St. Louisan’s love all things gooey butter. There are bakeries that sell 40+ varieties of gooey butter cake. One of my mom and sister’s favorite cookies to make during the holidays was gooey butter cookies. I decided it was time to make them from scratch and add a little pumpkin and spice to create Pumpkin Gooey Butter Cookies for Fall Cookie Week. In case you missed it, yesterday I shared Oatmeal Brickle Cookies and Michael shared Carrot Cake Cookies. The week is only going to get better because we have 8 more recipes to share after today for a total of 12 new fall infused recipes!
These pumpkin gooey butter cookies are really easy to make. They’re thick, soft and have just the right touch of pumpkin. I’m actually not a huge pumpkin lover, but I couldn’t get enough of these, even the girls enjoyed them. If you like fall, you’ll love them, too!
Given that my mom always made gooey butter cookies, it was especially fun to make these pumpkin gooey butter cookies with my sister while sharing memories of our mom. Did I mention baking is good for the soul? I think we’ll make fall baking an annual sister activity and maybe even let three little sisters join us next year.
Pumpkin Gooey Butter Cookies
Ingredients
- 8 oz cream cheese softened
- 1 c butter softened
- 8 oz pumpkin
- 2 c sugar
- 1 c powdered sugar
- 1 tsp vanilla
- 2 eggs
- 4½ c flour
- 3 Tbsp & 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1 c powdered sugar to roll
Instructions
- Beat cream cheese, butter, pumpkin, sugars and vanilla until fluffy. Add egg until just combined.
- In a separate mixing bowl, combine flour, baking powder, salt and spices.
- Gradually incorporate dry mixture into wet mixture until just combined.
- Freeze dough for 1+ hours and preheat oven to 350 degrees.
- Roll dough into 1" balls and roll in powdered sugar.
- Bake 8-9 minutes, until just set, careful not to overbake.
Don’t forget to stop by Inspired by Charm for a Pumpkin Black and White Cookie recipe and say hi!
You can also find all of my favorite baking supplies here:
I look forward to seeing you tomorrow for two more recipes and a surprise!
I am from St. Louis, although I haven’t lived there in years now, but I remember the gooey butter cakes – Yum. Never heard of the cookies however and would love to make some of them. In your pumpkin gooey butter recipe – can I just leave out the pumpkin? Would love to have the recipe for the cookies. Judy HJFisher@comporium.net
I actually have a regular pumpkin gooey butter cookie recipe as well…just use the search box. Enjoy!
Okay, so I’ve heard of gooey butter bars, but never in cookie form. I think I’m going to LOVE these. Must make!
xo Michael
Stellar ! Just the right amounts for the tastes and textures of Fall ! Eases and teases us into Fall ……Yum !! thanks !
I’m from St. Louis too although I live in Maine now.
I love gooey butter cake and have gotten all of my New England coworkers hooked on it now too. I’ve never made gooey butter cookies but your pumpkin version may inspire me to try them.
Pinned!
It’s always good to have a taste of home, isn’t it? Enjoy!
These look amazing. How long would they stay fresh?
For several days stored in an airtight container.
The pumpkin do you make it raw or cook it? Thanks
Great question, Mary, raw!
I made these and topped them with a simple spiced maple frosting instead of the powdered sugar. So Delish!!
Oh yum! So glad you enjoyed them! Thanks for stopping back by to share. Have a beautiful weekend!
I’m so glad you have this recipe from scratch! I’m originally from St Louis but I moved to the UK almost three years ago and I find it hard to make some recipes that include a box cake mix as they’re completely different over here (and I prefer making things from scratch). I’m going to give these a try soon to introduce my friends to the wonders of gooey butter cookies.
Love it! Hope you enjoy it, too!
How do you prepare your raw pumpkin? Can you use canned pumpkin puree instead?
Yes, pumpkin purée. Enjoy!