Fall has me craving pumpkin everything! So you know it’s that time to make Pumpkin Cake Cookies. Similar to sugar cookies, but more dense and light like a cake.
I made this recipe about three times to get it right and my family loved being taster testers. By the way, my mom and older sister loved them the most!
What is the taste and texture like?
These treats are has a pillow like texture and has the right amount of pumpkin taste. In addition, I like a lot of frosting on my cookies and these have just enough pumpkin spice cream cheese frosting on top!
Is there a Keto Friendly version?
Yes. Simply replace all sugars in this recipes for sugar free low carb versions. Also, instead of All Purpose Flour, use 1 Cup Almond Flour and 1/2 Cup of Coconut Flour. Easy and Simple.
Let’s get started.
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yields: 12 Cookies
- 1.5 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter, softened
- 0.17 cup Coconut Oil **
- 0.63 cups granulated sugar
- 1 large egg yolk
- 0.33 cup canned pumpkin puree
- 0.5 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 0.13 tsp ground nutmeg
- 0.13 tsp ground ginger
Note: You can double the recipe to make 24 cookies and instead of Coconut Oil you can use unflavored vegetable shortening of your choice.**
- 3 oz cream cheese, softened*
- 3/4 pumpkin spice
- 3 Tbsp butter, softened*
- 2 1/2 cups powdered sugar
- 1 – 1 1/2 Tbsp milk**
- 1/2 tsp vanilla extract
Note: Needs to be a room temperature.* You can use any type of milk you desire**
1. Gather all ingredients and measure precisely. Preheat oven to 350 degrees.
2. In a medium mixing bowl, sift flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk for about for 30 seconds and set aside.
3. In another medium bowl cream together butter, shortening and sugar with a hand mixer until pale and fluffy.
4. Mix in egg yolk. If you are doubling the recipe, mix in egg yolk one at a time. Then mix in pumpkin puree and vanilla extract.
5. Put the mixer on low speed, slowly add in dry ingredients. It best to divide in half intervals. Mix to combine.
6. Using an ice cream scoop, scoop dough out. Place on baking sheet lined with parchment paper. Since they are big cookies, I baked them with only six on each sheet.
7. Using your clean fingers, lying flat, evenly flatten cookies into rounds. See picture below. Do this until they are slightly under 1/2-inch thick.
8. Bake for 11 – 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Once cool frost with Pumpkin Spice Cream Cheese Frosting. Add additional pumpkin spice on top; optional.
For the frosting:
1. In medium bowl, using a hand mixer, whip together cream cheese and butter until pale and fluffy.
2. Mix in pumpkin spice, vanilla extract and powdered sugar. Mix in enough milk to reach desired consistency and mix until smooth and slightly fluffy.
See below how to make the perfect swirl on top using a spoon.