Pumpkin Spice Cookies

Total Time:
40 min
Prep:
25 min
Inactive:
5 min
Cook:
10 min

Yield:
30 cookies
Level:
Easy

Ingredients
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon rum extract
  • 3 1/4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • Cinnamon Cream Cheese frosting, recipe follows, optional
  • Sprinkles, for garnish
  • Cinnamon Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1 stick butter
  • 1 tablespoon pumpkin pie spice
  • 3 cups powdered sugar
Directions

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a large bowl, beat the butter and granulated sugar at medium speed with a mixer until creamy. Add the eggs, vanilla extract and rum extract, beating until combined. In a medium bowl, combine the flour, baking powder, pumpkin pie spice and salt. Gradually add the flour mixture to the butter mixture, beating until combined. Wrap the dough in heavy-duty plastic wrap and chill for 1 hour.

On a lightly floured surface, roll the dough to 1/4-inch thickness. Use a 4-inch pumpkin cookie cutter to cut out the dough. Place the dough on the prepared baking sheets. Bake until the edges are very lightly browned, 8 to 10 minutes. Let the cookies cool on the pans for 2 minutes. Then remove and cool completely on wire racks. Spread the Cinnamon Cream Cheese frosting on the cookies if using. Garnish with sprinkles.

Cinnamon Cream Cheese Frosting:

In a medium bowl, whisk together cream cheese, butter and pumpkin pie spice with an electric mixer. Add in the powdered sugar in thirds. Makes about 1 1/2 cups frosting.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
3.8 5
Well, I missed the fact that the pumpkin cookies didn't have pumpkin so I decreased the butter by 1/4 cup, added 1/2 can pumpkin, increased flower by 3/4 cup and they were awful. Didn't chil, scooped out and flattened with glass and they are bland, no taste. I even increased pumpkin pie spice and added more cinnamon and cloves. But here is the deal...added the rest of the pumpkin to the frosting...increased pie spice and added cinnamon, cloves and a dash or two of cayenne pepper and it's amazing. I threw out the cookies, baked a spice cake and had an incredible dessert! Now that is lemonade out of lemons! Sorry Paula...I think it actually needed the extra butter with my adjustments. item not reviewed by moderator and published
instead of the rum extract I added a touch more vanilla, it helps. A touch more flour can help with the runniness also instead of rolling it out flat, you could ball it, itll flatten in the oven item not reviewed by moderator and published
I tried this recipe and it came out great however I think that there is too much butter (sorry Paula!. I couldn't roll out the cookies to cut them so I added a 1/2 cup more flour and dropped them on a baking sheet. I also made sure that the batter was super cold so they didn't spread far while baking. item not reviewed by moderator and published
Something is wrong with this one its too runny ,and even when I put it in the freezer for an hour it still didn't do right. item not reviewed by moderator and published
I am a sucker for anything pumpkin flavored and these cookies did not disappoint! My whole family LOVED them! These will definitely be a go to recipe this Thanksgiving/Christmas! item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond