Easy Pumpkin Butter Cookies
The following post is sponsored by Minerva Dairy. All opinions are my own.
Every fall our family creates a bucket list of our favorite seasonal activities. Whether it’s picking pumpkins or having a family dinner before trick-or-treating, we’re all about celebrating the things we love about the season. One of our most beloved traditions is baking together as a family. I love to smell the scent of pumpkin warming our kitchen too.
These Pumpkin Butter Cookies are my absolute favorite fall treat – they’re buttery, chewy and delicious. It’s a simple recipe and the kids love helping me out. It’s a great way to spend some quality time together and the outcome is always delectable.
The secret to achieving a moist cookie and chewy cookie is all about the butter. It gives it a rich crumbly texture. I’ve made batches of these Pumpkin Butter Cookies every fall and everyone asks for the recipe!
I use Minerva Dairy Butter in all of my recipes. Just like our family, they pride themselves on celebrating traditions. This year, they’re celebrating 125 years of making delicious butter. They are America’s oldest-family owned dairy producing butter that’s traditionally made from pasture-raised cows.
You can taste the difference and that’s why it’s the base of my Classic Minerva Butter Pound Cake. For six generations, they’ve use farm-fresh and wholesome ingredients – that’ll always be your best friend in the kitchen.
While this recipe uses their Sea Salt Butter, they also make Unsalted Butter and Garlic Herb Butter.
Easy Minerva Pumpkin Butter Cookies Recipe
Preheat the oven to 350º. Combine flour, oats, baking soda, cinnamon and salt.
Cream your softened Sea Salt Minerva Butter for two minutes on medium speed. Gradually add sugars until light and fluffy.
Add egg and vanilla then mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
For each cookie, drop ¼ cup dough onto lightly greased cookie sheet (or use a sil pat).
Bake for 20-25 minutes until cookies are firm and lightly browned. Remove from the cookie sheet and cool on a wire rack.
Optional glaze drizzle: Whisk all ingredients (milk, powdered sugar and maple syrup) together until smooth and well combined. Drizzle on top of each cookie. Allow the drizzle to set for about 3-5 minutes.
- 2 Cups Flour
- 1 Old-Fashioned Oats, uncooked
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1 Cup Minerva Butter (Unsalted or Sea Salt Variety)
- 1 Cup Firmly Packed Brown Sugar
- 1 Cup Granulated Sugar
- 1 Egg, Beaten
- 1 Teaspoon Vanilla Extract
- 1 Cup Pumpkin Puree
- For The Icing:
- 1 1/2 Cup Powdered Sugar
- 3 Tbsp Whole Milk
- 2 Tbsp Maple Syrup
- Preheat the oven to 350. Combine flour, oats, baking soda, cinnamon and salt.
- Cream the butter gradually, add the sugars until light and fluffy.
- Add egg and vanilla, mix well.
- Alternate additions of dry ingredients and pumpkin, mixing well after each addition.
- Drop 1/4 cup dough on a lightly greased cookie sheet. Bake 20-25 minutes until lightly browned. Let cool on a rack.
- For the optional glaze, Whisk all ingredients together until smooth and well combined. Drizzle on the top of each cookie.
Allow the drizzle to set for about 3-5 minutes.
Amount Per Serving: Calories: 213 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 28mg Sodium: 164mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 1g Sugar: 24g Sugar Alcohols: 0g Protein: 2g
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