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Pumpkin season is upon us!


Everyone jumps on the Pumpkin Bandwagon this time of year. Recipe blogs have the best reason to do so! It’s our mission to spread the Pumpkin Joy!

These delicious cookies are inspired by a recipe I found in Better Homes and Garden Magazine.

The first ingredient is scary!

One pound of butter is A LOT!

The upside, if that is possible? The recipe makes 100 cookies. One Hundred – that’s A Lot too.

lined up sheets

Luckily I have enough cookie sheets so I don’t have to use the same sheets over and over. If you do need to use the same sheets, be sure to let them cool completely between batches.

frosted cookies

Plus, I have plenty of cooling racks. One of the advantages of having a cooking school!

I’ve named these cookies “cakey” because of their cake-like texture. I suppose another option could have been to name them “mini-cakes” instead of cookies.

You Decide.

milk and cookies

Pumpkin “Cakey” Cookies with Brown Sugar Frosting


  • 1 pound (4 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 15-ounce can pumpkin puree
  • 4 cups flour


  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar, packed
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 2 ¾ cups powdered sugar
  • Ground cinnamon, for dusting

whip butter

Cookies: Preheat the oven to 350 degrees.

Beat butter with an electric mixer on high speed for 1 minute until it is light and fluffy.

sugar plus

In a medium bowl, whisk together the sugar, baking powder, baking soda, salt, cinnamon and nutmeg.

Beat dry mixture into the butter until it’s combined, scraping the bowl occasionally.

add eggs

Add the eggs and vanilla. Beat until combined.

add pumpkin

Add pumpkin puree and continue to beat the mixture, again scraping down the bowl occasionally.

add flour

Slowly add flour, 1 cup at a time, until the flour is just mixed in.

stir in flour

When adding the last cup, take the bowl off the mixer while you can still see a bit of the flour and mix the last visible flour in by hand, with a large rubber spatula.


Drop the dough by heaping tablespoons or use a 1 tablespoon scoop, 2 inches apart, on ungreased baking sheets.

baked cookies

Bake the cookies until the tops are set, about 10 minutes. Transfer the cookies to a wire rack and let cool completely.

brown sugar

Frosting: Melt the butter in a small saucepan over medium heat. Add the brown sugar. Stir until the mixture is smooth.

mix butter and sugar

Transfer the butter-sugar mixture to a medium bowl and add the milk and vanilla. Stir together.

mix in powdered sugar

Using an electric mixer gradually beat in the powdered sugar until the frosting is smooth.

frosted cookies

When the cookies have cooled, spread a scant tablespoon of the frosting on each cookie. Dust the tops with just a touch of cinnamon.

Makes about 100 cookies  

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1 Marissa { 09.26.14 at 8:47 AM }

YUM! Who are the lucky recipients of these cookies?

2 Linda Hopkins { 09.26.14 at 9:40 AM }

Let’s see…. I gave a plate to our neighbor, Cheryl. The rest are in the freezer for the “Craft Party” <3

3 Anne { 09.26.14 at 9:40 AM }

My thoughts exactly, Marissa! I bet you are just anxious to rid your house of those 100 pumpkin cookies!!! Seriously, no joke…. I “know people” who can help!! 🙂

4 Anne { 09.26.14 at 9:41 AM }

Wow…look at the timing of our posts….now I know where all the cookies have landed for the time being!! 🙂

5 Linda Hopkins { 09.26.14 at 9:43 AM }

Anne …. cookies are awaiting you … come to the craft party! xoxo

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