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Pumpkin Spice Cookies


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  • 3 C Flour
  • 1 Tsp. Baking soda
  • 3/4 Tsp Ground Nutmeg
  • 1 1/3 C Sugar
  • 1/2 C Corn Oil
  • 1 1/2 Tsp. Vanilla
  • 1 1/2 Tsp. Cinnamon
  • 3/4 Tsp. Ground cloves
  • 1/2 Tsp. Salt
  • 1 Stick + 2 2/3 Tbp. Unsalted butter soften.
  • 1/4 C Light molasses
  • 1 C Canned pupmkin (not seasoned pie filling)
  • Cream Chese Frosting
  • 2 1/2 C Powdered sugar
  • 1/4 Tsp. Vinilla
  • 1 3oz. Pkg. Cream cheese softened
  • 1 Tbp. Orange Juice


Servings 30
Preparation time 30mins
Cooking time 45mins


Step 1

1. Preheat over to 350F & grease several baking sheets.
2. In med bowl thourghly stir together flour/cinnamon/baking soda/cloves/numeg/salt. Set aside. In large bowl w/ a electric mixer on med speed, beat together sugar/butter until very well blended & fluffy. Reduce speed to low & add oil/molasses/vanilla/pumpkin until evenly incorperated. Then add in flour mixture until evenly incorperated.
3. Drop dough into baking sheet in golf ball sized mounds spacing 2inch. apart. Bake cookies, one sheet at a time in upper 1/3 of oven from 12-15min. until lightly browned all over & slightly darker at the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. Tansfer the sheet to a wire rack & let stand until the cookies dirm up slightly, 1-2min. Using a spatualy transfer the cookies to wire rack let cool completely.

1. In large bowl w/electrick mixer on low then med speed; beat together the powder surgar/cream cheese/vanilla until well blended & very smooth. Add orange juice & beat until evenly incorperated. If fosting is very stiff, add enough water to thin out and make it spreadable; but still firm consistancy. Using a table knife; swirl about 1 Tbp. of frosting over center of each cookie. Let frosting stand on cookie for 1hr. to set.
2. Store in a single layer or layered w/way paper in airtight container up to 1wk. or freeze for upt to 1mth.


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