These soft pumpkin cookies are thick, cakey, and filled with warm pumpkin spice flavor. No chilling required—just mix, scoop, and bake! For the ultimate fall treat, top them with cream cheese frosting for a melt-in-your-mouth experience.
Pro Tip: Blot the pumpkin puree with paper towels gently before mixing. This helps control moisture and prevents the cookies from spreading!
When my sisters and I were little, it was almost an everyday occurrence that we walked to the local bakery melt in your mouth pumpkin cookies. This is a recreation of the best bakery pumpkin cookies I’ve ever had from West Side Bakery.
The fresh pumpkin puree and butter give them a cake-like texture (think pumpkin muffin tops), rather than a chewy texture like maple pecan cookies.
Why You’ll Love This Pumpkin Cookie Recipe
- Melt-in-your-mouth texture – Soft and cakey, like a pumpkin muffin top!
- Easy & quick – One bowl and no chill time required.
- Full of pumpkin flavor – Real pumpkin + warm spices = the ultimate fall cookie.
- Perfectly frosted – The cream cheese frosting adds a rich, tangy balance to the sweet cookies.
- Great for meal prep – Freezer-friendly and perfect for make-ahead baking.
Do you love pumpkin recipes? Try pumpkin snickerdoodle cobbler, pumpkin cinnamon rolls, or pumpkin pudding cookies next.
Ingredients You Need
- 🧈 Butter – Softened for the best texture. Works great with vegan butter too!
- 🍬 Sugar – Sweetens the cookies perfectly.
- 🎃 Pumpkin puree – Be sure to use 100% pure pumpkin, NOT pumpkin pie filling!🥚 Egg – Helps bind the dough and keep it soft.
- 🍂 Warm spices – Pumpkin pie spice + cinnamon for classic fall flavor.
- 🍞 All-purpose flour – Works great with gluten-free 1:1 flour too.
- 🧀 Cream cheese – Key ingredient for the tangy, rich frosting.
Do you love frosted cookies? Out of all of my cookie recipes, I absolutely love these eggnog cookies and Taylor Swift chai cookies.
How to Make Pumpkin Cookies
- Cream the butter and sugar: Beat butter in a large mixing bowl with an electric hand mixer or stand mixer, then add the sugar and beat again for 1-2 more minutes, until light and fluffy.
- Add the spices: Add the baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined.
- Wet ingredients: Add one egg and the vanilla then beat well, until no yellow streaks remain. Mix in the pumpkin until it’s combined.
- Dry ingredients: Beat in the flour on medium speed until completely incorporated. The dough will be wet, this is what you want!
- Scoop and and bake: Use a heaping tablespoon or medium cookie scoop to drop dough balls a few inches apart on a baking sheet. Bake for 10 to 12 minutes or until the tops are set and no longer look wet.
- Frost: Beat the cream cheese and butter until smooth. Beat in the powdered sugar and vanilla. Frost cooled cookies. Add a sprinkle of cinnamon and enjoy!
Recipe Variations & Tips
- Make them without frosting – They’re just as delicious plain!
- Add mix-ins – Fold in chocolate chips, chopped pecans, or walnuts for extra texture.
- Blot the pumpkin puree – This helps reduce excess moisture for a sturdier, bakery-style cookie.
- Don’t overbake – The cookies should be just set and lightly golden on the edges.
Storage & Freezing
❄️ Freeze unfrosted cookies for up to 3 months. Thaw overnight, then frost before serving.
🍪 Store at room temperature for 3 days or in the fridge for up to 7 days (if frosted).
Soft Pumpkin Cookies
These soft and cakey pumpkin cookies are packed with warm pumpkin spice flavor and topped with a rich cream cheese frosting. Made in one bowl with no chill time, they’re the perfect quick and easy fall treat. Enjoy them plain or frosted, and don’t forget to make a double batch—they disappear fast! Freeze leftovers for a make-ahead dessert or meal-prep snack.
