Pumpkin Muffin Cookies

Pumpkin Muffin Cookies - More at MadeByMeggsDOTcom 4

When it gets to be fall. The boots get pulled out of storage and dusted off. Sweaters and leggings are the new norm. Oh, and Starbucks starts making… oh, I can’t remember the name. You know it…
that drink…
the one we all go insane for…
Pumpkin something or other… hum, it will come to me. 😉

Pumpkin Muffin Cookies - More at MadeByMeggsDOTcom 1

Anyway, that is about the time I start baking pumpkin anything. Last year, I tried this amazing recipe, and I was pleasantly surprised at all of it’s deliciousness! When you expect a cookie, but get a muffin like biscuit, its turns out to be the perfect treat to have with your Starbucks Pumpkin Something or Other Coffee. And the powdered sugar creates the perfect layer of “icing” on each cookie.

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Original Recipe: Eating On a Dime

Pumpkin Muffin Cookies

Prep: 10 mins | Cook: 8 mins | Total: 18 mins
5 dozen

(printable recipe here)


2 1/2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Pumpkin Spice {make your own, see tips below}
1 tsp Cinnamon
1/4 tsp Salt

1/2 cup Butter, Softened
1 1/4 cup Granulated Sugar
1 cup Pumpkin Puree
1 Egg
1 tsp Vanilla

Roll Cookies In
1 cup Confectioner’s Sugar {aka Powdered}

  1. Preheat your oven to 350. Line your cookie sheets with silicone liners, or spray with cooking spray.
  2. In a medium bowl combine all dry ingredients, set a side until step 6.
  3. In your KitchenAid Mixer, or with a hand mixer, cream sugar and butter together.
  4. Add each of the following, one at a time. Pumpkin puree,  egg, and vanilla, mix well between each.
  5. While your mixer “stirs” add small amounts of dry ingredients until a thick sticky batter ball forms.
  6. In a small dish pour powdered sugar for “dusting”.
  7. Use cookie scoop, or two teaspoons to scoop batter.
  8. Drop into the sugar. Roll and coat the dough ball.
  9. Place on cookie sheet, leaving room for puffing and expanding.
  10. Bake 6-8 minutes. Make sure not to over bake, they will look “under done.”
  11. Allow the cookies to cool on a wire rack.
  • Pumpkin Muffin Cookies - More at MadeByMeggsDOTcomThese cookies will expand slightly but puff up big! Make sure to keep the dough scoops small.
  • DIY Pumpkin Pie Spice: 3 Tbsp cinnamon, 2 tsp ginger, 2 tsp nutmeg, 1 ½ tsp allspice, 1 ½ tsp cloves. Store in a small jar, baby food jars would great!


These were of course devoured right out of the oven. Nothing better than a warm baked good and a hot cup of afternoon coffee. Yummmmm!

Love this? Tried it? Share your meal photos on my Facebook page, tag them on Instagram & Twitter with #MadeByMeggs or even comment below! I’d love to see what you enjoy! Don’t forget to check out more of what inspires me on Pinterest.
xoxo Meggs


  1. Muffin cookies!! What an amazing idea, they look soo delicious!


  2. Pumpkin spiced cocoa is the best!! These look awesome!!! I’ll have to give this recipe a try. I love pumpkin flavored everything. Although, I’m ready for gingerbread cookies since we have Christmas up at our house already. 😛


    • I should’ve known my “twin” would like pumpkin spiced everything too! Tho I haven’t had pumpkin spiced cocoa before…. And I would also have Christmas up, but I try realllllyyyy hard to wait until the day after Thanksgiving. And then is an explosion lol


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