Let me be straight with you for a minute. Since last Sunday I have baked one batch of Giant Fluffy Pumpkin Cookies with Cream Cheese Frosting, a batch of (Small) Fluffy Pumpkin Cookies – half of the cookies with cream cheese frosting and the other half with caramel frosting , a recipe of Pumpkin Oatmeal Scotchies – half with butterscotch chips and half with dark chocolate chips and a recipe of Pumpkin Cheesecake Swirled Brownies.
This makes a HUGE batch of cookies and I made them twice in a matter of 2 days. I made them both large and small. Small makes a loooooot of cookies.
I would recommend making them bigger for multiple reasons:
- It makes about 6-8 dozen small cookies so when you do small, it takes a looooong time to bake them all
- The big cookies were thicker and fluffier
- And… because people like them!!
As seen on My Baking Addiction; Adapted from allrecipes
Yield: 24-36 BIG Cookies or 72-80 small cookies:)
- 1 cup butter flavored shortening
- 1 cup unsalted butter; softened
- 2 cups white sugar
- 2 cups canned pumpkin (solid; not pie mix)
- 2 eggs
- 2 teaspoons baking soda
- 3 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 4 cups all-purpose flour
- Preheat oven to 350 degrees and grab a cookie sheet (not non stick).
- Cream shortening and butter. MAKE SURE your butter is softened or this will look chunky and kind of gross. (It doesn’t affect the flavor, but it’s just less anxiety producing.) Mix inwhite sugar and pumpkin. Add eggs and mix well.
- Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour to get a little bit of air into it and make it nice and fluffy! Add to pumpkin mixture. Mix well.
- If you make BIG cookies, only put about 9 per cookie sheet. You’ll bake anywhere from 12-15 minutes. If you’re making smaller cookies, you can put about 16 per cookie sheet. These will bake for about 9-11 minutes.
- After removing the cookie sheets from the oven, let them cool on the baking sheet for 5-8 minutes. Let them cool fully on a cooling rack.
While cooling… make the frosting
Cream Cheese Icing
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons butter, softened
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- If your cream cheese is cold, take it out of the foil and put it on a plate. Pop it in the microwave for about 10 seconds. Check it and put it in for a few more seconds if necessary. (Feel free to pop the wrapped butter in for 7 seconds, turning a few times.)
- Mix the cream cheese and butter together well. Sift powdered sugar. Add into cream cheese/ butter mixture and mix well.
- Add in vanilla and milk. Mix well.
- Heat it microwave for 15 seconds and stir. Now comes the fun part! Decorate as your heart desires! For my giant batch, my mother in law used a spoon and drizzled it all over. I LOVE the rustic look! However it is a little less icing than my second method (and this icing is AMAZING!!) The second time I just scooped up a bunch and dumped it on the cookie. I used the back of the spoon to quickly smooth it.
Note – this icing does not harden completely!!! You can set it out to dry for a bit, but you probably don’t want to stack cookies on top of one another!
Related Pumpkin Recipes on the Interweb
- Pumpkin Spice Cupcakes with Orange-Scented Cream Cheese Frosting (blogcritics.org)
- Pumpkin Roll With Cream Cheese Filling (mademan.com)
- Pumpkin Donuts (thehappyhousewife.com)
- Pumpkin Cupcakes with Brown Sugar Cream Cheese Icing (familyof7.wordpress.com)
- Pumpkin Whoopie Pies: (iamlaylajames.com)