Cookies Perfect for Fall Archives - Family Cookie Recipes

FROSTED PUMPKIN COOKIES

Jessica — Mon, 27 Oct 2025 20:03:40 +0000

Frosted Pumpkin Cookies made with butter, sugar, pumpkin puree & a warm blend of Fall spices! Soft cookies topped with a spiced cream cheese frosting you’ll love!

Ingredients for Frosted Pumpkin Spiced Cookies

Butter: Soften the cookie dough and add richness by using ½ cup salted butter, softened.

Sugars: Use ½ cup each white granulated sugar and light brown sugar for sweetness and moisture.

Egg: 1 large egg helps bind ingredients together and creates great texture.

Flour: The base for this cookie recipe is 2 cups flour.

Pumpkin: Adding 1 cup pumpkin puree keeps the cookies moist and tender. It also brings a subtle earthy sweetness that pairs well with cinnamon, nutmeg, and cloves.

Leavening agents: You need ½ tsp each baking powder and baking soda to ensure your cookies rise properly as they bake.

Spices: 2 tsp ground cinnamon, 1 tsp nutmeg, and 1 tsp cloves give the cookies their classic fall warmth.

Spiced Cream Cheese Frosting

Cream cheese: Using 8-ounces cream cheese, room temperature, adds tang and creaminess.

Butter: 3 TBSP unsalted butter, softened, gives the frosting a rich flavor.

Pumpkin spice: Amplify the fall flavor by adding 2 ½ tsp pumpkin pie spice

Cornstarch: 1 ½ tsp cornstarch helps maintain a smooth, stable consistency.

Powder sugar: Sweeten and thicken the frosting with 2 ½ cups powdered sugar.

Tips for making Frosted Pumpkin Cookies

We used a #40 cookie scoop for our cookie dough, but you can also just use a spoon. Using a cookie scoop will help you get more uniform looking cookies, but feel free to use whatever you have on hand!
This cookie dough is a lot more wet than traditional cookie dough because of the pumpkin puree. Don’t try to keep adding flour to “fix” the cookie dough.
These cookies aren’t going to spread very much, so you can pack them close together if you’d like.

How long are these Pumpkin Cheesecake Cookies good for?

These cookies should be stored in the fridge for up to 5 days. Make sure they are stored in an airtight container and avoid stacking them to preserve the frosting.

You can enjoy these cookies cold or let them come to room temperature before serving. I personally enjoy them more straight from the fridge.

Frosted Pumpkin Cookies Recipe

Frosted Pumpkin Cookies made with butter, sugar, pumpkin puree and a warm blend of Fall spices for a delightful treat! Soft cookies topped with a spiced cream cheese frosting you'll love!

Course Cookies, Dessert

Cuisine American

Keyword Frosted Pumpkin Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 277kcal

Author Jessica & Nellie

Ingredients

½ cup salted butter softened
½ cup white granulated sugar
½ cup light brown sugar
1 large egg
1 cup pumpkin puree
½ tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
1 tsp nutmeg
1 tsp cloves
2 cups flour

Spiced Cream Cheese Frosting

8 ounces cream cheese room temperature
3 TBSP unsalted butter softened
2 ½ tsp pumpkin pie spice
1 ½ tsp cornstarch
2 ½ cups powdered sugar

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment and set aside.
Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl. Use an electric hand mixer to cream the ingredients until the sugar is dissolved.
Whisk in the egg followed by the pumpkin puree. Once the wet ingredients are fully combined, add the baking powder, baking soda, cinnamon, nutmeg, cloves, and flour. Gently whisk the ingredients together until no dry clumps remain.
Use a spoon or cookie scoop to drop balls of cookie dough onto a baking sheet. Bake your cookies for 12 minutes. Once your cookies come out of the oven, let them cool for a few minutes and then transfer them to a wire cooling.
To make the frosting: Add the cream cheese to a medium size bowl. Use an electric hand mixer to beat the cream cheese for about a minute, or until it is smooth. Whisk in the softened butter and vanilla extract. Add the pumpkin pie spice, cornstarch, and powdered sugar. Gently whisk the ingredients together until the frosting is smooth and creamy.
Spread or pipe frosting to the top of each cookie. Serve and enjoy!

Notes

These cookies should be stored in the fridge for up to 5 days. Make sure they are stored in an airtight container and avoid stacking them to preserve the frosting.

You can enjoy these cookies cold or let them come to room temperature before serving. I personally enjoy them more straight from the fridge.

Nutrition

Can you freeze these frosted pumpkin cookies?

To freeze frosted cookies, first let the frosting set completely — place the cookies uncovered on a baking sheet and freeze them for about 1–2 hours until the frosting is firm. Once the frosting is set, layer the cookies in an airtight container with pieces of wax paper or parchment between each layer to prevent sticking or smudging. You can also wrap each cookie individually for extra protection.

Seal the container tightly, label it with the date, and store it in the freezer for up to 2–3 months. When ready to enjoy, remove the container from the freezer and let the cookies thaw inside it at room temperature before unwrapping. This prevents condensation from forming on the frosting and keeps the cookies looking fresh.

What can be used in lieu of brown sugar in pumpkin cookies?

You can replace brown sugar with an equal amount of white granulated sugar mixed with a tablespoon of molasses or maple syrup to mimic its moisture and flavor.

Using only white sugar will change the texture and sweetness but still works in a pinch.

Can cream cheese frosting be prepared ahead of time?

Yes, you can make the frosting 1-2 days ahead and store it in the refrigerator.

Before spreading, bring it to room temperature and beat it again for a smooth texture.

Is there a difference between using fresh or canned pumpkin puree for cookies?

Canned pumpkin is thicker and consistent, providing reliable moisture and flavor.

Fresh pumpkin puree can be more watery, so you may need to strain or reduce it before using.

Are there options for making pumpkin cookies gluten-free?

Use a gluten-free all-purpose flour blend that includes xanthan gum for structure.

Check that all other ingredients, like baking powder and spices, are gluten-free certified.

Enjoy more of our favorite Pumpkin cookie recipes here:

Pumpkin Meringues are light, airy cookies with a sweet pumpkin flavor and festive orange hue. Shaped like tiny pumpkins, they’re a delightful and elegant treat for fall gatherings or Thanksgiving dessert tables!
These Pumpkin Cheesecake Snickerdoodle Bars combine sugar cookie dough, creamy pumpkin cheesecake, and a cinnamon-sugar topping for a rich, cozy fall dessert. Easy to make and perfect for any autumn gathering!
Pumpkin Sugar Cookies are spiced cut-out cookies topped with rich cream cheese frosting. They blend classic sugar cookie texture with cozy pumpkin flavor, making them a perfect fall favorite!
Our recipe for Cheesecake Stuffed Pumpkin Cookies feature soft, pumpkin dough filled with creamy cheesecake for the ultimate fall treat. Perfectly sweet, cozy, and irresistibly delicious!
Pumpkin Oatmeal Cream Pies are pumpkin oatmeal cookies filled with fluffy cream cheese frosting. A cozy fall twist on a classic treat, perfect for holiday trays or enjoying with a warm cup of coffee!

Frosted Pumpkin Cookies are soft, flavorful cookies made with pumpkin puree, butter, sugar, and cozy fall spices. Topped with creamy spiced frosting, they’re a deliciously comforting autumn treat!

The post FROSTED PUMPKIN COOKIES appeared first on Family Cookie Recipes.

PUMPKIN OATMEAL CRANBERRY SANDWICH COOKIES

Nellie — Wed, 22 Oct 2025 11:47:36 +0000

Pumpkin Oatmeal Cranberry Sandwich Cookies feature soft, chewy pumpkin oatmeal cookies studded with tart dried cranberries and filled with a smooth, tangy cream cheese frosting. Every bite combines cozy pumpkin spice with creamy sweetness and a hint of tart fruit for the perfect fall treat.

Recipe Highlights

Perfectly chewy and soft: The combination of quick oats and blotted pumpkin puree creates a chewy texture that holds its shape beautifully.
Just the right sweetness: Brown sugar and pumpkin pie spice give a warm, caramel flavor without overpowering the pumpkin.
That tangy cream cheese filling: Sweet, creamy, and a little tangy to balance the cookie’s spice.
A fall favorite twist: Tart cranberries add a pop of flavor and color to every bite.
Freezer-friendly and make-ahead: Chill the dough overnight and freeze the filled cookies for up to six months.