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Servings: 24 cookies
Ingredients
Pumpkin Cookies
- 1 cup unsalted butter softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree blotted dry with paper towels
- 2 cups all-purpose flour
Cream Cheese Frosting
- 1/2 cup unsalted butter softened to room temperature
- 8 ounces cream cheese softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 F degrees. Line a large cookie sheet with parchment paper.
- In a large bowl with an electric mixer, or bowl of a stand mixer with the paddle attachment, beat butter on medium-high speed for 1 minute. Add sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and beat until well combined, scraping down the sides of the bowl as needed.1 cup unsalted butter, 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice
- Add the egg and vanilla then beat well, until no yellow streaks remain. Add the pumpkin pure and beat again until incorporated. With the mixer running on low, add the flour turn up to medium speed until completely incorporated. The dough will be slightly wet, this is what you want!1 large egg, 1 teaspoon vanilla extract, 1 cup canned pumpkin puree, 2 cups all-purpose flour
- Use a heaping tablespoon or medium cookie scoop to drop the cookie dough balls a few inches apart on prepared cookie sheet. Bake for 10 to 12 minutes or until tops are set and no longer look wet. Allow to cool on cookie sheet for a few minutes then transfer to wire rack to cool completely.
- To make the frosting, beat together the softened butter and cream cheese in a large bowl until smooth and all of the lumps are gone. Sift in the powdered sugar then add the vanilla. Beat until smooth and creamy, about 2 minutes. Frost cooled cookies with cream cheese frosting.1/2 cup unsalted butter, 8 ounces cream cheese, 3 cups powdered sugar, 1 teaspoon vanilla extract
Last step! If you make this, please leave a review letting us know how it was!
Notes
Homemade Pumpkin Pie Spice. Instead of pumpkin pie spice, use 1/2 tsp additional cinnamon, 1/4 tsp ground ginger, 1/8 tsp nutmeg, and 1/8 tsp ground cloves.
Store: Keep in an airtight container in the refrigerator for up to one week. Layer them between a paper towel to avoid them sticking together.
Freeze: allow the cookies to cool completely then freeze unfrosted on a baking sheet for 1-2 hours. When they’re frozen solid, transfer to a reusable bag to save space. When you’re ready to serve, arrange them on a baking sheet in an even layer and allow them to thaw overnight in the fridge. Frost and serve.
Gluten-free and dairy-free: we tested these with vegan butter and 1:1 gluten-free baking flour (Bob’s Red Mill) and they turned out great! We also tried these with Myokos vegan butter and Kite Hil dairy-free cream cheese and they were delicious.
Video
Nutrition
Serving: 1cookie | Calories: 262kcal | Carbohydrates: 30.5g | Protein: 2.2g | Fat: 15.1g | Cholesterol: 47.8mg | Sodium: 136.6mg | Fiber: 0.7g | Sugar: 21.3g
Nutrition information is automatically calculated, so should only be used as an approximation.
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I went to make a half batch of these cookies per instructions. The first ingredient is .5 cup (2 sticks)……the correct amount should read (1 stick).
Hey Connie! The way the tech works on the back end doesn’t let me update the parenthesis so if you change the serving size that portion doesn’t change. I’ll work on this, thanks!
Thank you for this recipe – we love it! Since finding it a few months ago I’ve made it multiple times and everyone loves them – especially my husband. I add chopped walnuts which is a nice addition. In my oven I bake the cookies for exactly 13 minutes and they come out great every time. Thanks again – have some in the oven right now! 🙂
These were the bomb.com. Thank you for sharing!
By far my most favorite cookie recipe ever!!
Love this recipe! I’m bringing these cookies to a Thanksgiving party..
Thanks so much!
Can the dough be frozen before baking?
Yes! You may just need to add a few minutes to the bake time.
These are amazing!!! I’ve even made them for my celiac sons and they love them! Making for thanksgiving!
Thanks!
Very yummy!!
Thanks so much!
These are a favorite in my house! Recipe is easy to follow and they taste delicious!
Thank you!
