Pumpkin Cookies 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.

PUMPKIN CHEESECAKE SNICKERDOODLE BARS

Jessica — Mon, 06 Oct 2025 21:12:31 +0000

Pumpkin Cheesecake Snickerdoodle Bars made with a pre-made sugar cookie dough, cinnamon sugar, cream cheese, and pumpkin! A delicious twist on a classic treat, perfect for Fall.

If you’re craving a treat that’s cozy and flavorful, these snickerdoodle cookie bars are just the thing. The mix of sweet dough and pumpkin cheesecake creates a delicious fall-inspired dessert that’s so easy to make. Adding pumpkin to cheesecake filling adds a seasonal twist that enhances the taste, making these snickerdoodle bars a must-try for dessert lovers!

Highlights of Pumpkin Cookie Bars

Unique taste. Our recipe features pumpkin puree to bring in that classic Fall flavor. It adds moisture and a rich, seasonal taste that pairs perfectly with the tangy cream cheese.
Simple steps. You’ll appreciate the ease of using pre-made cookie dough. It cuts down on prep time and makes this bar simple to whip up, even if you’re short on time.
Great for any occasion. These pumpkin cheesecake bars are perfect for gatherings. They can be made ahead of time and served as a delightful dessert option. Bring them to various occasions, from fall celebrations to casual get-togethers. They travel well and are easy to serve.

Pumpkin Cheesecake Snickerdoodle Bar Ingredients

Pre-made cookie dough: You will need two 16.5-ounce rolls of sugar cookie dough.

Cinnamon & sugar: Mix 4 TBSP of sugar with 1 TBSP of cinnamon for a warmly spiced mixture.

Cream cheese: Use two 8-ounce blocks of softened cream cheese for the cheesecake filling.

Powder sugar: Sweeten the filling by adding powdered sugar to the mixture.

Eggs: Using two eggs will help create a wonderful texture.

Vanilla extract: Enhance the flavors by adding in vanilla extract.

Pumpkin puree: You need ½ cup of pumpkin puree for amazing flavor and texture too. Make sure to use 100% pumpkin puree and not pumpkin pie filling, they are not the same.

Tips for Making Snickerdoodle Pumpkin Cheesecake Bars

When choosing pumpkin puree, opt for 100% pure pumpkin rather than pumpkin pie filling. The puree gives you the right texture and flavor without added sugars or spices, keeping your cheesecake bars balanced.
Make sure your cream cheese is softened to room temperature before mixing. This helps avoid lumps and ensures a smooth, creamy filling. If the cream cheese is cold, it won’t blend well with the sugar or eggs.
After baking, let your cheesecake cookie bars chill in the refrigerator for at least 3-4 hours. This rest time lets the filling set properly, making them easier to slice and enhancing the flavors. If you cut the bars too early, the filling might be runny or crumbly. Patience here really pays off.

How long are these cheesecake cookie bars good for?

These cookie bars will stay fresh for up to 3-5 days if stored in an airtight container in the refrigerator.

For longer storage, place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Pumpkin Cheesecake Snickerdoodle Bars Recipe

Pumpkin Cheesecake Snickerdoodle Bars made with a pre-made sugar cookie dough, cinnamon sugar, cream cheese, and pumpkin! A delicious twist on a classic treat, perfect for Fall!

Course Cookies, Dessert, Dessert

Cuisine American

Keyword Pumpkin Cheesecake Snickerdoodle Bars

Prep Time 20

Cook Time 40

Chill Time 4

Total Time 5

Servings servings

Calories 541kcal

Author Jessica & Nellie

Ingredients

4 TBSP granulated sugar
1 TBSP cinnamon
33 oz pre-made rolls of sugar cookie dough two 16.5 ounce rolls
16 oz cream cheese two 8-ounce blocks- softened
1 cup powdered sugar
2 eggs
1 tsp vanilla extract
½ cup pumpkin puree

Instructions

Preheat the oven to 350°F and line a 9×13 baking dish with parchment paper.
In a small bowl, combine 4 TBSP of sugar with 1 TBSP of cinnamon and stir well to combine.
Slice one roll of the cookie dough and place the slices in the pan and press down to make an even crust. Sprinkle 2 tablespoons of the cinnamon sugar over the crust.
In a large bowl using an electric mixer, mix the cream cheese, powdered sugar, eggs, vanilla extract, and pumpkin puree until smooth. Pour the cheesecake mixture over the cookie crust.
Pinch off pieces of the other roll of cookie dough and sprinkle all over the top of the cheesecake filling. Sprinkle with the remaining cinnamon sugar.
Place the pan in the preheated oven and bake for 35-45 minutes until the top is golden and the middle is still slightly soft. Set aside to cool. Once cool place in the refrigerator for 4 hours or overnight. Slice, serve, and enjoy!