Ingredients in Pumpkin Oatmeal Cranberry Sandwich Cookies

FOR THE COOKIES:

Butter – Softened to room temperature so it blends smoothly with the sugars and helps create a tender, chewy cookie texture.
Light brown sugar – Adds rich molasses flavor and keeps the cookies soft and moist.
Granulated sugar – Balances the flavor and adds a bit of crispness to the edges.
Pumpkin puree – Use canned pumpkin that’s been blotted to remove excess moisture for the perfect cookie consistency.
Egg yolk – Helps bind the dough and adds richness without making the cookies cakey.
Vanilla extract – Enhances the pumpkin and spice flavors with a touch of warmth.
Quick oats – Not to be confused with old-fashioned oats; these give the cookies their soft, chewy texture.
All-purpose flour – Provides structure and ensures the cookies hold their shape.
Baking powder and baking soda – Work together to help the cookies rise and stay soft.
Salt – Balances sweetness and deepens flavor.
Ground cinnamon and pumpkin pie spice – Create that signature pumpkin spice aroma and cozy fall flavor.
Dried cranberries – Add a tart, chewy contrast to the sweet, spiced dough.

FOR THE CREAM CHEESE FILLING:

Salt – Just a pinch brings all the flavors together.
Butter – Softened to room temperature for smooth blending.
Cream cheese – The key to a rich, tangy filling that pairs perfectly with the pumpkin cookies.
Powdered sugar – Sweetens the filling and gives it that classic, fluffy frosting texture.
Vanilla extract – Adds depth and sweetness to balance the tanginess of the cream cheese.

Helpful Tips & Variations

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful instructions.

Blot the pumpkin puree: Too much liquid makes cakey cookies. Blot with paper towels several times until thicker and less watery.
Don’t overmix the dough: This keeps the cookies soft instead of tough.
Add-ins to try: chopped walnuts, pecans, white chocolate chips, or toasted coconut for extra texture.
Uniform cookies = perfect sandwiches. Weigh or measure the dough evenly for a consistent size and appearance.
Quick fix for cold butter or cream cheese: Microwave in 10-second bursts until soft but still cool to the touch.

Storage & Make-Ahead Tips for Pumpkin Oatmeal Cranberry Sandwich Cookies

Store in an airtight container in the fridge for up to 1 week or freeze up to 6 months.
Let cookies come to room temperature before serving (about 30 minutes from fridge, 1 hour from freezer).
The cookie dough and filling can both be made ahead — chill the dough overnight and soften the frosting before assembling.

Pumpkin Oatmeal Cranberry Sandwich Cookies Recipe

Pumpkin Oatmeal Cranberry Sandwich Cookies are soft, chewy, and filled with cream cheese frosting for the perfect fall dessert.

Course Cookies

Cuisine American

Keyword Pumpkin Oatmeal Cranberry Sandwich Cookies

Prep Time 20

Cook Time 12

Chill Time 1 20

Servings servings

Calories 385kcal

Author Jessica & Nellie

Ingredients

¾ cup butter softened to room temperature
1 cup packed light brown sugar
½ cup granulated sugar
½ cup + 2 tbsp canned pumpkin puree blotted*
1 large egg yolk
1 tsp vanilla
1 ½ cups quick oats not old fashioned rolled oats!
1 ½ cups all-purpose flour
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
2 tsp pumpkin pie spice
1 cup dried cranberries

CREAM CHEESE FILLING:

½ cup butter softened to room temperature
4 oz cream cheese softened to room temperature
3 1/2 cups powdered sugar
1 tsp vanilla
⅛ tsp salt

Instructions

Whisk the dry ingredients: Combine oats, flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
Cream the butter and sugars: Beat until light and fluffy, then mix in pumpkin, egg yolk, and vanilla.
Combine the mixtures: Add the dry ingredients in two batches, mixing until just combined. Fold in the dried cranberries.
Chill the dough: Refrigerate for at least 1 hour (overnight for best flavor).
Scoop and roll: Measure 1½ tablespoons of dough per cookie, roll into balls, and chill again for 15–20 minutes.
Bake: Bake at 350°F for 10–12 minutes, until the edges are lightly golden. Tap the pan on the counter to flatten slightly, then cool completely.
Make the filling: Beat butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, and salt; mix until fluffy.
Assemble the sandwiches: Pipe or spread filling on the bottom of half the cookies. Top with remaining cookies and press gently.

Notes

*Blotting the pumpkin: Getting rid of extra liquid in the pumpkin puree keeps the cookies from becoming too cakey. Blotting the pumpkin helps them bake up with the right cookie consistency: crispy around the edges and chewy in the center. To do this, spread the puree onto a small plate and place a folded paper towel over the top, pressing gently so it absorbs the moisture. Repeat about 4-5 more times, using a new paper towel each time.

Nutrition

FAQs

Can I use old-fashioned oats instead of quick oats?
Not recommended. Quick oats absorb moisture more evenly, keeping the cookies chewy without falling apart.

Do I really have to chill the dough?
Yes! Chilling prevents spreading and lets the flavors deepen, especially the spices and pumpkin.

What if I don’t have a piping bag?
Use a zip-top bag with the corner snipped off — it works just as well for filling the cookies neatly.

Can I skip the filling?
Sure! These cookies taste amazing on their own, but the tangy cream cheese frosting takes them over the top.

How do I keep them from getting soggy in the fridge?
Line the storage container with parchment paper between layers and avoid sealing until cookies have cooled completely.

More delicious pumpkin cookie recipes to try:

Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!
Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.

Pumpkin Oatmeal Cranberry Sandwich Cookies bring together chewy oatmeal cookies, tangy cream cheese filling, and tart cranberries for the perfect fall dessert.

The post PUMPKIN OATMEAL CRANBERRY SANDWICH COOKIES appeared first on Family Cookie Recipes.

PEANUT BUTTER MAPLE COOKIES

Jessica — Mon, 13 Oct 2025 19:09:27 +0000

Peanut Butter Maple Cookies are chewy, buttery cookies made with brown sugar, oats, maple syrup & peanut butter chips!

If you’re looking to bake delicious peanut butter & oatmeal cookies, knowing the right ingredients is key. Our recipe combines butter, peanut butter, sugars, and a touch of maple syrup & extract to create a rich, sweet base. This balance gives the cookies both creaminess and a unique maple flavor. YUM!

Highlights of this cookie recipe

Perfect for peanut butter lovers! The extra flavor peanut butter chips add to each bite complement the dough perfectly. The chips melt slightly, offering delightful pockets of gooey, nutty goodness.
Hello, maple! The unique flavor addition of maple syrup and maple extract gives your cookies a subtle sweetness and a hint of warmth. This adds depth without overpowering the classic peanut butter base.
Adding oats creates an amazing texture! You’ll get a soft cookie with a slight chewiness that balances well with the smooth peanut butter.

Oatmeal Peanut Butter Cookie Ingredients

Fats: For this recipe you need 1 cup of softened butter and ½ cup of peanut butter.

Sugars: Using both granulated sugar and brown sugar creates soft, flavorful cookies.

Eggs: Bind ingredients by adding 2 eggs to the dough.

Maple syrup: The unique, sweet taste is achieved with maple syrup.

Extracts: Add vanilla extract and maple extract for more incredible flavor.

Flour: The structural base of these cookies is 2 cups of all-purpose flour.

Oats: For great chewy texture, add some quick-cooking oats to the mixture.

Leavening agents: Help the cookies rise as they bake by adding baking powder and baking soda.

Salt: Balance the sweetness with 1 tsp of salt.

Peanut butter chips: Add extra deliciousness with 10-oz of peanut butter chips.

Tips & Tricks for Making Maple Peanut Butter Cookies

Best peanut butter for baking: Using traditional-processed peanut butter (think Jif, Skippy, etc.) instead of natural peanut butter, results in the best cookie texture.
Cream the butter, peanut butter and sugars: This is not a step you will want to skip! It helps create a tender texture by incorporating air, which improves the cookie’s rise and chewiness.
Use a cookie scoop: Using a cookie scoop gives you uniform cookie sizes. This promotes even baking and makes your batch look more consistent. Plus, it saves time and keeps your hands clean!