Wow, these are amazing! I was a little heavy handed with the batter so I got little cakes instead of cookies, but no problem at all. Frosting is delish. Added a copy to my cookie box. Thank you.
Love that! Thanks!
Delicious! Soft and cakey with so much flavor
Thanks!
These cookies are delicious!
Thank ya!
Absolutely delicious and easy to make! These were a hit for our Halloween party, and I look forward to making them again for Thanksgiving!
Thank you!
Awesome cookies excellent ideal
Thank you.
Thanks so much!
I am not usually a fan of this type of cookie, but these are absolutely, hands-down the BEST cookie I’ve ever had in my entire life. I made them for a fall party and everyone loved them. They are so fluffy and moist and the frosting is out of this world. I would give this recipe 20 stars if I could. Easy to make too!
Love this!! Wow, thank you so much.
How much butter is required ?
Can you use wheat flour? And stevia?
These are BEST COOKIES EVER!!!!
I added MORE pumpkin spice as I calls for 1 tsp try 2 instead.
Also DONT USE A MIXER, you spend more time cleaning it up than mixing. Spatula works best.
Yummy
Thanks so much! So glad you liked them.
So simple and delicious! Like little pumpkin cakes, soft and spicy and even better with a little icing.
Thanks Patti!
Please send recipe again. I mistyped the address.
You should be able to add your email again!
These look delicious! Is this the recipe for the video Fresh Thyme shared on their feed? If not, I’ll be making them anyway! Thanks.🎃
Yes it is the same video!
These are perfect! I made them as a test run for a Halloween party next week. I’ll make a double batch to bring to the party and decorate them.
Love that, thanks!!
Very moist cookie and delicious! Easy to make
Thank you!!
These were delicious. I’m making my 2nd batch today. Perfect!
My favorite pumpkin cookies! Thanks, Dianna!
Made these with Bob’s Red Mill 1:1 GF flour and they were amazing! Super soft but doesn’t crumble. The pumpkin flavor is perfect and not overly sweet. 10/10 great recipe!
Thanks so much!!
I made these yesterday, and I think they are so so tasty. They fall apart easily, which I don’t mind, and they almost melt in your mouth. I will be making these again, guaranteed. I used light brown sugar instead of granulated sugar. I also used 1/3 less of the powdered sugar in the frosting. Thank you for the recipe!
Thanks so much!
What if I only have salted butter
You can use salted butter and omit the salt from the recipe!
I totally forgot to tag my glowing review! These were a hit and a definite keeper recipe!
#WhatWEMade
Love these cookies! They have the perfect texture and tons of pumpkin flavor. They are also super easy to make. Great fall treat!
Thank you!!
Lovely soft cookie. I made on smaller side as I needed a lot for coffee time at church. Made frosting using mapleine extract. Delicious
Glad you liked them!
This cookie was the best I’ve ever had. I love pumpkin spice and this was the perfect balance of pumpkin and pumpkin spice. My mom even liked them and she doesn’t like pumpkin spice . I never leave comments so this is a testament to just how AMAZING they are.
Thank you so much!!! Best compliment!
Best pumpkin cookie recipe ever! Everyone loves them, definitely do a double batch, and don’t change anything, this recipe for cookies and cream cheese frosting is perfect!
Thanks Laura!!
My ex mother in law made these in the 70-80’s!! I’m giving it a go too!!! They are so good!!!!
Hope you love them!
Best pumpkin cookies I’ve ever tried/ made in my LIFE! So simple!! These are crowd pleaser cookies for sure. So creamy and literally melt in your mouth.
Thank you so much!!!
Hands down the best pumpkin cookies I’ve ever made! I love how soft they are and melt in your mouth. The perfect taste of fall to eat morning, noon or night!
Thank you Caitlin!!!!
We have making all things pumpkin around here and I’m glad we got to try these! The cream cheese frosting on top sealed the deal. The kids loved them and they were a fun fall recipe to throw together! #whatwemade
Thanks, Nikki!!
Pillowy soft pumpkin goodness! How many was this supposed to make? My batch yielded 21 cookies and needed to be baked 12-14 minutes. I only needed half of the frosting so I froze the remainder.
