Old Fashioned Pumpkin Cakies
Old fashioned, light and fluffy pumpkin cakies with a pumpkin spice glaze. A cookie that's like cake!
Print
Pin
Servings: 24 cakies
Calories: 287kcal
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
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
Serving: 1cakie | Calories: 287kcal | Carbohydrates: 50g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 167mg | Potassium: 99mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1787IU | Vitamin C: 0.5mg | Calcium: 35mg | Iron: 3mg
Tried this recipe?Mention @mysweetmess and hashtag #mysweetmess so I can see your stuff!