Hello! Happy fall! I have been so excited for this time of year and the flavors that come along with it. I’d like to share with you this recipe for pumpkin cookies with a fluffy, moist, cake-like texture, covered in a smooth, cream cheese frosting.
The spices in these blend so well with the pumpkin flavor. It tastes just like pumpkin bread. These are perfect for a fall dessert.
To be honest, I was originally trying to make whoopie pies, but when I put the batter onto the pans, I except more spread. So when I sandwiched the cookies with some frosting, there was a little too much cookie for the amount of frosting. And anymore frosting would have had it being all squished out the sides when biting into it. A mess.
I recommend going for a thinner cookie if you want to sandwich these. The cookies keep about the same shape that they have before being baked, so if you want a thinner cookie be sure to spread it more.
I might make these again this year but in whoopie pie form. Let me know which version you went for!
(Also, I could totally see these with pecans or pumpkin seeds either mixed in or sprinkled on top for some added texture but I was too lazy for that grocery store run.)
- 1/2 cup softened butter
- 1/2 cup vegetable oil
- 2 cups firmly packed brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 eggs
- 1 15-oz. can pumpkin
- 3 1/4 cups flour
- 8 ounces cream cheese
- 5 tbsp butter, room temperature
- 1/2 tsp vanilla extract
- 4-5 cups powdered sugar, to desired sweetness
- Preheat oven to 375 degrees F. Line to baking sheets with parchment paper.
- Cream together the softened butter, oil, sugar, baking powder, baking soda, salt, and spices. Scrape the bowl and mix again.
- Stir in pumpkin puree.
- Add the flour in two additions, mixing just until combined but making sure there are no clumps of flour.
- Use a muffin scoop or tbsp to scoop the batter onto the baking sheets. Flatten slightly to desired cookie shape as they will not spread much. Place about 2 inches apart.
- Bake for about 15-18 minutes until cookies are firm and have slight indentation when pressed in the center. Cool on the sheet for 5 minutes then remove the cookie and cool on a cooling rack.
- For the filling, beat the cream cheese and butter until fluffy. Add in the vanilla. Slowly beat in the powdered sugar, as to not make a big mess, until it is all incorporated. Beat for 2 minutes on high.
- Frost the cooled cookies. Store in an airtight container.