#whatwemade
Thank you!! I use a lot of frosting for mine so I usually only have a bit left, but love the idea to freeze it! It’s supposed to make about 24 cookies but this van vary depending on how large you make them. Bake time can also vary depending on your oven!
These cookies were so easy to bake and so delicious! They are truly melt-in-your-mouth and so full of flavor. Will definitely be adding to our fall baking rotation! #whatwemade
Thank you so much!
These cookies are very close to my Grandmothers. She’s been gone for years now and the recipe has been lost 😞. I’m keeping this one 😂. I like to add pumpkin pie Spice to my frosting gives a little warmth
Thanks!! So glad I could give some nostalgia.
I want to bake these. Please tell me what is sprinkled on the frosting (pumpkin pie spice? cinnamon?)
Hey there! The photos are a dusting of cinnamon but recently I did a cinnamon sugar mixture. You could also do a pumpkin pie spice and sugar mixture!
So good!!
It is the perfect Fall, comfort cookie! Will for sure be keeping this recipe.
#whatwemade
Thank you!!!
#whatwemade This is my new pumpkin cookie recipe! So moist and flavorful and whole family loved it!
So glad to hear that!
These are delicious. We made them gluten and dairy free and the cookies are so light and fluffy and also so rich and flavorful. The perfect kick off treat for Fall! We didn’t use all the frosting. Sprinkling with pumpkin pie spice is a nice aesthetic touch!
#whatwemade
Love it!! Thanks, Liz!
Made this recipe, but used gluten free flour instead of wheat flour. Cookies are soft and fluffy which is rare for gluten free. And best of all, they don’t crumble and fall apart. They took a few extra minutes to bake. Only thing I’d change up next time would be a little more pumpkin spice.
Thanks, Andrea!!
These were perfect and were the softest cake cookies I’ve ever made! They melted in the mouth and were the perfect amount of pumpkin and spice. The cream cheese icing was the perfect consistency and sweetness. I made them for my coworkers and they were a huge hit! I will definitely be adding this to my fall baking rotation. They were so easy and look so nice with the icing and cinnamon on top #whatwemade
Thanks Sarah!! So glad you liked them!
Oh my gosh these are SO GOOD! I made them this weekend and followed the recipe exactly as is. I didn’t actually need all of the frosting, maybe only about half to 2/3rds. But these cookies are like pumpkin clouds, and so easy to make. I love that I didn’t even have to shape the dough balls. Will definitely make this recipe again! #whatwemade
Thanks Maggie! Pumpkin clouds!! Love it.
Oh my gosh I could eat every single cookie at once! So decadent and delicious! Thank you for the recipe 🙂 #whatwemade
You’re so welcome, Callie!
These cookies have quickly become our favorite!! Best ever
Can you use this dough to make a pumpkin bread?
Hey there! So glad you like this recipe. No you can’t use it to make pumpkin bread, but I have a cinnamon pumpkin bread recipe you’ll love! https://whatmollymade.com/gluten-free-pumpkin-bread/
I love anything pumpkin flavored and these cookies are to die for! Made 3x the cookies for a family gathering and all my aunts wanted the recipe. They melt into your mouth with just the right amount of frosting. I even added pumpkin spice on top like everyone recommended and well let’s just say I’m not going back 😉 I can’t speak for anyone but these pumpkin cookies with some warm coffee is the best combination ever
Love that, Irma! Thanks for taking the time to share.
Best pumpkin cookies I’ve ever had, I put pumpkin pie spice on the top of my cream cheese and it made it 10 times better
Love that so much, Amanda!
I make these cookies and Frosting today and i’ll Just say “they were delicious!
We loved them😋😋😋😋
Thanks for sharing your recipe 😊
You’re welcome! Thanks for taking the time to share!
Can I use pumpkin mix instead of pumpkin puree
Unfortunately, no! You need to use the puree. Thanks!
