Pumpkin Cookies In July

Cassie *


In my house we love these cookies, and it doesn't have to be Thanksgiving or Fall for me to make them.

I love making this big batch and freezing them, as they do freeze well.



★★★★★ 3 votes

15 Min
10 Min


  • 1 c
  • 3 c
  • 2
  • 1 large
    can pumpkin ( 30 ounces )
  • 1 tsp
  • 5 c
  • 2 tsp
  • 2 tsp
  • 2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1 tsp

  • 2 - 8 oz
    cream cheese, softened
  • 1/2 c
    1 stick butter, softened
  • 2 c
    sifted, confectioners' sugar
  • 1 tsp
    vanilla extract

How to Make Pumpkin Cookies In July


  1. Preheat oven to 350 degree F.

    Spray baking sheets with nonstick cooking spray.
  2. Cream shortening and sugar; blending well. Add the two eggs. Mix in the pumpkin.

    Now, mix in the vanilla and the 5 cups of flour.

    Add the remaining spices, mix just until all is blended.
  3. Using a cookie scoop or I use a tablespoon and slide batter off with my finger. Trying to get them all pretty much the same size, so they bake evenly.

    Bake 10 - 12 minutes, cool 2 minutes, then place cookies on bakers rack to cool.
  4. Frosting:

    In medium mixing bowl, beat cream cheese with butter. Then mix in the confectioners' sugar and vanilla.

    Chill until ready to frost. I frosted some with a thinner drizzle by adding some cream to the frosting.

    Garnishing with cinnamon is optional.


Printable Recipe Card

About Pumpkin Cookies In July

Course/Dish: Cookies

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