How long are these cookies good for & how do you store them?

Your Maple Peanut Butter Cookies will stay fresh for about 3 to 5 days when stored at room temperature. Keep them in an airtight container to maintain softness and flavor. If you want to keep them longer, you can store the cookies in the fridge for up to 2 weeks. Make sure to seal them well to prevent the cookies from drying out.

You can also freeze these cookies. Place them in a freezer-safe container or resealable bag, separating layers with parchment paper. Frozen cookies last about 2 to 3 months. When ready to eat, thaw them at room temperature for 30 to 60 minutes.

Peanut Butter Maple Cookies Recipe

Peanut Butter Maple Cookies are chewy, buttery cookies made with brown sugar, oats, maple syrup & peanut butter chips!

Course Cookies, Dessert

Cuisine American

Keyword Peanut Butter Maple Cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 89kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
½ cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 TBSP maple syrup
2 tsp vanilla extract
1 tsp maple extract
2 cups all-purpose flour
¾ cup quick-cooking oats
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
10 oz peanut butter chips

Instructions

Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
In a mixing bowl, cream the butter, peanut butter and both sugars until light & fluffy, for about 3 minutes.
Then add the eggs, one at a time, beating well after each addition. Beat in the syrup and vanilla & maple extracts.
In a separate bowl whisk the flour, oats, baking powder, baking soda and salt; add the dry ingredients to the creamed butter mixture and mix well. Stir in the peanut butter chips.
Drop the dough by heaping tablespoonfuls 2-inches apart onto the prepared baking sheets. Bake for 11-12 minutes or until golden brown. Cool for 1 minute before transferring to wire racks. Enjoy!

Notes

Your cookies will stay fresh for about 3-5 days when stored at room temperature, in an airtight container.

Store unbaked cookie dough balls in an airtight container in the freezer for up to 2 months. Baked cookies can be stored in an airtight container in the freezer for up to 1 month.

Nutrition

What is the best way to soften butter?

When you want softened or room temperature butter (65 degrees F) and don’t have any on hand, follow these simple tips for warming it up quickly without overheating and melting the butter. Softened butter is needed to incorporate with the dough for a seamless smooth consistency so getting your butter to the proper temp is important.

Here are some ways to warm up your cold stick of butter:

Let it sit on the counter for 1 hour prior to making your cookie recipe.
Slice the butter into tablespoon sized pieces and place into a warmed glass for 10-15 minutes. A glass right out of the dishwasher or a measuring glass warmed with water in the microwave (before disposing of the water) are both great options.
Warm a small clean kitchen towel and wrap your sticks of butter (in the wrappers) for a few minutes.
I like to use a warmed tall drinking glass and place the wrapped sticks of butter in the cup before turning it over on the counter for several minutes.

Can I substitute maple syrup with another sweetener?

Yes, you can replace maple syrup with honey or agave nectar. Use the same amount, but expect a slight change in flavor and moisture.

Are peanut butter chips necessary, or can I omit them?

You can omit peanut butter chips if you prefer. They add extra flavor and texture but aren’t essential to the cookie’s structure.

For more amazing peanut butter cookies, try these recipes:

On those hot days you are craving a cookie, but don’t want to heat up the house. This Peanut Butter No Bake Cookies is the perfect choice!
Chocolate and peanut butter were made for each other in my opinion. This recipe for chocolate peanut butter cake mix cookies is a perfect example.
Try this super easy recipe for Cake Mix Peanut Butter Cookies, they are simply delicious!
These Peanut Butter Chocolate Chip Cookies and Chocolate Peanut Butter Swirl Cookies are wonderful cookies loaded with flavor!
For a simple and traditional treat, make a batch of these Easy Peanut Butter Cookies.
A late night dessert is possible with our Peanut Butter Cookie In A Mug Recipe. It comes together quickly and is sure to satisfy your craving!

Peanut Butter Maple Cookies combine butter, peanut butter, sugars, a touch of maple syrup & peanut butter chips! A delightful dessert that everyone is sure to enjoy!

The post PEANUT BUTTER MAPLE COOKIES appeared first on Family Cookie Recipes.

PUMPKIN CHOCOLATE CHIP COOKIE BARS

Nellie — Wed, 24 Sep 2025 13:56:02 +0000

Pumpkin Chocolate Chip Cookie Bars are the kind of recipe that makes you fall in love with baking all over again. With only four ingredients and practically no prep time, you can have warm, spiced pumpkin cookie bars ready to enjoy in under 30 minutes.

Recipe Highlights

Minimal ingredients. Just four pantry-friendly items come together for a soft, pumpkin-filled treat.
Quick and easy. Prep takes only 5 minutes, and baking is hands-off—ideal for busy days.
Seasonal flavor. Pumpkin puree adds natural moisture and a classic fall flavor to the cookie bars.
Family-friendly. Perfect as an after-school snack, potluck dessert, or weeknight treat.
Lighter option. Since there’s no added oil or eggs, these bars can be a Weight Watchers–friendly recipe depending on how you cut and serve them.
Customizable glaze. The simple powdered sugar icing can be drizzled lightly for sweetness or spread on thick for an indulgent finish.

Ingredients in Pumpkin Chocolate Chip Cookie Bars

Chocolate Chip Cookie Mix (17.5 oz package) – The shortcut base for these bars. Using a mix saves time and guarantees great flavor without measuring dry ingredients. Other cookie mix flavors (sugar cookie, oatmeal, or even peanut butter) also work.
Pumpkin Puree (15 oz can) – Provides all the moisture for the batter and infuses natural pumpkin flavor. Be sure to use pure pumpkin, not pumpkin pie filling (which already contains sugar and spices).
Powdered Sugar (¼ cup) – The base for the glaze, adding sweetness without overpowering the pumpkin flavor.
Milk (1 Tbsp) – Thins out the powdered sugar into a smooth glaze. Any milk works, including dairy-free alternatives.

Helpful Tips & Variations

Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

Don’t overmix. Stir just until combined to keep the bars soft.
Try different cookie mixes. Chocolate chip is delicious, but sugar cookie mix gives a milder flavor, and gingerbread cookie mix (seasonal) adds extra spice.
Add mix-ins. Fold in chopped nuts, white chocolate chips, or dried cranberries for extra texture and flavor.
Make them dairy-free. Choose a dairy-free cookie mix and substitute plant-based milk for the glaze.
Double the recipe. Bake in a 9×13 pan for larger gatherings; increase baking time by 5–8 minutes.
Glaze options. For a fall twist, replace the milk in the glaze with apple cider. A cream cheese glaze also pairs wonderfully with pumpkin.
Cut neatly. Use a sharp knife and wipe clean between cuts for tidy squares.

Storage Instructions

Room Temperature: Once cooled, cover tightly with plastic wrap or store in an airtight container for up to 3 days. Place a paper towel in the container to absorb condensation.
Refrigerator: Store for up to 5 days, though bars may firm up slightly. Let them come to room temperature before serving for the best texture.
Freezer: Wrap individual bars in plastic wrap and store in a freezer bag for up to 2 months. Thaw at room temperature before glazing and serving.

Pumpkin Chocolate Chip Cookie Bars Recipe

Pumpkin Chocolate Chip Cookie Bars are soft, chewy, and full of cozy fall flavor. An easy 4-ingredient pumpkin dessert ready in 30 minutes!

Course Cookie Bars

Cuisine American

Keyword Pumpkin Chocolate Chip Cookie Bars

Prep Time 5

Cook Time 25

Servings servings

Calories 150kcal

Author Jessica & Nellie

Ingredients

17.5 oz chocolate chip cookie mix
15 oz pumpkin
¼ cup powdered sugar
1 Tbsp milk

Instructions

Mix the batter. Combine the cookie mix and pumpkin puree in a mixing bowl. Stir until well combined. The batter will be thick but smooth.
Bake the bars. Pour the batter into a greased 9×9 baking dish. Spread evenly with a spatula and bake at 350°F for 22–25 minutes.
Cool and glaze. Allow bars to cool completely. Mix powdered sugar and milk until smooth, then drizzle over cooled bars.
Cut and serve. Slice into squares or rectangles, depending on your serving preference, and enjoy.

Nutrition

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling already contains sugar and spices, which would throw off the balance of this recipe. Stick with pure pumpkin puree.

