soft pumpkin cookies

Your next tailgating party needs these pumpkin spice whoopie pies from Delish.com.

Pumpkin Whoopie Pies

c. all-purpose flour

pumpkin pie spice

kosher salt

baking powder

baking soda

brown sugar

c. vegetable oil

pumpkin puree (about 2

eggs

cream cheese, softened

c. sugar

maple syrup

OMG these are so easy to make and taste delish. Made mini bites and used piping bag to fill. thanks for the great recipe. No more messy pumpkin rolls for me🙌🙌🙌🙌🙌

Great recipe! They came out perfect and tasted so good!!

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You'll Be Making These Pumpkin Whoopie Pies ALLLL Fall Long

These soft pumpkin cookies scream FALL 🍁, and are thick, moist and almost cake-like. And they&#39;re loaded with melt-in-your-mouth chocolate chips for an incredibly delicious cookie.

Easy Soft Pumpkin Cookies with Chocolate Chips (Recipe)

all-purpose flour ((2 cups))

cinnamon powder

pumpkin spice

salt

pumpkin purée

sugar

neutral vegetable oil (I used avocado oil)

vanilla extract

chocolate chips

Whisk. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon powder, pumpkin spice and salt. In a separate large bowl, whisk together the canned pumpkin, sugar, oil, egg and vanilla extract.

Combine. Fold the dry ingredients, in thirds, into the wet ingredients, using a rubber spatula. Be careful not to over-mix. Over-mixing can make the cookies tough.Fold in the chocolate chips using the spatula.

Chill. Cover the bowl with plastic and either slide into the freezer for 15 minutes or the refrigerator for 30 minutes. This firms up the cookie dough a little, making it easier to scoop.

Preheat. Preheat the oven to 350˚F and line 2 cookie sheets with parchment paper.

Scoop. Use a cookie scoop (a medium-sized ice cream scoop) to scoop cookie dough out of the bowl, and place on one parchment paper lined cookie sheet, 2 inches apart. I put 12 scoops of cookie dough on the cookie sheet.(Once the first batch of cookies go into the oven, repeat this step to fill another cookie sheet. There will be dough left over. Cover the bowl again with plastic, and return the dough to the refrigerator. Once the first batch of cookies come out and are on the cooling rack, scoop up the remaining dough onto the first cookie sheet when it cools.)

Bake. Bake for 10 minutes. Remove from the oven, but keep the cookies on the cookie sheet for 2 minutes before removing them to a cooling rack.

A soft and chewy gluten free pumpkin recipe with a whipped maple cream cheese frosting. The perfect GF cookie recipe for fall!

Gluten-Free Pumpkin Cookies with Maple Cream Cheese Frosting

pumpkin pie spice (plus extra for sprinkling)

unsalted butter (softened)

vegetable shortening

egg egg yolk

pumpkin puree

cream cheese (softened)

confectioners’ sugar

Preheat

In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined.  Set aside.

Cream

Use an electric mixer to cream together butter, shortening and sugars until fluffy.

Mix in the whole egg and the extra yolk. Mix in pumpkin puree and vanilla extract.

Combine

Fold in the dry ingredients and mix until combined.

Scoop

Scoop dough out, place on a baking sheet, and use your fingers to evenly flatten cookies into rounds until they are about a 1/2 inch thick.

Bake

Bake in preheated oven 11 - 12 minutes. Transfer to a wire rack to cool completely. Once cool frost with Maple Cream Cheese Frosting.

Frost

In a mixing bowl beat together the cream cheese, butter, maple syrup, and salt.  Slowly add the confectioners&#39; sugar until fluffy. You may not need all the sugar.

Maple Cream Cheese Frosting

https://mediavine-res.cloudinary.com/video/upload/t_original/v1660613470/cjnmz80jizuurggcf6cc.mp4

The best gluten free pumpkin cookies with maple cream cheese icing.

Gluten Free Pumpkin Cookie Recipe

Healthy soft pumpkin cookies with an addicting salted maple frosting! These melt-in-your-mouth gluten free pumpkin cookies are grain free, easily dairy free and taste like a slice of your favorite pumpkin pie. The perfect dessert for fall and holidays!

