Pumpkin Cookies

baking chic November 19, 2012 3

Just stopping by to share a quick pumpkin cookie recipe with you. This cookie was super
easy and super mouthwatering, scrumdiddlyumptious!

Because I live next door to my Sister and Brother- in- law,
food goes quickly around here. Especially desserts.Or as we call them,
“sweets” I will get a text asking if I have any “sweets” around. Usually I
don’t but on occasion I do.
Lets just say these cookies barely made it to the
“neighbors” as my Honey -Man calls
them :)

I hope you give them and a try :)
I might just go and make me some again!!

2 cups (260 grams) all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups (260 grams) light brown sugar
1/2 cup (120 ml) canola oil or corn oil (or other flavorless oil)
1 teaspoon pure vanilla extract
1 cup (215 grams) pumpkin puree

Cream Cheese Frosting:
4 ounces (115 grams) room temperature cream cheese, regular or low fat
2 tablespoons (30 grams) unsalted butter, room temperature
1/2 cup (60 grams) confectioners’ (powdered or icing) sugar
1/2 teaspoon pure vanilla extract

For Pumpkin Cookies: Preheat oven to 325 degrees F (165 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake for about 15 – 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting.
Beat the cream cheese and butter until soft and creamy. Beat in the confectioners’ sugar and vanilla until the frosting is soft and creamy and of spreading consistency.


  1. Pam November 21, 2012 at 9:49 am - Reply

    So precious Marie. I wish I could text you right now, and the “neighbors” too and come over for a batch of those and a pot of tea… that would be my “Pumpkin Pie” for the year.

    Love you,


  2. Amy November 21, 2012 at 8:41 pm - Reply

    Yum-yum! Those look so good…. I love to try anything pumpkin, so I got the recipe copied and when I have my next baking day, I’ll be making those. I hope you guys have a wonderful Thanksgiving!
    Many Blessings and love sent to you!!

  3. Roxy November 23, 2012 at 4:33 pm - Reply

    Dearest Marie, Happy Thanksgiving!! May your whole week-end be filled with blessings. I also just love making breads and cookies, and now pancakes with pumpkin puree. But it is really so healthy and moist we need to use it all year. I have been so busy trying to get a blog family up and going. Trying to comment on blogs ect I have found it to be like making a new friend they don’t wanna play with me, like when I was Five..
    Your Mom’s blog looks amazing!
    And a Etsy Shop to boot!
    Lovely Lovely my dear…
    Hey I was wondering when your new post comes up on my blog list why there is not a picture with it?
    Maybe you and I should e-mail ha-ha I have so much to say!!! How are you doing?
    I miss my daughter and you girls so much!
    Call me sometime!
    Blessings, Roxy

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