Creamy Dreamy Pumpkin Cloud Butter Cookies
Creamy Dreamy Pumpkin Cloud Butter Cookies. If you are a cookie dough fan, you will love the texture of this cookie. This scrumptious cookie is fantastic!
Creamy Dreamy Pumpkin Cloud Butter Cookies
What Do Pumpkin Butter Cookies Taste Like?
This scrumptious pumpkin cookie is like eating a cloud of baked pumpkin dough.Sweet! Soft! Chewy! Oooey! Gooey! It is a must for fall baking!
Occasions To Serve Pumpkin Cloud Butter Cookies
- Fall Brunch
- Halloween Party
- Autumn Wedding Shower
- Thanksgiving
- Friendsgiving
More Fall Inspiration HERE!
Pumpkin Cloud Cookies Recipe
Makes 36 Cookies
Ingredients
- 8 ounces pumpkin puree, unsweetened/zero spices added
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups white sugar
- 2 cups powdered sugar, 1 for recipe/1 for finishing
- 1 teaspoon vanilla
- 2 eggs
- 4 1/2 cups all- purpose flour
- 3 tablespoons plus 1 teaspoon baking powder
- 1 teaspoons salt
- 2 teaspoons cinnamon
- 2 teaspoons allspice
- 2 teaspoons nutmeg
Instructions
Add the pumpkin puree, cream cheese, butter, 1 cup powdered sugar, and white sugar to a mixing bowl. Next, mix at a medium speed until light and fluffy. Slowly beat in one egg at a time until incorporated.
In a separate mixing bowl, whisk the flour, baking powder, salt, cinnamon, allspice, and nutmeg until combined.
Slowly add the dry ingredients into the wet ingredients until just blended. Scrape down the sides of the bowl and press the dough together with the spatula. Freeze the dough for 1 hour.
Preheat oven to 350° F.
Line a baking sheet with parchment paper.
Add the second cup of powdered sugar into a small bowl.
Remove the pumpkin butter cloud cookie dough from the freezer.
- Roll a bit of the dough into a 1″ ball.
- Give the ball a roll in the powdered sugar. Be generous!
- Place powdered sugar ball onto the prepared baking sheet 2 inches apart.
- Repeat until baking sheet is filled.
Place the unused dough back into the freezer.
Bake the Pumpkin Butter Cloud Cookies for 10 to 12 minutes.
NOTE: Under-baked just a tad = a gooey, fluffy, cloud of delight!
Tip: Keep an eye on these pumpkin butter cookie beauties! They need to be removed from the oven just before completely baked.
Cool on a baking rack.
Repeat steps 7 and 8 with remaining dough.
Pumpkin Cookie Recipe Tips
- These cookies best eaten one batch at a time. They can be stored in an airtight container for 3 days.
- Avoid storing in the refrigerator.
- Be sure not to over bake these pumpkin butter cookies! This is truly where the magic happens!
Pumpkin Cloud Butter Cookies
Ingredients
- 8 ounces pumpkin puree unsweetened/zero spices added
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- 2 cups white sugar
- 2 cups powdered sugar 1 for recipe/1 for finishing
- 1 teaspoon vanilla
- 2 eggs
- 4 1/2 cups all- purpose flour
- 3 tablespoons plus 1 teaspoon baking powder
- 1 teaspoons salt
Instructions
- Add the pumpkin puree, cream cheese, butter, 1 cup powdered sugar, and white sugar to a mixing bowl. Next, mix at a medium speed until light and fluffy. Slowly beat in one egg at a time until incorporated.
- In a separate mixing bowl, whisk the flour, baking powder, salt, cinnamon, allspice, and nutmeg until combined.
- Slowly add the dry ingredients into the wet ingredients until just blended. Scrape down the sides of the bowl and press the dough together with the spatula. Freeze the dough for 1 hour.
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper.
- Add the second cup of powdered sugar into a small bowl.
- Remove the dough from the freezer.
- Roll a bit of the dough into a 1″ ball.
- Give the ball a roll in the powdered sugar. Be generous!
- Place powdered sugar ball onto the prepared baking sheet 2 inches apart.
- Repeat until baking sheet is filled.
- Place the unused dough back into the freezer.
- Bake for 10 to 12 minutes.
- NOTE: Under-baked just a tad = a gooey, fluffy, cloud of delight!
- Tip: Keep an eye on these beauties! They need to be removed from the oven just before completely baked.
- Cool on a baking rack.
- Repeat steps 7 and 8 with remaining dough.
Notes
- These cookies best eaten one batch at a time.
- They can be stored in an airtight container for 3 days.
- Avoid storing in the refrigerator. Be sure not to over bake! This is truly where the magic happens!
Nutrition
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