Pumpkin Spice Cookies? Yes, please. It’s National Homemade Cookies Day and we couldn’t be happier. It smells like fall, Pumpkin Spice Everything is popping back up, and it’s cool enough to run the oven without kicking the AC on.
My kids are off school tomorrow, one of those random teacher inservice days, so we are considering today a glorious Lazy Sunday. For me, that means still working, however, it also means I can bake. With all this fall in the air, I’m feeling something PUMPKIN! Naturally, we have a lot of recipes we love but I don’t have a great pumpkin one.
I scoured one of my favorite sites – Pinterest – and found a couple contenders. This one for Melt in Your Mouth Pumpkin Cookies by Dear Crissy didn’t look too bad but it makes a lot more than we want and I knew I’d have to alter some of the amounts to hit our tastes. Likewise, these Pumpkin Snickerdoodles by Julie’s Eats and Treats sounded scrumptious but, we’d want to make some alterations here as well. In the end, I nipped and tucked and blended four different recipes to arrive at the one we used.
Your dough should look like this before dropping it on the cookie sheet:
Autumn decided to have fun with one cookie sheet sheet… note the pumpkin-shaped cookie.
Of course, this is what they should look like going into the oven but you may want to mash them down a little for a flatter cookie.
These cookies can be enjoyed plain or iced (we like the pumpkin buttercream frosting below) or simply sprinkled with a powdered sugar/cinnamon mix while still warm. We iced this batch and they turned out AWESOME.
Pumpkin Spice Cookies by Karmic Chaos
- 1 c butter
- ½ c granulated sugar
- ½ c brown sugar
- 3 tsp baking powder
- 4 tsp cinnamon
- 3 tsp nutmeg
- 3 tsp allspice
- 2 tsp cloves
- 1 egg
- 2 tsp vanilla
- 1 can pumpkin
- 3+ c flour
- Combine butter and sugars until smooth. Add baking powder and spices then egg, vanilla, and pumpkin. Add flour until dough is just slightly sticky. Drop by spoonful onto prepared cookie sheet and bake 8-10 minutes at 350 degrees.
Pumpkin Buttercream Frosting
We made up our own based on my basic buttercream frosting mix so I’m guessing at quantities. Here’s an approximation of what we did but you’ll have to make to your own tastes.
- 1/2 cup Crisco
- 1/2 cup pumpkin
- 2 tsp vanilla
- spices to taste – allspice, cinnamon, nutmeg, cloves
- 1./4 tsp salt
- 1/2 lb powdered sugar
Combine the Crisco, pumpkin, and vanilla with about a 1/2 cup of powdered sugar until smooth then add in the rest of the powdered sugar. Once you have the desired consistency add in the salt and spices to your tastes. Keep in mind, you can do a combination of the spices or leave out any you don’t have but don’t forget to add them or your icing will be bland.
Because presentation counts, don’t forget to sprinkle a little cinnamon and/or nutmeg over the icing before it dries!