Last week I ate a pumpkin spice donut, and have been
drooling about it dreaming about it ever since. So obviously I had to solve this problem asap. I could have just made an actual pumpkin pie, but I was feeling seriously impatient.
Do you know what’s approximately 100x faster than making a pumpkin pie?
Making pumpkin pie cookies. And they’re easier to transport to your basic-pumpkin-spice-loving-friends (cause otherwise I’d eat them all in one sitting).
So if you’re craving some fall treats in your life, these cookies are for you. Oh my gourd, they’re so good #squashgoals 🙌
Pumpkin Pie Cookies
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tbsp pumpkin pie spice, plus extra for sprinkling
1/2 tsp salt
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1 1/4 cups canned pumpkin puree
1 large egg
8 ounces low-fat cream cheese, room temperature
3 tbsp butter, room temperature
1 tsp vanilla
2 cups powdered sugar
Prepare the cookie dough: Preheat your oven to 350 degrees and line a baking sheet with parchment paper. In a large mixing bowl whisk together flour, baking powder, baking soda, spiced, and salt until combined. Set aside.
In another bowl use an electric mixer to cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy. Add in the pumpkin puree, egg, and vanilla to butter mixture, and beat on medium-speed until just combined. Then fold in the dry ingredients until just combined.
Place dough on cookie sheet in heaping tablespoonfuls, then use your fingers to flatten then slightly. The cookies will rise slightly in the oven instead of flattening–so be sure to shape them nicely.
Bake for 18 to 22 minutes, or until the cookies are cooked through and bounce back slightly if you touch them. Transfer cookies to a wire rack to cool until they reach room temperature. Then frost with cream cheese frosting, and sprinkle with an extra pinch of or cinnamon. Refrigerate in a sealed container for up to 3 days.
Make the frosting: With your electric mixer, beat cream cheese, butter and vanilla together on medium-high speed until smooth. Gradually add in the powdered sugar until it is all combined and the frosting is smooth. If it is too thick, add in a tablespoon or two of milk until it reaches your desired consistency. If it is too thin, add in more powdered sugar until it reaches your desired consistency.
Enjoy! Love, the pun-king