My kids love frosted cookies and I love pumpkin. During the fall, I stock up in pumpkin puree, especially when I see it on sale. These pumpkin cookies were the trial and error test of using up the last of the canned pumpkin in August!
We all love the flavor it brings paired with a little cinnamon…. yum! Usually it ends up being pumpkin pancakes and pumpkin cookies that are made the most!
Just this week I taught Alex how to use a cookie dough scoop (as shown below) and the thought he was the master chef! He was super excited to see that all the cookies were coming out to be about the same size!
He also learned the phrase “the proof is in the pudding” somewhere… and when the cookies came out he was static that the cookies were indeed “the same size!” So of course, the easy frosting recipe also allowed him to frost the cookies himself by carefully spreading it with a knife.
These pumpkin cookies along with my Pumpkin Swirl Brownies and Yummy Healthy Fudgy Chocolate Brownies are perfect for bake sales that are going on at your school or in your community…and make a wonderful teacher gift as well. Did I mention that they are perfect with a nice mug of chai?
We don’t always indulge in baked goods but rest assured that I have all the ingredients I need on hand. Sadly, since my awesome neighbors moved back to Texas my freezer is FULL of cookie dough and muffin batter zip lock bags; they used to be the lucky recipients of my recipe testing shenanigans. Please come back to visit Anne!
These pumpkin cookies are also the perfect lunch box treat for kids of all ages (it also includes my husband). The baked in cranberries bring these cookies to a whole new level of fall goodies. Don’t believe me? You’ll have to try them and find out!
What I love about these cookies is that they have all the fall flavors in one or two bites. You can also freeze the scooped dough on a cookie sheet and transfer to a freezer bag after they’ve frozen. I practically have a full freezer of baked goods waiting to be baked and enjoyed again.
- ½ cup plus 2 tablespoons softened butter, divided
- 1 cup sugar (I used coconut sugar)
- 1 egg
- 2 teaspoons vanilla extract, divided
- 1 cup pumpkin puree
- 2¼ cups all-purpose flour or,
- 2¼ whole wheat baking flour
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- 1 cup fresh or frozen cranberries, coarsely chopped
- ½ cup chopped walnuts
- 4 oz cream cheese cheese, softened
- 1 cup powdered sugar
- Preheat oven to 350ºF and line your baking sheet with parchment paper.
- In the bowl of your mixer, beat ½ cup softened butter on high for about 30 seconds, then add sugar until fluffy. Add in your egg, 1 teaspoon vanilla, and pumpkin. Mix to combine.
- In a separate bowl, stir together flour, baking powder, baking soda, salt and cinnamon. Slowly add dry ingredients to wet.
- Once combined, fold in the berries and nuts.
- Drop teaspoons of dough 2 inches apart onto lined baking sheets.
- Bake 10 minutes, or until edges begin to brown. Place on a cookie rack and cool.
- Beat cream cheese with a mixer until smooth. Beat in powdered sugar, 2 tablespoons butter, and 1 teaspoon vanilla. Frost cookies -licking the knife is dangerous and not recommended.