Notes

Store leftover snickerdoodle cheesecake bars in an airtight container in the refrigerator for up to 3-5 days.

For longer storage, consider freezing the bars. Let them cool completely, then either freeze the uncut bars or cut them into individual slices before freezing. Wrap the bars or slices tightly in plastic wrap and then aluminum foil to prevent freezer burn. Store them in a freezer bag or container for up to 3 months. Thaw in the refrigerator before serving.

Nutrition

What substitutes can I use for sugar cookie dough?

You can use snickerdoodle dough instead of sugar cookie dough for a stronger cinnamon flavor. Or a shortbread dough works well if you want a buttery, crumbly base.

Alternatively, you can use homemade cookie dough instead of store-bought. It is essential to have a comparable consistency to ensure the crust holds together well. Adjusting the sweetness may also be necessary depending on the recipe used.

What is the best way to soften cream cheese?

Here in the US, cream cheese comes in an 8-oz brick wrapped in foil packaging. Most recipes call for softened cream cheese, which can be done in a few different ways:

Microwave it! Just 20 seconds or so in the microwave will sufficiently soften cream cheese. Be sure to remove the foil packaging first and to place the cream cheese in a microwave safe bowl.
Hot towel wrap! This is what I tend to do most often. All you do is get a clean kitchen rag, get it soaking wet with hot water, then ring it out quickly and wrap the hot towel around the foil package of cream cheese. It takes just a few minutes and it’s softened!
Let it sit out! If you can plan ahead, the absolute easiest way to soften cream cheese is just to let it sit on the counter for an hour or two. Easy!

Is there a difference between pumpkin puree and pie filling?

Yes, pumpkin puree is plain cooked pumpkin with no added spices or sugar. Pumpkin pie filling is already sweetened and spiced, which can alter the flavor and texture in your bars. Use pure pumpkin puree for best results.

What is the ideal amount of cream cheese for achieving the perfect cheesecake filling texture?

Using 16 ounces of softened cream cheese, which consists of two 8-ounce blocks, is ideal. This quantity ensures the cheesecake filling remains creamy and smooth when mixed with other ingredients.

Try more delightful cheesecake cookie recipes here:

The taste & texture of these Easy Raspberry Cheesecake Cookies are absolutely incredible. Make a batch to see just how good they!
For more warm, Fall flavors these Pumpkin Cheesecake Ginger Cookies deliver! The real struggle will be not eating them all immediately.
If you love cheesecake, you will love this recipe for Chocolate Raspberry Cheesecake Cookies.
Another simple dessert are these Strawberry Cheesecake Cookie Bars. They are a bit different texture than typical cheesecake bars, but tasty nonetheless!
These Cherry Cheesecake Cookies taste so much like cheesecake, you won’t believe it! With simple ingredients you can create soft, luscious treats easily.

Pumpkin Cheesecake Snickerdoodle Bars are made using a pre-made sugar cookie dough, sweet cinnamon sugar, tangy cream cheese, and smooth pumpkin puree! These snickerdoodle cookie bars are both so simple to make, they come together quick for a satisfying dessert.

The post PUMPKIN CHEESECAKE SNICKERDOODLE BARS 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.

CHEESECAKE STUFFED PUMPKIN COOKIES

Jessica — Mon, 15 Sep 2025 15:55:07 +0000

Cheesecake Stuffed Pumpkin Cookies made with spiced pumpkin cookie dough stuffed with sweet cheesecake filling!

I adore pumpkin cookies, particularly this time of year when it’s cooled off and everyone is excited for Fall. These cookies are extra amazing since they’re stuffed with a sweet, creamy cheesecake.

Pumpkin Cheesecake Cookie Ingredients

Butter: 1 cup salted butter, softened, adds moisture and richness. Using salted butter enhances overall flavor without extra seasoning.

Sugars: You need 1 cup light brown sugar for moisture, while ½ cup white granulated sugar aids in browning and structure.

Eggs: 2 large eggs bind the ingredients and contribute to crisp edges with a tender inside.

Extract: Adding 1 tsp vanilla extract complements the pumpkin’s natural earthiness.

Pumpkin: 1 cup pumpkin puree adds moisture, natural sweetness, and a dense texture.

Flour: Using 4 cups all-purpose flour is essential for holding the dough together.

Leavening agents: 1 tsp baking powder and ½ tsp baking soda allow the cookies to rise slightly and stay light despite the wet pumpkin.

Spices: For warmth and creating the classic fall flavor, you need ½ tsp of each pumpkin pie spice and cinnamon.

Filling: 1 cup Philadelphia no bake cheesecake filling serves as the creamy, sweet center. Freezing it ensures it stays intact during baking, offering a contrasting texture inside the soft cookie.