What type of cookie mix works best?
Chocolate chip cookie mix is delicious and classic, but other varieties, such as sugar cookie or spice cookie mix, also work beautifully. Just keep the proportions the same.

How do I know when the bars are done baking?
Insert a toothpick in the center—if it comes out mostly clean (a few moist crumbs are fine), they’re ready. Overbaking will make them dry, so keep an eye on them around the 22-minute mark.

Can I make these without the glaze?
Absolutely! The glaze adds sweetness, but the bars are tasty on their own. If you’d like a lighter version, dust the top with powdered sugar instead.

Can I make this recipe gluten-free?
Yes — just swap in a gluten-free cookie mix, which most major brands carry. The texture may be slightly softer, but the bars will still be delicious.

Can I add spices to enhance the flavor?
Definitely! Add 1 tsp cinnamon, ½ tsp nutmeg, or even pumpkin pie spice to boost the fall flavor. The chocolate chips in the mix pair surprisingly well with warm spices.

More delicious pumpkin cookie recipes to try:

Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!
Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.

Pumpkin Chocolate Chip Cookie Bars are soft, sweet, and full of cozy fall flavor — a quick dessert you’ll want to make again and again.

The post PUMPKIN CHOCOLATE CHIP COOKIE BARS appeared first on Family Cookie Recipes.

APPLE CIDER SNICKERDOODLE CREAM PIES

Nellie — Wed, 10 Sep 2025 13:25:50 +0000

Apple Cider Snickerdoodle Cream Pies are soft, spiced cookies filled with a tangy apple cider cream cheese frosting. This fall-inspired sandwich cookie recipe features cozy cinnamon and nutmeg in every bite, along with a creamy filling that makes them completely irresistible.

Recipe Highlights

Perfect fall flavor combo: Apple cider, cinnamon, nutmeg, and cloves create a cozy, spiced cookie base that tastes like autumn in dessert form.
Soft and chewy texture: The cookies bake up pillowy soft with a crisp sugar-spice coating, perfectly balanced with the creamy filling.
Elevated snickerdoodles: Think of these as your classic snickerdoodle’s fancy cousin, upgraded with reduced apple cider for depth of flavor.
Impressive but easy: The cookies and frosting are simple to prepare, yet the final sandwich looks bakery-worthy.
Make-ahead friendly: You can bake the cookies ahead of time, then fill them right before serving for peak freshness.

What Are Apple Cider Snickerdoodle Cream Pies?

If you’ve ever wished snickerdoodles had a little seasonal flair, this recipe is for you. Apple Cider Snickerdoodle Cream Pies take the warm, cinnamon-sugar flavors of a classic snickerdoodle and kick them up a notch with apple cider reduction in both the cookie dough and the frosting. The result is a soft, chewy cookie with subtle apple undertones, sandwiched around a tangy cream cheese filling that’s spiked with apple cider and cinnamon.

They’re part cookie, part whoopie pie, and all delicious. Perfect for Thanksgiving dessert tables, holiday cookie swaps, or just a cozy fall baking day.

Ingredients in Apple Cider Snickerdoodle Cream Pies

Cookies

Butter – Unsalted butter at room temperature for a smooth, creamy dough.
Sugars – A mix of brown sugar and granulated sugar gives these cookies depth of flavor.
Egg – Binds the dough and keeps the cookies chewy.
Vanilla extract – Enhances the warm flavors.
Reduced apple cider – Adds concentrated apple flavor (see notes below).
Flour, baking powder, salt – Your base for structure and lift.
Spices – Ground cloves, nutmeg, and cinnamon add classic fall warmth.

Frosting

Butter & cream cheese – The base of the frosting, rich and tangy.
Powdered sugar – Creates the fluffy structure and sweetness.
Cinnamon & apple cider reduction – Infuse the frosting with cozy, spiced apple flavor.

Helpful Tips for Success

Complete instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.

Don’t skip the cider reduction – This step intensifies the flavor, so your cream pies taste like real apple cider rather than just a hint of spice.
Bake just until set – Pull the cookies out as soon as the bottoms are golden. Overbaking will make them crisp instead of soft and chewy.
Cool before filling – If the cookies are even slightly warm, the frosting will melt and ooze out.
Use a piping bag for neatness – Piping the frosting keeps the filling even and helps the cookies sandwich cleanly.
Chill for clean slices – For picture-perfect edges, refrigerate the assembled cream pies for 15–20 minutes before serving.

Storage Instructions

Room Temperature – Store in an airtight container for up to 24 hours if you like a softer texture.
Refrigerator – Keeps up to 3 days when stored in an airtight container. Let sit at room temperature for 15 minutes before serving for best flavor.
Freezer – Freeze unfrosted cookies for up to 2 months. Thaw, then fill with frosting when ready to serve.

Apple Cider Snickerdoodle Cream Pies Recipe

Apple Cider Snickerdoodle Cream Pies are soft, spiced cookies filled with creamy frosting — perfect for a cozy fall dessert!

Course Cookies

Cuisine American

Keyword Apple Cider Snickerdoodle Cream Pies

Prep Time 15

Cook Time 10

Servings servings

Calories 482kcal

Author Jessica & Nellie

Ingredients

Cookie Ingredients:

½ cup unsalted butter room temperature
½ cup light brown sugar packed
½ cup white granulated sugar divided
1 egg
1 teaspoon vanilla extract
3 tablespoons reduced apple cider see notes
1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon ground cloves
1 teaspoon nutmeg divided
1 teaspoon cinnamon divided

Frosting Ingredients:

2 tablespoons unsalted butter room temperature
4 ounces cream cheese room temperature
½ teaspoon cinnamon
4 cups powdered sugar
2 tablespoons reduced apple cider

Instructions

Prep the apple cider: Pour 1 ½ cups of apple cider into a small saucepan and bring it to a boil on the stovetop over medium-high heat. Boil for 10-15 minutes, or until the cider is thickened slightly and reduced to about five tablespoons. Cool and use as instructed.
Make the cookie dough: Cream butter, sugars, egg, vanilla, and apple cider for 2-3 minutes. In a separate bowl, mix the dry ingredients (flour, baking powder, salt, and spices). Add the dry ingredients to the butter mixture and mix until a soft dough forms.
Roll in sugar coating: Combine sugar, cinnamon, and nutmeg in a small bowl. Use a cookie scoop to scoop the dough into 2-tablespoon-sized balls and then roll the dough balls in the mixture. Place 2" apart on a cookie sheet that has been lined with parchment paper or a silicone baking mat.
Bake: Bake at 375°F for 9 minutes until the cookies are golden brown on the bottoms, but still soft in the centers. Cool for several minutes before transferring to a wire rack to cool completely.
Make the frosting: Beat butter, cream cheese, powdered sugar, cinnamon, and apple cider until creamy and fluffy.
Assemble: Pipe or spread frosting on the bottoms of half the cookies, then sandwich with the remaining cookies.

Nutrition

FAQs

Can I make the cookies ahead of time?
Yes, bake the cookies 1–2 days in advance and store them in an airtight container. Assemble with frosting right before serving for the freshest texture.

Can I use store-bought apple cider?
Definitely. Store-bought cider works great — just make sure to reduce it so the flavor is concentrated. Apple juice won’t give the same result.

Can I substitute the cream cheese frosting?
Yes, but cream cheese balances the sweetness perfectly. A simple vanilla buttercream or spiced buttercream would also work if you prefer.

Do these taste more like snickerdoodles or whoopie pies?
A little of both! They have the cinnamon-sugar flavor of snickerdoodles but the soft, pillowy texture and filling of whoopie pies.

How should I store leftovers?
Keep cream pies in the fridge in an airtight container for up to 3 days. Let them sit at room temp for 10–15 minutes before serving.

What if the frosting is too soft or the cookies spread too much?
If the frosting is too soft, pop it in the fridge for 10–15 minutes before piping. If the cookies spread, chill the dough balls briefly before rolling them in sugar.

