Skip to Content
Menu

Soft Pumpkin Granola Cookies with Cream Cheese Glaze

  • Jump to Recipe
  • Save
Good Life Eats
Updated May 11, 2017
  • Save
  • Share
  • Jump to Recipe
Soft granola pumpkin cookies that taste like fall.

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!

Soft Pumpkin Granola Cookies with Cream Cheese Glaze

  • Prep Time 10 min
  • Total 50 min
  • Servings 36
  • Ingredients 18
  • Save
  • Share
  • Print
  • Keep Screen On

Ingredients

For the Cookies

  • 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

For the Glaze

  • 6 oz cream cheese, softened
  • 7 tablespoons powdered sugar
  • 1/4 cup milk
  • 1/4 teaspoon vanilla extract

Instructions

  • Step 
    1
    Line baking sheet with parchment paper or silicone baking mat. Preheat oven to 350°F.
  • Step 
    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.
  • Step 
    3
    Switch from the beaters to the paddle on your stand mixer. Gently stir in the flour mixture until combined. Stir in the granola.
  • Step 
    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.
  • Step 
    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.

Nutrition

No nutrition information available for this recipe

Expert Tips

© 2025 ®/TM General Mills All Rights Reserved