This delicious recipe for Easy Pumpkin Spice Muffin Cookies is the perfect treat to make to kick off the Fall season. A cross between a muffin and a cookie, the texture of this treat is fluffy, soft, cake-like and similar to the best part of a muffin, the top! You will love the warm spices and the option for different toppings like mini chocolate chips, a dusting of powdered sugar or a silky cream cheese frosting.
Did you ever try the pumpkin muffies from Panera? They are sadly no longer made or sold anymore but since my husband loved them so much, I decided it was time to develop a recipe for some kind of similar cake-like cookie! He LOVES how this sweet treat turned out.
What are Easy Pumpkin Spice Muffin Cookies?
Did you ever see that episode of Seinfeld where they opened a bakery that only sold muffin tops? Ha! These muffin cookies (muffies) are kind of like that… a cookie-cake-muffin hybrid creation. Since we are major lovers of pumpkin bread, and this incredible pumpkin sheet cake, I knew I wanted these to have a similar texture and an option for chocolate chips as well. My husband prefers them with a light dusting of powdered sugar and my very favorite is with a cream cheese frosting swirl on top!
Ingredient list:
- 2 large eggs
- Brown Sugar
- Vegetable or Avocado Oil
- Pumpkin Puree
- Vanilla extract
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Pumpkin pie spice
- Ground ginger
- OPTIONAL TOPPING INGREDIENTS
- Powdered Sugar
- Cream Cheese
- Butter
- Mini chocolate chips
How to make Easy Pumpkin Spice Muffin Cookies
- Preheat oven to 350. Prepare 2 baking sheets with parchment.
- Mix together oil, vanilla and sugar. Add eggs and pumpkin puree.
- In a separate medium bowl, all together all remaining dry ingredients and spices.
- Combine the two together until a smooth batter forms. Stir in mini chocolate chips if desired.
- Use a cupcake scoop (4 tablespoons) to scoop batter, level with a butter knife and drop straight down onto prepared baking sheet. You can fit 6 on each tray.
- Bake muffin cookies at 350 for about 13-15 minutes. Do not overbake. I like to use a toothpick to make sure it tests clean.
- Allow muffies to fully cool, about 10-15 minutes.
- Mix together brown sugar and powdered sugar. Sprinkle a dusting on top of muffins for a beautiful and sweet garnish or frost with cream cheese frosting.
- Start by mixing wet ingredients, then dry, separately and then together. This will ensure a nice smooth batter!
- When you scoop the batter, use a butter knife to level the bottom and drop it straight down onto the tray. This helps with forming a round muffin cookie, and it helps with making sure you get 14 or 15 that are all uniform in size!
- Allow the muffin cookies to FULLY COOL before adding the powdered sugar topping and before eating. The flavor is so much better once they have cooled!
- If you need to make ahead, you can bake them and allow them to fully cool. Carefully add them to a ziplock bag (not stacked) and freeze them. Allow to come to room temperature the day you need them, and top with garnish right before serving.
What makes this recipe special?
We have had so much fun baking these Easy Pumpkin Spice Muffin Cookies because they are a unique treat that can be enjoyed as a snack or dessert. You can enjoy multiple topping options and could even decorate these muffin cookies like sugar cookies (make a jack-O lantern out of frosting) or frost and add sprinkles!
These Easy Pumpkin Spice Muffin Cookies are a great dessert to take to any gathering, sell at your school bake sale, drop to a neighbor or friend, or even give to your favorite teacher. Each cookie is packed with the sweet and warm spiced flavors of Fall, I hope you enjoy them like we have!
Ingredients
- 1/2 Cup Vegetable or Avocado oil
- 1 1/4 Cups Brown sugar
- 2 Large Eggs
- 1 Cup Pumpkin Puree
- 1 Teaspoon Vanilla extract
- 2 Cups All purpose flour
- 1 Teaspoon Baking soda
- 1 Teaspoon Baking powder
- 1/2 Teaspoon Salt
- 1 1/2 Teaspoons Ground cinnamon
- 1/2 Teaspoon Ground ginger
- 1 Teaspoon Pumpkin Pie Spice
Optional topping
- 1/4 Cup Powdered Sugar
- 1/4 Cup Brown sugar
Optional topping
- Mini Chocolate Chips
Optional Topping
- 4 Ounces Cream Cheese
- 2 Tablespoons Salted butter room temperature
- 1 1/2 Cups Powdered Sugar
- 1/2 Teaspoon Vanilla extract
Instructions
- Preheat oven to 350. Prepare baking sheets with parchment. Mix together oil, vanilla and sugar. Add eggs and pumpkin puree. In a separate medium bowl, all together all remaining dry ingredients and spices. Combine the two together until a smooth batter forms. Stir in mini chocolate chips if desired OR just sprinkle some on top of the muffies. Use a 4 tablespoon cupcake scoop to scoop batter, level with a butter knife and drop straight down onto prepared baking sheet. You can fit 6 on each tray. This recipe makes 15. Bake muffies at 350° for 13-15 minutes. Do not overbake. I like to use a toothpick to test! Allow muffies to fully cool, about 15 minutes.Sprinkle a dusting on top of muffins for a beautiful and sweet garnish. If you'd like the cream cheese frosting, allow the muffies to fully cool, then blend cream cheese frosting ingredients and pipe onto muffie. ENJOY
If Fall baking is your jam, you should check out some of our other favorites!
Tap here for Fall recipes and favorite decor ideas with some fun DIY projects.
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