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Soft Pumpkin Granola Cookies with Cream Cheese Glaze

Good Life Eats Recipe by

Soft Pumpkin Granola Cookies with Cream Cheese Glaze

A great fall cookie. 0

(1 comment)
  • Prep Time 0 min
  • Total Time 0 min
  • Servings 0
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Pumpkin and Granola Cookies  

As prepared by Good Life Eats

I am obsessed with all things pumpkin right now! 

It's that time of year and I love it. I do wish the weather would figure it out. It's been unseasonably warm for us which really messes with my fall baking groove!

These Soft Pumpkin Granola Cookies are a fun cookie to make during the fall. When I let a few friends sample them they all said they tasted just like Autumn. Cinnamon, allspice, and nutmeg combined with pumpkin puree and brown sugar gives you that. The cookies are soft, not chewy or crispy like typical cookies. But there is a little crunch to them thanks to the box of granola that you add to the batter.

You can eat them as is, or if you want to dress them up a little more you can add a cream cheese glaze on top. The glaze makes them prettier but also adds some depth of flavor. I like the cookies both ways, but my kids certainly preferred them with the cream cheese glaze. Most things with frosting go over well with kids!

Katie Goodman believes that part of the goodness in life is sharing good food with friends and family. She's a work-at-home mom determined to make family meal time a priority while providing a variety of healthy and delicious food choices. She blogs at goodLife {eats}, where she shares what she finds good in the kitchen and in life.
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Soft Pumpkin Granola Cookies with Cream Cheese Glaze


the Cookies:
2 sticks (16 tablespoons) butter
3/4 cup sugar
1 cup sugar
2 eggs
1 teaspoon extract
1 1/4 cup puree
2 1/2 cups Medal All-Purpose Flour
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon soda
1/2 teaspoon powder
1/2 teaspoon salt
1 - 13.25 ounce box Farm Dark Chocolate Almond Granola
the Glaze:
6 ounces cheese, softened
7 tablespoons sugar
1/4 cup milk
1/4 teaspoon extract


  • 1 Line baking sheet with parchment paper or silicone baking mat. Preheat oven to 350 degrees F.
  • 2 Combine flour, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt. Set aside. In a stand mixer, beat butter until creamy. Add sugars beating until fluffy, approximately 3 minutes. Scrap the bowl as necessary. Beat in pumpkin puree until incorporated. Beat in vanilla and then eggs, one at a time.
  • 3 Switch from the beaters to the paddle on your stand mixer. Gently stir in the flour mixture until combined. Stir in the granola.
  • 4 Scoop cookies into 2 Tbs sized balls. Dough will be sticky, so it's a good idea to use an ice cream scoop with a spring release. Place on baking sheets and bake cookies for 10-12 minutes. Edges should be slightly browned and the cookies puffed. Cool on sheets for 5 minutes before transferring to a cookie cooling rack.
  • 5 Meanwhile, prepare the glaze by beating the cream cheese, milk, vanilla, and powdered sugar. Frost or drizzle the cooled cookies with the cream cheese glaze.
  • 6 Note: Because these cookies area already very soft, you do not want to store them in a sealed container. They will be sticky and fall apart. They do just fine overnight (unfrosted) on a plate uncovered.
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