Pumpkin season is in full swing and it's hard to imagine our menu without healthy vegetables. While a creamy pumpkin soup or pumpkin pasta is always a good choice, pumpkin is also great for making delicious desserts. Just think of classic pumpkin pie, pumpkin pancakes, pumpkin bread, etc. - it's crazy what you can do with them in the kitchen. The deliciousness doesn't end there, because today we're going to bake soft pumpkin cookies! Whether with cream cheese frosting, vegan, oatmeal cookies for breakfast or with cheesecake filling - is your mouth already watering? Then you should definitely read on and try out the following sweet pumpkin recipes as quickly as possible. Have fun baking and enjoy!
Moist pumpkin cookies with cream cheese frosting
When the pumpkins are ripe, you can never try too many recipes with them. We've already baked delicious pumpkin brownies and now it's time for these wonderfully moist pumpkin cookies with cream cheese frosting!
Ingredients for 20-25 cookies:
- 300 grams of wheat flour
- 150 grams of sugar
- 70 grams of brown sugar
- 115 grams butter, at room temperature
- 280 grams of pumpkin puree
- 1 No
- 1 tsp baking powder
- 1 teaspoon pumpkin spice seasoning
- 1 TL Vanilleextrakt
- A pinch of salt
Frosting ingredients:
- 230 grams cream cheese, at room temperature
- 40 grams butter, softened
- 100 grams of powdered sugar
- 1 TL Vanilleextrakt
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Whisk together flour, baking powder, spices and salt in a large bowl.
- Add the butter, sugar and brown sugar to the mixer and mix for 1-2 minutes until fluffy.
- Add pumpkin puree and egg and mix.
- Gradually add the pumpkin mixture to the dry ingredients and mix everything into a smooth dough.
- Form 20 cookies and bake for 15-18 minutes. Allow to cool slightly.
- In the meantime, mix the ingredients for the glaze in a bowl with a hand mixer until smooth.
- Spread the pumpkin cookies with the frosting and sprinkle with a little cinnamon.
- Enjoy!
Also super tasty:Pumpkin waffles: Sweet recipes and delicious waffle toppings for the perfect breakfast!
If you don't consume animal products, you could of course bake vegan pumpkin cookies. Just as soft, fluffy and super aromatic – a real dream!
Ingredients for 20-22 cookies:
- 210 grams of wheat flour
- 110 grams vegan butter, at room temperature
- 100 grams of granulated sugar
- 50 grams of brown sugar
- 80 grams of pumpkin puree
- 10 grams of cornstarch
- 15 ml almond milk, unsweetened
- 1 teaspoon pumpkin spice seasoning
- 1 TL Vanilleextrakt
- 1 tsp baking powder
Vegan Glaze (optional):
- 120 grams of powdered sugar
- 40 grams of maple syrup
- 30 ml soy milk
- 1 TL Vanilleextrakt
Preparation:
- Place butter in a large bowl and beat with a hand mixer for 1 minute until creamy.
- Add sugar, brown sugar and vanilla extract and beat for 1 minute.
- Add pumpkin puree and almond milk and mix well.
- Mix the wheat flour, baking powder and spices in a separate bowl and gradually add the pumpkin mixture.
- Wrap the dough in cling film and place in the fridge for 30-45 minutes.
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Form small cookies and bake for 10-12 minutes.
- Allow to cool slightly.
- Mix the ingredients for the icing in a bowl until smooth and brush over the cookies.
- And voilà – it’s that easy to bake vegan pumpkin cookies!
3 ingredient oatmeal pumpkin cookies
Soft, chewy, and made in one bowl for 10 minutes, these pumpkin cookies are healthy and made with just 3 ingredients! And the best part? One piece has just 84 calories - sounds like the perfect low-calorie breakfast to us, right?
Ingredients for 12 cookies:
- 200 grams of fine oat flakes
- 230 grams of pumpkin puree
- 50 grams of maple syrup
- Optional chopped nuts or dark chocolate
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Mix all ingredients well in a large bowl and form 12 small balls.
- Place on the baking tray and press lightly with your hand.
- Bake for 10 minutes and your 3-ingredient pumpkin cookies are ready!
Juicy pumpkin and apple cookies
Would you like some crispy cookies? Or rather onejuicy apple and nut cake? How about using our insteadRecipe for these deliciousTry apple pumpkin cookies?
