Anna Olson's Pumpkin Spice Cake Cookies | Grapevine Magazine

Anna Olson's Pumpkin Spice Cake Cookies

by Anna Olson

Soft and spiced, these pumpkin cookies will get snapped up in a hurry.  It’s hard to eat just one! To create a pumpkin spice whoopie pie, pipe or spread the cream cheese frosting on the bottom of one cookie and sandwich it with another, or use these as a soft and easy-to-eat base for an autumn ice cream sandwich.

Yield: 30 cookies
Prep Time: 30 minutes
Cook Time: 20 minutes


½ cup of unsalted butter, at room temperature
1 cup of granulated sugar
½ cup of packed light brown sugar
1 large egg
1 cup of pure pumpkin puree
2 ½ cups of all-purpose flour
1 tsp. of baking powder
½ tsp. of baking soda
½ tsp. of salt
1 tsp. of ground ginger
½ tsp. of ground cinnamon
¼ tsp. of ground nutmeg


½ cup of unsalted butter, at room temperature
½ pkg. of cream cheese, at room temperature
2-3 cups of icing sugar, sifted
1 tsp. of vanilla extract
ground cinnamon, for sprinkling

1. Preheat to the oven to 350 °F (180 °C) and line 2 baking trays with parchment paper.

2.  Beat the butter and both sugars together (by hand or with electric beaters) until smooth and then beat in the egg.  Add the pumpkin puree and stir in well.

3.  In a separate bowl, sift the flour, baking powder, baking soda, salt, and spices and add this to the pumpkin batter, stir until evenly mixed.  Use an ice cream scoop (#40) and scoop cookies onto the baking trays, leaving 2-inches (50 mm) between them. Bake the cookies for 17-20 minutes, until they lift easily from the tray.  Allow the cookies to cool on the trays before frosting them.

4. For the frosting, beat the butter and cream cheese together until smooth and then add 1 cup (130 g) of the icing sugar, beating well.  Add the vanilla and an additional cup of icing sugar, beating until fluffy and adding additional icing sugar until the frosting is a spreadable consistency.

5. Pipe or spread the frosting onto each cookie and enjoy. Sprinkle a bit of cinnamon on top of each frosted cookie.

The cookies will keep in an airtight container for a day, or refrigerated for 3 days (but best enjoyed at room temperature.)

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