As promised in my Pumpkin Caramel Kiss Snickerdoodles post, here is the other cookie I made for my friend Brady’s wedding. If you missed my previous post, here in PA we have a great wedding tradition where we set out giant trays of cookies for the guests to munch on. Friends and family help make cookies and it is a labor of love. People are usually happy to volunteer and it is a great chance to make big batches of cookies outside of Christmas time.
When baking for the wedding, I had originally planned to make pumpkin snickerdoodles and stuff them with a cheesecake filling. Well I miscalculated my ingredients and since I needed to make these during nap time, a trip to the store was not going to happen. Panic stricken (yes, it was a very dramatic situation) I scoured Pinterest until I found something I had all the ingredients for. I was surprised to see that so many recipes called for shortening, which is something I don’t ever keep on hand. My butter supply was dwindling….I really didn’t plan ahead well!
When I found a recipe for Pumpkin Gobs (you call them whoopie pies in the rest of the world, I believe) I was excited to see that it called for oil, which I did have! These cookies are very cake like, which is the perfect texture for a gob. Since I needed to make so many, I decided not to sandwich my gobs, but instead make them open faced and pipe on some frosting.
These cookies are super soft and cakey, which I love, but the cinnamon cream cheese frosting takes the cake here. I love cream cheese frosting and this one is elevated with a subtle hint of cinnamon. I prefer my cream cheese frosting on the tangy side, but feel free to add more powdered sugar if you like it sweeter.
I hope Brady enjoys not only her cookie table, but her wedding as well! I’m looking forward to seeing what everyone else made! I know another friend made mini cheesecakes and I’m ready to have 1 or 2, or maybe 3 or 4, of those!!
Soft Pumpkin Cookies with Cinnamon Cream Cheese Frosting
Cookie Recipe Adapted from: Dreamy Desserts
- For the cookies:
- 3 cups AP Flour
- 1 tbsp. cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tbsp. pumpkin pie spice
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup canola oil
- 15 oz. pumpkin, canned
- 2 large eggs1 tsp. vanilla
- For the frosting:
- 2 sticks unsalted butter, room temperature
- 12 oz. cream cheese, room temperature
- 3-4 cups powdered sugar. I stopped at 3
- 1.5 tsp. clear vanilla extract
- 1-2 tsp. cinnamon
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer, beat together the brown sugar, white sugar, oil, and pumpkin. After combined, add eggs one at a time, mixing well after each addition. Add the vanilla and mix again.
- In a separate bowl, combine all the dry ingredients. Slowly incorporate the dry ingredients into the wet, beating until just combined.
- Using a cookie scoop, spoon out 1 tbsp. of dough onto a cookie sheet lined with parchment or a silpat. Bake for 11 minutes then allow to cool on a rack.
- Cream together the butter and cream cheese until smooth and creamy, about 3-4 minutes.
- Slowly add in the sugar, 1 cup at a time. Beat well after each addition, at least 1 minute. After you add three cups, check for sweetness and add more if desired.
- Add the vanilla and cinnamon and beat until combined. Again, check for cinnamon flavor and add more if desired. Don't over beat your frosting. You want it to remain thicker so it holds it's shape on the cookie.
- Pipe onto your completely cooled cookie. I used a Wilton 1m tip with a pastry bag. You could also just slather it on with a knife! Store in the fridge until ready to eat. Enjoy!