So obviously its pumpkin spice season – does anyone else feel like it should have its own season in the year?
I’ve jumped right on board these days because it’s what the people want. Normally I don’t – I’m kind of a go against the grain type of girl; but honestly I LOVE pumpkin, what can I say.
Plus these old fashioned pumpkin spice cookies are seriously so good. They’re like cookies that are cake, so I call them cakies!
They will become your go to. Pumpkin spice cakies are the perfect recipe to kick off your holiday baking. They make a fantastic after school snack or lunchbox treat. And the recipe is simple, easy to work with and is pretty darn quick!
Why are these pumpkin cookies so good
Butter and brown sugar baby! These are old school, made with a good amount of butter and rich deep brown sugar. These cookies just give such a comforting feeling.
The recipe is very simple. So simple, it’s definitely one your older kids could make on their own.
It makes a pretty big batch which you will need, becasue I promise you they won’t last long.
They can be frozen and do pretty well, just keep them in the fridge once thawed. They’ll last about 3 days.
Can these be made gluten free
Absolutely! I’ve made these with regular all purpose flour as well as good gluten-free flour and it works perfectly well in a one to one ratio.
Can these be made vegan
Probably, I have not tried to make a vegan version of these. but I suspect they would do well. You could use coconut oil or vegan butter instead of regular butter. I have tried coconut oil and they turn out great. For the eggs, you could probably use 1/4 cup apple sauce + 1/2 tsp baking powder per egg. You might be able to use aquafaba (otherwise known as the liquid in a can of chickpeas). You could use flaxmeal or chia seeds, but i really don’t recommend this, it will change the light, fluffy and smooth texture of these and won’t be nearly as good.
Ingredients for pumpkin spice cookies
These old fashioned pumpkin spice cakies (as I like to call them) use pretty basic ingredients, most of which you’ll have in your pantry, besides the pumpkin puree maybe. Just don’t forget to get pure pumpkin puree, NOT pumpkn pie filling. I like E.D. Smith brand, but whatever one you want to use is fine.
All purpose flour – keep the whole wheat away from this recipe, the light, fluffy , kind of silky texture you get is in part due to the flour.
Butter –like i said, I have used coconut oil and it works, but I suggest using butter.
Brown sugar – you’re going to want the real deal in here, that rich, deep dark brown sugar.
Vanilla – it doesn’t make or break this recipe, so if you don’t have it, don’t run out to grab it. You can also substitute maple extract if you have.
Eggs – I mentioned above you can probably make a substitution but if you’re not vegan and you don’t have to, I wouldn’t.
Spices and such – you can sub a store bought premade pumpkin pie spice if you want. If you can’t find allspice, you can use ground clove too, but you might want to adjust the amount as cloves tend to be much more potent than allspice.
How to make old fashioned pumpkin cookies
Cream together butter and sugar. It is important for this recipe that your butter is at room temperature.
Mix the wet ingredients into the butter/sugar mix one at a time.
Combine your dry ingredients. Then mix into the wet ingredients 1/4 cup at a time until it’s fully combined.
Scoop and bake. This batter is a little sticky, but don’t worry they become light and fluffy when they’re baked.
These old fashioned pumpkin cookies are an absolute favourite in this house. We make them often, probably a couple times a month in the fall and winter and they get devoured every time.
I hope this becomes a family favourite for you too.
If you’re looking for other pumpkin recipes, you have GOT to try my pumpkin spice scones, drool.
Old Fashioned Pumpkin Cakies
Equipment
Ingredients
Pumpkin Spice Cakies
- 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 TOPPINGS
Pumpkin Spice Glaze
- 1 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
Cinnamon Sugar
- 1/2 tsp cinnamon
- 2 tsp brown sugar
Instructions
- Preheat the oven to 350F and line a cookie sheet with parchment.
- In the mixing bowl of your stand mixer, 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 using a small batter scoop or 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, 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 silky. 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. If you’re glazing them, drizzle on once fully cooled.
Notes
Nutrition
If you make this, I’d love to hear all about it. Please comment below, post it on Instagram and tag me @mysweetmess and hashtag #mysweetmess. And if you really love it, please share the link with friends and family.
Other recipes you might enjoy
HEALTHIER TRIPLE BERRY OAT MUFFINS
PUMPKIN SPICE SCONES WITH MAPLE TAHINI GLAZE
DARK CHOCOLATE PECAN AND BANANA MINI MUFFINS
Till the next recipe,
Kristen xo
I bet the kid would get through the whole batch in no time! Love little pumpkin bites!
You got that right!
What a delicious afternoon pick me up! Paired perfectly with my tea:)
Love that Vanessa, thanks for trying them.
hahaha it IS what the people want. Tasty cookies with an irresistible glaze in the season’s hottest flavours. Who could resist?
Right?! You just can’t get away from pumpkin spice. But, it IS delicious!
I love how old-timey these delicious little cakies are! Can’t go wrong with good old-fashioned ingredients and a stellar glaze! I know where all my leftover pumpkin puree is going….
I totally agree – these remind me of baking with Grandma and the nostalgia alone makes me want to make them over and over again.