It seems everywhere I look nowadays there is pumpkin. Pinterest, pumpkin. Facebook, pumpkin. Instagram, pumpkin. The grocery store, pumpkin. Starbucks, pumpkin. Anyone else been experiencing this pumpkin craze?
At first, I was annoyed. I mean, summer isn’t over yet people! Do we need to remind ourselves that Autumn (and the cold) is just around the corner? But, after a couple weeks the pumpkin recipes started to grow on me… until finally I started to have pumpkin cravings myself.
I blame Pinterest mainly.
These cookies are really yum. They have a cakey, yet chewy and soft texture. The spice and pumpkin flavor is spot on and the cream cheese frosting is delicious– softly flavored with vanilla and extra creamy. Perfect for those beginning-of-fall pumpkin cravings!
Pumpkin Spice Cookies with Cream Cheese Frosting
Original recipe found on lecremedelacrumb.com
Makes 3 dozen cookies
Soft Pumpkin Spice Cookies with Cream Cheese Frosting
Ingredients
- 1 stick butter softened
- 1/2 cup coconut oil softened*
- 1/2 cup applesauce
- 2 TB Activz organic pumpkin powder**
- 1 cup sugar
- 2/3 cup powdered sugar
- 1 1/4 tsp Madagascar bourbon vanilla extract
- 2 large eggs
- 4 cups all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon4 TB butter softened
- 2 oz cream cheese softened
- 3 TB sour cream or plain greek yogurt
- 3 cups powdered sugar
- 1/4 tsp vanilla bean powder or half of a vanilla bean
Instructions
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In a large bowl mix together butter and coconut oil. Add in applesauce, pumpkin powder, sugar, powdered sugar, vanilla, and eggs and mix until smooth.
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In another bowl whisk together flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin pie spice.
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Gradually mix dry ingredients into wet ingredients until incorporated. Cover mixing bowl with plastic wrap and chill for at least 30 minutes.
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Preheat oven to 350 degrees F and lightly grease a baking sheet with cooking spray, or use stoneware.
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Roll dough into 2-inch balls and place on baking sheet. Use the bottom of a tall glass to flatten the dough balls to 1/2 inch thickness. Bake for 10-12 minutes until cookies start to look dry and slightly puffed. Allow to cool completely on the baking sheet.
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To prepare the frosting, cream together butter and cream cheese in a medium bowl. Mix in sour cream or yogurt. Gradually mix in powdered sugar and then the vanilla. Store in airtight container in fridge.
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Store cookies in an airtight container and separate layers of cookies with wax paper or parchment paper. Frost cookies immediately before serving.
Notes
*I use the non-virgin coconut oil for baked goods as the virgin one can be very coconut-y tasting.
**If you do not have pumpkin powder, replace the applesauce with canned pumpkin puree and skip the powder entirely.
**If you do not have pumpkin powder, replace the applesauce with canned pumpkin puree and skip the powder entirely.
Um, yummy – as always! I was just thinking about making that apple dessert you just posted. It looks so good. As for fall… hm, not sure I really have a favorite dessert although I do usually make that “pumpkin roll.” It always a fun treat. 🙂
Oo, so glad you mentioned a pumpkin roll because that’s my absolute favorite fall dessert. Agreed, it’s so fun. Ah, my sister made us that apple galette and it’s definitely worth a try! If you do, let me know how you like it. 🙂
Thanks for commenting, Rissi! 🙂
I love pumpkin and these look so delicious! I will definitely give this recipe a try!
I am following you now, looking forward to more of your recipes!
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Hey Marisa. I hope you like them when you try it! The *only* reason I’m liking fall right now is because of pumpkin season! Lol. Thanks so much for following, I just followed your blog as well. 🙂