Pumpkin Spice Cookies Copycat Taste Of Home Recipe

Name: Pumpkin Spice Cookies Copycat Taste Of Home
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) package cream cheese, softened; 1 1/2 cups packed brown sugar; 1/2 cup sugar; 2 eggs; 1 cup canned pumpkin; 1 teaspoon vanilla extract; 3 1/2 cups all-purpose flour; 1 - 1 1/2 teaspoon pumpkin pie spice; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon baking powder; FROSTING; 2 cups confectioners' sugar; 1/4 cup butter, melted; 1 teaspoon vanilla extract or 1 teaspoon maple flavoring; 2 -3 tablespoons boiling water; 2 cups chopped pecans

Servings: persons

1 (8 ounce) package cream cheese, softened
1 1/2 cups packed brown sugar
1/2 cup sugar
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 - 1 1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
FROSTING
2 cups confectioners' sugar
1/4 cup butter, melted
1 teaspoon vanilla extract or 1 teaspoon maple flavoring
2 -3 tablespoons boiling water
2 cups chopped pecans

1
1. In a large bowl, beat cream cheese and sugars until smooth. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla. Combine the dry ingredients; gradually add to pumpkin mixture and mix well.
2
2. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350u00b0 for 10-12 minutes or until golden brown. Remove to wire racks to cool.
3
3. For frosting, in a small bowl, combine the confectioners' sugar, butter, vanilla and enough water to achieve frosting consistency. Frost cookies; sprinkle with pecans.
4
Tip's: I doubled the icing recipe to have enough and had a perfect amount. I also added a little cinnamon to the icing and sprinkled cinnamon sugar on top instead of using nuts.
5
Next time I will add more spices and maybe add some cinnamon or nutmeg to the frosting.

2265

kcal

Calories

115

Fat

296

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (8 ounce) package cream cheese, softened, 1 1/2 cups packed brown sugar, 1/2 cup sugar, 2 eggs, and more.

Yes, Pumpkin Spice Cookies Copycat Taste Of Home falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Spice Cookies Copycat Taste Of Home

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions