I couldn’t go through the month of October without sharing a favorite pumpkin recipe of ours. And we have a lot of those. I live for pumpkin season! My husband on the other hand – he would be okay avoiding pumpkin season altogether. But this recipe will win over both pumpkin lovers and those on the opposite end of the pumpkin spectrum.

Pumpkin gooey butter cookies – just the name makes my mouth water. They are indulgent yet light and have a delicate pumpkin flavor with all the essence of fall. Plus they are incredibly simple and fast to make. My boys and I made these one afternoon, but the best part is the gooey butter. The gooey butter makes the batter extra sticky and fun to play with. I love any chance to slow down and just create something with my family. And these make for not only a delicious treat but a great activity to do with those you love.

With Halloween and Thanksgiving quickly upon us, these pumpkin gooey butter cookies are a delicious dessert to share with your neighbors and bring to any celebrations coming up.

Pumpkin Gooey Butter Cookies

These cookies have a subtle pumpkin taste with all the flavors of fall. They are chewy and incredibly delicious and the perfect treat to share!
Servings 36 cookies

Ingredients
  

  • 8 ounces cream cheese softened
  • 1 cup unsalted butter softened
  • 8 ounces pure pumpkin (not pie filling) canned
  • 2 cups granulated sugar
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract
  • cups all-purporse flour
  • 3 T baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp allspice
  • 1 cup powdered sugar for rolling cookies in

Instructions
 

  • Beat cream cheese, butter, pumpkin, sugars, and vanilla until smooth. Add egg until just combined.
  • In a separate large mixing bowl, combine flour, baking powder, salt and spices.
  • Gradually add the dry ingredients into the wet ingredients until combined.
  • Chill dough for at least one hour in the freezer. When ready to bake, preheat oven at 350°F.
  • Roll dough into 1" balls and roll the dough balls around in powdered sugar until covered.
  • Place a few inches apart on a parchment-lined cookie sheet and bake for 8-10 minutes, until barely set, being very careful not to overbake. They will continue cooking on the cookie sheet once out of the oven.

Notes

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