Pumpkin Cookies with Cream Cheese Frosting

Here’s a very delicious guest post by Allyson at A Heart For Home. WOW, these look good!!

In case you’re like me and still looking for an excuse to eat more pumpkin goodies even after Thanksgiving, here’s a pumpkin cookie recipe we’ve really enjoyed this fall. So far, everyone loves the results. One family we shared these with even said they seemed healthy enough that they enjoyed them for breakfast!
We adapted the recipe a little to use healthier ingredients. Here’s our version:
Pumpkin Cookies with Cream Cheese FrostingYum
Makes approximately 3 1/2 dozen cookies
2 cups whole wheat pastry flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
 2 large eggs, room temperature
1 1/4 cup sucanat
1/2 cup coconut oil (melted and slightly cooled)
1 teaspoon vanilla extract
1 cup pumpkin puree
4 ounces room temperature cream cheese
2 Tablespoon coconut oil (melted and slightly cooled)
1/2 cup powdered sucanat
1/2 teaspoon vanilla extract
To Prepare Cookies:
1. Preheat oven to 325°F. Line cookie sheet(s) with parchment paper.
2. Mix first set of cookie ingredients (flour through salt) in a medium bowl.
3. In a large mixing bowl, beat eggs and sucanat with an electric mixer for 2 minutes.
4. Add in the oil, vanilla extract and pumpkin. Beat until mixed.
5. Add flour mixture and beat until just combined.
6. Spoon batter onto parchment paper in heaping Tablespoon portions spaced 2 inches apart.
7. Bake for 8-10 minutes or until bottoms begin to brown slightly and tops do not appear wet. You can check by inserting a toothpick. If it comes out clean you’re good to go.
8. Remove cookies from cookie sheet and place on a wire rack to cool.
To Prepare Frosting:
1. Whip all ingredients in a small mixing bowl.
2. Spread or pipe on to cooled (or slightly cooled) cookies.
Or you can do what I did and pipe that frosting onto the cookies right out of the oven, grab a glass of cold milk and call it a day.
You could leave the frosting off entirely, especially if you are trying to limit your sugar intake, but this frosting is Oh! So! Good!
Allyson is the wife to an amazing husband and the mama to three energetic children ages 3 1/2, 2 and 9 months. She spends her days scrubbing counters and faces, washing dishes and bad attitudes and learning to lean on God’s grace. Allyson blogs about her family and their strivings to be good stewards of their relationships, home, time, finances, health and environment at A Heart for Home.


  1. Courtney says

    Yum, these look good. Funny you should say that about eating these for breakfast, because we have pumpkin pie for breakfast all the time!


  2. says

    These look yummy! Just curious…is there a reason you have to roll them into snakes first? I was thinking roll dough to 1/4″ thick then cut strips with pizza cutter then 1/4″ pieces with pizza cutter. What do you think?


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