Recipe by Sabattis
"After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
1 (3 ounce) package
cream cheese, softened
[My first time posting a review. I posted a photo, too.]
I made these last night for a church carry-in dinner. They must have looked appetizing, because I didn't have any to bring home!
I made them according to the directions using my 2 Tbs Pampered Chef cookie scoop, and got 53 cookies (12 to a sheet). I made 26 cookie sandwiches with the frosting. See my photo.
The cookie was really soft and not very sweet. With the frosting it was a little better but still more bland of a cookie than what I was hoping for.
So good! These are like eating the top of a cupcake (the best part). They go great with a cup of coffee. I did add 1/2 t. of kosher salt to the dry ingredients and I'm glad I did.
They turned out great - beware of under-cooking them, but the flavor is great and they're very moist and cake-like. Yum!
5 starts with the following minor changes: LOVE these 'cookies'! My husband and I don't particularly like super sweet desserts so this was perfect. The cake-cookie is moist, rich and delicious but not too sweet then you put cream cheese frosting on it which is sweet and it has the perfect balance. I made some of the changes other people did (increased flour to 2.5 cups, used 2 eggs) also for spices I added 1/2 tsp of cloves (which I use in my pumpkin pies) and increased Cinnamon to 1 1/4 tsp. As for the cream cheese frosting I like mine more "cream cheesy" so I used: One 8oz package cream cheese, blend with 1/2 cup butter, add 1/2 tsp vanilla extract, then slowly beat in 1 cup of powdered sugar or slightly more as desired for sweetness/stiffer consistency.
I made these for my family one night and they were gone the next morning. :)
Only things I would change are:
- move flour up to 3 cups and add 2 eggs instead of 1.
This is so the cookies have more structure. They still have the same delicious flavor.
These cookies tasted great! But the consistency was too flimsy. I added 1/2 cup flour and 1/4 Crisco butter flavored and they are NOW 5 star! They are still cake like and moist but they have a golden light brown crisp right around the edge and they dont fall aprt. I baked at 375 degrees.
I love these cookies! I had two make two batches of them because they were so delicious I could not get my husband to stop eating them! I had read they were better after 24 hours but I wouldn't know because they were gone in less then that! Be careful not to under bake these! I did raise the oven temp to 375 and bake for 13 minutes. Also the recipe calls for a 3oz package of cream cheese, I assumed that was a typo and used and 8oz package and the frosting was really yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cookies with Cream Cheese Frosting (The World's Best!)
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 67
Browse through over 500 recipes for delicious, budget-friendly meals.
The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Quick, easy, sweet and tangy!
See how to make spicy, frosted pumpkin cookies.
See how to bake the perfect chocolate chip cookie.