Get the latest tips & Tricks right in your inbox.


Disclaimer – These cookies are here for your taste buds, not your waistline. So enjoy in moderation and come to 6YCLE to burn off these extra calories.

There’s some truth to the saying the way to a man’s heart is through is stomach. At least when it comes to my parents. My mom has been making this recipe since she was 18 and my parents have been married for 27 years. She’s a modern day Betty and makes the most amazing desserts! These pumpkin cookies are an all time fall favorite.

You’ll Need:

Pumpkin Cookies:

  • 1 Cup Butter (Unsalted)
  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 2 Eggs
  • 1 1/2 Cup Canned Pumpkin
  • 3 Cups Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 2 1/2 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1/4 tsp. Ginger
  • 1 tsp. All Spice


  • Cinnamon Cream Cheese Frosting:
  • 8 oz. block of Cream Cheese
  • 3 tsp. Vanilla
  • 4 cups Powdered Sugar


First, the cookies:

Using an electric mixer or hand mixer, cream butter and sugars. Blend in the eggs and pumpkin. In a separate large bowl sift flour, baking powder, salt and spices together. Slowly mix in the dry ingredients with the wet ingredients. Drop a spoonful of the cookie batter onto a cookie sheet. Bake in a 350 degree oven for approximately 15 minutes. Place cookies on a cooling rack and allow to cool before frosting.

The good part (the frosting):

I don’t use butter in my cream cheese frosting, which isn’t the norm. But feel free to top with any cream cheese frosting recipe! All I do is – Beat cream cheese and vanilla in a mixer until blended. Add powered sugar a little at a time and continue to do so until all sugar is mixed in.

Shares 0

Leave a Reply

Your email address will not be published. Required fields are marked *

What’s Good