I’ve been waiting for months to share these yummy cookies with you all! I made them back in August (I know, crazy) and I’ve been thinking about them ever since. They’re a mix between a Lofthouse style cookie and a Swig cookie (for those of you who know what that is) and they’re sooo good!
While I love traditional pumpkin cookies and my chocolate chip pumpkin cookies, these are definitely in a league of their own. They’re dense yet fluffy, sweet yet full of fall spices, and absolutely heavenly when eaten straight from the refrigerator. Huh, whaaat? Yep, we like them nice and cold!
The first batch I made was on the BIG side. I used a #20 scoop (3.5 tablespoons). I’m not going to lie, I kind of loved how huge they were, however, if you’re trying to make these for anyone other than yourself, you may want to stick with a standard scoop (#40). See my ‘notes’ section down below for a few tips. You’ll get about 4 dozen instead of 2 🙂
Chilling the dough is critical. This is a very soft dough, so chilling it not only allows it to firm up for easier scooping/shaping, but it allows the cookies to bake properly. The butter solidifies which yields thicker cookies and the dough has time to rest, which allows flavors to meld together. Trust me, do not skip this step! Once the dough has chilled, scoop it, place the balls onto a lined baking sheet and flatten them with the bottom of a glass, jar or measuring cup. They should be 1/2-inch thick. Bake them for 10-14 minutes, then allow them to cool completely before frosting them.
I used one of my favorite recipes for cream cheese frosting (it’s one that I’ve used over & over again). Whip it up, frost the cookies and sprinkle them with a pinch of cinnamon.
Enjoy them right away or like I mentioned above, eat them straight from the refrigerator like we do!
- 3/4 cup unsalted butter - room temperature, (1 1/2 sticks)
- 1/4 cup vegetable oil
- 2/3 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 4 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
For the Cream Cheese Frosting
- 1/2 cup butter - (1 stick), room temperature
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3 cup powdered sugar
- 1 (8 oz) block cream cheese - room temperature for 30 minutes
- splash milk - OR cream
- 1/2 tsp ground cinnamon - optional
- In a large mixing bowl combine the butter, oil, pumpkin, sugars, and vanilla. Beat until smooth. Add the egg and yolk, mix just until combined.
- In a separate large mixing bowl whisk together the flour, baking soda, cream of tartar, salt, pumpkin pie spice, and cinnamon. Gradually mix the dry ingredients into wet ingredients, mix just until combined. Cover bowl with plastic wrap and chill in the refrigerator for 1 hour.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a baking mat; set aside.
- Scoop and roll the dough into 3.5-inch balls (a #20 scoop is perfect). Place on the prepared baking sheet. Flatten the dough with a bottom of a glass, jar or measuring cup to ½-inch in thickness.
- Place in the oven and bake for 10-14 minutes. The edges should be firm and the middles should be set. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely.
To make the Cream Cheese Frosting
- Meanwhile, to prepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla and salt for 2 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a thick paste. Add cream cheese and a splash of milk, mix on the lowest speed possible for 1½ minutes, then STOP!
- Frost cookies and enjoy immediately, dust tops with cinnamon, if desired. Store leftovers in the refrigerator and serve cold or at room temperature.
-You can use a standard size cookie scoop too, just adjust the baking time accordingly (about 8-11 minutes).