Pumpkin Spice Cookies

Soft and chewy pumpkin spice cookies. A perfect fall cookie that is topped with a delicious cream cheese icing! 

These cookies are so soft and addicting! They are super easy to make using canned pumpkin and some everyday pantry ingredients. 

The cream cheese icing is the same icing I use in my Pumpkin Squares recipe. These cookies are actually great on their own without the icing, but the icing is so good that it makes the cookie taste complete!

Chopped walnuts or pecans can also be added to the cookie recipe. My family does not  like nuts in their desserts, so I left them out of my cookies. If you want to add nuts, add about ¾ cup chopped nuts in the batter before scooping them out onto the cookie sheets. 

What kind of pumpkin should I use for Pumpkin Spice Cookies?

For this recipe you definitely want the pumpkin puree. Pumpkin puree is just 100 percent cooked pumpkin in a can. The pumpkin pie filling has all kinds of spices added to it and is sweetened too. The pumpkin cookies would turn out way too sweet if you used the pumpkin pie filling, so stick with the pumpkin puree for this recipe. 

Some more Fall Favorite desserts!

Apple Pie Bars : Homemade apple pie bars, all done in a sheet pan. Made with apples, cinnamon, and a flaky pie crust, this will feed the whole family!

Pumpkin Squares: Moist cake like pumpkin squares with a whipped cream cheese frosting. These squares are the perfect autumn dessert that will feed a crowd!

No Bake Peanut Crunch Candy: Super fast no bake peanut crunch candy, made with Captain Crunch Peanut Butter cereal and almond bark! Easy birthday and holiday treat!

Blueberry Coffee Cake: Soft and moist blueberry coffee cake drizzled with vanilla icing. Delicious breakfast or dessert treat that everyone will love!

Cinnamon Rolls: The perfect soft and chewy cinnamon roll.  A breakfast treat that is filled with a gooey cinnamon swirl and topped with a cream cheese frosting. 

Chocolate Covered Pretzels: Chocolate covered pretzels can be decorated to match any holiday. With only 3 ingredients these are done in minutes!

Apple Fritters: Crispy and soft apple fritters loaded with fresh bits of apples on the inside. Topped off with  a light powdered sugar coating, these make a great treat for the fall!

Pumpkin Muffins: Light and fluffy, easy pumpkin muffins. A streusel topping makes these taste like they are straight from the bakery. 

Ingredients for Pumpkin Spice Cookies

Butter: Adds a rich creamy flavor to the cookie.

Brown Sugar: The sweet flavor of the cookie, mixed well with the butter makes a creamy base for the cookies.

Eggs: Adds structure and substance to the cookies.

Canned Pumpkin: The pumpkin part of the cookie. Make sure to use the canned pumpkin puree that is 100 percent pumpkin. Do not use the canned pumpkin pie filling, it is much too sweet.

Vanilla extract: Adds a hint of vanilla and sweetness in the cookies.

Lemon Juice: Brings a little tart to balance out the sweet flavor. Fresh squeezed or bottled both work in this recipe.

Flour: The base of the batter. Sift before measuring to ensure correct amount.

Baking Powder: Allows the cookies to rise and be super soft.

Salt: Adds a little bit of tart to balance out the sweet flavor.

Pumpkin Pie Spice: Brings the pumpkin pie flavor to the cookies.

Ground Ginger: Works well with the pumpkin pie spices for more flavor.

Ingredients for Cream Cheese Icing

Cream Cheese: The base for the frosting. I like to leave mine out at room temperature for 20-30 minutes so that it is softer, it seems to blend better this way.

Butter: Adds a rich creamy flavor to the icing. I also like to leave the butter out 20-30 minutes at room temperature so that it blends better with the cream cheese.

Vanilla Extract: For a subtle hint of vanilla flavor.

Powdered Sugar: Adds the sweet flavor to the icing, also dissolves and blends better than regular sugar.

How to make Pumpkin Spice Cookies

In a mixer, cream together the butter and brown sugar until fluffy.

Beat in one eggs, one at a time.

Mix in the pumpkin puree, vanilla extract, and lemon juice.

In a separate bowl, add the flour, baking powder, salt, pumpkin pie spice, and ginger.

Slowly add the flour mixture to the butter mixture.

Drop by spoon onto greased cookie sheets, spreading 2 inches apart.

Bake at 375 degrees F. for 12-14 minutes. Remove from pan and let cool on racks.

How to make the cream cheese icing

Cream together the butter and cream cheese. Before doing this I like to let the butter and cream cheese sit out at room temperature for 20-30 minutes so that they are a bit softer and easier to blend.

Add in the vanilla extract and mix.

Then slowly add in the powdered sugar and mix until creamy.

Using a butter knife, spread the icing over the cooled cookies.

This will make about 30 cookies or so.

Check out these delicious dinner recipes!

Butternut Squash Soup: Butternut squash soup full of fresh onions, potatoes, carrots, butternut squash, and celery. Added spices of nutmeg, cinnamon, and cloves, makes this a perfect autumn soup!

Pasta Fagioli: A hearty Pasta Fagioli soup that is loaded with beans, veggies, and ground turkey.  A perfect comfort soup for those chilly days! 

Brisket Grilled Cheese Sandwich: A savory brisket grilled cheese sandwich smothered in cheddar and Monterey jack cheeses. A quick and easy meal that is an upgrade from a grilled cheese sandwich. 

Crockpot Pot Roast: Easy pot roast cooked in the crock pot. Tender meat that falls apart, and a homemade gravy to pour over the top!

Mac and Cheese Soup: Homemade creamy mac and cheese soup. Bacon, garlic, and onions are cooked in for a savory comfort food dish.

Stuffed Baked Potatoes: Baked potatoes stuffed with  creamy chicken, beef, and cheese. Perfect for a weeknight meal, filling side dish, or appetizer!

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