More delicious snickerdoodle cookie recipes to try:

Cream Cheese Snickerdoodle Cookies stand out from the crowd with their soft, chewy texture and the rich addition of powdered sugar and cream cheese.
Made with just five ingredients, this simple recipe for Cake Mix Snickerdoodles delivers fantastic cinnamon flavor and a perfectly chewy bite.
Soft, thick, and baked in a sheet pan, Snickerdoodle Cookie Bars make it easy to enjoy that classic cinnamon sugar flavor in sliceable form.
Fresh apples and gooey caramel filling make Caramel Apple Snickerdoodles the ultimate fall twist on a favorite snickerdoodle cookie recipe.
Packed with pumpkin flavor and rolled in cinnamon sugar, Pumpkin Snickerdoodles are a chewy, delicious cookie that quickly becomes a seasonal favorite.

Apple Cider Snickerdoodle Cream Pies bring together the best flavors of fall in one irresistible sandwich cookie — soft, chewy, spiced cookies with a creamy apple cider frosting. These are guaranteed to be the star of your dessert table this season!

The post APPLE CIDER SNICKERDOODLE CREAM PIES appeared first on Family Cookie Recipes.

PUMPKIN SUGAR COOKIES

Nellie — Wed, 03 Sep 2025 13:16:42 +0000

Pumpkin Sugar Cookies are soft, spiced, and frosted with a creamy cream cheese frosting. These festive cut-out cookies are a fall favorite, combining the classic texture of sugar cookies with the cozy flavors of pumpkin and warm spices. Perfect for decorating, sharing, or enjoying with a hot drink on a crisp autumn day.

Recipe Highlights

Soft and tender texture: These cookies bake up thick, chewy, and perfectly soft thanks to the pumpkin puree and sour cream. The combination creates a dough that holds its shape beautifully while still giving you that melt-in-your-mouth bite that everyone craves.
Fall flavors in every bite: Cinnamon, nutmeg, and allspice work together to give these cookies a warm, spiced flavor that pairs beautifully with the pumpkin. They taste like fall in cookie form, making them perfect for everything from Halloween to Thanksgiving dessert tables.
Cream cheese frosting: Rich, tangy, and sweet, this frosting balances the spiced cookies and makes decorating fun and delicious. The contrast of the smooth frosting with the spiced pumpkin cookie is what elevates these from simple sugar cookies to something truly special.
Perfect for gatherings: The cut-out shape makes these cookies ideal for holidays, parties, or cozy baking days with kids. They are sturdy enough for frosting and decorating yet soft enough to please even the pickiest cookie lovers.
Make-ahead friendly: The dough chills overnight, making it easy to prep ahead and bake fresh the next day. This also means you can break up the process, which is especially helpful if you’re baking with kids or preparing multiple holiday recipes at once.

Ingredients in Pumpkin Sugar Cookies

For the Cookies:

Butter: Use softened butter to give the dough richness and structure. It also helps create that light, fluffy texture when creamed with sugar.
Sugar: Granulated sugar provides the perfect sweetness and enhances the pumpkin flavor.
Eggs: Add structure, binding, and extra richness to the dough.
Vanilla extract: Enhances the overall flavor and rounds out the spice blend.
Pumpkin: Adds moisture, flavor, and a soft texture. Be sure to use pumpkin puree, not pumpkin pie filling.
Sour cream: Keeps the cookies tender and adds a subtle tang that balances the sweetness.
Flour: All-purpose flour forms the base of the dough and helps it roll out smoothly.
Spices: Cinnamon, allspice, and nutmeg give the cookies their cozy, fall-inspired flavor.
Baking powder & baking soda: Essential for lift and softness.
Salt: Enhances all the flavors.

For the Cream Cheese Frosting:

Butter: Softened butter provides a creamy base.
Cream cheese: Adds tang and richness for a perfectly balanced frosting.
Vanilla extract: Deepens the flavor.
Powdered sugar: Sweetens and creates a smooth, spreadable frosting.

Helpful Tips for Making Pumpkin Sugar Cookies

Complete instructions for making the cookies can be found on the recipe card below, but here are a few helpful tips.

Don’t skip chilling: Chilling the dough is essential for easy rolling and to prevent spreading. Skipping this step can result in flat cookies instead of neat cut-outs.
Keep the surface floured: Lightly flour your counter and rolling pin to prevent sticking, but avoid using too much flour, as this can cause the cookies to become dry.
Work in batches: Only take half of the dough out of the fridge at a time so it stays firm and workable. The colder the dough, the easier it is to handle. I love these Fall cookie cutters!
Cool completely before frosting: If the cookies are warm, the frosting will melt and slide off. Patience is key to keeping your cookies beautiful.
Decorate creatively: Add sprinkles, colored sugar, or tinted frosting for a festive touch on your cookies. These are great for kids to decorate and make fun holiday activities.

Storage Instructions

Room temperature: Store frosted cookies in an airtight container at room temperature for up to 2 days. Place parchment paper between layers to keep the frosting neat.
Refrigerator: Keep in the fridge for up to 5 days for best freshness. These cookies actually taste even better after sitting for a day because the flavors have time to develop.
Freezer: Freeze unfrosted cookies for up to 2 months. Thaw, then frost before serving. You can also freeze the dough before baking; simply wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.

Pumpkin Sugar Cookies Recipe

Pumpkin Sugar Cookies are soft, spiced, and frosted with cream cheese icing. A festive fall treat perfect for baking, decorating, and sharing!

Course Cookies

Cuisine American

Keyword Pumpkin Sugar Cookies

Prep Time 20

Cook Time 10

Servings cookies

Calories 269kcal

Author Jessica & Nellie

Equipment

Fall Cookie Cutters

Ingredients

½ cup butter softened
1 ½ cups sugar
2 eggs
1 tsp vanilla
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup pumpkin
2 tsp cinnamon
½ tsp allspice
½ tsp nutmeg
½ cup sour cream
5 cups flour

Cream Cheese Frosting

½ cup butter softened
4 ounces cream cheese softened
1 teaspoon vanilla extract
1 ¼ cups powdered sugar

Instructions

Make the dough: Beat the butter and sugar together until light and fluffy (2-3 minutes). Add the eggs and vanilla and mix again for another 2-3 minutes. Stir in the pumpkin, sour cream, baking soda, baking powder, salt, and spices until smooth. Gradually mix in the flour until just combined.
Chill: Divide the dough in half, wrap in plastic wrap, and chill overnight (at least 8 hours). Chilling ensures the dough is easy to roll and helps the cookies hold their shape.
Roll and cut: Preheat the oven to 425°F. Roll one portion of dough on a lightly floured surface to 1/4-inch thickness. Cut out shapes with cookie cutters and place them on prepared baking sheets.
Bake: Bake the cookies for 10–12 minutes, until they are lightly golden. Cool for 5 minutes before transferring to wire racks to cool completely.
Frost: Beat the butter and cream cheese together until smooth, then add vanilla and powdered sugar. Mix until creamy. Frost cooled cookies and decorate as desired.

Nutrition

FAQs

Can I use fresh pumpkin instead of canned?
Yes, just be sure to puree it until smooth and remove excess moisture with paper towels so the dough isn’t too wet.

Do I have to use sour cream?
Sour cream keeps the cookies moist, but you can substitute with plain Greek yogurt.

Can I make the dough ahead of time?
Yes! You can chill the dough for up to 48 hours before baking, making it easy to prepare in advance.

Can I freeze frosted cookies?
It’s best to freeze them unfrosted, but frosted cookies can be frozen with wax paper between layers to prevent sticking.

What’s the best way to decorate these cookies?
Simple cream cheese frosting is delicious on its own, but seasonal sprinkles, colored sugar, or a drizzle of chocolate make them extra festive.

More delicious pumpkin cookie recipes to try:

Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!
Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.

Pumpkin Sugar Cookies are festive, soft, and full of cozy fall flavor – perfect for baking, decorating, and sharing with friends and family during the holiday season!

The post PUMPKIN SUGAR COOKIES appeared first on Family Cookie Recipes.

PUMPKIN OATMEAL CREAM PIES

Nellie — Wed, 27 Aug 2025 16:45:11 +0000

Pumpkin Oatmeal Cream Pies are a cozy fall twist on a classic favorite. With soft and spiced oatmeal pumpkin cookies sandwiched around fluffy cream cheese frosting, these handheld treats are perfect for autumn gatherings, holiday trays, or simply enjoying with a cup of coffee on a crisp day.

