Soft Pumpkin Spice Cookies with Cream Cheese Frosting
  • 1 stick butter, softened
  • ½ cup coconut oil, softened*
  • ½ cup applesauce
  • 2 TB Activz organic pumpkin powder**
  • 1 cup sugar
  • ⅔ cup powdered sugar
  • 1¼ tsp Madagascar bourbon vanilla extract
  • 2 large eggs
  • 4 cups all purpose flour
  • ¼ tsp baking soda
  • ¼ tsp cream of tartar
  • ½ tsp salt
  • 2 tsp pumpkin pie spice
  • ½ tsp cinnamon4 TB butter, softened
  • 2 oz cream cheese, softened
  • 3 TB sour cream (or plain greek yogurt)
  • 3 cups powdered sugar
  • ¼ tsp vanilla bean powder (or half of a vanilla bean)
  1. In a large bowl mix together butter and coconut oil. Add in applesauce, pumpkin powder, sugar, powdered sugar, vanilla, and eggs and mix until smooth.
  2. In another bowl whisk together flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin pie spice.
  3. Gradually mix dry ingredients into wet ingredients until incorporated. Cover mixing bowl with plastic wrap and chill for at least 30 minutes.
  4. Preheat oven to 350 degrees F and lightly grease a baking sheet with cooking spray, or use stoneware.
  5. Roll dough into 2-inch balls and place on baking sheet. Use the bottom of a tall glass to flatten the dough balls to ½ inch thickness. Bake for 10-12 minutes until cookies start to look dry and slightly puffed. Allow to cool completely on the baking sheet.
  6. To prepare the frosting, cream together butter and cream cheese in a medium bowl. Mix in sour cream or yogurt. Gradually mix in powdered sugar and then the vanilla. Store in airtight container in fridge.
  7. Store cookies in an airtight container and separate layers of cookies with wax paper or parchment paper. Frost cookies immediately before serving.
*I use the non-virgin coconut oil for baked goods as the virgin one can be very coconut-y tasting.
**If you do not have pumpkin powder, replace the applesauce with canned pumpkin puree and skip the powder entirely.
Recipe by Will Bake for Books at