These Fall Pumpkin Spice Cookies were made for a blogging group that I belong to called Fill The Cookie Jar. You are given a theme each month and you make some homemade cookies around that theme. This month the theme was Thanksgiving/Fall Cookies. What better way to warm up during this fall weather then a nice warm bite of a Fall Pumpkin Spice Cookie. Just the smell of them in the oven brings on memories of being a child sitting in the kitchen with my mother while she was baking up something delicious in the oven. Fall Pumpkin Spice Cookies are certainly a delightful bite of fall and childhood memories.
Of course, I had some wonderful help while making these delicious Fall Pumpkin Spice Cookies – two of my grandchildren were here. I also had to make 2 batches because the grandchildren and their parents were not going to allow me to take pictures before they dived right in! As you can see by the picture of my grandson Wyatte, he had his cookies and then sat at the counter while I was making the next batch and was lulled to sleep by me talking to him (it’s a Grammie secret of love that is lulling him to sleep).
Oh, and my granddaughter Autumn took pleasure in eating hers without being bugged by her little brother because he was zonked out from helping Grammie in the kitchen! I just love baking for and with my grandchildren! This is another one for the “Grammie Memory Book”.
These Fall Pumpkin Spice Cookies with a delightful Pumpkin Spice Frosting is sure to bring back childhood memories just by the smell. Get your family involved in making them and make new memories for their memory book.
- 1 ½ cups – Bob’s Red Mills 1 to 1 Gluten-Free Flour
- 1 cup – Oat Flour
- ½ cup – Rice Flour
- 2 tsp – Baking Soda
- ½ tsp – Xanthum Gum
- 1 tsp – Pumpkin Pie Spice
- 1 tsp – Ground Cinnamon
- ½ cup – Butter – melted
- ½ cup – Olive Oil – always use good quality olive oil
- ½ cup – Sugar
- ½ cup – Dark Brown Sugar
- 2 – Eggs – room temperature
- 1 ½ tsp – Pure Vanilla
- ½ tsp – Rum Flavoring
- 4 oz – Cream Cheese – room temperature
- ¼ cup – Butter – room temperature
- ½ tsp – Pure Vanilla
- ½ tsp – Pumpkin Pie Spice Seasoning
- ½ tsp – Ground Cinnamon
- 1 ½ cups – Powdered Sugar
- ¼ cup – Almond Milk – or milk of your choice
- Parchment Paper
- Sheet pan
- Preheat oven to 350 degrees. Line sheet pan with parchment paper and set aside.
- In small bowl sift – flours, baking soda, xanthum gum, pumpkin pie spice, and cinnamon together. Set aside.
- In large mixing bowl with hand mixer combine – butter, olive oil, and sugars until creamy.
- Add eggs one at a time, mixing in between each addition. Mix in vanilla and rum flavoring.
- Mix in flour mixture with wooden spoon.
- Drop by tablespoon full on to prepared sheet pan and bake 12 minutes or until golden brown. Remove from oven and on to wire cooling rack. While cookies cool, make frosting.
- Cream together with mixer – cream cheese and butter until creamy.
- Add vanilla and spices, mixing well.
- Add powdered sugar and milk in intervals until all is combined. Frosting will be thinner than cake frosting.
- Dip or frost with knife cooking and allow them to set for 30 minutes and serve.
- I like to warm mine up for a few seconds in the microwave before eating.
These Fall Pumpkin Spice Cookies smell and taste like the fall holidays. They’re a great addition to a bag lunch for the kids and to take to work. You can freeze them and warm them up in the microwave for a few seconds and it’s just like they came out of the oven all nice and toasty warm. You can serve them with or without the pumpkin spice frosting, but I really love the extra little sweetness it adds to the cookies. Get your cookie sheet out and warm up the oven and spread some love, spice and warmth in your kitchen.
From my kitchen to yours,
Looking for another delicious fall dish? Try my… Fireside S’mores for a quick treat inside or outside the house.