See what I did there, haha. They’re cookies that are more like cake – so they’re cakies!!! I know I’m a dork, but in fairness it was my dorky fiancé that came up with the name; but it works.
So obviously it’s pumpkin spice season, (does anyone else feel like it should have its own season in the year) and I jumped right on board this year. I normally don’t – I’m kind of a go against the grain type of gal, but this year I’m on the bandwagon all the way. Maybe it’s the mom in me, just makes life easier; and so do these cakies. The recipe is simple, easy to work with and is pretty darn quick!
On top of all that, they’re a perfect Halloween treat, thanksgiving dessert, Christmas cakie, or office treat. And they are a treat – because these are old-fashioned pumpkin cookies….what does that mean? It means they aren’t super healthy, but that’s ok. Food is supposed to be fun and you need to splurge every once in a while. Plus homemade sugary treats are still WAY better for you than the store-bought crap. These have all the good stuff in them, reminds me of the way my Grandma used to bake (except they don’t have shortening. I feel like EVERY recipe back in the day had shortening). They have eggs, flour, butter and brown sugar – so there it is, but they are damn good and totally worth it.
YIELD – 24 lg to 48 sm (depends on how big or small you make the cakie)
- 3/4 cup butter at room temperature*
- 3/4 cup brown sugar
- 2 eggs at room temperature
- 1 cup pumpkin puree
- 1 tsp vanilla
- 212/ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 11/2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp allspice
Sugar dusting (optional)
- 1/2 tsp cinnamon
- 2 tsp brown sugar
Pumpkin spice cream cheese glaze (optional)
- 4 ounces cream cheese, softened
- 2 tbsp milk (I used oat milk, you can use any kind of dairy or plant-based milk)
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
Special Note: The butter can be replaced by coconut oil and the recipe still works wonderfully. I often intern change them depending on what I have at home.
- Preheat the oven to 350F
- In a mixing bowl cream together the butter and brown sugar until smooth and fluffy. Add the eggs, whip for about 45 seconds, then add the pumpkin puree and vanilla. Mix until combined and smooth.
- In a separate bowl mix together the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice).
- Slowly whisk the dry mix into the wet mix a 1/4 cup at a time until finished.
- Cakie mix is a little sticky and can seem difficult to work with – but I just scoop the batter with a spoon and push off with my finger onto a parchment lined baking sheet and bake them free form (you all not get perfect circles). If you want to add the sugar dusting – I add it here on top before they go into the oven, just a pinch on each one.
- Bake for 15 minutes, let cool and serve. Or if you’re making the glaze, spread it over top with a knife and serve (directions below).
For the optional pumpkin spice cream cheese glaze, if you have a small blender, magic bullet or food chopper – add the brown sugar and spices and pulse until the sugar has been broken down to look and feel like powdered sugar.
Then in a mixing bowl whisk together the sugar mix with the milk and cream cheese until smooth and soft. Spread the icing onto the cakies with a knife.
The icing is a nice touch – but these cookies definitely don’t need it – I like to sprinkle mine with the cinnamon sugar most often.
The batch makes a lot of cookies – and it really depends on how big you make your free form scoops. But on the larger side about two dozen and on the smaller side – definitely as many as four dozen. The cakies will puff up a bit in the oven – but they don’t really spread so you can put them pretty close together on the baking sheet.
If you have kids – this is a great recipe to make with them as it’s straight forward and there’s very few steps. Plus if you’re ok with it – you can let them spoon the mix out and get their hands a little dirty.
Now what are waiting for…get baking!
Till the next recipe,