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Pumpkin Cookies

Tracy_K's picture

Pumpkin Cookies (post #58068)

You know the ones... very popular at the Amish bakeries. The big, soft, pumpkiny, spicy cookies with cream cheese frosting?

Anyone have a recipe?

Cooking_Monster's picture

(post #58068, reply #1 of 15)

No, but I think I really want one ;-)

Jean_'s picture

(post #58068, reply #2 of 15)

DBMNMR but I thought I would try it soon..

Libby's Great Pumpkin Cookie
Categories: Cookies
Yield: 36 servings

4 c Flour; unsifted
2 c Oats; quick or old fashion
2 ts Baking soda
2 ts Cinnamon
1 ts Salt
1 1/2 c Butter/margarine; softened
2 c Brown sugar; firmly packed
1 c Sugar; granulated
1 Egg
1 ts Vanilla
1 cn Solid pack pumpkin (16oz)
1 c Chocolate morsels; semisweet

Preheat oven to 350. Combine flour, oats, soda, cinnamon and salt; set aside. Cream butter, add sugars, beat until light & fluffy. Add egg &
vanilla; mix well. Alternate additions of dry ingredients & pumpkin, mixing well after each. Stir in morsels.
For each cookie, drop 1/4 cup dough onto lightly greased cookie sheet; spread into pumpkin shape using a thin spatula. Add a bit more dough to
form stem. Bake at 350 for 20-25 minutes. Cool & decorate as desired.

Tracy_K's picture

(post #58068, reply #3 of 15)

Hmmm, Jean's recipe sounds good but is not even close to the cookies I am thinking of... will search around and report back!

They are to die for good, kind of like a pumpkin bread but in cookie format and the cream cheese frosting is terrific!

Amy_W.'s picture

(post #58068, reply #4 of 15)


Haven't made these, seems kinda close though.

b Frosted Pumpkin Cookies

1 c. butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
1 lg. egg
1 can pumpkin (medium size)
2 T. vanilla
1 T. cinnamon
1/2 T. nutmeg
3 c. Bisquick

Cream butter, sugars and egg, mix well. Add remaining ingredients, beating well.
Drop by large spoonful on to lightly greased baking sheet.
Bake 350 degrees, for 8-10 mins or until lightly brown.
Let cool, then frost with cream cheese frosting.
Makes 3-4 dozen depending on size you make them.

Jean_'s picture

(post #58068, reply #5 of 15)

The combination of pumpkin and caramel sounds wonderful! I'm adding these to my 'to try list'.


1 cup shortening
1 cup sugar
1 cup solid pack canned pumpkin
1 egg
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 Tbsp salt
1 cup raisins (optional)

Preheat oven to 375 degrees F. Cream shortening, sugar and pumpkin together thoroughly. Beat in egg. Stir dry ingredients together and stir into pumpkin mixture. Add raisins. Drop by spoonfuls onto ungreased cookie sheets and bake 8 minutes or until lightly browned. Do not overbake -- cookies should be soft. Remove to a rack to cool while you make the frosting.


3 Tbsp butter
4 tsp milk
1/2 cup brown sugar
1 cup powdered sugar
1 tsp vanilla
Heat butter, milk and brown sugar to boiling; remove and cool. Stir in powdered sugar and vanilla. Cookies may be frosted while still warm or after they cool. Store tightly covered or freeze.

Makes approximately 5 dozen

Cooking_Monster's picture

(post #58068, reply #6 of 15)

I made the Fannie Farmer version of these tonight - similar to Jean's recipe above but with only 1/2 cup shortening (I used butter), and nutmeg and cloves in addition to the cinnamon. The Caramel Butter Frosting had you brown the butter, stir in powdered sugar and vanilla, then a little water just to thin it out. I added cinnamon too.
Anyway they are big, puffy, soft cookies, and very tasty. I made then extra large - heads up nutcakes, this might be another possibility for your cookie list.

nutcakes_'s picture

(post #58068, reply #7 of 15)

Are these any realtion to Whoopie Pies?

Jean_'s picture

(post #58068, reply #8 of 15)

I always thought of them as being chocolate..

nutcakes_'s picture

(post #58068, reply #9 of 15)

The Farmhouse Cookbook (Susan Hermann Loomis, 1991) has both chocolate and pumpkin ones. I have only made the pumpkin ones. "We tasted whoopie pies--sandwich cookies that fall somewhere between a cookie and a tiny cake--at the home of an Amish farmer." both my daugter and I loved them. I like the idea of the icing in the middle, not so messy, but they are not large enough to sell. They should be made a day ahead as they improve on sitting, and keep for a week.

FlavourGirl_'s picture

(post #58068, reply #10 of 15)

Can't you just make them big?

Now I've only had Whoopie Pies once (this past summer in Maine). But they were huge and the cookie was a bit cake-like. I think they would be a great hit with kids.

bellaroux's picture

(post #58068, reply #11 of 15)

Okay, so I know this post is a few years old, and it's been at least 5 years since I've been on this board, but I'm searching for a whoopie pie recipe and all I find are recipes for small dinky ones. I need MONSTER ones. There's a tiny pastry shop that sells these enormous ones and I'd love to try making em at home. As posted earlier, someone asked if you can't just make them bigger, but will the texture be moist and cake-like with added baking time?

Kiley's picture

(post #58068, reply #12 of 15)

My daughter just asked me to make whoopie pies with her for her daughter's birthday party..and I find it very interesting to come across this thread about whoopie pies. My daughter's senior class made large whoopie pies for Valentine's day and called them Whoopentines. I helped to cook them with another mother in the schools kitchen. This was a memorable experience..the woman and I became good friends and sadly her daughter was killed in a one car accident a short time later. The kids sold the whoopie pies in hamburger styrofoam boxes and gave the money to the school as the senior class graduating gift. The whoopie pies were chocolate with vanilla cream center and were as large as hamburgers. The chocolate was soft and moist like cake.

The cakes ..3/4 c. cocoa,4 c. flour, 2 c. sugar, 2 tsp. salt, 1 c. shortening, 1 c. buttermilk, 2 eggs, 1 c. hot water, 2 tsp baking soda......mix ingredients and drop on cookie sheet and bake 350 degrees for 15 min.

Filling..2 egg whites, 4 Tablespoons milk, 4 c. powdered sugar, 1 and 1/2 c. crisco (yes, that is 1 and 1/2 cups), 4 Tabelspoons flour, pinch of salt and flavor with vanilla...beat until fluffy

I believe there is a site on line for different flavors of whoopie pies. I understand there is a company in Maine that is well known for their famous flavors of these wonderful treats.  

Edited 6/27/2006 5:41 am ET by Kiley

Edited 6/27/2006 5:48 am ET by Kiley

MadMom's picture

(post #58068, reply #13 of 15)

Hi, Kiley, and welcome to CT.  You'll enjoy it here, but you need to post more often.  Twice in two years is hardly enough, LOL.

Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Edited 6/27/2006 8:41 am by MadMom

Kiley's picture

(post #58068, reply #14 of 15)

HI MadMom and thanks for the welcome. I post often on the Gatherings threads but I lurk here more often. This site just makes me soooo hungry.

MadMom's picture

(post #58068, reply #15 of 15)

This site just makes me soooo hungry.

Why do you think we are always talking about losing half a Sally?  How can you possibly stay on a diet and read about all this good food? can't!

Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!