So, I am not the type that likes pumpkin pie. Weird right? I like other pumpkin things, like these cookies, but not pie. My husband is the same way. I thought that since we are not big pumpkin pie lovers, there might be others out there with similar feelings. These cookies are a great alternative pumpkin dessert for Thanksgiving day. And who doesn’t love the simplicity of a cookie? They are virtually mess free and easy to grab!
These cookies are bursting with flavor. They are soft and cake-like with a smear of cream cheese frosting over the top. I made my cookies large, but you can definitely make them smaller with a shorter baking time. These would be a welcome addition at any Thanksgiving table!
Yield: About 18 large cookies
- 2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups light brown sugar
- 1/2 cup canola oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
For the cream cheese frosting
- 4 ounces cream cheese, room temperature
- 2 tablespoons unsalted butter, room temperature
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
Preheat oven to 325ºF. Line two baking sheets with parchment paper or silpat. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, ground cinnamon, ground ginger, and salt.
In the bowl of an electric mixer, beat the eggs and brown sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. On low speed, add the flour mixture and beat just until incorporated. Using a large cookie dough scoop (for smaller cookies, use a small scoop), place mounds of batter onto the prepared baking sheet, spacing about 2 inches apart. Bake in the preheated oven for about 18 minutes (shorter cooking time for smaller cookies), or until springy to the touch. Let cool for 5 minutes, then transfer the cookies to a cooling rack. Let cool completely before frosting.
For the cream cheese frosting, beat the cream cheese and butter until soft and creamy in the bowl of a stand mixer fitted with the paddle attachment. Beat in the confectioners’ sugar and vanilla until the frosting is soft and creamy, about 4 minutes. Spread small dollops over each cookie.
Store in an airtight container in the refrigerator up to 4 days.
Source: Adapted from Joy of Baking