Pumpkin Cookies
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5.0
57 reviews
Excellent
Pumpkin Cookies
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These soft pumpkin cookies bake up light and fluffy, and are topped with a decadent cream cheese frosting and colorful sprinkles. The perfect easy dessert for Thanksgiving or any other fall gathering.
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Ingredients
For the cookies
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 cups all purpose flour
For the frosting
- 1/2 cup butter softened
- 8 ounces cream cheese softened
- 4 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fall sprinkles
Instructions
For the cookies
- Place the pumpkin puree, oil, granulated sugar, egg and vanilla extract in a large bowl. Mix until well combined.
- Add the baking soda, pumpkin pie spice, baking powder, salt and all purpose flour to the bowl. Stir until just combined.
- Cover the bowl and chill the dough for at least one hour, or up to 8 hours.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Place 2 tablespoons of batter onto the baking sheet at a time, keeping the cookies 2 inches apart.
- Bake for 10-12 minutes or until tops are set and edges are light golden brown.
- Let sit 5 minutes, then transfer the cookies to a cooling rack. Repeat the process with the remaining batter. Let the cookies cool completely.
For the frosting
- Place the butter and cream cheese in the bowl of a mixer and mix until light and fluffy, about 2-3 minutes.
- Add the powdered sugar, one cup at a time and mix on low speed until combined. Add the vanilla extract and mix for 30 seconds.
- If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
- Spread the frosting over the cookies, then add the sprinkles on top.
- Serve immediately, or store in an airtight container for up to 3 days.
Notes
- It is best to use canned or homemade pumpkin puree; do not use canned pumpkin pie filling.
- Use a cookie scoop or measuring spoon to get evenly sized cookies.
- Make sure to place the sprinkles on the cookies before the frosting has time to harden.
Nutrition Information
Show Details
Calories
205kcal
(10%)
Carbohydrates
31g
(10%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
9mg
(3%)
Sodium
131mg
(5%)
Potassium
176mg
(5%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
2140IU
(43%)
Vitamin C
0.6mg
(1%)
Calcium
37mg
(4%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 9mg | 3% |
| Sodium | 131mg | 5% |
| Potassium | 176mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 2140IU | 43% |
| Vitamin C | 0.6mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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