Fall Pumpkin Cookies Recipe

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Sharlene Published: January 4, 2021 Modified: June 25, 2021
Fall Pumpkin Cookies Recipe

How To Make Fall Pumpkin Cookies

These light and fluffy pumpkin cookies are topped with a smooth cream cheese frosting and crunchy sprinkles for a tastily spiced snack!

Preparation: 20 minutes
Cooking: 12 minutes
Chill Time: 1 hour
Total: 1 hour 32 minutes

Serves:

Ingredients

For Cookies:

  • 1cuppumpkin puree,canned
  • ½cupvegetable oil
  • 1cupgranulated sugar
  • 1egg
  • ½tspvanilla extract
  • 1tspbaking soda
  • tsppumpkin pie spice
  • 2tspbaking powder
  • ½tspkosher salt
  • 2cupsall purpose flour

For Frosting:

  • ½cupbutter,softened
  • 8ozcream cheese,softened
  • cupspowdered sugar
  • 1tspvanilla extract
  • ½cupfall sprinkles

Instructions

Cookies:

  1. Place the pumpkin puree, oil, granulated sugar, egg and vanilla extract in a large bowl. Mix until well combined.

  2. Add the baking soda, pumpkin pie spice, baking powder, salt, and all-purpose flour to the bowl. Stir until just combined.

  3. Cover the bowl and chill the dough for at least 1 hour, or up to 8 hours.

  4. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.

  5. Place 2 tablespoons of batter onto the baking sheet at a time, keeping the cookies 2 inches apart.

  6. Bake for 10 to 12 minutes or until tops are set and edges are light golden brown. 

  7. Let sit 5 minutes, then transfer the cookies to a cooling rack. Repeat the process with the remaining batter. Let the cookies cool completely.

Frosting:

  1. Place the butter and cream cheese in the bowl of a mixer and mix for about 2 to 3 minutes or until light and fluffy.

  2. Add the powdered sugar, one cup at a time, and mix at low speed until combined. Add the vanilla extract and mix for 30 seconds.

  3. If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.

  4. Spread the frosting over the cookies, then add the sprinkles on top.

  5. Serve immediately, and enjoy!

Recipe Notes

Store in an airtight container for up to 3 days.

Nutrition

  • Calories: 384.86kcal
  • Fat: 16.07g
  • Saturated Fat: 6.20g
  • Trans Fat: 0.26g
  • Monounsaturated Fat: 7.00g
  • Polyunsaturated Fat: 1.54g
  • Carbohydrates: 59.09g
  • Fiber: 0.79g
  • Sugar: 46.94g
  • Protein: 2.69g
  • Cholesterol: 36.30mg
  • Sodium: 214.43mg
  • Calcium: 59.96mg
  • Potassium: 67.52mg
  • Iron: 1.04mg
  • Vitamin A: 198.98µg
  • Vitamin C: 0.60mg
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Conclusion

These soft pumpkin cookies are better than store bought ones. They are soft yet crunchy, and packed full of pumpkin flavor to get you into the fall mood. Serve them up with some warm milk for a more tasteful afternoon snack.

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