Recipe Highlights

Fall flavors in every bite: Pumpkin, cinnamon, nutmeg, and cloves make these cookies taste like autumn in dessert form.
Soft and chewy texture: The oats give these cookies a hearty chew, while pumpkin keeps them tender and moist.
Creamy filling: The cream cheese frosting is rich, fluffy, and perfectly balances the spiced cookies.
Fun to make and share: Each cookie sandwich is perfectly portioned and easy to transport, making them a hit for parties or gifting.
Simple ingredients: No complicated steps or fancy tools—just straightforward baking with delicious results.

Ingredients in Pumpkin Oatmeal Cream Pies

For the Cookies

Unsalted butter: Adds richness and helps create a soft, tender cookie.
Egg: Provides structure and helps bind the dough together.
Vanilla extract: Enhances the warm pumpkin spice flavors.
Granulated sugar: Sweetens the cookies and balances the spices.
Canned pure pumpkin: Keeps the cookies soft, moist, and packed with pumpkin flavor.
All-purpose flour: Forms the base of the dough, giving the cookies structure.
Baking powder: Helps the cookies rise slightly for a soft texture.
Cinnamon, nutmeg, and ground cloves: Classic fall spices that make these cookies flavorful and aromatic.
Old-fashioned oats: Provide texture, chewiness, and heartiness.

For the Cream Cheese Frosting

Unsalted butter: Creates a smooth, creamy base.
Cream cheese: Adds tangy flavor and fluffiness to the frosting.
Vanilla extract: Rounds out the flavors.
Powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.

Helpful Tips

Full instructions on how to make Pumpkin Oatmeal Cream Pies can be found on the recipe card below, but here are a few helpful tips.

Cool cookies completely: If the cookies are even slightly warm, the frosting will melt and slide out.
Use a piping bag: This makes filling neater and more consistent, though a spoon works in a pinch.
Chill for clean edges: For the neatest sandwiches, refrigerate the assembled pies for 20–30 minutes before serving.
Customize spices: Adjust the cinnamon, nutmeg, and cloves to suit your taste—extra cinnamon gives more warmth.
Make ahead: Cookies and frosting can be made separately and stored in the fridge, then assembled before serving.

Storage Instructions

Refrigerator: Store assembled cream pies in an airtight container in the fridge for up to 3 days.
Freezer: Freeze cookies (without frosting) in a sealed bag for up to 2 months. Frost once thawed.

Pumpkin Oatmeal Cream Pies Recipe

These Pumpkin Oatmeal Cream Pies are soft, chewy, and spiced with pumpkin, cinnamon & nutmeg, then filled with sweet cream cheese frosting.

Course Cookies

Cuisine American

Keyword Pumpkin Oatmeal Cream Pies

Prep Time 20

Cook Time 10

Servings servings

Calories 547kcal

Author Jessica & Nellie

Ingredients

½ cup unsalted butter room temperature
1 egg
1 teaspoon vanilla extract
½ cup granulated sugar
½ cup canned pure pumpkin
1 ¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
1 ½ cups old-fashioned oats

Frosting Ingredients:

2 tablespoons unsalted butter room temperature
4 ounces cream cheese room temperature
1 teaspoon vanilla extract
3 cups powdered sugar

Instructions

Preheat oven: Set oven to 350°F and line baking sheets with parchment paper.
Mix wet ingredients: In a large bowl, beat butter, egg, vanilla, and sugar with an electric mixer until well combined. Mix in pumpkin until fully incorporated.
Combine dry ingredients: In another bowl, whisk together flour, oats, baking powder, cinnamon, nutmeg, and cloves.
Form dough: Add dry ingredients to wet ingredients and mix until a soft dough forms.
Shape cookies: Scoop 2-tablespoon portions of dough, place evenly on prepared baking sheets, and gently press down. You should have 16 cookies.
Bake: Bake for 10 minutes or until bottoms are golden brown. Transfer to a wire rack to cool completely.
Make frosting: Beat butter, cream cheese, vanilla, and powdered sugar until smooth and fluffy.
Assemble cream pies: Pipe or spread frosting onto the bottom of 8 cookies. Top with remaining cookies to create sandwiches.

Nutrition

FAQs

Can I use instant oats instead of old-fashioned oats?
Old-fashioned oats work best for chewiness, but quick oats can be substituted if that’s what you have on hand.

Do I have to use cream cheese frosting?
Cream cheese pairs beautifully with pumpkin, but you can swap in buttercream or marshmallow fluff for variety.

Can I double the recipe?
Yes, this recipe doubles easily—just use two baking sheets or bake in batches.

Can I make these cookies smaller?
Absolutely! Scoop 1-tablespoon portions for mini cream pies, but reduce baking time by 2–3 minutes.

What’s the best way to transport them?
Chill them first so the frosting firms up, then layer in a container with parchment paper between rows.

More delicious pumpkin cookie recipes to try:

Full of pumpkin flavor and oats, No-Bake Pumpkin Cookies come together in minutes without ever turning on the oven.
Soft, chewy, and topped with a sweet cinnamon sugar icing, Glazed Pumpkin Oatmeal Cookies are the perfect fall treat.
Bursting with pumpkin and warm ginger spice, Soft Pumpkin Gingersnap Cookies are simple to make and loved for their chewy texture.
Pumpkin Oatmeal Chocolate Chip Cookies are moist, flavorful cookies loaded with pumpkin, oats, and melty chocolate chips.
Rolled in cinnamon and sugar, Pumpkin Snickerdoodles are soft, chewy cookies packed with pumpkin flavor—one of the best fall desserts!

These Pumpkin Oatmeal Cream Pies are soft, spiced, and stuffed with sweet cream cheese frosting, making them the ultimate fall dessert sandwich.

The post PUMPKIN OATMEAL CREAM PIES appeared first on Family Cookie Recipes.

MAPLE DONUT COOKIES

Jessica — Wed, 20 Aug 2025 19:42:50 +0000

Maple Donut Cookies are soft & pillowy donut-shaped cookies with a lovely maple glaze topping. Everything you love about maple donuts, only in cookie form!

Our family has always loved maple bars, so when I had the idea to make maple donut cookies, I was so excited to test the process out! I used my Soft Buttermilk Sugar Cookie dough recipe because unlike other donut cookies, where you cut out donut shapes from traditional sugar cookie dough, I wanted these to really resemble donuts in taste and texture.

The result? OMG! They’re incredible- maple bar lovers rejoice, because I’m about to introduce you to your new favorite cookie! They’re pillowy, perfectly sweet cookies with a lovely soft maple glaze topping. Sprinkles are optional but super fun! Be sure to read my notes and watch the video. Maple Donut Cookies aren’t difficult to make, but the dough is a bit sticky, so I give tips on managing it better.

Maple Donut Cookie Ingredients

Butter: Use ½ cup softened butter (1 stick) to create a soft, tender cookie crumb. Softened butter helps mix the sugars and eggs smoothly.

Sugars: You need ½ cup of each granulated sugar and brown sugar. The granulated sugar helps with crisp edges, while brown sugar adds moisture and a deeper flavor thanks to its molasses content.

Egg: 1 egg binds ingredients and provides structure without making the cookie dense.

Buttermilk: Adding ¾ cup buttermilk gives the cookies moisture and a slight tang. Also it reacts with baking soda to help leaven the dough.

Extract: 1 tsp vanilla enhances the natural flavors without overpowering the maple.

Flour: 2 ½ cups all-purpose flour provides the right texture when combined with leavening.

Baking soda: Using ½ tsp baking soda leavens the dough by releasing carbon dioxide with acid from buttermilk, giving a light texture.

Salt: ½ tsp salt balances sweetness and strengthens flavor.

Maple Glaze ingredients

Butter: You need 2 TBSP butter to add richness and a glossy finish.

Milk: 2-4 TBSP milk adjusts the glaze consistency for smooth spreading.

Sugars: ¼ cup brown sugar sweetens and thickens the glaze, while 1 cup powdered sugar creates a smooth texture.

Syrup: 1 TBSP corn syrup (or maple syrup) adds shine and enhances the flavor.

Extract: Adding 1 tsp maple extract provides concentrated maple aroma and taste to the glaze.

How to make maple glaze

You make a traditional maple glaze by whisking together warm milk and melted butter with corn syrup, brown sugar and maple extract. Once smooth, whisk powdered sugar into the butter mixture until the appropriate consistency is formed. Feel free to add in a little more milk if you need to! I give instructions on how to make the maple glaze on the stovetop or in the microwave below.

