Pumpkin Cookies

Pumpkin cookies, a soft cake-like cookie with just the right amount of pumpkin flavor and spices like cinnamon, nutmeg, ginger, and cloves making it the perfect cookie for fall.

5 from 1 vote

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Course: Dessert, Snack

Cuisine: American

Keyword: Pumpkin cookies, cake-like pumpkin cookies, soft pumpkin cookies

Prep Time: 10

Cook Time: 15

Servings: cookies

Calories: 140kcal

Author: Dawn

Ingredients

Cookies

4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon cloves
2 cups sugar
1/2 cup butter
1/2 teaspoon shortening
2 large eggs
1 cup pumpkin puree

Frosting

5 tablespoons brown sugar
5 tablespoons cream
2 tablespoons butter
1 1/2 to 1 2/3 cups powdered sugar

Instructions

Cookies

Preheat oven to 350 degrees F. Grease a baking sheet or line with parchment paper.
Combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves and set aside
In a large bowl add the sugar, butter, and shortening. Beat together with an electric mixer
Add the two eggs and mix together. Add the pumpkin and mix until the mixture is creamy.
Gradually add the flour mixture and mix just until combined.
Drop by heaping teaspoons onto the prepared baking sheet. Place in the preheated oven and bake for 12 to 15 minutes or until the tops of the cookies are set and the edges are lightly browned.
Remove from the oven and cool on cooling rack.

Frosting

Combine the brown sugar, cream, and butter in a small saucepan. Over medium heat bring to a boil and boil for 2 to 3 minutes. Remove from cool slightly.
Gradually add the powdered sugar until you have the right consistency for spreading Beat until smooth. Spread frosting over top of cooled cookies

Notes

Use room temperature butter and eggs.
Use pumpkin puree and not pumpkin pie filling
Cookies can be frozen up to 1 to 3 months
If frosting becomes too thick add additional cream and beat in.

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