Tips & Tricks for making Pumpkin Spiced Cookies

Cheesecake filling: You can find Philadelphia no-bake cheesecake at most major grocery stores like Walmart. It’s typically located next to the bricks of cream cheese. If you can’t find any cheesecake mix then you can make your own by whisking together 8 ounces of softened cream cheese, 1 teaspoon of vanilla extract, 1 cup of powdered sugar, and 1-2 tablespoons of heavy cream.
Cookie dough texture: These cookies have a soft, chewy texture, so the cookie dough will be a tad on the wetter side. This is completely normal and is a result of the pumpkin puree.
Stuffing your cookies: Make sure your cookie dough completely enveloped the cheesecake. If there are any little holes then the cheesecake will leak out of the cookies and create quite a mess.

How long are these cheesecake stuffed cookies good for?

Because of the cheesecake filling, I recommend storing these cookies in the fridge. As long as you keep the cookies tightly covered, you can store them for up to a week in the fridge.

For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container for up to 2 months. Thaw frozen cookies at room temperature before serving for best texture and flavor.

Cheesecake Stuffed Pumpkin Cookies Recipe

Cheesecake Stuffed Pumpkin Cookies made with spiced pumpkin cookie dough stuffed with sweet cheesecake filling!

Course Cookies, Dessert

Cuisine American

Keyword Cheesecake stuffed Pumpkin Cookies

Prep Time 30

Cook Time 12

Total Time 42

Servings cookies

Calories 526kcal

Author Jessica & Nellie

Ingredients

1 cup salted butter softened
1 cup light brown sugar
½ cup white granulated sugar
2 large eggs
1 teaspoons vanilla extract
1 cup pumpkin puree
4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ tsp pumpkin pie spice
½ tsp ground cinnamon
1 cup Philadelphia no bake cheesecake filling

Instructions

Preheat your oven to 350°F. Drop tablespoon sized balls of cheesecake filling onto a baking sheet and freeze for 30 minutes.
While the cheesecake is freezing, cream the butter and sugars in a large mixing bowl. Use an electric mixer to whisk the ingredients for about 3 minutes, or until the sugar is completely dissolved.
Once the butter and sugar are creamed, whisk in the eggs for a few more minutes. Add the vanilla extract and pumpkin puree, mix again until just combined.
Whisk in the flour, baking powder, baking soda, and spices. Make sure there are no pockets of unincorporated flour in your cookie dough.
Divide the cookie dough into 12 large discs on two parchment lined 9×15 baking sheets. Leave 1-2" between each cookie. Make smaller cookies by dividing the cookie dough and cheesecake filling into 24 portions instead.
Place a tablespoon of frozen cheesecake in the center of each cookie. Fold the cookie dough over the cheesecake to cover it completely. Bake your cookies for 12 minutes. Serve & enjoy!

Notes

Store cookies in an airtight container in the fridge for up to a week.

Cookies can be frozen for up to 2 months.

Nutrition

Can gluten-free flour be substituted for all-purpose flour?

Yes, you can use a gluten-free all-purpose flour blend that contains xanthan gum or another binder. Make sure the blend is designed for baking to maintain the cookie’s texture.

You might need to slightly adjust the liquid or baking time depending on the flour brand and blend.

Is there a vegan option for the eggs and butter in this recipe?

You can substitute vegan butter or margarine for the salted butter without changing the texture significantly. Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) as an egg replacement.

The cheesecake filling would require a vegan cream cheese alternative made from plant-based ingredients.

How can the sweetness level be adjusted without compromising the texture?

Reduce the white sugar gradually by up to 25% to lower sweetness without affecting cookie structure. Avoid cutting sugars too much, as sugar contributes to the cookie’s chewiness and moisture.

Using brown sugar over white sugar may also balance sweetness while adding moisture.

Enjoy more of our Fall favorite cookie recipes here:

Apple Crumble Cookies are soft, buttery cookies loaded with warm, cinnamon-spiced apples and a sweet oat crumble, finished with a drizzle of caramel. They capture all the cozy flavors of homemade apple pie in every bite.
Pumpkin Sugar Cookies are spiced cut-out cookies topped with creamy cream cheese frosting. They’re a festive fall favorite that blends the classic sugar cookie texture with cozy pumpkin flavor.
Our recipe for Oatmeal Pumpkin Sandwich Cookies create tender oatmeal cookies filled with a rich maple frosting. These cozy sandwich cookies are bursting with fall flavor and sure to be a seasonal favorite!
Caramel Stuffed Pumpkin Snickerdoodles are soft, pumpkin-spiced cookies coated in cinnamon sugar with a warm, gooey caramel center. They’re the ultimate fall twist on a classic snickerdoodle!
These Apple Cider Snickerdoodle Cream Pies are spiced cookies sandwiched with a tangy apple cider cream cheese frosting. With cozy cinnamon, nutmeg, and a creamy filling, they’re an irresistible fall treat!

