Soft Pumpkin Granola Cookies with Cream Cheese Glaze

Name: Soft Pumpkin Granola Cookies with Cream Cheese Glaze
Prep time: 10 min
Total time: 50 min
Yield: 36
Ingredients: 2 sticks (16 tablespoons) butter; 3/4 cup granulated sugar; 1 cup brown sugar; 2 eggs; 1 teaspoon vanilla extract; 1 1/4 cup pumpkin puree; 2 1/2 cups Gold Medal™ all-purpose flour; 1 1/2 teaspoons cinnamon; 1/2 teaspoon allspice; 1/4 teaspoon nutmeg; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 box (13.25 oz) Cascadian Farm™ Organic Granola Dark Chocolate almond granola; 6 oz cream cheese, softened; 7 tablespoons powdered sugar; 1/4 cup milk; 1/4 teaspoon vanilla extract

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Soft Pumpkin Granola Cookies with Cream Cheese Glaze

Prep 10 min
Total 50 min
Servings 36

Soft granola pumpkin cookies that taste like fall. MORE+ LESS-

By Good Life Eats

Updated May 11, 2017

Ingredients

For the Cookies

sticks (16 tablespoons) butter

3/4

cup granulated sugar

cup brown sugar

eggs

teaspoon vanilla extract

1 1/4

cup pumpkin puree

2 1/2

cups Gold Medal™ all-purpose flour

1 1/2

teaspoons cinnamon

1/2

teaspoon allspice

1/4

teaspoon nutmeg

1/2

teaspoon baking soda

1/2

teaspoon baking powder

1/2

teaspoon salt

box (13.25 oz) Cascadian Farm™ Organic Granola Dark Chocolate almond granola

For the Glaze

oz cream cheese, softened

tablespoons powdered sugar

1/4

cup milk

1/4

teaspoon vanilla extract

Steps

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1

Line baking sheet with parchment paper or silicone baking mat. Preheat oven to 350°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.

Expert Tips

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.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

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!