Dessert

Pumpkin Gooey Butter Cookies Recipe

ByHarry Bern November 22, 2025November 22, 2025

Introduction

These Pumpkin Gooey Butter Cookies are a delightful fall treat combining creamy pumpkin flavor with a rich, buttery texture. Soft and irresistible, they’re perfect for sharing or enjoying with a warm drink on a crisp day.

Seven round cookies with a cracked surface are scattered on a white marbled background. Each cookie is light golden brown in color and is covered with a generous layer of white powdered sugar, creating a textured look of fine dust on top and around them. The cookies are spaced irregularly, showing the marbled surface between them. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces cream cheese (softened)
1 cup unsalted butter (softened)
8 ounces pumpkin
2 cups white granulated sugar
1 cup powdered sugar
1 teaspoon vanilla extract
2 large eggs
4½ cups all-purpose flour
3 tablespoons plus 1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon allspice
1 cup powdered sugar (for rolling)

Instructions

Step 1: In a large mixing bowl, beat the softened cream cheese, butter, pumpkin, white and powdered sugars, and vanilla extract together until the mixture is fluffy. Add the eggs one at a time, mixing until just combined.
Step 2: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice until evenly combined.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
Step 4: Cover the dough and freeze it for at least one hour. Meanwhile, preheat your oven to 350°F (175°C).
Step 5: Once chilled, scoop the dough and roll it into 1-inch balls. Roll each ball in powdered sugar to coat fully. Place the coated balls on ungreased cookie sheets, spacing them evenly.
Step 6: Bake the cookies for 8 to 9 minutes, until they are just set but still soft. Be careful not to overbake, as they should remain gooey inside. Allow to cool slightly before serving.

Tips & Variations

For extra flavor, add a splash of maple syrup or a pinch of ground cloves to the dough.
If you prefer a less sweet cookie, reduce the powdered sugar used for rolling by half.
Use canned pure pumpkin puree for convenience, but avoid pumpkin pie filling, which contains added sugars and spices.
Chilling the dough helps the cookies keep their shape and develop the gooey texture.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To reheat, warm briefly in a microwave or oven to restore their soft, gooey texture.

How to Serve

The image shows a single round cookie placed directly on a white marbled surface. The cookie has a golden-brown color with a slightly rough texture, dotted with small chunks that add to its chewy appearance. A generous dusting of white powdered sugar covers the top and a bit around the cookie, creating a soft contrast against the golden base. The cookie looks thick and slightly cracked on the edges, giving it a homemade, rustic look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use cooked and pureed fresh pumpkin. Make sure it’s well drained to avoid extra moisture that could affect the dough.

Why are the cookies gooey?

The combination of cream cheese, butter, and pumpkin creates a soft, rich texture that keeps these cookies moist and gooey rather than crisp or cakey.