Cheesecake Stuffed Pumpkin Cookies are pumpkin cookies filled with a sweet, creamy cheesecake center. They’re a decadent fall treat that combines cozy pumpkin flavors with rich cheesecake goodness.

The post CHEESECAKE STUFFED PUMPKIN COOKIES 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.

OATMEAL PUMPKIN SANDWICH COOKIES

Jessica — Mon, 18 Nov 2024 19:23:32 +0000

Oatmeal Pumpkin Sandwich Cookies are a tasty spiced oatmeal cookies with a buttery maple frosting sandwiched in between! These sandwich cookies have delightful fall flavors everyone loves!

Theses oatmeal cookies with pumpkin offer a satisfying blend of chewy oatmeal, warm pumpkin spices, and sweet maple buttercream. Each bite of these pumpkin oatmeal cookies delivers a harmonious mix of flavors that evoke cozy autumn afternoons and festive gatherings.

Taste of Fall- Pumpkin Oatmeal Sandwich Cookies

Pumpkin oatmeal sandwich cookies capture the essence of autumn in every bite. These treats combine the warmth of spiced oatmeal cookies with the rich flavor of pumpkin. The cookies are soft and chewy, with a perfect balance of oats and pumpkin spice. Cinnamon, nutmeg, and ginger create a comforting aroma that fills the kitchen as they bake.

A creamy maple frosting serves as the filling between two cookies. This sweet and buttery center complements the spiced outer layers beautifully. The texture contrast is noteworthy – crisp edges give way to tender centers, while the smooth filling adds another dimension.

These treats are ideal for fall gatherings, bake sales, or simply enjoying with a warm cup of tea or coffee. Their portable nature makes them perfect for sharing or packing in lunchboxes!

Why you’ll love this Pumpkin Oatmeal Cookie Recipe

Amazing flavor. Pumpkin adds a seasonal twist, infusing the cookies with autumn flavors and a subtle sweetness. The buttery maple frosting complements the spices perfectly, creating a harmonious balance.
Versatile. These cookies are versatile and can be enjoyed year-round, but they’re especially fitting for fall gatherings or holiday parties. They make an impressive addition to dessert tables and cookie exchanges.
Simple steps. The recipe is straightforward and uses common ingredients, making it accessible for bakers of various skill levels. The cookies can be prepared in advance, allowing for easy entertaining or gifting.

Ingredients for Pumpkin Oatmeal Sandwich Cookies

Shortening: For wonderfully rich tasting cookies, use 1 cup of shortening in this recipe.

Brown sugar: Adding 1 cup of brown sugar, packed, gives these treats an amazing depth of flavor.

Granulated sugar: Use 1 cup of white sugar for incredibly soft, sweet cookies.

Eggs: Help bind the ingredients together by using 2 eggs in the dough.

Vanilla extract: Enhance all the flavors in these cookies by adding 1 tsp of vanilla extract.

Pumpkin puree: You will need 1 cup of pumpkin puree for more amazing taste and texture too.

Cloves: Add in ¼ tsp of cloves* for a strong, pungent flavor to these cookies.

Nutmeg: For a warm, comforting flavor use ¼ tsp of nutmeg*.

Ginger: Use ½ tsp of ginger* to give the cookie dough a slightly spicy taste that pairs perfectly with all the other amazing flavors.

Cinnamon: You will need 1 tsp of cinnamon for a warm, woodsy-like taste that is the essence of Fall flavor.

Salt: Balance all the wonderful flavors by adding ½ tsp of salt to this cookie dough.

Baking powder: Using ½ tsp of baking powder will help the cookies rise and puff up as they bake.

Baking soda: Adding 2 tsp of baking soda helps make the cookies soft and airy.

Flour: The structural base of this cookie dough is 2 ½ cups of flour.

Oats: Create chewy treats by adding 1 ½ cups of quick oats to this dough.

Buttercream frosting

Butter: For a delicious cookie filling, you will need 2 TBSP of butter, melted.

Milk: Help thin out the frosting by adding 1 ½ TBSP of milk. More may be needed to reach the desired consistency.

Maple extract: Use 2 tsp of maple extract for a delightful Fall flavor.

Powder sugar: Adding 2 cups of powdered sugar will make the frosting smooth and sweet.

How to make Oatmeal Pumpkin Sandwich Cookies

Prep

Start by preheating the oven to 37-degree F. Then spray a baking sheet with non-stick cooking spray, or line with parchment paper or a silicon mat. Set it aside.

Batter

In a large mixing bowl, using an electric mixer, cream the shortening, brown, and white sugars. Then beat in the eggs, vanilla extract, and the pumpkin puree.

Next add the spices, the cloves, nutmeg, ginger, cinnamon, and salt, stir to combine. If desired, use 1 tsp pumpkin pie spice in place of cloves, nutmeg & ginger.

