Yes, I am one of “those” girls when it comes to pumpkin season. My coffee of choice? Dunkin Pumpkin k-cups. Pumpkin cream cheese on my pumpkin bagel, please. Pumpkin cocktails for Thanksgiving. Pumpkin for dinner like this pumpkin pasta bake I’m dying to try. The list goes on and on, but hey, pumpkin season is a limited time offer, so I have to get it while I can!
My list of “pumpkin everything” recipes is pretty long, but this one came to mind first since I was short on time on a weeknight (shocking, I know). I’ve made these super easy fall-favorite cookies before, but never for an unbiased audience (aka not the hubby), so I wasn’t sure how they’d go over for my work potluck luncheon. Let me tell you, they were such a hit that I made another batch for the office a week later! The soft cake-like texture topped with sweet cream cheese frosting and a dusting of warm cinnamon creates the most delicious pumpkin cookies ever. The cookies themselves are not overly sweet, so the frosting provides the perfect touch of creamy sweetness. Oh, and they’re really not terrible for you since there’s no oil, no butter, and no eggs. My co-workers helped themselves to seconds (and thirds).
These cookies would be a hit at Thanksgiving, holiday parties, cookie exchanges, you name it. With a handful of ingredients and 20 minutes, you can have these babies ready to go! This recipe is also extremely versatile – I use it to make pumpkin bread in a loaf pan, and it would be great as pumpkin muffins or as pumpkin whoopie pies (just sandwich two cookies together with cream filling)!