Delicious and cakey as advertised! A new favorite pumpkin recipe. For those interested, with a 1-1/2 tablespoon cookie scoop the recipe yielded 3-1/2 dozen cookies.
Thank you so much!!!
So goooood! I loved it! And that’s coming from a picky eater!
Everyone that tries these, loves them!
Thanks!
We loved these cookies. I did substitute the sugar with honey which I think made them more moist. I cooked a little longer.
These cookies are so delicious and easy to make.
Glad you think so!
BEST Pumpkin flavored anything I’ve ever had! They are light and fluffy as a cloud, and melt like butter in your mouth. I made these for my mother-in-law today and we both ended up falling in LOVE. When MIL tells you to “be sure to save that recipe!” that’s when you KNOW it’s good! 🙂 Thank you for sharing!!
Love this, MIchelle!! What a compliment. I’m so glad you saved it and I hope you make it for years and years. Fluffy as a cloud is a great way to describe them:)
They are amazing!! I also made free cookies too. They tasted just as good. But it takes 14-15 minutes for them to bake.
That’s a great tip, Kim! Bake times can vary based on ovens too. So glad you liked them!
These were the best pumpkin cookies I have ever made. I had some pumpkin left over and didn’t want it to go to waste. This was the easiest recipe. The cookies were soft and the cream cheese frosting was the “icing on the cake” . I will make them again. I didn’t read the whole recipe regarding freeing them without the frosting. I frosted them all so I guess I will have to eat them all:0) Thank you again for this great recipe.
Donna
Love this! Oh darn—guess you have to eat them all!! 🙂 Thanks for taking the time to share.
They really are delicious!
OMG these are the best pumpkin cookies I have ever had! Instead of the cream cheese frosting I made a butter vanilla glaze then sprinkled pumpkin pie spice on top! Absolutely amazing!! Thank you for sharing this recipe!
I love this variation, Brenda! That glaze sounds AMAZING!
Best cookies for fall
Can you use almond flour in this recipe?
Hey Whitney! No you can’t substitute almond flour in this recipe because they have different structures and absorb moisture different. You can sub gluten-free 1:1 baking flour though! Or you can try my soft paleo pumpkin cookies. https://whatmollymade.com/healthy-pumpkin-cookies-dairy-free-gluten-free/
Theses are to die for!! I’m obsessed! They where moist and soft! Highly recommend!!!
Thanks, Bee! We loveeee these too!
I love this recipe but I am curious if anyone has tried making the cookie dough with margarine instead of butter. My nephew can’t have dairy or nuts which eliminates the ability to use the suggested vegan butter options.
Hey Ashley!! Oh that’s tricky I know a lot of vegan butter’s use nuts. You could try butter flavored shortening!
Made these sugar free using xylitol for my sugar sub
they came out great! But they were a bit more poufy-cake like than I prefer, would you suggest doubling baking soda and omitting baking powder to reduce the rise? New to baking so definitely have no clue how to get the texture I want 🙃
Hey Jessica! Yes these are more of a cake-like, melt-in-your-mouth texture than a chewy texture. I’ve got a pumpkin pudding cookie recipe that’s less cakey!
Hmm, I’m guessing I did something wrong because these cookies are pretty flimsy. I made them with almond flour so maybe that’s the issue?! They taste delicious but are hard to frost because they kinda fall apart a little.
Hey Teryl! This is definitely because of the almond flour. You can’t swap almond flour for regular flour in any recipe because of the protein structure and the way they absorb moisture. It’s just not a 1:1 swap! I have a healthy pumpkin cookie recipe that uses almond flour you could try. You could also use 1:1 gluten-free flour. The ratings on these recipes is super important to me so if you wouldn’t mind changing your star review as you changed the recipe, I would appreciate it so much! I hope you give the healthy cookies a try.
These cookies are so good! I am so glad I found this recipe. They are so soft, and moist! ❤️ thank you so much for sharing the recipe.
You’re welcome, Gloria!
Made these today. Reminded me of a light and fluffy whoopie pie cookie. Recipe was easy and delicious. I will definitely make these again. Maybe add walnuts or pecans on top. Great without it though.
