These Easy Pumpkin Cookies have the perfect combination of pumpkin and spice flavor. Top them off with a great frosting and these cookies will make the perfect addition to your Thanksgiving treats!
With Fall in full swing, there is an abundance of pumpkin at the grocery stores just waiting to be bought and transformed into a great treat! Last week, I posted one of my family’s favorite fall treats, pumpkin bread that my kids love to eat for breakfast with a big slab of butter on top.
However, today, I am sharing these Easy Pumpkin Cookies. Same great flavor of pumpkin and spice with a great frosting on top. The cookies are soft and moist, and as my daughter describes them, they are part cake, part cookie, and in one perfect bite you’ll get the best of both! In addition, you can’t go wrong with either frosting I have included in the recipe.
My oldest daughter was a big fan of the cream cheese frosting, while my middle daughter loved the butter, brown sugar frosting. My husband liked both but stated that each frosting gave them a distinctive flavor/taste. He said that the cream cheese frosting gives it more a carrot cake vibe. The butter, brown sugar frosting gives it more of a warm, fall flavor. My youngest daughter? She liked them equally. I guess it depends on what mood and vibe you are going for, but both are equally delicious in their own right! However, if you are looking for that true Thanksgiving Day vibe then I personally would go for the butter, brown sugar frosting! Give them both a try and let us know which one is your favorite!
Are you ready? Let’s get started…
Easy Pumpkin Cookies-Ingredients
Salt, pure vanilla extract, flour, baking powder, sugar, baking soda, egg, butter, cinnamon, nutmeg, pumpkin puree.
Instructions
Preheat oven to 350 degrees. If using a regular baking sheet, line with parchment paper. Using a stand mixer with a paddle attachment or a hand mixer, beat the butter and sugar until light and creamy. Add egg and vanilla extract and beat until combined.
Pour in the pumpkin and beat until incorporated.
Add flour, baking soda, baking powder, cinnamon, nutmeg and salt and beat until combined.
Dough will be thick and sticky.
Using a cookie scoop or a teaspoon, drop dough balls onto cookie sheet.
Bake for 10-12 minutes or until edges are just starting to brown. Remove from oven, let cool on cookie sheet for two minutes and then transfer to wire racks. Cool completely.
Frost with one of the following frostings; butter, brown sugar frosting or cream cheese frosting. Add pecan chips if desired, serve and enjoy!
Love cookies? Then try my Sensational Chocolate Chip Cookies, Double Chocolate Chip Cookies, Iced Oatmeal Cookies, Easy Peanut Butter Chocolate Chip Cookies, Salted Double Chocolate Cookies.
Easy Pumpkin Cookies
Equipment
- Baking sheet
- Wire rack
- Cookie scoop or teaspoon
- Stand or hand mixer
Ingredients
Pumpkin Cookies
- 1/2 cup butter softened
- 1 1/2 cups granulated sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1 cup pumpkin puree
- 2 3/4 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Butter, Brown Sugar Frosting
- 3/4 cups packed brown sugar
- 1/4 cup butter softened
- 1 cup powdered sugar
- 3-4 tbsp heavy whipping cream
- 1 tsp pure vanilla extract
- 1/2 cup chopped pecan chips optional
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 1/2 tsp pure vanilla extract
- 1/2 cup heavy whipping cream
- 1/2 cup chopped pecan chips optional
Instructions
Pumpkin Cookies
- Preheat oven to 350 degrees.
- If using a regular baking sheet line with parchment paper (optional).
- Using a stand mixer with a paddle attachment or a hand mixer, beat the butter and sugar until light and creamy.
- Add egg and vanilla extract and beat until combined.
- Pour in the pumpkin and beat until incorporated.
- Add flour, baking soda, baking powder, cinnamon, nutmeg and salt and beat until combined. Dough will be thick and sticky.
- Using a cookie scoop or a teaspoon, drop dough balls onto cookie sheet.
- Bake for 10-12 minutes or until edges are just starting to brown. Remove from oven, let cool on cookie sheet for two minutes and then transfer to wire racks. Cool completely.
- Frost with one of the following and let dry completely. Serve and enjoy!
Butter, Brown Sugar Frosting
- Using a hand mixer, add butter, powdered sugar, packed brown sugar, pure vanilla extract, and heavy whipping cream to a mixing bowl and beat until smooth.
- Frost cookies, add chopped pecans (optional) and enjoy! Refrigerate for 3 days or freeze up to three months.
Cream Cheese Frosting
- Using a hand mixer, add cream cheese, powdered sugar, pure vanilla extract, and heavy whipping cream to a mixing bowl and beat until smooth.
- Frost cookies, add chopped pecans (optional) and enjoy! Refrigerate for 3 days or freeze up to three months.
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