So, I am not the type that likes pumpkin pie. Weird right? I like other pumpkin things, like these cookies, but not pie. My husband is the same way. I thought that since we are not big pumpkin pie lovers, there might be others out there with similar feelings. These cookies are a great alternative pumpkin dessert for Thanksgiving day. And who doesn’t love the simplicity of a cookie? They are virtually mess free and easy to grab!
These cookies are bursting with flavor. They are soft and cake-like with a smear of cream cheese frosting over the top. I made my cookies large, but you can definitely make them smaller with a shorter baking time. These would be a welcome addition at any Thanksgiving table!
Recipe adapted from Joy of Baking
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups light brown sugar
- 1/2 cup canola oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
For the cream cheese frosting
- 4 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1/2 cup confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 325ºF. Line two baking sheets with parchment paper or silpat. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, ground ginger, and salt.
- In the bowl of an electric mixer, beat the eggs and brown sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. On low speed, add the flour mixture and beat just until incorporated. Using a large cookie dough scoop (for smaller cookies, use a small scoop), place mounds of batter onto the prepared baking sheet, spacing about 2 inches apart. Bake in the preheated oven for about 18 minutes (shorter cooking time for smaller cookies), or until springy to the touch. Let cool for 5 minutes, then transfer the cookies to a cooling rack. Let cool completely before frosting.
- For the cream cheese frosting, beat the cream cheese and butter until soft and creamy in the bowl of a stand mixer fitted with the paddle attachment. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy, about 4 minutes. Spread small dollops over each cookie.
Store in an airtight container in the refrigerator up to 4 days.