Why Use Maple Extract Instead of Maple Syrup

I get this question often and while it seems like there wouldn’t be an issue, using maple syrup in place of maple extract just does not work. The reason why is the syrup adds too much liquid and not enough maple flavor. So to get even a fraction of maple flavor, you’d have to use 4-5x the amount of syrup for the icing.

Maple Donut Cookie Recipe

Maple Donut Cookies are soft & pillowy donut-shaped cookies with a lovely maple glaze topping. Everything you love about maple donuts, only in cookie form!

Course Cookies

Cuisine American

Prep Time 20

Cook Time 10

Chilling time 1 15

Total Time 30

Servings

Calories 108kcal

Author Jessica & Nellie

Ingredients

½ cup softened butter 1 stick
½ cup granulated sugar
½ cup brown sugar
1 egg
¾ cup buttermilk
1 tsp vanilla
2 ½ cups all-purpose flour
½ tsp baking soda
½ tsp salt

Maple Glaze

2 TBSP butter
2-4 TBSP milk
¼ cup brown sugar
1 TBSP corn syrup or maple syrup
1 tsp maple extract
1 cup powdered sugar

Instructions

Cream together butter and sugars for 1 minute. Add in egg, buttermilk and vanilla and mix again until smooth.
Combine dry ingredients and add 1/2 to the mixing bowl. Mix, then add the other half. Dough will be softer and stickier than normal cookie dough. Cover and let cool in fridge for at least 1 hour.
Preheat oven to 375 degrees F.
Spray cookie scoop and your hands lightly with non-stick spray. Scoop out about 1.5 to 2 TBSP of cookie dough into your hand. Roll dough into a ball and gently flatten the ball until it's about 1/2" thick.
You can shape the cookie dough into donuts in one of two ways. Method 1) Use a small round biscuit cutter to punch a hole in the center of the flattened dough. Place the donut hole back into the mixing bowl to be used for more cookies. This method is easier when you spray the biscuit cutter with non-stick spray first.
Method 2) Press the top and bottom center of the flattened dough with your thumb and forefinger until you create a hole. Use your hands to pull the hole open wider, until it's about 2-2.5" wide. Place shaped donut cookies on the parchment lined cookie sheet, repeating process until you have 6-8 cookies on your sheet.
Place mixing bowl with remaining dough back in the fridge or freezer. Bake for 9-10 minutes and let cool for an additional 2 minutes on the cookie sheet. Transfer to a cooling rack.
To make MAPLE GLAZE: In a small saucepan, combine butter and brown sugar. Whisk in milk and heat for about 5 minutes on medium heat, stirring often, until butter is melted and sugar is dissolved. Remove from heat and add in corn syrup and maple extract.
Add in powdered sugar 1/2 cup at a time, whisking until smooth between additions. Add 1-2 tsp more milk if necessary. Glaze will begin to harden as it cools, so keep maple glaze warm on the stove, whisking occasionally. To make in the microwave, combine 2 TBSP milk and butter in a small mixing bowl. Heat for 30 seconds. Add in brown sugar, corn syrup and an additional 1 TBSP milk. Heat another 30 seconds in the microwave. Whisk until smooth.
Add in maple extract and powdered sugar until a smooth, dippable consistency is reached. Add in more milk if needed.
Dip the top round face of each cooled donut cookie in warm maple glaze. Sprinkle with fall-themed sprinkles immediately, if desired. Cool to set. Cookies can be stacked once cooled. Store leftovers in an airtight container.

Video

Notes

yields 2.5- 3 dozen cookies

Must chill dough for at least 1 hour before shaping into donuts! Dough is easier to handle if you return it to the fridge in between batches.

Use non-stick spray on the cookie scoop, your hands and biscuit cutter when shaping to make the process easier.

Nutrition

How long are Maple Donut Cookies good for?

Your baked Maple Donut Cookies will stay fresh for about 3 to 5 days when stored in an airtight container at room temperature.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving. It’s best to freeze the cookies without the maple glaze. Once thawed, you can apply the glaze fresh to maintain its texture and appearance.

What can be used as a substitute for buttermilk?

You can replace buttermilk with a mixture of regular milk and an acid like lemon juice or white vinegar. Use ¾ cup of milk with 1 tablespoon of acid, let it sit for 5 minutes, then add to your dough.

This provides the same acidity that buttermilk contributes, which helps with texture and rise.

How can you ensure the glaze sets properly on the cookies?

Allow the cookies to cool completely before applying the glaze to prevent melting. Use a glaze with the right balance of powdered sugar and liquid to achieve a thick but spreadable consistency.

Let the glazed cookies rest at room temperature for at least 30 minutes to fully set.

Is there an alternative to maple extract to maintain the flavor in the glaze?

You can substitute pure maple syrup for maple extract in the glaze. Use about 1 tablespoon of syrup to match the maple flavor.

Keep in mind this may slightly alter the glaze texture, so adjust powdered sugar if needed for consistency.

Enjoy more maple flavored cookies here:

Maple Sandwich Cookies are buttery cut-out cookies shaped like maple leaves and filled with a silky maple buttercream for the perfect fall-inspired treat!
Our recipe for Maple Bacon Cookies combine savory and sweet with bacon grease and maple syrup in the dough, then topped with maple icing and crispy crumbled bacon—irresistibly bold and delicious!
These Honey Maple Chocolate Chip Cookies are sweet, nutty, and irresistible, made with honey, maple syrup, crunchy pecans, and melty chocolate chips.
Oatmeal Pumpkin Sandwich Cookies are spiced oatmeal cookies filled with a rich, buttery maple frosting—perfectly cozy and delicious!

Maple Donut Cookies are soft, pillowy, donut-shaped cookies topped with a sweet maple glaze—everything you love about maple donuts, now in cookie form!

The post MAPLE DONUT COOKIES appeared first on Family Cookie Recipes.

CARAMEL OATMEAL COOKIES

Nellie — Wed, 20 Aug 2025 14:54:15 +0000

Caramel Oatmeal Cookies are perfectly chewy, warmly spiced, and loaded with gooey caramel bits that make every bite irresistible. This easy recipe is simple to whip up, bakes beautifully, and is sure to become a family favorite for holidays, after-school snacks, or cozy baking days.

Recipe Highlights

Chewy and Soft with a Caramel Twist: These Caramel Oatmeal Cookies are perfectly chewy thanks to the oats, with bursts of gooey caramel bits in every bite. They strike the ideal balance between hearty and indulgent.
Simple Pantry Ingredients: You probably already have most of the ingredients in your pantry, like oats, flour, and sugar. Adding caramel bits makes them feel special without requiring a trip to a specialty store.
Great for Sharing: This recipe makes about 4 dozen cookies, making it perfect for bake sales, potlucks, or just keeping your family’s cookie jar stocked.
Warm and Comforting Flavors: With cinnamon and brown sugar blended in, these cookies give off cozy, comforting flavors that pair wonderfully with caramel.
Freezer-Friendly: These cookies freeze beautifully, so you can bake ahead and enjoy them anytime a craving hits.

Ingredients in Caramel Oatmeal Cookies

Butter – Provides richness and helps create a soft, chewy texture.
Sugar and Brown Sugar – A mix of both gives sweetness, depth of flavor, and just the right chewiness.
Eggs and Vanilla – Help bind the dough and enhance the cookie’s flavor.
Flour, Baking Soda, Cinnamon, and Salt – The dry ingredients create structure and add warmth and balance to the cookies.
Old-Fashioned Oats – Give these cookies their hearty, chewy texture and make them feel wholesome.
Kraft Caramel Bits – The star ingredient that adds gooey, sweet bursts of caramel throughout each cookie.

Helpful Tips

Full instructions for making Caramel Oatmeal Cookies can be found on the recipe card below, but here are a few helpful tips.

