Pumpkin Cookies
User Reviews
5
Pumpkin Cookies
Description
The cookies start with mixing pumpkin puree, vegetable oil, sugar, egg, and vanilla to form a wet base. Dry ingredients including baking soda, baking powder, pumpkin pie spice, salt, and flour are folded in just until combined to keep the cookies tender. Chilling the dough for at least an hour helps enhance flavor and improves the texture during baking.
Baked at 350°F for 10-12 minutes until the tops are set and edges turn light golden, the cookies remain soft inside. After cooling, they are frosted using a mixture of softened butter and cream cheese whipped with powdered sugar and vanilla extract until smooth and fluffy. Sprinkles are immediately applied to the frosting before it sets.
The resulting cookies balance the warm spices and moist pumpkin with the tangy sweetness of the cream cheese frosting, suitable as a fall dessert or seasonal treat.
Using canned or homemade pumpkin puree ensures appropriate moisture and flavor; pumpkin pie filling is not recommended. Even-sized cookies can be achieved with a cookie scoop or measuring spoon.
Ingredients
For the cookies
- 1 cup pumpkin puree canned
- 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 Sprinkles fall
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
- Use canned or homemade pumpkin puree, not pumpkin pie filling, for correct moisture and flavor.
- Chill dough between 1 to 8 hours for better texture and flavor development.
- Use a cookie scoop or measuring spoon to create evenly sized cookies.
- Apply sprinkles to frosting immediately before it hardens to ensure they stick.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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