The first tool is anair insulated baking sheet. I use these for all of my cookies because they create a more even baking environment for the cookies, which helps with the dreaded problem of a burned bottom with a doughy middle. Usingthese baking sheetsallows your entire cookie to cook evenly.
I recommend thisgluten free flour blendabove all others.It makes the most amazing baked goods, and I can always count on my recipes turning out well when I use it.This is flour I used for this recipe, so I can only vouch for how the recipe will turn if you use it, too.
The title of the recipe says it all. If youre one of those people that hates a cookie with a cakey texture, than these are decidedly not for you; however, if you love a pillowy soft, fluffy, cakey cookie, then these are mostdefinitely for you. I hope youre not sick of seeing pumpkin cookies yet, as it seems almost every food blogger has their own version, but I just had to share mine too!
How do you make pumpkin cake cookies?
The cookie dough texture will have you wondering if youre doing it right, since its fairly soft and more like cake batter than cookie dough hence the CAKEY cookie appeal. I find using a spoon to make the mounds on the cookie sheet is the easiest, as the dough is too sticky for a cookie scoop. I usually re-shape the mounds a bit with my fingers too once Ive got them all spread out!
Pumpkin Cake Cookies When cake meets cookie you get soft, fluffy and chewy cake-like cookies that are incredibly decadent and full of pumpkin flavor. Topped with a homemade Cream Cheese Frosting and a sprinkle of cinnamon sugar, these cookies are guaranteed to melt in your mouth. So delicious, they will have you reaching for a second or third! Only 125 calories per cookie!
These cookies willtrulymelt in your mouth! They are incredibly decadent and guaranteed to please your guests this holiday season! My husband and I were having a hard timenot devouring more than 2 cookies once they were iced. Lets not talk about the ones that never saw the light of day when it came to being iced!
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One thing I will say if you dont feel like making pretty icing circles, you can certainly slather some icing between two of the cookies! Essentially you will be creating whats known as a whoopie pie!Â
Powdered Sugar: My husband likes his frosting on the sweet side, so I used 1 1/2 cups of powdered sugar in the frosting. Taste test at 1 cup and adjust/add more, as needed, to suit your sweet tooth!
Bake the cookies; at the 10 minute mark, pull the cookies from the oven and lightly press them down with the flat bottom of a measuring cup use caution as the pan is hot!, then place back in the oven for 2-3 more minutes.
What is the difference between pumpkin puree and pumpkin pie filling?
Remember to snap a picture and tag me on Instagram if you make these Pumpkin Cake Cookies with Sweet Bourbon Glaze. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