After that add in the baking powder, baking soda, and flour. Lastly add in the quick oats and stir all ingredients until combined.

Bake

Proceed to drop the dough by the spoonful onto the prepared baking sheet and bake for 10 minutes. This should make about 20 cookies, to result in 10 complete sandwich cookies. Once baking is complete, let the cookies cool while you whip up the frosting center.

Buttercream frosting and assemble

In a medium size bowl, whisk the melted butter, milk, maple extract, and powder sugar. If needed, add more milk or sugar to get desired spreading consistency.

Continue to spread a spoonful of frosting onto one cookie, then press another cookie onto the frosting to create the sandwich.

Let the cookies cool and set for 10-15 minutes, then serve and enjoy!

Oatmeal Pumpkin Sandwich Cookies

Oatmeal Pumpkin Sandwich Cookies are a tasty spiced oatmeal cookie with a buttery maple frosting sandwiched in between! These sandwich cookies combine the comforting flavors of fall with the classic appeal of oatmeal cookies.

Course Cookies, Dessert, Desserts, treat

Cuisine American

Keyword Oatmeal Pumpkin Sandwich Cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings sandwich cookies

Calories 638kcal

Author Jessica & Nellie

Ingredients

1 cup shortening
1 cup brown sugar packed
1 cup white sugar
2 eggs
1 tsp vanilla extract
1 cup pumpkin puree
¼ tsp cloves*
¼ tsp nutmeg*
½ tsp ginger*
1 tsp cinnamon
½ tsp salt
½ tsp baking powder
2 tsp baking soda
2 ½ cups flour
1 ½ cups quick oatmeal

Maple Buttercream frosting

2 TBSP butter melted
1 ½ TBSP milk
2 tsp maple extract
2 cups powdered sugar

Instructions

Prep: Preheat the oven to 375°F. Spray a baking sheet with non-stick cooking spray, or line with parchment paper or a silicon mat. Set it aside.
Dough: In a large mixing bowl, using an electric mixer, cream the shortening and the brown and white sugars. Beat in the eggs, vanilla extract, and the pumpkin puree.
Add the spices, the cloves, nutmeg, ginger, cinnamon, and salt, stir to combine. Add in the baking powder, baking soda, and flour. Lastly, add in the quick oats and stir all ingredients until combined.
Bake: Drop the dough by the spoonful onto the prepared baking sheet and bake for 10 minutes. This should make about 20-24 cookies, to result in 10-12 complete sandwich cookies. Once baking is complete, let the cookies cool while you whip up the frosting center.
Buttercream frosting and assemble: In a medium size bowl, whisk the melted butter, milk, maple extract, and powder sugar. If needed, add more milk or sugar to get desired spreading consistency.
Spread a spoonful of frosting onto one cookie, then press another cookie onto the frosting to create the sandwich. Let cool and set for 10-15 minutes, then serve and enjoy!

Notes

Store any leftover cookies in an airtight container and in the fridge, and they will last up to 5 days. Place a piece of parchment paper between the layers to prevent the cookies from sticking together.

Nutrition

Can the oatmeal pumpkin sandwich cookies be made gluten-free?

Yes, oatmeal pumpkin sandwich cookies can be made gluten-free. Use certified gluten-free oats and a gluten-free all-purpose flour blend as substitutes for regular flour.

Xanthan gum may need to be added to improve texture if not already included in the flour blend. The rest of the ingredients typically remain the same.

Are there any variations for those with nut allergies?

For those with nut allergies, the oatmeal pumpkin sandwich cookies can be easily adapted. If the recipe calls for nuts, simply omit them or replace with seeds like pumpkin or sunflower seeds.

Ensure all other ingredients, including the pumpkin puree and spices, are free from nut contamination. Always check labels carefully when selecting ingredients for allergy-friendly baking.

How long are pumpkin oatmeal cookie sandwiches good for?

Store the cookies in an airtight container, in the refrigerator, and they should last up to 5 days. Doing this will ensure they remain fresh and ready to serve whenever the craving strikes.

Because this dish has a buttercream frosting, they hold up better when chilled. You also might want to put a piece of parchment paper between the layers to prevent the cookies from sticking together.

Serving Suggestions for Pumpkin Sandwich Cookies

Oatmeal Pumpkin Sandwich Cookies make a delightful treat for various occasions.

Serve them as an afternoon snack with a glass of cold milk or a cup of hot tea.
These cookies pair wonderfully with pumpkin spice lattes or apple cider during fall gatherings. They can be presented on a decorative platter for holiday parties or family dinners.
For a more indulgent dessert, try sandwiching a scoop of vanilla ice cream between two cookies. This creates a delicious ice cream sandwich with seasonal flavors.
Consider packaging these cookies in decorative tins or boxes for gift-giving. They make excellent presents for teachers, neighbors, or coworkers during the autumn months.
Add them to a dessert charcuterie board alongside other fall treats like caramel apples and candied pecans. This creates an attractive and varied spread for guests to enjoy.