Thanks, Cindy!!! Great idea!
The best I ever made and at 79, I’ve made a lot ! Very moist!
The cookies are delicious am making them again today but making a double batch. Everyone loved them and receipt so easy to follow. Thank you for this wonderful treat😋
These are delicious! I used persimmon instead of pumpkin and they are perfect
Thank you!
This is a great recipe! Very easy. I did sift the flour, other then that followed the directions.
Made them for home and work and they loved, loved, loved them. Thanks! My new go to.
Wonderful recipe! Instead of frosting the tops, I made them into sandwich cookies, and they are sinfully good. They don’t last 24 hours in my house! Make with caution, you may develop an addiction! So so good! Thank you for sharing your awesome recipe!
That sounds amazing!!
What in the world! The best cookies I’ve ever had: Warm from the oven with freshly made pumpkin puree and an extra cup of powdered sugar. Some others perferred a glaze closer to the recipe on top amd others no frosting…but everykme loves these.
Lol love it, Amy!! We love these too.
Flavor is spot on! Mine “flattened” after sitting for a while, any ideas why? They came out super fluffy looking then sunk in.
Hey Diana! This can happen if you over beat cookie dough. Adding too much air into the batter can cause them to rise and sink. Hope this helps!!
Too good
Just made these. I grew up with a certain style of pumpkin cookies, but I have to say these are SO SO good! Fluffy, light, not too overwhelming. I’m going to have a hard time saving any for their intended purpose of going to work tomorrow!
Wow! These cookies are incredibly delicious! Soft and so darn flavorful! A complete hit with everyone!
Love that, Jodi! Thanks for taking the time to share.
Hello, I am so excited you have a pumpkin cookie recipe. In the ingredient list it has you use canned pumpkin. But in your ingredient notes you recommend using pumpkin purée. I have a suggestion, to maybe put pumpkin purée in the ingredient list, not canned pumpkin. I have not made these but will when I go get the purée.
I love your recipes, especially the sheet pan meals, always so delicious.
Thank you for all of your inspiring recipes.
What size is the canned pumpkin supposed to be?
Did a trail run for a church member for October 28th and she gave them four thumbs up.
The best pumpkin cookie ever. I added pecans to the mix.
Can you make the dough then save it to make another day??
(Forgot to put 5 stars)
THESE ARE INSANE!
They are melt-in-your-mouth, forget-the-portioning-I’m-eating-all-of-these-right-now amazing!
I’m saving this recipe to my family favourites. Thank you!!
I get multiple orders for these! Simple but AMAZING!!
I add a touch of sea salt to frosting!
I tried these and they came out wonderful!! I usually have a hard time making cookies, but they were so easy!!
Hello!
Would it be too difficult to mix by hand?? I lost my beater attachments when we moved 😭. I have the whisk attachment, but not sure that would hold up! Thanks!!
These came out great! Thank you for sharing!
Great cookies!!! I split the dough half rolled in cinnamon and sugar, I added butterscotch chips to the other half. So delicious. Will make again
Great cookies!!! I sit the dough half rolled in cinnamon and sugar, I added butterscotch chips to the other half. So delicious. Will make again
Excellent cookie. Easy to make and the very best pumpkin cookie I ever made. Thank you for sharing.
I’ve made these twice for my three grandsons and they gobble them up so fast! The light, melt-in-your mouth texture is amazing! Thank you!!
Cookies are perfect. The butter in icing should be cut in half. 8 ounces of cream cheese and only 4 T of butter. I couldn’t tell from your picture what you sprinkled on top. Tried cinnamon, cinnamon sugar, cardamom and the pumpkin pie spice. Pumpkin pie spice was my favorite.
my daughter and her classmates loved these cookies
Are the measurements for butter in the cookie 2 cups or 2 sticks? Because 2 cups would be 32 tbsp which would be 4 sticks
It’s 1 cup of butter! 2 sticks of butter is the same as one cup. Thanks!
10/10, would recomend.
