Pumpkin Cookies: A delicious, moist & cake-like pumpkin cookie recipe. Simple ingredients likely already in your cupboard- flour, pumpkin purée, sugar, vanilla, cream cheese, butter, and so on. These taste perfect with your favorite fall coffee.
Simple Ingredients
Flour: all purpose flour works just fine, or try a different blend of flour if you wish.
Soda, salt, baking powder: things you already have stuck away in the pantry.
Vanilla, butter, pumpkin purée: plain pumpkin purée, any kind of vanilla. You could replace 1 cup of butter with 7/8 cup oil, but the texture could be different.
Chocolate Chips: do not use regular chocolate chips, only white chocolate or a fall-flavored alternative to white. Sometimes, I cut down the amount of chips in the recipe to 1-1/4 cups instead of a whole bag. Just depends on your preference.
Frosting: an easy cream cheese frosting of light or regular cream cheese, powdered sugar, butter & vanilla.
Good friends are the best recipe influencers
this recipe came from my old co-worker and good friend Betty! That is one thing I miss about work- sharing goodies with everyone and exchanging recipes. The funny story behind this cookie recipe- Betty didn’t really like the cookies. She was going to throw them away instead of share them with us. We ALL told her No these were sooo good!! She was surprised.
Where it all began- Pumpkin Cookies were my first ever instagram recipe.
These cookies were also the first recipe I shared, nearly a year ago, on my recipe instagram page. They deserved a permanent spot on the blog. My how time flies!
Follow along for more recipe inspiration!
Another excellent pumpkin recipe is my Pumpkin Chili!
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Pumpkin Cookies with Cream Cheese Frosting – Egg Free!
Equipment
- 1 mixing bowl/mixer
- measuring cups
Ingredients
- 4 cups all purpose flour
- 1 15 oz can pumpkin puree
- 1 cup butter softened
- 2 cups white sugar
- 2 tsp vanilla
- 2 tsp cinnamon
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 12 oz package white chocolate chips
Cream Cheese Frosting
- 1 8 oz cream cheese softened can use light
- 1/2 cup butter, softened
- 2 tsp vanilla
- 4 cups powdered sugar
Instructions
- Preheat oven to 350 F.beat eggs & sugar together until fluffy. Add vanilla, pumpkin purée & mix well.
- In a separate bowl, mix all dry ingredients. Then add the dry ingredients slowly to wet ingredients. Lastly, add white chocolate chips & hand mix into the batter.
- use a medium size cookie scoop, or a tablespoon, to spoon the cookies onto a cookie sheet. Bake for 10-12 minutes at 350 F.
Frosting
- Beat together the cream cheese & butter. Then add vanilla. Slowly start adding the powdered sugar. Once mixed well & light & fluffy; frost on cooled cookies.