Pumpkin Cake Cookies

Pumpkin cake cookies are the perfect fall dessert (especially when they're topped with pumpkin buttercream frosting)! They're light, aromatic, and so delicious.

📝 Ingredients

• 3/4 cup unsalted butter (softened)
• 1 cup canned pure pumpkin (not pumpkin pie mix)
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs (room temperature)
• 2 3/4 cups flour or gluten free flour blend
• 1 Tablespoon psyllium husk (ONLY if using gluten free flour blend)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons DIY Pumpkin Pie Spice
• 1/2 teaspoon fine sea salt
• 1/2 cup granulated sugar
• 1 teaspoon DIY Pumpkin Pie Spice

👨‍🍳 Instructions

1. 1Add the softened butter to the bowl of...: Add the softened butter to the bowl of a stand mixer. Beat using the paddle attachment on low speed until just creamy and fluffy.
2. 2Add in the canned pumpkin, granulated sugar, and...: Add in the canned pumpkin, granulated sugar, and light brown sugar. Beat on medium speed until the granulated texture starts to get smaller (about 2 minutes). It will look very grainy because of the pumpkin. Don’t worry! It’s supposed to look like that.
3. 3Add in the vanilla and mix until just...: Add in the vanilla and mix until just combined.
4. 4Add in the eggs, one at a time,...: Add in the eggs, one at a time, and beat on medium speed for 30 seconds after adding each egg.
5. 5Add in the flour or gluten free flour...: Add in the flour or gluten free flour blend, baking powder, baking soda, DIY Pumpkin Pie Spice, fine sea salt, and psyllium husk (ONLY add in psyllium husk if using a gluten free flour blend). Stir on low speed until just combined.
6. 6The dough is very soft at this point,...: The dough is very soft at this point, so it MUST be refrigerated. Refrigerate for a minimum of three hours, but preferably overnight.
7. 7Preheat the oven to 350 F.
8. 8In a medium bowl, mix together ½ cup...: In a medium bowl, mix together ½ cup granulated sugar and 1 teaspoon DIY Pumpkin Pie Spice.
9. 9Scoop cookie dough using a #50 cookie scoop....: Scoop cookie dough using a #50 cookie scoop. Since this is a sticky dough, it’s easiest if you scoop the dough directly into the pumpkin pie sugar mixture, and then sprinkle the sugar on top to coat the dough ball.
10. 10Place on a parchment paper or silicone mat...: Place on a parchment paper or silicone mat lined baking sheet. Using three fingers, press the cookies down in the center. Pressing the cookies down will give you cake texture cookies. If you don’t press them down, they will be closer to muffin tops.
11. 11Bake for 6-8 minutes, or until the edges...: Bake for 6-8 minutes, or until the edges are just starting to look crisp. Because of the high pumpkin content, the bottoms of these will burn quickly. Be sure to keep an eye on them and not leave them in the oven too long.
12. 12Let cool on the baking sheet for 5...: Let cool on the baking sheet for 5 minutes, and then transfer to a cooling rack to cool completely before serving.