Oatmeal Pumpkin Sandwich Cookies are a tasty spiced oatmeal cookies with a buttery maple frosting sandwiched in between! These sandwich cookies have delightful fall flavors everyone loves!

For more amazing pumpkin flavored treats, try these recipes:

Oatmeal Pumpkin Sandwich Cookies are a satisfying blend of taste and texture with a wonderful sweet maple frosting! These sandwich cookies taste like the comforting flavors of fall and hold the essence of cozy Autumn afternoons.

Oatmeal Pumpkin Sandwich Cookies are a tasty spiced oatmeal cookies with a buttery maple frosting sandwiched in between! These sandwich cookies have delightful fall flavors everyone loves!

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

NO-BAKE PUMPKIN COOKIES

Nellie — Wed, 23 Oct 2024 21:31:34 +0000

No-Bake Pumpkin Cookies are packed with oats and pumpkin flavor, and they come together in just minutes without ever turning on the oven. This easy fall cookie recipe is quick, delicious, and the perfect way to enjoy pumpkin season!

Recipe Highlights

No oven required: Perfect for busy days or when you don’t want to heat up the kitchen.
Quick & easy: Just 5–10 minutes of prep and a short set time.
Fall flavor: Pumpkin spice pudding and warm spices make these cookies taste like autumn in every bite.
Family-friendly: Kids can help scoop the dough and watch the cookies set.
Versatile: Customize with pudding mix flavors or extra add-ins like mini chocolate chips or chopped nuts.

Recipe Highlights

Versatile: Try swapping in different pudding flavors (like vanilla, cheesecake, or chocolate) for fun variations, or fold in add-ins such as mini chocolate chips, dried cranberries, or even a sprinkle of toasted coconut.
No oven required: Perfect for busy days, college dorms, or hot summer afternoons when baking feels like too much effort. These cookies require only a stovetop and a mixing bowl.
Quick & easy: With just a handful of ingredients, this recipe can be prepped in under 10 minutes, making it ideal for last-minute gatherings or a weeknight treat.
Fall flavor: The combination of pumpkin spice pudding and pumpkin pie spice brings all the warm, cozy flavors of autumn without being overpowering. Each bite tastes like fall wrapped up in cookie form.
Family-friendly: Kids can help scoop the cookies and watch them set—no hot oven means less stress if little hands are in the kitchen.

Ingredients in No-Bake Pumpkin Cookies

Sugars – You will need sugar and brown sugar for these no-bake cookies. For best results, make sure the brown sugar is soft and fresh.
Butter – Another key ingredient in most cookie recipes. The recipe calls for 3/4 cup of butter (1 1/2 sticks). For best results, use real butter.
Milk – Any type of milk will work fine. I usually use 2% because that’s what I have on hand, but you can even use a non-dairy alternative if you’d like.
Pumpkin spice pudding mix – You need a small box (3.4 oz) of instant Pumpkin Spice pudding mix. If you can’t find pumpkin pudding mix, you can use vanilla pudding mix and then double the amount of pumpkin pie spice in the recipe.
Pumpkin pie spice – The recipe calls for one teaspoon of pumpkin pie spice. If you don’t have pumpkin pie spice, you can easily make your own with nutmeg, cinnamon, ginger, allspice, and cloves.
Vanilla – The higher the quality of the vanilla, the better.
Oats – Quick oats work best in no-bake cookies. You will need 3 1/2 cups.

Helpful Tips

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

Serving ideas: These cookies pair perfectly with apple cider, chai tea, or hot cocoa. For a festive party tray, alternate these with traditional chocolate no-bakes for a colorful fall spread.
Boil time matters: A rolling boil for two full minutes is crucial. Undercooking will result in cookies that don’t firm up, while overcooking can make them dry or crumbly.
If cookies won’t set: Chill them in the fridge or freezer for 15–20 minutes. This not only helps them firm up but can also give them a refreshing bite.
Flavor swaps: If pumpkin spice pudding isn’t available, vanilla pudding plus extra pumpkin spice works beautifully. Chocolate pudding can turn these into a fun pumpkin-chocolate mashup.
Add texture: Mix in chopped pecans, walnuts, or pepitas for crunch. A handful of mini chocolate chips or white chocolate chunks can also take these up a notch.

Storage Instructions

Room temperature: Store in an airtight container for 3–4 days. Great for keeping on the counter for quick snacking.
Refrigerator: Keeps for up to a week and helps the cookies hold their shape better. Chilled no-bake cookies also have a firmer, fudgier bite.
Freezer: Freeze for up to 3 months. Place cookies in a single layer on a baking sheet first, then transfer to a freezer bag. Let thaw at room temperature for about 30 minutes before serving.

