Hello from OHIO!!!
Oh my gosh I woke up this morning in my NEW STATE!!! Wow. What a feeling!

Happy Thanksgiving Eve!
I think you need to sit down for this recipe.
These cookies are absolutely phenomenal.

I made these for my doormen and building staff before I moved out, and let me just say, they were a ginormous HIT!

Pillowy, soft pumpkin spice cookies, topped with the most decadent cream cheese frosting – that has been kissed with just a hint of cinnamon!

Hereβs what you need! (Makes 21 big cookies!)
ΒΎ cup butter, softened (I used salted)
1 cup light brown sugar, packed
2 egg yolks, at room temperature
2 teaspoon vanilla
Β½ cup canned pumpkin puree
1 ΒΎ cups all purpose flour, spooned and leveled
1 tablespoon pumpkin pie spice
Β½ teaspoon baking soda
Β½ teaspoon baking powder
Β½ teaspoon salt

Frosting:
1/2 cup Butter, slightly softened (I used salted)
8 oz. Cream Cheese, softened
3 teaspoons Vanilla Extract
1 heaping teaspoon Cinnamon
1 pound Powdered Sugar (or 4 cups)
Preheat oven to 350 degrees and line two baking sheets with parchment paper.
Start by drying your pumpkin. (This step is not optional. The cookies will not bake properly if you skip this step.)
Spread the canned pumpkin on a plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times.

The pumpkin should be dry enough that it goes from being Β½ cup dried down to roughly a ΒΌ cup. Hardly any liquid should transfer onto a paper towel once it has been dried. Then set aside.
In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1-2 minutes.
Add in the pumpkin and mix on medium-low speed to combine.
Add in the dry ingredients and mix on low speed just until combined.
Scoop the dough with a 2 tablespoon cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar.
(If the dough is too “sticky” chill it in the fridge for 10 minutes, then proceed.)
Place the cookie dough balls at least 2 inches apart on the baking sheets. (I usually bake 6 at a time.)
Bake the cookies for 12-14 minutes. When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get “wrinkly”.
Meanwhile, make your frosting. Add softened Cream Cheese, slightly softened butter, and Vanilla Extract to a mixing bowl.

Mix the cream cheese, butter, and vanilla together on medium speed until they are fully incorporated (about 2 minutes.
Add 2-3 teaspoons of vanilla. Start with 2 teaspoons now and then add more at the end if needed.
Add the powdered sugar (one cup at a time) and the cinnamon to the bowl. Mix until light and fluffy, and youβve added all four cups of powdered sugar.
Let the cookies cool on the baking sheet completely before frosting.
Serve with a cold glass of milk. Store in an airtight container with parchment in between the layers!

Oh my gosh, these cookies are what DREAMS are made of! Let me tell ya – they are soft and chewy, with just this MOUND of decadent, delicious cream cheese frosting! They are massive, and truly hit that dessert “spot!”

Everyone I gave these to said they couldn’t eat just one! Though the cream cheese frosting is decadent and rich, the consensus was that the cookies felt incredibly light and airy!
And they are just *beautiful* cookies too! One look, and you can almost taste how delicious that frosting is going to be!
It’s the perfect pumpkin spice dessert for Pumpkin season!

One final pro tip: MAKE A DOUBLE BATCH! Because these babies get eaten up super quick!
Have a WONDERFUL Thanksgiving tomorrow, friends! There will be no post tomorrow, as we celebrate with family. But I hope that you have just the most marvelous time and that you eat delicious food!
CARALYN’S COOKING CORNER!
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22 responses to “PUMPKIN SPICE COOKIES with CINNAMON CREAM CHEESE FROSTING!”
Happy Thanksgiving!! π€ππ
These look good! Yum! π
Welcome back to Ohio π these cookies look incredible. Thank you for the recipe!
Oh my gosh, your cookies look absolutely delicious, Caralyn! Congratulations on being home! Now the fun begins with unpacking and all of that, have fun! Be well, guys. βΊοΈ
Thank you! they were an absolute hit! you’re right – we’re just waiting for the boxes to arrive, and then the fun REALLY begins! hahah Hugs and love xox
βΊοΈβΊοΈβ€οΈβ€οΈ
You have your boxes now, time to get to work!
Have a wonderful Thanksgiving in your home State
thank you Sheree! i hope you had a wonderful thanksgiving too! Hugs and love xox
We donβt celebrate Thanksgiving in France but my OH went to a Thanksgiving dinner in Monaco, so I had a wonderful, peaceful evening.
Happy Thanksgiving
Thank you Ian! i hope you had a wonderful thanksgiving too! Hugs and love xox
They look amazing! Have a blessed and happy Thanksgiving, Caralyn!
thank you so much Roy! i hope you had a wonderful thanksgiving too! Hugs and love xox
[…] PUMPKIN SPICE COOKIES with CINNAMON CREAM CHEESE FROSTING! […]
Welcome home, dear lady and Steven!
Watch for an opportunity to visit The Creation Museum’s ChristmasTown and The Ark Encounter’s Christmas Event.
https://creationmuseum.org/christmas/
https://arkencounter.com/christmas/
β€οΈ&π, c.a.
Oh gosh, thank you CA! I will pass these along to Steven ! Sounds like a blast! Hugs and love xox
Happy Thanksgiving! Congrats on the move! π¦
thank you so much Jules! i hope you had a wonderful thanksgiving too! Hugs and love xox
Those look good! Happy Thanksgiving!
thank you Greg! i hope you had a wonderful thanksgiving too! Hugs and love xox
I love this recipe! Pumpkin spice yum yum yum! π I will need to try this sooner than I had planned to! Hahaha! π€£π€£π€£π€£β€β€β€