My Go-To Pumpkin Cookie Recipe

It’s here.

The moment you’ve all been waiting for.

The recipe for my award-winning Pumpkin Cookies.


These little devils are super easy to make and even more delicious, and they’ve proved themselves to be crowd pleasers again and again and again and again…(you get the picture).

Last week I promised my Instagram followers that I’d post this recipe, so I figured it was high time for me to deliver.


Lacey’s Go-To-Pumpkin Cookies

(Makes 36 Servings)



2 cups all purpose flour

1 tsp baking powder

1sp ground cinnamon

1/2 tsp baking soda

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1 cup butter

3/4 cup white sugar

3/4 cup brown sugar

2 tsps vanilla extract

1 egg

1 15 ounce can of pumpkin puree

1 can of cream cheese frosting (some day I’ll make my own frosting. Today is not that day.)



The MOST IMPORTANT step to this cookie baking process (and any baking process) is to make sure that your butter and egg are at room temperature.  Don’t skip this step.  Don’t try to muddle your way through with cold butter or eggs.  It doesn’t work nearly as well and the cookies won’t taste great.  Trust me.  I’ve made the mistake.

To repeat:

Before you do ANYTHING ELSE – set your butter and egg on your counter for about an hour or so to let them come to room temperature.

Preheat your oven to 350F.

Line your cookie sheets with aluminum foil.

In a medium to large sized bowl, whisk together the flour, baking powder, cinnamon, baking soda, nutmeg, and ginger until combined.  Set aside.

In a large bowl, beat together (I use my KitchenAid standing mixer — thanks Corey!  But a regular hand mixer will work just fine, too!) butter, white sugar, and brown sugar.

While beating these ingredients, slowly add the vanilla and egg.  Beat until smooth.

Add in the pumpkin mixture, continually beating until smooth.

Gradually (really..don’t rush this part) add the dry ingredient mixture into the bowl, continuously beating the mixture until it becomes fully incorporated and smooth.

Your batter will be very moist, so it’s best to use two spoons or an ice cream scoop to scoop the mixture onto your baking sheets, placing the cookies about 2 inches apart.

Bake until the cookies have slightly browned, about 11-13 minutes.  (My oven takes a little bit longer, especially if I bake more than one cookie sheet at once.  So I take my sheets out of the oven and let the cookies sit for a few minutes before checking a cookie with a spatula.  If the bottom of the cookie doesn’t seem fully baked, I put the sheet back into the oven for a minute or two, and repeat.)

Give the cookies at least 30 minutes to set and cool on a cooling rack, and then use a butter knife to spread the cream cheese over the top of each cookie.

Be sure to take the time to smell each and every spice. Mmmmmm ginger.
Check out that cookie on the far right. That’s what I like to call Corey-Sized Cookies. He gets them made especially for him.

Voila!  Enjoy all that pumpkin goodness.

What’s your favorite cookie recipe?  Share in the comments below!  I’m always looking for more recipes to try out!


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