Don’t Overbake. The cookies will continue to set as they cool. Pull them out when the edges are golden but the centers still look slightly underbaked.
Use Old-Fashioned Oats. Quick oats won’t give the same hearty, chewy texture. Stick with old-fashioned oats for the best results.
Caramel Bits vs. Caramels. Kraft Caramel Bits are perfect because they melt just enough without disappearing completely. Regular caramels can be chopped, but they tend to melt into the cookies.
Cool Before Storing. Make sure cookies are completely cooled before storing, or the caramel may cause them to stick together.
Freeze for Later. Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Storage Instructions

Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 4–5 days. For best freshness, place a slice of bread in the container to help maintain softness.
Freezer (Baked Cookies): Freeze baked cookies in a single layer on a tray, then transfer to a freezer-safe bag or container. They will keep well for up to 3 months. To serve, thaw at room temperature or warm in the microwave for 10–15 seconds.
Freezer (Cookie Dough): Scoop the dough onto a tray and freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time. This way, you can enjoy freshly baked cookies anytime!

Caramel Oatmeal Cookies Recipe

Caramel Oatmeal Cookies are irresistibly chewy with gooey caramel in every bite. A cozy cookie recipe you’ll bake again and again!

Course Cookies

Cuisine American

Keyword Caramel Oatmeal Cookies

Prep Time 10

Cook Time 10

Servings cookies

Calories 160kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
¾ cup sugar
¾ cup brown sugar
2 eggs
1 tsp vanilla
1 ½ cups flour
1 tsp baking soda
1 tsp cinnamon
1 tsp salt
3 cups old-fashioned oats
1 package Kraft Caramel Bits (11 oz)

Instructions

Preheat oven to 350°F and line cookie sheets with parchment paper or silicone baking mats.
In a large bowl, cream the butter, sugar, and brown sugar together for 2–3 minutes until light and fluffy. Beat in the eggs and vanilla for another 2 minutes.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry mixture into the wet ingredients, mixing just until combined.
Stir in the oats and caramel bits until evenly distributed.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 10–12 minutes, or until lightly golden.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

FAQs

Can I use quick oats instead of old-fashioned oats?
Quick oats will change the texture, making the cookies less chewy. Old-fashioned oats are highly recommended for the best results.

Do the caramel bits stay soft after baking?
Yes, the caramel bits melt slightly during baking but remain chewy in the finished cookies, adding delicious pockets of sweetness.

Can I add nuts or chocolate chips?
Absolutely! Chopped pecans, walnuts, or chocolate chips pair wonderfully with caramel and oats.

Do I need to chill the dough before baking?
No chilling is required for this recipe, which makes it quick and convenient.

What’s the best way to keep cookies soft?
Store them in an airtight container with a slice of bread to help maintain moisture.

More delicious caramel cookie recipes to try:

Caramel Thumbprint Cookies are buttery shortbread rolled in pecans, baked to perfection, and finished with a sweet caramel center that makes them a holiday favorite.
Soft, chewy, and bursting with fresh apples and caramel chips, Caramel Apple Oatmeal Cookies are the perfect fall dessert.
Everything you love about a traditional chocolate chip cookie gets an upgrade in Caramel Chocolate Chip Cookies, which are stuffed with gooey caramel and baked until golden brown.
Quick and delicious, Caramel Oatmeal No-Bake Cookies come together in under 5 minutes with just a few pantry staples like oats and melted caramel.
Perfectly spiced with cinnamon and filled with gooey caramel, Caramel Stuffed Pumpkin Snickerdoodles are a fall cookie recipe everyone will crave.

Caramel Oatmeal Cookies are the perfect balance of cozy comfort and gooey indulgence. With hearty oats, warm cinnamon, and sweet caramel bits, these cookies are sure to become a family favorite!

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REESE’S PEANUT BUTTER COOKIES

Jessica — Wed, 06 Aug 2025 23:37:04 +0000

Best Ever Reese’s Peanut Butter Cookies made with a full cup of peanut butter! Loaded with chocolate chips, peanut butter chips & Reese’s Pieces, to get the ULTIMATE chocolate peanut butter cookies!

Make this peanut butter chocolate chip cookie recipe the next time you’re craving peanut butter and chocolate, you won’t regret it!

Reese’s Peanut Butter Cookies

I modified Nellie’s recipe for The BEST Peanut Butter Chocolate Chip Cookies to include Reese’s Pieces and they are absolutely fantastic! The cookies are so soft, have a great peanut butter flavor and the chocolate and peanut butter chunks are extra delicious.

Reese’s Peanut Butter Chocolate Chip Cookie Ingredients

Peanut butter: For lots of amazing flavor, use 1 cup of creamy peanut butter.

Butter: Adding in ½ cup + 2 TBSP of butter, softened, will help make these cookies rich in taste.

Sugar: You will need ½ cup of granulated sugar to create nice chewy, soft cookies.

Brown sugar: Use ½ cup of brown sugar to give these treats a lovely depth of flavor.

Egg: Add 1 egg to the dough to help bind the ingredients together and give the dough great texture.

Milk: You will want to add in ¼ cup of milk to make the dough nice and moist.

Vanilla extract: To help enhance all the wonderful flavors, add in 1 tsp of vanilla extract.

Flour: For the structural base of this cookie dough, use 1 ½ cups of flour.

Baking powder: Using 1 tsp of baking powder will help these cookies rise as they bake.

Salt: Adding ½ tsp of salt will help balance the sweetness in this cookie dough.

Candy: You will want 2 cups of combined chocolate chips/Reese’s Pieces/ Peanut Butter chips, to make the most amazing and delicious cookies EVER!

Reese’s Peanut Butter Cookies

Best Ever Reese's Peanut Butter Cookies made with a full cup of peanut butter! Loaded with chocolate chips, peanut butter chips & Reese's Pieces, to get the ULTIMATE chocolate peanut butter cookies!

Course Cookies, Dessert

Cuisine American

Keyword Reese’s Peanut Butter Cookies

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies

Calories 160kcal

Author Jessica & Nellie

Ingredients

1 cup peanut butter
½ cup + 2 TBSP butter softened
½ cup granulated sugar
½ cup brown sugar
1 egg
¼ cup milk
1 tsp vanilla extract
1 ½ cups flour
1 tsp baking powder
½ tsp salt
2 cups combined chocolate chips/ Reese’s

Instructions

Start preheating the oven to 375° F. Line two cookie sheets with parchment paper, set aside.
Using a large bowl and an electric hand mixer, cream together the peanut butter, softened butter, white sugar and brown sugar, until smooth and blended.
Next, beat in the egg, milk, and vanilla extract.
In a separate small bowl, combine the flour, baking powder, mix well. Add the flour mixture to the peanut butter mixture and stir well. Then, add in 2 cups of chocolate chips, peanut butter chips, mini Reese's pieces or regular Reese's Pieces- any combo you'd like! (I used about ½ cup of each, reserving some of the Reese's Pieces for the top of the cookies.)
Scoop tablespoonfuls of dough and roll into balls. Place the dough 2 inches apart on the prepared cookie sheets. Press additional Reese's Pieces onto each cookie dough ball. Place the cookies in the preheated oven and bake for 8-10 minutes. (Be careful to not overcook! These cookies are much better soft and just barely cooked all the way through. I baked the cookies scooped with the medium 1.5 TBSP scoop for 8 minutes and the 3 TBSP cookies for 10 minutes.)
Let the cookies cool for 5 minutes on the baking sheet, then transfer to a cooling rack to completely cool. Enjoy!

Notes

Store cookies in an airtight container on the counter for up to 5 days.

Cookies and/ or cookie dough can be frozen for up to 2 months.

Nutrition

HOW LONG ARE THESE COOKIES GOOD FOR?

These cookies can last about 5 days, if stored in an airtight container, at room temperature. These cookies do not require refrigeration but can be placed in the fridge if desired.

CAN I FREEZE PEANUT BUTTER CHOCOLATE CHIP COOKIES?

Yes, these cookies can do very well in the freezer! You can freeze them after they’ve been baked, for up to 3 months in an airtight container, or place the scooped balls of dough in the freezer for up to 2 months before baking.

If you freeze the dough, you’ll want to freeze them on a baking sheet for 2 hours before transferring them to an airtight container. Then place them on a baking sheet at room temperature as the oven preheats and bake as directed.

The most amazing Reese’s Peanut Butter Cookies are made with a full cup of peanut butter! Packed with lots of chocolate chips, peanut butter chips & Reese’s Pieces, to create the best chocolate peanut butter cookies!

The post REESE’S PEANUT BUTTER COOKIES appeared first on Family Cookie Recipes.