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!

• 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
• 4½ 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)

1. Beat cream cheese, butter, pumpkin, sugars, and vanilla until smooth. Add egg until just combined.

2. In a separate large mixing bowl, combine flour, baking powder, salt and spices.

3. Gradually add the dry ingredients into the wet ingredients until combined.

4. Chill dough for at least one hour in the freezer. When ready to bake, preheat oven at 350°F.

5. Roll dough into 1" balls and roll the dough balls around in powdered sugar until covered.

6. 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.