*This post originally appeared in October 2018. The recipe for the cakies is the same however the glaze and photography have been updated.
These old fashioned light and fluffy “cakies” are cookies that are more like cake and I’m not mad about it.
So obviously its 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 because it’s what the people want. I normally don’t – I’m kind of a go against the grain type of gal, but honestly I LOVE pumpkin, what can I say. And these cakies are seriously so good, they will become your go to – perfect for after school snacks, or as a lunchbox treat. 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, they are still lower in sugar than most recipes you’ll find; and food is supposed to be fun. 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.
The batch makes a lot of cookies – and it really depends on how big you make your free form scoops. But if you use a tablespoon it’s about 24 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.
- 3/4 cup butter at room temperature*
- 3/4 cup brown sugar
- 2 eggs at room temperature
- 1 cup pumpkin puree
- 1 tsp vanilla
- 21/2 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
- OPTIONAL TOPPING
- Pumpkin Spice Glaze
- 2 tbsp milk (plant-based or dairy both work fine)
- 1 cup powdered sugar + more if needed for consistency
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp allspice
- 1/8 tsp nutmeg
- Alternatively you can just sprinkle with cinnamon sugar
- 1/2 tsp cinnamon
- 2 tsp brown sugar
- Preheat the oven to 350F and line a cookie sheet with parchment.
- 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 tablespoon and push off with my finger onto a parchment lined baking sheet and bake them free form (you will 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.
- if you are making the glaze, whisk together all ingredients until smooth and silk. You can adjust the consistency by adding more milk if it's too thick or more powdered sugar if its too thin.
- Bake for 15 minutes, let cool and serve as is; or if you’re glazing them, drizzle once fully cooled.
* Coconut oil can be substituted in place of butter.
*Recipe can be made gluten-free with a 1:1 replacement of good gluten-free flour.
*Pumpkin cakies will keep in an airtight container for 3 or 4 days as is, and in the fridge for 5 to 6 days, but they won't last that long.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 337Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 177mgCarbohydrates: 62gFiber: 3gSugar: 18gProtein: 6g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators and not from My Sweet Mess. Although we do attempt to provide as accurate nutritional information as possible, these figures are only estimates.
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.
If you are interested in all things pumpkin right now – you can try a few other pumpkin recipes from my blog:
If you’ve tried this recipe, I’d love to know what you think about it, so feel free to comment here. And if you love it please PIN it for others to see or post a picture on Instagram and tag me @mysweetmess and hashtag #mysweetmess, so I can see what you’re making.
Now what are you waiting for…get baking!
Till the next recipe,