Best Pumpkin Cookies You’ll Ever Eat

Last Updated on October 8, 2019

This pumpkin cookies recipe is perfect for fall, Halloween, and Thanksgiving. These are iced pumpkin cookies, but for a more healthy cookie dessert, leave off the cream cheese icing. (They’re just as good!) Put them on your list of annual pumpkin recipes because you won’t be disappointed in these melt in your mouth pumpkin desserts!

 

 

Ahhhh, yes.

Pumpkin Season.

Fall is full of the best pumpkin recipes (like pumpkin lattes, and pumpkin seeds, and pumpkin cake pops), so you’ll definitely want to add these canned pumpkin pie filling cookies to your fall dessert rotation.

And, these super easy cookies seem to be one of those desserts that everyone loves.

They’re not too sweet and, as an added bonus, they’re a pretty easy pumpkin recipe to make!

Whatever you do, double the recipe because you’ll definitely want some for yourself later if you’re making them for a party.

(And, they freeze well, too!)

If you like your pumpkin cookies soft and chewy, these will definitely become your new favorite, especially if you have some leftover Libby’s canned pumpkin and are asking, “What can I make with pumpkin?”

 

Pumpkin Cookies Icing

These are pumpkin cookies with cream cheese frosting.

The cream cheese icing makes them just sweet enough, so kids and adults alike love them.

We actually also make a huge batch without the icing because they’re really good that way, too (and make for more healthy pumpkin cookies).

 

Can Pumpkin Cookies Be Frozen?

Soft, bakery-style pumpkin cookies freeze well. If you want to freeze them, I recommend freezing the plain pumpkin cookies without the icing for up to six weeks.

 

Chocolate Chip Pumpkin Cookies

This recipe is also really good if you add chocolate chips.

Just add 2 cups of chocolate chips into the batter and stir right before putting them on the cookie sheet.

 

 

Soft Iced Pumpkin Cookies Recipe paired with It’s The Great Pumpkin, Charlie Brown Children’s Book

We paired our pumpkin cookies up with one of our favorite stories: It’s the Great Pumpkin, Charlie Brown.

No matter how old we get, Peanuts still seems to be a  favorite for all of us (the books and the movies).

You remember It’s The Great Pumpkin, right?

Everyone loves watching to see if Linus will be visited by The Great Pumpkin this year, but my favorite part is when they all go trick-or-treating and Charlie Brown keeps getting a rock.

(I know, warped, what can I say?)

At any rate, while your pumpkin cookies are baking, watch It’s The Great Pumpkin Charlie Brown full movie or pull out your favorite Halloween or Thanksgiving book and spend some family time reading while you wait.

Then, you’ll have some hot and fresh cookies to eat after!

Enjoy!

Listed Book Age Range: 4 years and up

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TRY THESE PUMPKIN RECIPES NEXT

Pumpkin Seeds Recipe

 

Pumpkin Cake Pops

 

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Perfect Pumpkin Cookies With Cream Cheese Frosting

Yield: 4 dozen

Easy Pumpkin Cookies Recipe

Print

These pumpkin cookies are equally as good iced or without the icing. Be sure to try them without the cream cheese icing to see if you want to leave some that way.

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Ingredients

• 1 Cup Shortening
• 3 Cups Sugar
• 2 Eggs
• 30 ounce Can pumpkin, (like Libby's Pumpkin)
• 1 Teaspoon Vanilla
• 5 Cups Flour
• 2 Teaspoons Cinnamon
• 2 Teaspoons Nutmeg
• 2 Teaspoons Baking soda
• 2 Teaspoons Baking powder
• 1 Teaspoon Salt
• 2 8-ounce Cream cheese bricks, softened
• 1/2 Cup Butter, (softened)
• 2 Cups Confectioner's (Powdered) sugar, sifted
• 1 Teaspoon Vanilla extract
• Pumpkin pie spice (optional, for decorating)

Instructions

1. Heat oven to 350 degrees F.
2. Mix together shortening and sugar. Add eggs and mix until combined.
3. Add canned pumpkin and mix until combined.
4. To the canned pumpkin mixture, mix in vanilla and sifted flour. Then, add cinnamon, nutmeg, baking soda, baking powder and salt. Mix until just combined.
5. Line baking sheet with parchment paper. Spoon rounded spoonfuls onto a baking sheet.
6. Bake at 350 degrees F for 10-12 minutes. Cool completely if before icing.

FOR CREAM CHEESE ICING

1. Combine softened cream cheese and softened butter. Mix until combined.
2. Gradually mix in the sifted confectioners sugar.
3. Add vanilla extract. Mix until smooth.
4. Ice each cookie with the cream cheese icing. Sprinkle with pumpkin pie spice on top.

Nutrition Information:

Yield:

48

Serving Size:

1 cookie
Amount Per Serving: Calories: 192 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 25mg Sodium: 165mg Carbohydrates: 24g Net Carbohydrates: 0g Fiber: 1g Sugar: 13g Sugar Alcohols: 0g Protein: 2g

Nutrition information is estimated. Changes to the recipe and use of different brands may cause changes to the nutritional information to vary slightly from the ones provided here.

 

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Super Simple Chocolate Cake Mix Cookies