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Pumpkin Cookies With Cream Cheese Frosting
- Prep time: 15 min
- Cook time: 25 min
- Ready in: 40 min
- Yields: 1-2 dozen cookies
Pumpkin is used in American, sadly, for only two things and two occasions: Halloween and Thanksgiving. We carve the pumpkins up in October and draw funny and scary faces on them, and then in November we turn them into pies to munch down, topped with a mountain of whipped cream, during the thanksgiving football game.
There are, however, a lot more you can do with pumpkins than just ghastly Picassos and pies. There are pumpkin soups and pumpkin bread; there are even pumpkin cookies! Not the pumpkin shaped sugar cookies decorated with orange frosting, but cookies that are made using pumpkin mash.
This recipe was a bit tricky when I first made it. I wasn’t sure the best way to measure the ingredients. At first, I figured I could use the basic peanut butter cookie recipe, but substitute the peanut butter with the pumpkin mash. Then I figured I would simply make a normal chocolate chip cookie dough but substitute the 2 cups of chocolate chips with the 1 can (15 oz.) of pumpkin mashed. That didn’t work well, there was far too much mash and the cookies never properly set due to too much liquid and I was left with a runny mess. I should have used only half of the canned pumpkin (1 cup / 8 oz.) So, I fix the mistake and the cookies came out better.
There are two ways to make these cookies: the first is the traditional individual cookies (roughly 12 each cookies sheet). These are a bit more work and time consuming, but you don’t have to worry about portion sizes. Second, there is the cookie bar method; Making a large cookie using a baking dish and then cutting up the cookie into smaller cookies.
Both of these ways are fine, it really depends on your personal preference. I go back and forth when I make any type of cookie; do I want the bars or the cookies? If I want to save myself some time I’ll make the bars, but I feel like making an afternoon about of it, I’ll spoon out the individual cookies.
Which even type you like, these cookie aren’t complete without a nice topping of Cream Cheese Frosting. I’ve written a few recipes for cakes, cookies, and cupcakes that call for a cream cheese frosting, and if you really want to save yourself time and energy, you can use the store bought frosting. However; I’ve included my own recipe for the homemade cream cheese frosting if you want to try that. Cheers!
1 cups (8 oz.) of Pumpkin Mash (canned pumpkin is fine)
¾ cup of Brown sugar
¾ cup of White sugar
2 whole Eggs
1 teaspoon of pure Vanilla extract
1 cup of All-purpose Flour
1 cup of Wheat Flour
1 cup (2 sticks) of Unsalted Butter
½ teaspoon of Salt
1 teaspoon of Baking Soda
1 teaspoon of ground Cinnamon
½ teaspoon of ground Ginger
¼ teaspoon of ground Cloves
¼ teaspoon of Allspice
(Cream cheese frosting: recipe below)
What is your favorite pumpkin holiday?
1. Pre-heat oven to 375 degrees F.
2. Sift salt, soda, all-purpose, wheat flour, cinnamon, allspice, ginger, and cloves in a large mixing bowl.
3. In standing mixer, whip together the one cup of butter, the white sugar and the brown sugar until fluffy.
4. Add the vanilla and the eggs (one at a time) and beat until fully mixed.
5. Add the flour and spice mixture in three parts, mixing well before adding more.
6. Spray a large baking dish / pan with butter flavored cooking spray or line a cookies sheet with parchment paper.
7. If making the bars spread the dough evenly in the pan; if making the cookies, spoon a tablespoon’s amount of dough onto the cookies sheet—you’ll get between 8-12 cookies per sheet.
8. Bake the cookie bars (in the pan) for 25-30 minutes until golden brown and a toothpick comes out clean from the center of the dough.
9. If making the cookies, bake for 10-13 minutes until golden brown.
10. Remove from oven and allow the cookies to cool completely before spreading the cream cheese frosting on the individual cookies (you can spread the frosting on the entire large cookie bar and then cut or cut the cookie first and then frost).
11. Store the cookies in an air tight contain to maintain freshness; these cookies will last up to a week.
Cream Cheese Frosting
2 cups powdered sugar
1 teaspoon vanilla extract
1 stick (1/2 cup) unsalted butter
8 oz. (1 cup) cream cheese
1-2 tablespoon of Milk (optional)
Directions: Add the vanilla, butter and cream cheese to a standing mixer and blend until fluffy. Add the powdered sugar, gradually and add a tablespoon or so of milk if the frosting becomes too dry or thick. You can freeze this frosting for up to a month.