Pumpkin Spice Cake Cookies

These moist and tender Pumpkin Spice Cake Cookies are topped with a rich cream cheese frosting, making them perfect for fall or winter baking and holiday gatherings.

With fall in the air, it can only mean one thing: pumpkin spice season! This year, skip the usual pie and try something new with this irresistible pumpkin spice cake. Just follow a few simple steps, and you’ll have a cozy fall dessert ready to enjoy in no timeso deliciously perfect for the season!

Have you ever tried baking something that smelled so good that your neighbor just happened to be passing by because of it? Well, that actually happened to me.

These pumpkin spice cake cookies are total autumn in a bite and I made them on a rainy Sunday when the couch and fuzzy socks were basically calling my name. I wasn’t even planning on baking but then I spotted that half-used can of pumpkin purée in the back of the fridge and it was a miracle it hadn’t grown a beard so that’s when the idea hit me.

The first try was a disaster because I overbaked them so they turned into little cookie hockey pucks. That was classic me. The second round, though, was magic since they turned out soft and fluffy and spiced just right. They were the kind of cookie that makes you close your eyes when you take the first bite.

I’m not even a pumpkin spice fanatic but still these hit different and they surprised me in the best way.Oh and if you accidentally eat five in a row then don’t worry because there’s no judgment here since they’re basically mini cakes and that means they’re kind of health food, right.
So let’s bake!

Kitchen Equipment Needed :

• Mixing bowls “large and medium”
• Electric mixer “hand or stand”
• Whisk and spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mat
• Cookie scoop or tablespoon
• Cooling rack

Tips for

Chill the dough : if the dough feels sticky, refrigerate it for 30 minutes before baking.

Don’t overbake : these cookies should stay soft; remove them once they’re just set.

Try a glaze : a simple powdered sugar glaze adds sweetness and shine.

Add texture : mix in oats or shredded coconut for a fun twist.

Make them sandwich cookies : spread cream cheese frosting between two cookies for a decadent treat.

What to Eat withpumpkin spice cake cookies ??

Pumpkin spice cake cookies taste amazing with a glass of cold milk or a creamy latte the warm spices balance perfectly with a cool sip.

For breakfast or brunch, these cookies sit nicely alongside a muffin or croissant with hot tea. It feels like a little bakery spread at home.

Looking for more simple cake recipes to try ? Here are a few of our favorites:

Ingredients :

• 1 cup pumpkin puree , not pumpkin pie filling
• ½ cup unsalted butter, softened
• 1 cup brown sugar “packed”
• ½ cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 ½ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves

How to Make pumpkin spice cake cookies:

Step 1

Preheat oven : set it to 350°F . Line baking sheets with parchment paper and cream butter and sugars : in a large bowl, beat together butter, brown sugar, and granulated sugar until fluffy.

Step 2

Add wet ingredients : mix in pumpkin puree, egg, and vanilla until well combined then mix dry ingredients : in another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Step 3

Combine mixtures : slowly add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix and add extras : stir in chocolate chips or nuts if using.

Step 4

Scoop dough. Drop rounded tablespoons ,or use a cookie scoop onto the prepared baking sheets. Leave space between cookies and bake : bake for 12–14 minutes, or until the cookies are set and lightly golden on the edges then cool : allow cookies to cool for 2 minutes on the baking sheet before transferring to a cooling rack.

FAQ’S :

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