Pumpkin Gooey Butter Cookies
These Pumpkin Gooey Butter Cookies are the cookie version of the beloved St. Louis cake and a fall classic. These are so easy to throw together, making them perfect for the holidays and family gatherings.
Yield: 14 cookies
Calories: 140kcal
Materials
- 8 oz cream cheese softened
- ½ cup (1 stick) unsalted butter softened
- 1 large egg
- ½ tsp vanilla extract
- ½ of a 15 oz can pumpkin puree
- 1 tsp pumpkin spice
- 1 (15.25 oz) package yellow cake mix
- ½ cup powdered sugar plus more for serving
Instructions
- Using an electric mixer, beat together the softened cream cheese and butter. Next, add the egg, vanilla extract, pumpkin puree, and pumpkin spice. Mix to combine and until the mixture is smooth.
- Add in the cake mix and combine with a rubber spatula. Cover with plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350℉. Place powdered sugar in a bowl. Use an ice cream scoop to scoop out dough (it should be a bit sticky) and place into the powdered sugar. Roll over so the sugar covers all sides. Place on a parchment paper-lined baking sheet. Repeat until all the dough is used.
- Bake until cookies set, about 13 minutes. Remove from the oven and let cool on the baking sheet, about 15 minutes. (Straight out of the oven they will be very soft, so letting them cool is important).
- Place a few spoonfuls of powdered sugar in a sifter and sprinkle the tops.
Video
Nutrition
Calories: 140kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 53mg | Potassium: 56mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 2791IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.3mg