Copycat Pillsbury Pumpkin Cookies Recipe with Cream Cheese Frosting; These pumpkin spice cookies are soft, chewy and loaded with delicious fall flavors. With simple ingredients you will love!
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Hi beauties!
Hear me out, have you ever had a craving for Pillsbury pumpkin cookies but you don't have any of the dough in your fridge? I have you covered with this copycat recipe for pillsbury pumpkin cookies! I use to have a serious obsession with Pillsbury cookies until I created recipes that are even better!
Now these are the original pumpkin cookie recipe from Pillsbury. I know they come out with new recipes and variations of their cookies, but this one is the replica of the original pumpkin spice cookies!
When I discovered how easy it was to make homemade Pillsbury Pumpkin Cookies for Halloween, I grabbed the moment and ran with it! This recipe is super simple, the ingredients are cheap. Unlike other recipes that take several hours of prep time this pumpkin spice cookie recipe will have you cheering in the kitchen in no time!
How to Make Pillsbury Pumpkin Cookies (with Cream Cheese Frosting)
This recipe is results in soft and chewy pumpkin spice cookies with OPTIONAL cream cheese frosting! Whether you are baking these cookies for Halloween, Thanksgiving, or just because you have that craving, I promise they wont disappoint. So let's jump into this Pillsbury Pumpkin Cookies recipe now.
Pumpkin Cookies Pillsbury Ingredients:
- Unsalted butter
- brown sugar
- egg yolks
- vanilla
- canned pumpkin puree (not pie filling!)
- all purpose flour
- pumpkin spice
- cinnamon
- baking soda
- baking powder
- salt
The ingredients for these pumpkin spice cookies are fairly simple. The ingredients for the cream cheese frosting is even simplier!
- cream cheese
- unsalted butter
- vanilla extract
- powdered sugar
Pumpkin Pillsbury Cookies Directions:
To make the pumpkin cookies, first you are going to preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone mats.
The first thing you need to do is dry your pumpkin puree (NOT optional for this recipe.) To do this, spread the canned pumpkin puree on a plate or cutting board and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin will be 'dry' enough that it goes from being ½ cup dried down to ¼ cup total. Set aside.
Whisk together the all purpose flour, pumpkin spice, baking soda, baking powder and salt in a small bowl. Set aside. In a large bowl mix the softened unsalted butter and brown sugar together with an electric mixer for 2-3 minutes until creamy texture. Add in the egg yolks and vanilla. Mix for 1-2 more minutes. Add the pumpkin puree and continue mixing until combined. Add the dry ingredients and mix.
Scoop the dough into 20 portions and roll them into balls. Put the cookie dough balls 2 inches apart on the baking sheets. Place the baking trays into the preheated oven.
Bake for 13-15 minutes. When the cookies are done baking the middle of the cookies will be puffed out but when they cool, the centers will fall which is expected!
When the cookies are baking, make your cream cheese frosting if you decided to use it. All you have to do is beat cream cheese, butter and vanilla together with an electric mixer on medium-high speed until smooth. Gradually add in the powdered sugar. You can play around with the consistency by adding milk to thin it out or more powdered sugar to thicken it up.
Once the cookies are done baking, cool for 5 minutes out of the oven then transfer them to wire racks to cool for another 10 minutes before spreading the cream cheese frosting. The frosting should spread easily. Sprinkle with cinnamon (optional). Store the cookies in an airtight container for up to 3 days.
There you have it folks, a simple copycat to the pillsbury pumpkin cookies we all love! If you have any questions about this recipe, leave it in the comment section below and I'll make sure to get back to you on it!
If you make any of my recipes please tag your photos with #nikkisplate so I can see your beautiful creations! Any feedback in the comments below is greatly appreciated. I hope you have fun!
Share this delicious recipe with the rest of Pinterest world! Also make sure to follow my account to see when I post new recipes or home inspired content at Nikki's Plate.
More Pumpkin Recipes:
- EASY PECAN PUMPKIN PANCAKE RECIPE
- PUMPKIN APPLE BUNDT CAKE RECIPE WITH CARAMEL GLAZE
- HEALTHY GLUTEN FREE PUMPKIN COOKIES
- HEALTHY PUMPKIN SEED BRITTLE
Until next time,
Copycat Pillsbury Pumpkin Cookies Recipe with Cream Cheese Frosting
Equipment
- electric mixer
Ingredients
For Pillsbury Pumpkin Cookies
- ¾ cup Unsalted Butter (softened)
- 1 cup Brown Sugar
- 2 Egg Yolks (room temperature)
- 2 teaspoon Vanilla Extract
- ½ cup Canned pumpkin puree (not pie filling!)
- 1 ¾ All Purpose Flour
- 1 tablespoon pumpkin spice
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Salt
For Cream Cheese Frosting
- 8 oz (1 brick) Cheese Cheese (room temperature)
- 3 tablespoon Unsalted Butter
- 1 teaspoon Vanilla Extract
- 2 cups Powdered Sugar (or more)
- Cinnamon for sprinkling
Instructions
- To make the pumpkin cookies, first you are going to preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone mats.
- The first thing you need to do is dry your pumpkin puree (NOT optional for this recipe.) To do this, spread the canned pumpkin puree on a plate or cutting board and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times. The pumpkin will be 'dry' enough that it goes from being ½ cup dried down to ¼ cup total. Set aside.
- Whisk together the all purpose flour, pumpkin spice, baking soda, baking powder and salt in a small bowl. Set aside.
- In a large bowl mix the softened unsalted butter and brown sugar together with an electric mixer for 2-3 minutes until creamy texture. Add in the egg yolks and vanilla. Mix for 1-2 more minutes. Add the pumpkin puree and continue mixing until combined. Add the dry ingredients and mix to form a dough.
- Scoop the dough into 20 balls. Put the cookie dough balls 2 inches apart on the baking sheets. Place the baking trays into the preheated oven.
- Bake for 13-15 minutes. When the cookies are done baking the middle of the cookies will be puffed out but when they cool, the centers will fall which is expected!
- When the cookies are baking, make your cream cheese frosting if you decided to use it. All you have to do is beat cream cheese, butter and vanilla together with an electric mixer on medium-high speed until smooth. Gradually add in the powdered sugar. You can play around with the consistency by adding milk to thin it out or more powdered sugar to thicken it up.
- Once the cookies are done baking, cool for 5 minutes out of the oven then transfer them to wire racks to cool for another 10 minutes before spreading the cream cheese frosting. The frosting should spread easily. Sprinkle with cinnamon (optional).
Notes
Luke
There is no measurement for the flour.
Nikki
Hello, where are you not seeing a measurement for the flour? Are you looking in the recipe card at the bottom of the post?