Pumpkin Cookies with Cream Cheese Frosting
These easy pumpkin cookies are pleasantly spiced. Everyone enjoys the soft, cake-like texture, too. —Lisa Chernetsky, Luzerne, Pennsylvania
Ingredients
- 1 cup butter, softened
- 2/3 cup packed brown sugar
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup chopped walnuts
- FROSTING:
- 1/4 cup butter, softened
- 4 ounces cream cheese, softened
- 2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
Reviews
If you like pumpkin...... Yes! I started making these 3 years ago and have made numerous batches since. Because I love pumpkin so much I add 2 tablespoons (yup!) of pumpkin spice instead of the cinnamon. I use dark brown sugar. If you chill the dough they don’t flatten out. My oven takes 12 minutes and I switch the pans from top to bottom halfway through. These taste like mini pumpkin rolls and I am using them for our Thanksgiving dessert because they’re easier to transport than pie for the dinners we’re sending out. And a dozen cookies gives more than one serving of dessert! And the coolest part is, the recipe turns out to be from a woman who lives about 5 miles from me. Small world ??
LOVED THESE!!!!! MAKE THEM!
If I could leave zero stars I would. These turned to absolute soup in the oven and are completely unusable. I am an experienced baker and am certain I followed the recipe correctly. I had doubts when the dough was super batter-like, but proceeded anyways and wish I hadnand#039;t. Thanks for the wasted ingredients.
These cookies are a hit here. I use 1 tsp of pumpkin spice 1/2 tsp of cinnamon. This last time i used a while can of pumpkin. For the frosting i use only 1 cup of confectioners sugar. I love the taste of a more cream cheese taste!! So good. And i don't add any nuts
These cookies are very cake like, moist and tender. I would definitely add more of the spices. I added lemon and spices to the frosting. I froze them to take to a a carry in dinner thawing a bit ahead of time to help them be more sturdy. Rather like pumpkin pie in a cookie! Yum!.
I made these cookies with 1 cup of fresh pumpkin. I agree that the could use more od the seasonings but I added dried cranberries instead of walnuts. In addition I added pumpkin spice to the cream cheese icing. I took these to work and they were a big hit. This recipe is a keeper.
Does not give size can of pumpkin. One person said they used rest of pumpkin for something else.
I just made these and love it but I looked at the recipe and knew they were under seasoned. So just like for pumpkin pie I used 1 1/2 tsp cinnamon 1/2 tsp ginger and 1/4 tsp cloves and a heavy hand with the vanilla in the cookies and frosting. I made a double batch but I give away a lot. It wasn’t until I was almost done frosting them that light went on and that these make great sandwich cookies almost like a pumpkin woopie pie and so much easier to transport that way. Also these don’t spread much so you can load up your baking sheet and I also used my smallest scoop which worked great. These are so good and my husband and the basset hounds we’re looking for snacks, lol.
I made these intend8nt to give to a friend for her birthday. What a waste of time and money. They are bland to the 10th power. I threw them all away. Don't waste your time??
Not happy with these at all. I feel like I just wasted money and time because I’m making a different recipe to bring to the event I’m making cookies for. They tasted too bland to be used in a cookie contest. Even after I added some more sugar and cinnamon. Im definitely not making these again.