My daughter said “Mom, you have to make these, you will love them.” She was so right. So light and airy, amazing pumpkin taste and the frosting is delicious. On my second batch and already getting requests from my son for more. Must make recipe.
I cut the recipe in half but kept the 1 egg. These turned out very moist and delicious. They were very easy to put together!
They are easy to make, and tasty. But, chocolate is the best cookie! Truly soft, good for the fall season.
Hi Molly! I just made this recipe and they came out awesome! I was wondering if you can freeze the icing? I made a double batch and and want to save the icing for a couple weeks. Thanks for a great recipe my family loves!,
5 stars !!! Absolutely delicious!
These were a huge hit!
Just made these and they are amazing!!!!!! Will definitely make again. I did have extra icing left over.
Hi and happy thanksgiving. I made these cookies a few years ago and they were so good! I actually had a request for these this year at thanksgiving…but some of my family has a dairy allergy. Have you made these dairy free? I specifically am wondering about the icing. Thanks!
Hello, Jessa! Sorry for the delay in getting back to you. I haven’t tried to make these dairy free, but I think you could use a few brand swaps that will make them work. Try Myokos butter and Kyte Hill vegan cream cheese for the frosting. Hope you had a good Thanksgiving!
Just made these and I’m wondering if I need to put the cookies in the fridge overnight because of the icing?
Yes I would store them in the fridge!
Made these GF and they turned out WONDERFUL! I’m a huge fan of fall treats – winner for sure.
Thanks, Hayley!! We made them gluten free and loved them.
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Molly these cookies are AMAZING!! So easy to make and the flavor is so good. I compared them to a pumpkin roll but so much easier to make.
Yes!! So similar to a pumpkin roll. Such a great comparison:) Thanks for sharing!
Loved this recipe !! Smelled.good baking and easy to make. My grandsonson loved them, I added 2 teaspooms of pumpkin pie spice to the cookie dough and a pinch of siagon cinnamon in the frosting. I will make again, my oldest grandson said maybe even add pecans or orange zest to frosting…. So many possiblies. Thank you for sharing.
You’re welcome, Michele! Pecans and orange zest would be great!
Never mind! I should read the recipes twice before coffee in the morning. Please disregard. Chris
Hello Molly. What size can of pumpkin? Or how much pumpkin? Making these with my grandson today and excited to try these. Making memories with baking. Thank you.
Recipe was simple. They taste great. Will definitely make these again
Thank you, Amy!
I followed both the cookie and frosting recipe and found both to be amazing! Thank you for the recipe 🙂
*I left an incorrect email*
Welcome!!
Looks amazing. I was wondering if you ever made this in to a cookie bar. I know there are recipies for other cookies made into a bar. Like a 9×13 or jellyroll pan. Just curious, as my husband want to do a pumpkin cookie in a dutch oven at the campsite next week!
Hey Hope! I haven’t tried it as a cookie bar but I think you could definitely give it a try and see what happens. I’ve turned a lot of cookie recipes into bars and they work pretty well. Have fun camping!
Okay, thanks for your reply. We will try it, and I will let you know how it turns out!! Thanks!!
Perfect cookie for a fall treat! Delicious and easy! Have made many times and will continue too!
Looks amazing. I was wondering if you ever made this in to a cookie bar. I know there are recipies for other cookies made into a bar. Like a 9×13 or jellyroll pan. Just curious, as my husband want to do a pumpkin cookie in a dutch oven at the campsite next week!
Love to hear that, Sara! Thanks! Happy fall:)
Just made these and they are AMAZING! I used Gluten Free flour 1:1 Bob’s Redmill biscuit and baking mix.
Added a 1/4 cup chopped pecans and a dash of cinnamon to the icing, a new favourite 🙂
That sounds so good!! Makes my heart happy that it’s a new fave!
These cookies are foolproof and absolutely wonderful! I did do my own buttercream icing rather than the cream cheese frosting that was recommended. A recipe I’ve already made a couple of times, with plans to make more very soon! Definitely a hit in my house and with several neighbors!