There’s something so wonderful about fall baking, and it all seems to kick off with pumpkin season! So here are three of my favorite cookies and bars with pumpkin as the star! Whether it’s for your Thanksgiving dessert table or Christmas cookie exchange, these treats will get you in the holiday spirit in the most delightful way!

Print Recipe

Pumpkin Cookies Three Ways

Votes: 1
Rating: 5
You:

Rate this recipe!

Servings

Ingredients

For the Pumpkin Cake Cookies:

• 1 can of pumpkin (15 ounces)
• 1 egg
• 2 tablespoons vegetable oil
• 1 box yellow cake mix
• ½ cup rolled oats
• 2 ½ teaspoon teaspoons pumpkin pie spice (recipe for pumpkin pie spice below)
• 1 cup chopped walnuts
• ½ cup dried cranberries (optional)
• Vanilla icing (optional)

For the Pumpkin Chocolate Chip Cookies:

• ¾ cup sugar
• 1 cup canned pumpkin
• ½ cup vegetable oil
• 1 teaspoon vanilla
• 1 egg
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon salt
• For the Glaze:
• 1 cup chocolate chips or chunks
• ½ cup powdered sugar plus 4 teaspoons water (mixed together until smooth)

For the Pumpkin Pie Bars:

• 2/3 cup butter or margarine
• 1 cup sugar
• 1 ¾ cup flour
• 1 ½ cups finely chopped pecans
• 16 ounces can pumpkin
• 1 can sweetened condensed milk (14 oz)
• ¼ cup molasses (dark or light)
• 2 eggs, beaten
• 2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla

• 1 cup sugar
• 1 cup ¾flour
• 1 cups ½finely chopped pecans
• 16 oz can pumpkin
• 1 can sweetened condensed milk 14 oz
• cup ¼molasses dark or light
• 2 eggs beaten
• 2 teaspoons pumpkin pie spice
• 2 teaspoons vanilla

Servings Ingredients For the Pumpkin Cake Cookies: 1 can of pumpkin (15 ounces) 1 egg 2 tablespoons vegetable oil 1 box yellow cake mix ½ cup rolled oats 2 ½ teaspoon teaspoons pumpkin pie spice (recipe for pumpkin pie spice below) 1 cup chopped walnuts ½ cup dried cranberries (optional) Vanilla icing (optional) For the Pumpkin Chocolate Chip Cookies: ¾ cup sugar 1 cup canned pumpkin ½ cup vegetable oil 1 teaspoon vanilla 1 egg 2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons cinnamon ½ teaspoon salt For the Glaze: 1 cup chocolate chips or chunks ½ cup powdered sugar plus 4 teaspoons water (mixed together until smooth) For the Pumpkin Pie Bars: 2/3 cup butter or margarine 1 cup sugar 1 ¾ cup flour 1 ½ cups finely chopped pecans 16 ounces can pumpkin 1 can sweetened condensed milk (14 oz) ¼ cup molasses (dark or light) 2 eggs, beaten 2 teaspoons pumpkin pie spice 2 teaspoons vanilla 1 cup sugar 1 cup ¾flour 1 cups ½finely chopped pecans 16 oz can pumpkin 1 can sweetened condensed milk 14 oz cup ¼molasses dark or light 2 eggs beaten 2 teaspoons pumpkin pie spice 2 teaspoons vanilla

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

For the Pumpkin Cake Cookies:

1. In a large bowl, combine wet ingredients. Add in dry ingredients and mix well. Drop by tablespoons onto lightly greased cookie sheet. Bake at 350 degrees for about 10 minutes. Ice with vanilla icing if desired.

For the Pumpkin Chocolate Chip Cookies:

1. Preheat oven to 350 degrees. Grease or line a baking sheet with parchment paper. With an electric mixer, blend together pumpkin, sugar, oil, egg and vanilla until well combined and smooth. Add in flour, baking powder, baking soda, cinnamon and salt. Mix until well blended. Add chocolate chips and mix to combine. Drop mixture onto baking sheet a heaping teaspoonful at a time. For larger cookies, drop more dough. Bake for 10-12 minutes. Once out of the oven, while cookies are still warm, brush glaze over top. Store in airtight container.

For the Pumpkin Pie Bars:

1. In a large mixing bowl, beat together butter and sugar until creamy. Stir in flour and nuts until mixture is crumbly. Reserve ¾ cup of crumb mixture for topping. Press remaining crumbs in bottom of a 15 X 10 X 1 inch cookie sheet. Bake at 350 degrees for about 15 minutes or until crust is golden brown. Meanwhile, combine pumpkin or smashed yams, condensed milk, molasses, eggs, pumpkin pie spice and vanilla. Pour mixture over baked crust. Sprinkle with reserved topping. Bake at 350 degrees for 30-35 minutes or until set. Store covered in refrigerator. Freezes well after baking.

Recipe Notes

Here’s a bonus! Homemade Pumpkin Pie Spice:
Mix together:
2 teaspoons cinnamon
½ teaspoon ginger
½ teaspoon allspice
½ teaspoon nutmeg

Share this Recipe