Pioneer Woman Pumpkin Cookies Recipe

Pioneer Woman Pumpkin Cookies are a classic American dessert snack that stays soft and cakey. These treats use canned pumpkin, vanilla, and plenty of warm spices like cinnamon and nutmeg to make a batch that’s better than any store-bought version.

Ree Drummond’s way of doing these is a bit different because she focuses on a specific texture that’s almost like a tiny cake rather than a crispy biscuit. If you don’t use enough pumpkin, they’ll end up dry, but if you add too much, they won’t hold their shape on the baking sheet. I’ve found that using the right amount of butter at the start is what gives them that rich feel without making them greasy.

The icing on top isn’t just for show; it’s what balances the earthy flavor of the squash with enough sweetness to make it a real treat. I didn’t expect the tiny bit of milk in the frosting to matter so much until I skipped it once and the whole thing turned into a crumbly mess. Now I always make sure the icing is thin enough to spread but thick enough to sit on top in a heavy layer.

Pioneer Woman Pumpkin Cookies Ingredients

For the Cookies

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) white granulated sugar
• 1 cup (220g) brown sugar, packed
• 1 large egg
• 1 teaspoon (5ml) vanilla extract
• 1 cup (245g) canned pumpkin puree
• 2 cups (250g) all-purpose flour
• 1 teaspoon (5g) baking soda
• 1 teaspoon (5g) baking powder
• 1 teaspoon (5g) ground cinnamon
• 1/2 teaspoon (2.5g) ground nutmeg
• 1/2 teaspoon (2.5g) ground ginger
• 1/2 teaspoon (3g) salt

For the Icing

• 3 cups (375g) powdered sugar
• 1/4 cup (55g) butter, melted
• 1 teaspoon (5ml) vanilla extract
• 3 tablespoons (45ml) milk
• 1 pinch salt

How To Make Pioneer Woman Pumpkin Cookies

• 1. Heat the oven: Set the temperature to 175°C (350°F) and line two large baking sheets with parchment paper or silicone mats. This stops the bottoms from getting too dark before the centers are set.
• 2. Cream the butter: Put the softened butter and both types of sugar into a large bowl and beat them together until the mixture looks pale and fluffy. Use a hand mixer or a stand mixer for about three minutes to get enough air into the base.
• 3. Add wet ingredients: Crack in the egg and pour in the vanilla, then mix again until the egg disappears into the butter. Stir in the canned pumpkin next, but don’t worry if it looks a little curdled or split at this stage.
• 4. Mix dry ingredients: Sift the flour, baking soda, baking powder, salt, and all three spices into a separate bowl. Use a whisk to stir them together so the leavening agents are spread evenly through the flour.
• 5. Combine the batter: Gradually add the flour mixture to the pumpkin base, stirring gently until you can’t see any white streaks left. Stop as soon as the flour is mixed in to keep the cookies from getting tough.
• 6. Scoop the dough: Use a tablespoon or a small cookie scoop to drop rounded mounds of dough onto your prepared pans. Leave about two inches of space between each one because they’ll spread out as they bake.
• 7. Bake the cookies: Put the pans in the oven and bake for 10 to 12 minutes until the edges are firm to the touch. The centers should still look slightly soft but shouldn’t be wet or shiny.
• 8. Cool them down: Let the cookies sit on the hot pan for five minutes before moving them to a wire rack. They need this time to firm up, otherwise they’ll fall apart when you try to lift them.
• 9. Make the icing: Whisk the powdered sugar, melted butter, vanilla, and milk in a medium bowl until the frosting is smooth and glossy. If it seems too thick to spread, add another teaspoon of milk to thin it out.
• 10. Frost the tops: Spoon a generous amount of icing onto each cooled cookie and spread it toward the edges with the back of the spoon. Let the icing sit for 20 minutes so it develops a thin crust on top.

Recipe Tips

• Check your pumpkin type. Make sure you’re using plain canned pumpkin puree and not pumpkin pie filling, which already has sugar and spices added. Using the pie filling will make the dough much too sweet and runny.
• Use room temperature eggs. Pull your egg out of the fridge thirty minutes before you start so it blends into the butter easily. Cold eggs can cause the softened butter to clump up again, which ruins the smooth texture of the batter.
• Sift the powdered sugar. If your sugar has any hard lumps in it, the icing won’t be smooth no matter how much you whisk. Run it through a fine mesh sieve before adding the liquid to get a professional finish.
• Wait for full cooling. Do not put the icing on while the cookies are even slightly warm or it’ll melt and slide right off. The cookies should feel cold to the touch before you start the frosting step.
• Space them out well. These cookies have a high moisture content and tend to spread more than a standard chocolate chip version. Giving them plenty of room on the tray ensures they don’t grow into one giant sheet.
• Store with parchment paper. If you’re stacking these in a container, put a piece of wax paper or parchment between the layers. The icing stays slightly soft and will stick to the bottom of the cookie above it if they touch.

What To Serve With Pioneer Woman Pumpkin Cookies

A tall glass of cold milk is the traditional choice for these since the spices are quite strong. You could also try a hot cup of tea or a black coffee to balance out the sweet glaze.

If you’re serving these as part of a larger spread, they go well alongside some sharp cheddar cheese or toasted pecans. The salty crunch of the nuts provides a nice change from the soft, cakey texture of the pumpkin.

How To Store Pioneer Woman Pumpkin Cookies

• Fridge: Put the finished cookies in an airtight container with layers of parchment paper between them. They’ll stay fresh and soft for up to five days when kept in a cool spot.
• Reheat: These are best eaten at room temperature so the icing stays the right consistency. If you want them warm, put a single cookie in the microwave for five seconds, but be careful as the frosting will melt quickly.
• Freeze: You can freeze the baked, un-iced cookies in a freezer bag for up to three months. It’s better to make a fresh batch of icing once you thaw them out so the texture stays smooth.

Pioneer Woman Pumpkin Cookies Nutrition Facts

Per serving (1 of 24):

• Calories: 185 kcal
• Protein: 2g
• Fat: 8g
• Carbohydrates: 28g
• Sugar: 20g
• Sodium: 145mg

FAQs

Why are my Pioneer Woman Pumpkin Cookies so flat?

If your butter was too hot or melted instead of just softened, the dough won’t hold its structure in the oven. Make sure the butter still feels cool to the touch but leaves a fingerprint when you press it.

Can I use fresh pumpkin for this Pioneer Woman Pumpkin Cookies Recipe?

Yes, but you have to drain the fresh puree through cheesecloth first to remove the extra water. Canned pumpkin is much denser, so fresh puree usually makes the cookies too thin and soggy if you don’t strain it.

Can I swap the spices for pumpkin pie spice?

You can replace the cinnamon, nutmeg, and ginger with two teaspoons of a pre-mixed pumpkin pie spice. It won’t change the texture of the cookie, though the flavor might be slightly more intense depending on the brand.

Why did my icing turn out grainy?

This usually happens if the melted butter was still bubbling hot when you added it to the sugar. Let the butter cool for a minute or two after melting so it doesn’t cook the sugar crystals and make them feel sandy.

Can I make the dough ahead of time?

You can keep the raw dough in the fridge for up to two days before you bake it. Just make sure it’s covered tightly so it doesn’t dry out or pick up any other smells from the refrigerator.

Try More Pioneer Woman Recipes:

• Pioneer Woman Angel Sugar Cookies Recipe
• Pioneer Woman Candy Cane Cookies Recipe
• Pioneer Woman Sugar Cookie Fudge Recipe