Pumpkin Cake Cookies
Pumpkin Cake Cookies- Cake texture cookie with pumpkin spice flavors topped with a cookie butter icing. These are the perfect fall dessert that whips up in minutes!
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PUMPKIN CAKE COOKIES
These pumpkin cake cookies remind me of a dessert from my favorite home bakery in Los Gatos, Icing on the Cake. They make these cake cookies in all flavors like maple moons, pumpkin, birthday cake. I knew that I wanted to try and recreate the perfect soft cookie with a cake texture topped with a cookie butter icing.
If you are looking for a fun dessert to make with the kids this fall or to snack on while binging on Halloween movies- look no further! These are incredibly easy to make!
HOW TO MAKE THESE COOKIES
These cookies whip up in minutes. Follow these tips and steps and you will be enjoying the perfect fall cookie!
- Remove egg from the refrigerator to come to room temp. To speed up the process, place egg in a bowl with warm water and sed aside for 5 minutes.
- Preheat oven to 350° degrees and line a baking sheet with parchment paper
- Melt butter and set aside to cool for a few minutes.
- Combine the dry ingredients in a medium bowl: all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, sugars and whisk to combine.
- In a large bowl- combine pumpkin puree, cooled melter butter, and egg. Whisk to combine.
- Add dry ingredients to wet ingredients. Using a spatula or wooden spoon, gently combine but do not over mix. Batter is done when you see a few specs or ribbons of flour.
- Batter is thick and sticky. Spray a large ice cream scooper with oil and scoop batter onto pan, leaving 2-3 inches between each cookie as they puff up and spread sightly.
- For a flatter, less domed cookie- spray the back of a spoon and gently press the batter out to thin.
- Bake 10-12 minutes. They should spring back in the center when done. While cooling, make the icing.
It’s that easy!
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Pumpkin Cake Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg room temperature
- 1/4 cup melted butter
- 3/4 cups pumpkin puree
Icing
- 1/4 cup cookie butter
- 1 cup confectioners sugar sifted
- 1/4 cup heavy whipping cream
- 1 teaspoon warm water
Instructions
Cookie
- Remove egg from the refrigerator to come to room temp. To speed up the process, place egg in a bowl with warm water and set aside for 5 minutes.
- Preheat oven to 350° degrees and line a baking sheet with parchment paper.
- Melt butter and set aside to cool for a few minutes.
- Combine the dry ingredients in a medium bowl: all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, sugars and whisk to combine.
- In a large bowl- combine pumpkin puree, cooled melter butter, and egg. Whisk to combine.
- Add dry ingredients to wet ingredients. Using a spatula or wooden spoon, gently combine but do not over mix. Batter is done when you see a few ribbons of flour.
- Batter is thick and sticky. Spray a large ice cream scooper with oil and scoop batter onto pan, leaving 2-3 inches between each cookie as they puff up and spread sightly.
- For a flatter, less domed cookie- spray the back of a spoon and gently press the batter out to thin.
- Bake 10-12 minutes. They should spring back in the center when done. While cooling, make the icing.
Icing
- In a stand mixer fitted with a paddle attachment, whip cookie butter on medium until light and airy for. Takes about 5 minutes.
- Sift confectioners sugar and add 1/4 cup at a time, mix on medium-low until combined before adding the next 1/4 cup.
- Slowly add the heavy whipping cream and mix on medium until combined and light and airy.
- If batter seems too thick, add 1 teaspoon of warm water
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