Like a pumpkin whoopie pie, these pumpkin cookies have a soft, cakey texture and a cream cheese frosting filling. They are great for Halloween parties or for a unique and tasty alternative to pumpkin pie at Thanksgiving.
OK, so they're not the healthiest things you could eat, but they're cookies. They're not supposed to be healthy!
- 2/3 cup vegetable oil
- 15 oz. can pure pumpkin (not pumpkin pie filling)
- 2 eggs
- 1Â½ cups sugar
- 2 tsp vanilla
- 4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 cans cream cheese frosting, or make your own
I make these cookies as a sandwich because it is easier to stack and wrap them for storing or travel. Alternatively, you can use the cookies individually and frost them on top for a prettier presentation and smaller portions.
- Preheat oven to 375Â°.
- Combine oil, pumpkin, eggs, sugar, and vanilla in a large bowl.
- Add flour, baking soda, baking powder, and salt and mix just until completely blended.
- Place rounded tablespoons on a cookie sheet about 1-2 inches apart.
- Bake at 375Â° for about 10 minutes until beginning to brown slightly.
- Transfer cookies to a rack and allow them to cool completely.
- Cover flat side of one cookie with frosting and top with another cookie.
A quick and easy tip
Using an ice cream or cookie scoop makes this recipe go even quicker. Use a smaller scoop if you'll be sandwiching the cookies and a larger scoop for the frosting-on-top alternative.
Use a medium cookie scoop for single cookies with frosting on top.
Use this smaller scoop if you'll be sandwiching the cookies.
Cream Cheese Frosting
This cookie recipe is very quick and easy, particularly if you use canned frosting. If you have more time and prefer the frosting less sweet, making your own cream cheese frosting is very simple.
- 1/2 cup softened butter
- 8 oz. softened cream cheese
- 4 cups confectioner's sugar
- 2 tsp vanilla