Ingredients:
- 250 grams of fine oat flakes
- 300 grams of apples, peeled and diced small
- 110 grams of pumpkin puree
- 180 grams applesauce, unsweetened
- 100 grams of brown sugar
- 60 grams of ground flax seeds
- 30 grams butter, softened
- 1 No
- 50 ml vegetable oil
- 1 tbsp Vanilla extract
- 1 tsp cinnamon
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Combine apples, butter, 2 tablespoons brown sugar, and cinnamon in a small saucepan and cook over medium heat until apples begin to soften. This takes approximately 10 minutes.
- Put half of the oat flakes in the blender and grind until fine. Alternatively, you can use oat flour.
- Whisk together the oats, flaxseeds, cinnamon, baking powder and brown sugar in a large bowl.
- In a separate bowl, whisk together applesauce, pumpkin puree, egg, vanilla extract, and vegetable oil.
- Gradually add the pumpkin mixture to the dry ingredients and mix to form a smooth dough.
- Fold in apple pieces and stir.
- Bake the apple and pumpkin cookies for 12-15 minutes and let them cool slightly.
- Drizzle with icing if desired and enjoy.
Crispy chocolate cookies with pumpkin puree
There's hardly anyone who doesn't love chocolate cookies and these chocolate pumpkin cookies are guaranteed to be the whole family's new favorite, we promise!
Ingredients for 30 cookies:
- 250 grams of wheat flour
- 100 grams of granulated sugar
- 50 grams of brown sugar
- 90 ml vegetable oil
- 1 No
- 240 grams of pumpkin puree
- 1/2 teaspoon each cinnamon, nutmeg and ginger
- 1 TL Vanilleextrakt
- 1 tsp baking powder
- 150 grams of dark chocolate, chopped finely
Preparation:
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Whisk together flour, baking powder and spices in a bowl.
- In a separate bowl, mix granulated sugar, brown sugar and vegetable oil with a hand mixer for 2-3 minutes.
- Stir in egg and vanilla and mix.
- Add pumpkin puree and stir until smooth.
- Gradually add the flour mixture and mix to form a smooth dough.
- Fold in the chopped chocolate and bake the pumpkin cookies for 10-12 minutes.
Low-carb pumpkin cookies
Just because you're on a diet doesn't mean you can't treat yourself. With just 3 grams of carbs and 170 calories per piece, these low-carb pumpkin cookies are the perfect treat to satisfy our sweet tooth.
Ingredients for 12 cookies:
- 180 grams of almond flour
- 20 grams coconut flour
- 60 Gramm Erythrit
- 80 grams of pumpkin puree
- 1 No
- 50 ml coconut oil
- 1 TL Vanilleextrakt
- 1 teaspoon pumpkin spice seasoning
- 1 tsp baking powder
Preparation:
- Preheat the oven to 180 grams and line a baking tray with baking paper.
- Whisk together egg, pumpkin puree, vanilla extract, and coconut oil in a large bowl.
- In a separate bowl, whisk together almond flour, coconut flour, erythritol, baking powder and spice.
- Gradually add the pumpkin mixture to the dry ingredients and mix to form a smooth dough.
- Form 12 balls and bake the low-carb pumpkin cookies for 10-12 minutes.
Pumpkin cookies with cheesecake filling
Super juicy pumpkin cookies with a wonderful cheesecake filling - our mouths are already watering and we can't wait to prepare this delicacy!
Filling ingredients:
- 170 grams of cream cheese, cold
- 40 grams of granulated sugar
- 1 TL Vanilleextrakt
Pumpkin cookies:
- 220 grams of wheat flour
- 150 grams butter, softened
- 220 grams of pumpkin puree
- 170 grams of brown sugar
- 2 egg yolks
- 1 teaspoon pumpkin spice seasoning
- 1 tsp baking powder
- 1 TL Vanilleextrakt
Preparation:
- Beat the filling ingredients in a bowl with a hand mixer for 3-4 minutes until the sugar has dissolved.
- Divide the filling into 16 portions and place in the freezer.
- Preheat the oven to 180 degrees and line a baking tray with baking paper.
- Whisk together flour, spices and baking powder in a bowl.
- Beat the butter and sugar in a separate bowl with a hand mixer for 1-2 minutes until fluffy.
- Add egg yolks and vanilla extract and beat for 1 minute.
- Add pumpkin puree and mix well.
- Add dry ingredients and stir into a smooth dough.
- Form 16 small balls, place them on the baking tray and press them flat.
- Place the frozen cream cheese mixture on top and seal with the cookie dough.
- Flatten again and bake for 12-13 minutes.
- And your pumpkin cookies with cheesecake filling are ready to eat.
