pumpkin cake cookies recipe

Written BySheba G Updated On
pumpkin cake cookies recipe
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The Best pumpkin cake cookies recipe

I’ve been making pumpkin cake cookies for years, and they’re still a family favorite. The combination of the warm spices, the sweetness of the pumpkin, and the texture of the cookies is just perfect.

I love that these cookies are not too sweet, but still have a nice depth of flavor from the spices. My kids can’t get enough of them, and they’re a great addition to any holiday gathering or family dinner.

Plus, they’re easy to make and freeze well, so I can always have a batch on hand. One of my favorite things about this recipe is that it’s a great way to use up pumpkin puree, which can be a bit tricky to work with.

This recipe is also a great way to get in some extra fiber and nutrients from the pumpkin and whole wheat flour. I’ve been using this recipe for years, and it never fails to impress.

Whether you’re looking for a new cookie recipe or just want something to make for a special occasion, these pumpkin cake cookies are sure to be a hit.

Pumpkin Cake Cookies

Pumpkin Cake Cookies

4.7 from 594 votes

These pumpkin cake cookies are a delightful blend of pumpkin pie and cake, perfect for fall. They are soft, moist, and bursting with spice.

Prep Time20 mins
Cook Time12 mins
Resting Time0 mins
Total Time32 mins
Servings: 24Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Cookies

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup canned pumpkin puree
1 large egg
1 tsp vanilla extract

For the Glaze

1/2 cup powdered sugar
1-2 tbsp milk
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Line a baking sheet with parchment paper.
3In a medium bowl, combine flour, baking soda, cinnamon, ginger, nutmeg, and salt.
4Whisk until well mixed.
Set aside.
5In a large bowl, using an electric mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
6Beat in pumpkin puree, egg, and vanilla extract until well combined.
7The mixture should be smooth and slightly thick.
8Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
9The dough will be thick and sticky.
10Using a small cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
11Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
12The cookies should be lightly golden.
13Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
14While the cookies are cooling, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
15Add more milk or powdered sugar as needed to reach your desired consistency.
16Once the cookies are completely cooled, drizzle the glaze over the top of each cookie.
17Allow the glaze to set for a few minutes before serving.

🔧Equipment

Mixing bowl
Electric mixer
Baking sheet
Parchment paper
Cooling rack
Whisk

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 6g💛Saturated Fat: 3g❤️Cholesterol: 25mg🧂Sodium: 120mg🌾Total Carbs: 23g🥦Dietary Fiber: 1g🍬Sugars: 14g🥩Protein: 2g

📝Notes

Tips: For a healthier option, substitute half of the butter with applesauce. You can also add 1/2 cup of chocolate chips to the dough for a chocolate pumpkin version.

Watch Video Of How Pumpkin Cake Cookies Works

These pumpkin cake cookies are always a good idea for any occasion – whether it’s a holiday gathering or just a regular Tuesday night dinner with my family.

They’re easy to make and freeze well, so I can always have a batch on hand.

Plus, they’re packed with nutritious ingredients like pumpkin puree and whole wheat flour that will give you an extra boost of energy throughout the day.

❓ Frequently Asked Questions About Pumpkin Cake Cookies

1. What is the best type of flour to use in this recipe?

The best type of flour to use in this recipe is whole wheat flour. It has a nuttier flavor than all-purpose flour and will give your cookies a more complex flavor profile.

2. Can I substitute other types of sugar?

Yes, you can substitute other types of sugar in this recipe. However, keep in mind that using honey or maple syrup will give your cookies a different flavor than using granulated sugar.

3. How do I store these cookies?

You can store these cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.

4. Can I make these cookies gluten-free?

Yes, you can make these cookies gluten-free by substituting the whole wheat flour with gluten-free all-purpose flour.

5. How do I reheat these cookies?

You can reheat these cookies in the microwave or oven. To microwave, place the cookie on a paper towel and heat for 10-15 seconds until warm and soft. To bake, preheat your oven to 350°F (180°C) and bake for 5-7 minutes until warm and soft.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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