Pumpkin Gooey Butter Cookies

One treat that perfectly captures the essence of the Winter season is Pumpkin Gooey Butter Cookies. These aren’t your average cookies; they’re a delightful twist on the classic gooey butter cake that hails from St. Louis.

The gooey butter cake has an interesting history. It was supposedly created by accident in the 1930s when a baker in St. Louis mixed up the proportions of butter and flour in a coffee cake recipe. The result was a happy accident that led to a cake with a dense, gooey center and a sweet, buttery crust. Over the years, this dessert has become a staple in St. Louis and has gained national attention thanks to famous chefs like Paula Deen, who introduced her own versions of the recipe.

You might recall our viral gooey butter cake video that took the internet by storm. We shared our love for this decadent dessert, and the response was overwhelming. People from all over tried the recipe and shared their own twists and variations. Inspired by the enthusiasm and with autumn in full swing, we decided to create a pumpkin version in cookie form. Trust me; these Pumpkin Gooey Butter Cookies are about to become your new seasonal favorite.

Ingredients

Before we start, let’s gather all the ingredients we’ll need. This recipe is straightforward and uses common items you might already have in your pantry.

• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 1 large egg
• ½ tsp vanilla extract
• ½ can pumpkin puree (about 7.5 oz)
• 1 tsp pumpkin spice
• 1 (15.25 oz) package yellow cake mix
• ½ cup powdered sugar, plus more for serving

Note: Softening the cream cheese and butter is crucial for a smooth batter. You can leave them out at room temperature for about an hour before starting.

Instructions

Now, let’s dive into the step-by-step process of making these delectable cookies.

1. Prepare the Creamy Base
   • In a large mixing bowl, combine the softened cream cheese and unsalted butter. Using an electric mixer on medium speed, beat them together until the mixture is smooth and creamy. This should take about 2-3 minutes. The combination of cream cheese and butter is what gives these cookies their signature gooey texture.
2. Add the Egg and Pumpkin
   • Crack the large egg into the bowl. Add the vanilla extract, pumpkin puree, and pumpkin spice. Continue mixing on medium speed until all the ingredients are fully incorporated. The batter should have a consistent texture and a lovely orange hue from the pumpkin puree.Tip: If you don’t have pumpkin spice on hand, you can make your own by combining cinnamon, nutmeg, ginger, and allspice.
3. Incorporate the Cake Mix
   • Gradually add the yellow cake mix to the wet ingredients. It’s best to do this in portions to prevent the mixture from becoming lumpy. Using a rubber spatula, fold the cake mix into the batter after each addition. The dough will become thick and slightly sticky, which is exactly what we’re aiming for.Why Cake Mix? The use of cake mix simplifies the recipe and adds a perfect balance of sweetness and texture. It also saves time measuring out multiple dry ingredients.
4. Chill the Dough
   • Once the dough is well mixed, cover the bowl with plastic wrap. Place it in the refrigerator to chill for at least 30 minutes. Chilling the dough makes it easier to handle and helps the cookies maintain their shape during baking.Can I Chill It Longer? Absolutely! You can refrigerate the dough for up to 24 hours if you want to prepare it ahead of time.
5. Preheat and Prepare
   • Preheat your oven to 350°F (175°C). While the oven is warming up, pour the powdered sugar into a small bowl. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
6. Form the Cookies
   • Remove the chilled dough from the refrigerator. Using an ice cream scoop or a tablespoon, scoop out portions of the dough. Roll each portion into a ball with your hands. Don’t worry if the dough is still a bit sticky; you can lightly dust your hands with powdered sugar to make it easier.Drop each dough ball into the bowl of powdered sugar. Roll it around until all sides are generously coated. This not only adds sweetness but also gives the cookies a beautiful crackled appearance once baked.
7. Arrange on Baking Sheet
   • Place the powdered sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Depending on the size of your baking sheet, you may need to bake in batches.
8. Bake to Perfection
   • Bake the cookies in the preheated oven for about 13 minutes. Keep an eye on them; they should be set around the edges but still soft in the center. The tops will appear crackled, and the powdered sugar will have a slightly crisp texture.Avoid Overbaking: To maintain that gooey center, it’s important not to overbake the cookies. They might look slightly underdone in the middle, but they’ll firm up as they cool.
9. Cooling Down
   • Remove the baking sheet from the oven. Allow the cookies to cool on the baking sheet for about 15 minutes. They will be very soft initially, and moving them too soon might cause them to break apart.
10. Final Touch
    • Once the cookies have cooled and set, place a few spoonfuls of powdered sugar into a sifter or fine-mesh strainer. Lightly dust the tops of the cookies with powdered sugar. This adds an extra layer of sweetness and makes them look absolutely irresistible.

