Super Delicious Pumpkin Cookies

Have you ever eaten one of the pumpkin scones from Starbucks? They are soft and the frosting is amazeballs! This cookie is as close as you are going to get to making your own! And you can make them year-round, not just that one week during late September when they first start selling the PSL (Pumpkin Spice Latte for the non-Starbucks peeps) and all the scones sell out so you have to be the first person in the door. Yeah, they’re that good!!

I came across this recipe because one of the times I was making a pumpkin pie I had left over pumpkin and I didn’t want it to go to waste. I am that person that only buys what I need when I need it for baking, so I also had to find a recipe that didn’t require baking powder (that one thing you either don’t have or you have an expired can) or some other “one-time use” ingredient. This one was perfect and the cookies are perfect so it worked out perfectly. 🙂 If you buy a large can of pumpkin that is enough for 2 pies, you will still have a bit left over after the cookies. It works out well.

Here’s what they look like right before they enter your mouth….


I’m not going to list the ingredients and everything here because it would just be plagiarizing, but I will show you photos and give you a couple tips before I give you the website. Or you can scroll past all this and just get to the link. I won’t be mad. 😉

Tip 1: Follow the instructions. Easy right? Not for everyone.


Tip 2: Cook them until you think they are not quite done. Does that make sense? I put mine in the oven for 10 minutes, look at them to make sure they’re still snuggled up on the baking sheet and didn’t run off, then I turn the timer on for 3 more minutes. When they come out they are still soft and almost look uncooked in the middle. And I immediately put them on a cooling rack so they don’t cook any longer.


The buttercream recipe is pretty freaking fantastic too! So follow those directions too. But these cookies are also 100% delicious without the icing.

Tip 3: If you cook too many (we are a family of 3 and we also had brownies and pie the last time I cooked these so yes, there is such thing as too many cookies) you can totally freeze them for later. I just took some out of the freezer today and they were still amazeballs after defrosting. They didn’t get soggy or weird or anything.

Okay, here’s the link. Betty Crocker Pumpkin Cookies



1 Comment (+add yours?)

  1. BeaFreitas
    Nov 30, 2016 @ 16:25:49

    Yummmy yummm! Thanks for sharing this with us 🙂


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