Soft Paleo Pumpkin Cookies with Salted Maple Frosting

For the cookie dough:

coconut oil (or sub melted butter)

sugar sugar

egg,

almond flour (do not use almond meal)

coconut flour

pumpkin pie spice*

For the Salted Maple Frosting:

butter

unsweetened almond milk,

sea salt,

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

In a large bowl, add the coconut oil, pumpkin puree, sugar, maple syrup, egg and vanilla extract. Mix until well combined and smooth. Next add in almond flour, coconut flour, baking soda, spices and salt. Process until a dough forms. Allow dough to sit for 5 minutes.

Next use your hands to roll dough into golf sized balls. Roll in cinnamon-sugar if you&#x27;d like. Place on prepared cookie sheet then flatten each dough ball with the palm of your hand, but still keep the cookies nice and round. They should be about 1/4 inch thick before baking because we still want them to be nice, thick and fluffy. Bake for 8-11 minutes.

Remove from oven, transfer to a wire rack and allow cookies to cool completely before frosting. Makes about 12 cookies.

For the frosting: In a medium bowl, mix together the powdered sugar, pure maple syrup, melted butter and almond milk. Add a pinch of sea salt to taste. If frosting is too thick, you can add a teaspoon or two more milk to make it spreadable. Frost each cookie then enjoy! Sprinkle top of frosting with a little cinnamon for a gorgeous look. Cookies will get softer each day. Cookies can be stored in a container at room temp for a few days, then I recommend storing them in the fridge.

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

butter (softened)

brown sugar (lightly packed)

pumpkin

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 Cookies with Orange Glaze have a delicious cake-like texture and they're perfectly moist! The cookies are full of festive pumpkin flavors and the orange glaze is sweet and tangy. These pumpkin cookies are a perfect, kid friendly treat for Halloween, Fall or Thanksgiving.

Soft Pumpkin Cookies with Orange Glaze

all purpose flour

cinnamon

cloves

nutmeg

ginger

(15 pumpkin pumpkin puree

sugar,

juice

orange

Pre-heat oven to 350 degrees F and line a large baking sheet with parchment paper.  In a medium sized bowl, mix together the flour, spices, baking soda and salt.  Set aside.

Add the softened butter to a large bowl and beat with an electric mixer until just combined.  Next, add in the granulated sugar and brown sugar and mix together until fully combined, 1-2 minutes.

Next, add in the pumpkin puree, egg and vanilla extract.  Beat again until you have a creamy mixture.  I may look a little curdled, but it will look different once you add in the flour mixture.

Add half the flour mixture into the wet ingredients and use your electric mixture to mix together.  Add the remaining flour and mix until you have a slightly thick, smooth batter.

You can make these pumpkin cookies whatever size you like.  I&#8217;ve used a tablespoon cookie scoop to make smaller cookies and I&#8217;ve also used a 1/4 cup scoop to make large cookies, which is what I have pictured in this post.  Scoop the batter onto the parchment paper lined baking sheet.  Make sure there is a little bit of room between each one because they will spread a little bit.  You can use your fingers to pat the top of the cookie dough down, or you can leave them in mounds.

The amount of time your cookies need to bake will depend on what size they are.  If making large cookies, they will need about 20-25 minutes in the oven.  Smaller cookies will require closer to 10-15 minutes.  You know cookies are done once the top is slightly firm and the bottom is just beginning to brown.  Remove cookies from the oven, let sit on the pan for a minute or two before transferring them to a wire wrack to cool completely.

Make the glaze while cookies are cooling.  Add the sifted powder sugar to a medium sized bowl and then pour in one tablespoon of orange juice.  Start mixing together and mix until you have a smooth glaze that is still a little opaque looking.  You can add in the remaining tablespoon of orange juice if you need too. Add in the orange zest and mix until combined.

Drizzle a small spoonful of glaze over the top of each cookie and allow to dry completely.  Cookies can be stored in an airtight container in the refrigerator for up to 5 days.

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Top 6 soft pumpkin cookies recipes from across the web

The most viewed soft pumpkin cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Whoopie Pies

Easy Soft Pumpkin Cookies with Choc...

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The most viewed soft pumpkin cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine