Anna Olson makes the most delicious pumpkin spice cake cookies. They’re a perfect fall treat and they’re vegan too!

Anna Olson is a baker that has been baking pies for years. She has a knack for creating the perfect pumpkin spice cake cookies.

Chef Anna Olson’s wonderful kitchen has Pumpkin Spice Cake Cookies on the menu, and she’s going to show you how to make them from scratch!

Follow the steps in the recipes below!



  • 12 cup unsalted butter (115 g) at room temperature
  • 1 cup granulated sugar (200 g) (caster sugar)
  • 12 cup (100 g) light brown sugar, packed
  • a single big egg
  • 1 cup pure pumpkin puree (250 g)
  • 2 12 cup all-purpose flour (375 g) (plain flour)
  • 1 tsp baking powder (5 mL)
  • 2 mL baking soda (12 tsp)
  • 12 teaspoon (2 mL) salt
  • 1 tsp (5 mL) ginger powder
  • 12 tsp (2 mL) cinnamon powder
  • 14 tsp (1 mL) nutmeg powder


  • 12 cup unsalted butter (115 g) at room temperature
  • 12 pkg 125 g room temperature cream cheese
  • 2-3 cups sifted icing sugar (260-390 g)
  • 1 tsp vanilla extract (5 mL)
  • cinnamon powder (for sprinkling)


  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and prepare two baking pans with parchment paper.
  2. Beat the butter and both sugars together until smooth (by hand or with electric beaters), then add the egg. Stir in the pumpkin puree well.
  3. Sift together the flour, baking powder, baking soda, salt, and spices in a separate dish and fold into the pumpkin batter until evenly combined. Scoop cookies onto baking pans with an ice cream scoop (#40), allowing 2-inches (50 mm) between them. Bake for 17-20 minutes, or until the cookies readily pull off the pan. Before icing the cookies, let them cool on the pans.
  4. To make the frosting, mix together the butter and cream cheese until creamy, then add 1 cup (130 g) of icing sugar and whisk thoroughly. Add the vanilla and another cup of icing sugar, and beat until frothy, adding more icing sugar as needed until the frosting is spreadable.
  5. Enjoy the frosting by piping or spreading it on each cookie. Top each frosted biscuit with a pinch of cinnamon.



30 biscuits per batch The cookies will keep for a day in an airtight container or three days in the refrigerator (but best enjoyed at room temperature.)


The pumpkin oatmeal cookies are a pumpkin spice cake cookie that is baked by Anna Olson. They are a great fall dessert!

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