No Bake Pumpkin Cookies Recipe

No Bake Pumpkin Cookies are full of oats and pumpkin flavor and come together in minutes without ever turning the oven on. This easy no bake cookie recipe is quick, delicious and perfect for fall!

Course Cookies

Cuisine American

Keyword No-Bake Pumpkin Cookies

Prep Time 5

Resting Time 5

Servings cookies

Calories 180kcal

Author Jessica & Nellie

Ingredients

1 ½ cups sugar
½ cups brown sugar
¾ cup butter
⅔ cup milk
3.4 oz box instant Pumpkin Spice Pudding Mix
1 tsp pumpkin pie spice
1 tsp vanilla extract
3 ½ cups quick oats

Instructions

In a medium saucepan, combine sugars, butter and milk. Over medium heat, stirring occasionally, bring the mixture to a boil and boil for 2 minutes.
Remove the mixture from heat and add the pudding mix, stirring until well combined.
Add the pumpkin pie spice and vanilla and mix well. Mix in the oats and then let the mixture sit for about 5 minutes.
Use a cookie scoop to drop the mixture by tablespoonfuls onto a cookie sheet lined with wax paper. Allow them to cool completely in order to fully set. Store at room temperature or in the refrigerator.

Video

Nutrition

FAQs

What if I can’t find pumpkin spice pudding mix?
You can order it online, but if that’s not an option, use vanilla pudding and double the pumpkin spice. The flavor will be slightly different, but still delicious.

Do no-bake cookies need to be refrigerated?
Not necessarily. They’ll stay fresh at room temperature, but refrigerating them helps maintain a firmer texture and extends shelf life.

Which oats work best?
Quick oats are recommended. Old-fashioned oats may cause the cookies to feel too chewy and not set properly, while instant oats can make them mushy.

How long do they take to set?
At room temperature, about 15–20 minutes. If you’re in a hurry, refrigerate them for 10 minutes and they’ll be ready to enjoy even faster.

Can I freeze no-bake pumpkin cookies?
Yes! Freezing not only helps them set quickly but also makes them a perfect cool treat to pull out later.

More 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.

No Bake Pumpkin Cookies are full of oats and pumpkin flavor and come together in minutes without ever turning the oven on. This easy no-bake cookie recipe is quick, delicious, and perfect for fall!

The post NO-BAKE PUMPKIN COOKIES appeared first on Family Cookie Recipes.

PUMPKIN S’MORES COOKIE CAKE

Nellie — Thu, 19 Sep 2024 18:32:51 +0000

Pumpkin S’mores Cookie Cake is made with chocolate chips, mini marshmallows, and graham crackers. Delicious dessert cookie cake recipe that is perfect for fall!

A cookie cake is a great dessert to bring to your next fall party. I love making this unique treat because it is just a bit simpler than individual cookies or a standard cake. There is no scooping or rolling required and you can still enjoy the fun of slicing a cake!

PUMPKIN S’MORES COOKIE CAKE

This cookie cake begins with a simple pumpkin cookie recipe. Add chocolate chips, mini marshmallows, and graham crackers to make a delicious dessert that tastes like s’mores…with a bit of a pumpkin twist! Press the dough into a pie pan and add more chocolate chips, mini marshmallows, and graham crackers on top if you’d like. Bake, then slice and serve!

Ingredients in Pumpkin S’mores Cookie Cake

Butter – You’ll need 1 cup of butter (2 sticks), softened to room temperature. For best results, use real butter.

Sugars – You will need granulated sugar and brown sugar. Make sure the brown sugar is fresh and soft.

Pumpkin – You will need 1/2 cup of pumpkin to add to the cookie dough. You can use the kind from a can, or you can use a homemade pumpkin puree if you prefer.

Egg – The recipe calls for 1 large egg to bind everything together.

Vanilla extract – The higher the quality of the vanilla, the better.

Flour – All-purpose flour works best in these cookies. You can use a gluten-free substitute if needed.

Baking soda – This is the leavening agent in the cookies so make sure your baking soda isn’t old or expired.

Cinnamon – A teaspoon of cinnamon adds an extra burst of flavor to the cookie dough. You could swap this out with pumpkin pie spice if you want a variety of flavors.

Salt – Just a little bit of salt helps to intensify all of the other flavors in the cookie dough.

Chocolate chips – You can’t make cookies or s’mores without chocolate! You can use semi-sweet or milk chocolate chips, or you can break up pieces of Hershey bars if you want more of an authentic s’mores taste.

Marshmallows – Mini marshmallows work best, but you can cut up large marshmallows if needed.

Graham crackers – Graham crackers are an important part of s’mores and they taste great in these cookies. Break them into small pieces before adding to the dough. You can use cinnamon graham crackers if you’d like!

How to make Pumpkin S’mores Cookie Cake

Preheat the oven to 350° and line a 9 inch pie pan with parchment paper and set aside.

