mix to combine, then add the flour and mix on low speed until just combined, stopping to scrape down the sides of the bowl as needed. The dough will be very soft, like a thick, scoopable batter.

Use a 2-tablespoon cookie scoop to scoop the dough onto the prepared baking sheets, leaving 2 inches between dough balls.

Bake, one sheet at a time, for 12 to 15 minutes, or until the cookies are puffed and the tops are set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

When completely cool, frost with cream cheese frosting, if desired.

Pumpkin and applesauce with a little allspice create wonderful spiced cookies!

Pumpkin with Applesauce and Walnut Cookies

Butter unsalted and softened

Vanilla bean paste

Unsweetened applesauce

Pumpkin puree

All-purpose flour

Nutmeg

Allspice

Baking powder

Baking soda

Prep

Weigh or measure the granulated and light brown sugars into a small bowl, set aside. In another bowl, weigh or measure the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, salt, and run a whisk through to blend.

Cube the butter into a mixer bowl and on a medium mixer speed cream the butter until it has soft looking peaks (about a minute). Add the sugars and mix for 3 minutes on a medium mixer speed. Scrape down the sides of the bowl and mix for another 30 seconds.

Next, add the egg, vanilla bean paste, pumpkin puree, and applesauce, and mix until combined. You will see colored specks running through the whole mixture. Those are just tiny specks of apple from the applesauce. Once the flour is added, everything blends together smoothly. 

Chill

Scrape down the sides of the bowl and, at a low speed, add the dry ingredients about a third at a time. I take a spatula and scrape the sides and across the bottom of the bowl to make sure the flour has been incorporated.  Finally, add the chopped walnuts and mix for about 15 seconds. Once combined, cover and refrigerate for an hour.

Prepare

Preheat the oven to 375°F (190°C) Line 2 sheet pans with parchment paper. Grab a medium cookie scooper and you are all set.

Bake

I like using the cookie scooper since it will make the balls for me. Add a ball of cookie dough to the bowl with the powdered sugar and coat the ball. Then place on the cookie sheet pan. You can fit 12 balls on a half-sheet pan. Bake for 11-13 minutes. Move to a cooling rack once out of the oven.

These cookies are Dangerously Addicting Delicious!  I as well as all my friends love these cookies!

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