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Soft Pumpkin Spice Cookies

Soft Pumpkin Spice Cookies

Remember how we’re in the middle of Pumpkin Shortage 2015? If you haven’t bought your canned pumpkin yet, I recommend you do! I bought mine about a month ago, and well, I’ve been working hard to bring your recipes to help get rid of it!




These Pumpkin Spice Cookies have a melt-in-your-mouth quality similar to those soft sugary cookies you can buy at the grocery store. Actually, the cake-y texture reminds me of the Pumpkin Spice cookies from DeLuscious Cookies + Milk. I worked there for a few years managing the office, doing social media marketing and photographing cookies! I’m pretty much a pro at making cookies look their best on camera, but know that I have no idea how the bakery makes the cookies. It’s safe to say that when I was there I had a hand in every part of the business except for the baking part (ironic, I know).




The frosting on top is a cream cheese buttercream. I’m not typically one for cream cheese, but this is mild enough and I think it compliments the cookie well. The cookies also keep for a while. I had them under glass on my kitchen table for the better part of a week, and they were just as fresh as the day I made them.


Want to make these for your Halloween/Thanksgiving/Chanukah/Christmas party? Pin this pic!




Recipe adapted from The Girl Who Ate Everything.


Soft Pumpkin Spice Cookies

Soft Pumpkin Spice Cookies


  1. Cookies:
  2. • 1 cup butter (2 sticks), softened
    • 1 cup granulated sugar
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 egg
    • 1 teaspoon vanilla
    • 1 cup canned pumpkin puree
    • 2 cups all-purpose flour
  3. Cream Cheese Frosting:
  4. • 1/4 cup butter (1/2 a stick), slightly softened
    • 1/2 cup (4-oz) cream cheese, softened
    • 2 cups powdered sugar
    • 1/2 teaspoon vanilla
    • ground cinnamon sprinkled on top


  1. For the cookies:
  2. Preheat oven to 350 degrees F.
  3. In a large bowl, beat 1 cup of butter with an electric mixer on medium speed until light and fluffy.
  4. Add granulated sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Beat until combined, scraping bowl occasionally.
  5. Add egg and 1 teaspoons vanilla. Beat until combined. Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
  6. Place dough in refrigerator for at least 30 minutes.
  7. Drop dough by the tablespoon onto parchment lined sheets.
  8. Bake in the preheated oven for 12 - 15 minutes or until tops are set.
  9. Transfer cookies to a wire rack; let cool.
  10. For the frosting:
  11. Beat all of the ingredients until soft and whipped.
  12. Frost cooled cookies and sprinkle with cinnamon.

1 Comment

  1. Pingback: Chewy Pumpkin Chocolate Chip Cookies | Miri in the Village

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