Add the butter, brown sugar, and sugar to a large bowl and beat using a hand mixer till it becomes fluffy (about 2-3 minutes).

Add the pumpkin, vanilla, and egg and beat for 2-3 minutes. If you want to make the dough more orange, you can add orange food coloring at this point.

In a separate bowl add the flour, baking soda, salt, and cinnamon and lightly stir until everything is mixed together.

Add the dry ingredients to the wet ingredients and mix just until combined.

Fold in the chocolate chips, marshmallows, and graham cracker bits with a wooden spoon.

Add the dough to the pie pan and spread out evenly. If you’d like, you can top it with extra chocolate chips, marshmallows, and graham crackers before baking.

Bake for about 20-25 minutes. The edges should be golden brown and the marshmallows should be a nice golden brown as well. Once done, let cool for 15-20 minutes, then lift the parchment paper up to get the cookie cake out of the pan, then slice, serve, and enjoy!

Pumpkin S’mores Cookie Cake

Pumpkin S’mores Cookie Cake is made with chocolate chips, mini marshmallows, and graham crackers. Delicious dessert cookie cake recipe that is perfect for fall!

Course Cookies, Dessert

Cuisine American

Keyword Pumpkin S’mores Cookie Cake

Prep Time 10

Cook Time 20

Servings servings

Calories 503kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened to room temperature
¾ cup brown sugar
¼ cup sugar
½ cup canned pumpkin puree
1 egg
2 tsp vanilla extract
2 ¼ cups flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
½ cup chocolate chips
½ cup mini marshmallows
6-7 graham crackers broken into small bits

Instructions

Preheat the oven to 350° and line a 9 inch pie pan with parchment paper and set aside.
Add the butter, brown sugar, and sugar to a large bowl and beat using a hand mixer till it becomes fluffy (about 2-3 minutes).
Add the pumpkin, vanilla, and egg and beat for 2-3 minutes. If you want to make the dough more orange, you can add orange food coloring at this point.
In a separate bowl add the flour, baking soda, salt, and cinnamon and lightly stir until everything is mixed together. Add the dry ingredients to the wet ingredients and mix just until combined.
Fold in the chocolate chips, marshmallows, and graham cracker bits with a wooden spoon.
Add the dough to the pie pan and spread out evenly. If you’d like, you can top it with extra chocolate chips, marshmallows, and graham crackers before baking.
Bake for about 20-25 minutes. The edges should be golden brown and the marshmallows should be a nice golden brown as well. Once done, let cool for 15-20 minutes, then lift the parchment paper up to get the cookie cake out of the pan, then slice, serve, and enjoy!

Nutrition

WHY YOU’LL ABSOLUTELY LOVE THIS COOKIE CAKE RECIPE

It is EASY. No fussing with cake layers or scooping out separate cookies. Most of the ingredients are probably in your kitchen too, making it a simple recipe to whip up!
Adapt to suit your tastes. Swap out the chocolate chips with chopped Hershey bars, or add other types of candy if you’d like. Pretty much any type of candy bar is delicious. You can add white chocolate chips or leave out the graham crackers or marshmallows. Make the cookie cake however you’d like.
No chilling is required. Patience while waiting for dessert to be ready can be difficult, but this recipe does not require any chilling of the dough. You can mix and bake in a matter of minutes!

How to store a cookie cake?

This cookie cake can be stored in an airtight container for up to 3-5 days. To keep the cookie nice and chewy I recommend keeping it stored in the fridge.

Can I freeze a cookie cake?

Yes, you can freeze this cookie cake. It will last up to 3 months if stored properly. To freeze, place the cookie cake onto a baking sheet and freeze for about 2 hours until the frosting is solid. Then transfer to an airtight container and it should last up to 3 months.

How do you soften butter to room temperature?

The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.

More delicious pumpkin cookie recipes to try:

CARAMEL STUFFED PUMPKIN SNICKERDOODLES
GLAZED PUMPKIN OATMEAL COOKIES
NO-BAKE PUMPKIN COOKIES
WHITE CHOCOLATE CHIP PUMPKIN OATMEAL COOKIES
FROSTED PUMPKIN GINGER COOKIES
ORANGE PUMPKIN COOKIES
SPICED PUMPKIN CHOCOLATE CHIP COOKIES
PUMPKIN GINGERSNAP COOKIES
PUMPKIN SNICKERDOODLE COOKIE BARS
PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
ICED PUMPKIN COOKIES
APPLE PUMPKIN OATMEAL COOKIES
GLAZED PUMPKIN COOKIES

Pumpkin S’mores Cookie Cake is made with chocolate chips, mini marshmallows, and graham crackers. Delicious dessert cookie cake recipe that is perfect for fall!

The post PUMPKIN S’MORES COOKIE CAKE appeared first on Family Cookie Recipes.