pumpkin cake cookies recipe

Written ByJenny Smyth Posted on
pumpkin cake cookies recipe
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The Best pumpkin cake cookies recipe

I love pumpkin cake cookies recipe because it’s a perfect combination of flavors and textures. The original recipe is from my grandmother, who used to make it for me and my siblings when we were kids. It’s a classic American dessert that’s easy to make and always a hit with my family.

The key to this recipe is using fresh pumpkin puree, which gives the cookies a moist and tender texture. I also like to add a hint of spice with cinnamon and nutmeg, which complements the sweetness of the sugar perfectly. When I’m feeling nostalgic, I often find myself making this recipe for special occasions like holidays and birthdays.

My kids love helping me in the kitchen, measuring out the ingredients and mixing the dough. It’s a great way to spend quality time together as a family. The aroma of pumpkin cake cookies baking in the oven is one of my favorite smells in the world.

It’s a comforting scent that instantly transports me back to my childhood. I’ve experimented with this recipe over the years, adding different nuts and spices to give it a unique twist. However, the original version remains my favorite.

There’s something special about biting into a warm cookie straight from the oven that can’t be replicated with store-bought treats.

Pumpkin Cake Cookies

Pumpkin Cake Cookies

4.6 from 1760 votes

These soft and chewy cookies taste like a slice of pumpkin cake in cookie form. They are spiced with cinnamon, nutmeg, and cloves, and finished with a creamy maple glaze.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookies

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup pumpkin puree

For the Maple Glaze

1 cup powdered sugar
2 tablespoons maple syrup
1 to 2 tablespoons milk

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Line two baking sheets with parchment paper and set them aside.
3In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
4Set this dry mixture aside.
5In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
6Add the egg and vanilla, and mix until well combined.
7Mix in the pumpkin puree until the mixture is smooth and fully incorporated.
8The batter will be soft and slightly sticky.
9Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain.
10Do not overmix.
11Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
12Bake for 10 to 12 minutes, until the edges are set and the tops look slightly dry.
13Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
14For the glaze, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk in a small bowl.
15Add more milk one teaspoon at a time if needed to reach a drizzling consistency.
16Drizzle the glaze over the cooled cookies using a spoon or a piping bag.
17Allow the glaze to set for about 10 minutes before serving.

🔧Equipment

Mixing bowls
Electric mixer or whisk
Baking sheets
Parchment paper
Wire cooling rack
Small bowl for glaze

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 6g💛Saturated Fat: 3.5g❤️Cholesterol: 25mg🧂Sodium: 150mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 20g🥩Protein: 2g

📝Notes

Tips: Use pure pumpkin puree, not pumpkin pie filling, for the best texture. Store cookies in an airtight container at room temperature for up to 4 days. You can skip the glaze for a less sweet cookie.

Watch Video Of How Pumpkin Cake Cookies Works

These pumpkin cake cookies are always a good idea, whether it is a casual Tuesday afternoon or a big family gathering. They are easy to make, and everyone from my youngest to my grandmother loves them.

I usually bake a double batch because they disappear fast, and I have never had leftovers to worry about. If you do have any left, store them in an airtight container and they will stay fresh for a few days.

You can also pop them in the microwave for ten seconds to bring back that just-baked warmth. Serve them with a cold glass of milk or a hot cup of cider, and you have a perfect fall treat that brings everyone together.

❓ Frequently Asked Questions About Pumpkin Cake Cookies

1. What is pumpkin puree?

Pumpkin puree is a mixture of cooked, mashed pumpkin that has been strained to remove any excess liquid. It’s a key ingredient in many fall recipes, including this one.

2. Can I use canned pumpkin instead of fresh?

Yes, you can use canned pumpkin as a substitute for fresh puree in this recipe. However, keep in mind that canned pumpkin may have added sugars and preservatives that can affect the flavor and texture of your cookies.

3. How do I store leftover pumpkin cake cookies?

Leftover cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months. When storing, make sure they’re completely cooled before sealing them away.

4. Can I make these cookies without nuts?

Yes, you can omit the chopped walnuts if you prefer nut-free cookies. Simply replace them with an additional 1/2 cup of all-purpose flour.

5. What is the best way to reheat leftover pumpkin cake cookies?

To reheat leftover cookies, place them on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (175°C) for 5-7 minutes or until warmed through.

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