Giant Pumpkin Cookies are a bakery-style pumpkin cookie that are super soft, filled with pumpkin spice, and topped with an irresistible maple cream cheese frosting! They are the perfect fall pumpkin spiced treat.

Ever since making my Giant Funfetti Cookies, I’ve been making giant cookies in every flavor I can think of. Of course, with fall rolling around I just HAD to make a pumpkin version! All of my giant cookies are made with a cake mix, but also with the addition of flour, and these pumpkin cookies are no different. However, since I couldn’t find a pumpkin cake mix, I had to add a bit of pumpkin puree which made these a bit trickier than my other versions.

Adding pumpkin puree to baked goods makes them softer and the dough stickier, so it took me a few times of testing these to get them exactly perfect! I added just 1/4 cup of pumpkin puree, and increased the flour, and also chilled the dough to make it easier to work with. In the end, these Giant Pumpkin Cookies are absolutely divine and especially delicious with the maple cream cheese frosting!

What You’ll Need

• Unsalted Butter
• Sugar
• Eggs – this recipe uses two whole eggs and then 2 egg yolks to keep them chewy.
• Pumpkin Puree
• Pumpkin Pie Spice
• Baking Powder
• Baking Soda
• Salt
• Yellow Cake Mix – this recipe uses a mix of cake mix and flour for delicious flavor and perfect texture!
• Flour
• Cream Cheese
• Maple Syrup
• Butter
• Powdered Sugar

How to Make Giant Pumpkin Cookies

This recipe is really simple to make, as it’s a pretty standard cookie recipe. You start by beating together the butter and the sugar. I always start with cold butter in my giant cookie recipes, so it might take a little bit longer for the butter and sugar to combine – 1-2 minutes with an electric stand mixer.

Next, add the eggs and egg yolks. I add them one at a time, and scrape down the edge of the bowl after each addition. Next, add the pumpkin puree and beat until combined. If the mixture is a bit chunky at this point – don’t worry! It will improve.

To this mixture, add the pumpkin pie spice, baking powder, baking soda, and salt, and mix, followed by the cake mix and flour. The dough will be quite sticky. Because of this, it is important to chill the dough for at least 30 minutes. I like to do a full hour to keep the dough from being too sticky, but 30 minutes will do. Next, measure the dough into 1/2 cup dough balls. These are BIG cookies! The recipe will make 6-7 cookies total. Place 3 cookies on each parchment lined baking sheet and bake in a 325 degree oven for 14-16 minutes. The edges will be slightly golden and the tops shouldn’t look wet. If they still look wet, bake them for 1-3 more minutes. They will still be very soft, and need to cool completely before they’re totally ready.

Once they’re completely cool, you can make the frosting! Simply beat together room temperature cream cheese and butter, then add maple syrup and powdered sugar and a dash of salt, and mix until combined. Frost the giant pumpkin cookies and then enjoy!!

Like this recipe? Check these out, too!

Pumpkin Bars with Salted Caramel Cream Cheese Frosting

Giant Red Velvet Cookies

Pumpkin Chocolate Chip Oat Bars

Giant Pumpkin Cookies with Maple Cream Cheese Frosting

A soft and GIANT pumpkin cookie recipe with an irresistible maple cream cheese frosting on top!

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cookies, cream cheese, cream cheese frosting, fall, maple, pumpkin, pumpkin dessert

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6 -7 cookies

Calories: 1294kcal

Author: Taylor

Ingredients

• 1 cup unsalted butter, cold
• 1 cup granulated sugar
• 2 large eggs
• 2 egg yolks
• 1/4 cup pumpkin puree
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 box yellow cake mix
• 1 3/4 cups all-purpose flour

Cream Cheese Frosting

• 8 ounces cream cheese frosting softened
• 2 tbsp unsalted butter softened
• 1 tbsp maple syrup
• 2 1/2 cups powdered sugar
• 1/4 tsp salt

Instructions

• In a large bowl with an electric mixer, beat the butter and sugar until combined, about 1 minute.
• Add the eggs and egg yolks, one at a time, beating until combined and scraping down the edges of the bowl as needed.
• Add the pumpkin puree and beat until combined. The mixture might be a little lumpy – that's okay.
• Add the pumpkin pie spice, baking powder, baking soda, and salt, and mix to combine.
• Add the cake mix and flour beating until combined.
• Chill for 30-60 minutes.
• Preheat the oven to 325 degrees F.
• Form the dough into 1/2 cup dough balls. Yes – these are BIG cookies!
• Place 3 on a parchment paper lined baking sheet.
• Bake in the preheated oven for 14-16 minutes. The edges will be slightly golden and the tops should no longer appear "wet." If they still appear wet, bake for an additional 1-3 minutes. They will still be very soft – but will firm up as they cool.
• Cool for 10-15 minutes before transferring them to a wire rack to cool completely.

Cream Cheese Frosting:

• In a bowl with an electric mixer, beat the cream cheese and butter until well combined.
• Add the maple syrup, powdered sugar, and salt, and beat to combine.
• Frost the cooled cookies.
• Enjoy!

Nutrition

Calories: 1294kcal | Carbohydrates: 211g | Protein: 11g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 211mg | Sodium: 987mg | Potassium: 245mg | Fiber: 2g | Sugar: 145g | Vitamin A: 2818IU | Vitamin C: 1mg | Calcium: 262mg | Iron: 4mg

Tried this recipe?Mention @greensnchocolate to let me know!

Need more ideas?Find all of my recipe pins @greenschocolate