What Other Variations Can I Make?

One of the best things about this recipe is its versatility. By changing a few ingredients, you can create entirely new cookies to suit any occasion or preference. Here are some exciting variations to try:

• Carrot Cake Gooey Butter CookiesReplace the pumpkin puree with an equal amount of finely grated carrots. Use a spice cake mix instead of yellow cake mix, and add a half-cup of chopped walnuts or pecans for extra crunch.
• Apple Cinnamon Gooey Butter CookiesSwap out the pumpkin puree for unsweetened applesauce. Incorporate a teaspoon of ground cinnamon and a pinch of nutmeg. You can also fold in small chunks of diced apples for added texture.
• Chocolate Chip Gooey Butter CookiesOmit the pumpkin puree and pumpkin spice. Stir in a cup of semi-sweet chocolate chips after incorporating the cake mix. This creates a classic cookie with a gooey twist.
• Peanut Butter Gooey Butter CookiesAdd half a cup of creamy peanut butter to the cream cheese and butter mixture. Use a yellow or white cake mix, and consider adding peanut butter chips for an extra peanutty experience.
• Holiday Cranberry Gooey Butter CookiesMix in half a cup of dried cranberries and a teaspoon of orange zest. This combination adds a tartness that balances the sweetness, making it perfect for holiday celebrations.

Experimenting with Tastes

Feel free to get creative with different ingredients to craft cookies that suit your personal preferences. Whether it’s adding a dash of cinnamon or incorporating white chocolate chips, experimenting can lead to delightful discoveries.

Storage Instructions

Proper storage ensures that your cookies remain fresh and delicious for as long as possible. Here’s how to store them:

• At Room TemperaturePlace the completely cooled cookies in an airtight container. Layer them with parchment paper in between to prevent sticking. Stored this way, they will stay fresh for up to three days.
• In the RefrigeratorIf you prefer, you can store the cookies in the refrigerator. Again, use an airtight container with parchment paper between layers. They will keep well for up to a week. Before serving, allow them to come to room temperature or warm them slightly in the microwave for that fresh-out-of-the-oven feel.
• Freezing for LaterThese cookies freeze exceptionally well. Place them in a freezer-safe container or zip-top bag, separating layers with parchment paper. They can be frozen for up to three months. When you’re ready to enjoy them, let them thaw at room temperature or warm them in the oven at 300°F (150°C) for about 5 minutes.

Tips for Best Results

• Measuring IngredientsBaking is a science, so accurate measurements are essential. Use measuring cups and spoons for precision, especially with the dry ingredients.
• Softening Cream Cheese and ButterFor a smooth batter, ensure the cream cheese and butter are adequately softened. If you’re short on time, you can soften them in the microwave using the defrost setting for short intervals.
• Don’t Skip ChillingChilling the dough is crucial for managing the stickiness and for the cookies to hold their shape. If you try to roll the dough immediately, you’ll end up with a messy situation.
• Adjusting for AltitudeIf you live at a high altitude, you may need to adjust the baking time or temperature slightly. Keep an eye on the first batch to see how they turn out and adjust accordingly.