I’ve been waiting all year to share these delicious pumpkin cookies on the blog. I’ve been making them for years, kicking off this cozy season. Fall would not be complete without a plate of these cookies sitting on my kitchen island—even though they don’t last long. I’m thankful to my best friend, Mary, who would bake these cookies every fall. They are soft, delicious, full of pumpkin spice flavour, and topped with cream cheese frosting. I wanted to include her recipe for these cookies in my book because they are a fall treat I look forward to every year. I know you’ll enjoy them as much as I do, especially paired with a hot cup of tea. You might want to double the recipe because these cookies will go fast! I like to make a double batch, freeze one and frost them when I’m ready to serve when I have last-minute guests.

Soft Pumpkin Cookies with Cream Cheese Frosting
Page 166 from Gather at Home
Makes 24 cookies

Soft Pumpkin Cookies
2 1⁄4 cups (550 mL) all-purpose flour
11⁄2 teaspoons (7 mL) baking powder
11⁄2 teaspoons (7 mL) cinnamon
1 teaspoon (5 mL) baking soda
3⁄4 teaspoon (4 mL) fine salt
1⁄2 teaspoon (2 mL) pumpkin pie spice
2 eggs
1 cup (250 mL) packed light brown sugar
1⁄3 cup (75 mL) granulated sugar
2 teaspoons (10 mL) pure vanilla extract
1⁄2 cup (125 mL) vegetable oil
11⁄4 cups (300 mL) pumpkin purée

Cream Cheese Frosting
6 ounces (175 mL) cream cheese, room temperature
4 tablespoons (60 mL) unsalted butter, room temperature
1 teaspoon (5 mL) pure vanilla extract
3⁄4 cup (175 mL) icing sugar

1. 1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

2. To make the soft pumpkin cookies, in a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, salt, and pumpkin pie spice.

3. In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs, brown sugar, granulated sugar, and vanilla for 2 minutes on medium-high speed until frothy. Slowly pour in the oil. Add the pumpkin purée and mix until combined. Add the dry ingredients in 2 increments and continue to mix until just incorporated.

4. Using a No. 40 cookie scoop (about 2 tablespoons/30 mL), drop the dough onto the prepared baking sheets, leaving at least 2 inches (5 cm) between each cookie. Bake for 15 to 18 minutes, until the cookies puff up in the middle and a toothpick inserted in the centre comes out clean. Transfer to a wire rack to cool completely before frosting.

5. To make the Cream Cheese Frosting, place the cream cheese, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until combined. Add the sugar in 2 increments. Adjust the speed to high and continue to beat until light and fluffy.

6. Frost each cookie with 1 to 2 tablespoons (15 to 30 mL) of frosting. Use the back of a spoon or an offset spatula to create a swirled design on top. The cookies will keep in an airtight container at room tem- perature for up 2 days. Unfrosted cookies can be stored in the freezer for up to 3 months.

Photography by Kristy Ryan