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    Home » DESSERTS

    Pumpkin-Coconut Cookies

    Modified: Oct 1, 2022 by Susan Pridmore · This post may contain affiliate links · 13 Comments

    Soft cake-like pumpkin cookies with hints of coconut, orange and cardamom, topped with cream cheese icing.

    Pumpkin coconut cookies on a tray that are topped with cream cheese icing and sprinkles.

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    Cocktail party season is about to ramp up as we gallop into the final months of the year (honestly, can you even believe it's almost November??).  In cocktail-speak, this means you wear something a little glitzy without being over-the-top-neon, pull out some strappy shoes, and think about dishes that are just one or two bites.

    Ideally the food wears a little glitz too.

    As for the drinks, they're festive, creative, and colorful.

    This isn't the pumpkin cookie you had as a kid.  I added coconut oil to the butter along with a bunch of orange zest and cardamom for an exotic little nibble that melts in your mouth. To finish them off, I piped a little dollop of cream cheese icing on top and showered them with glittery sprinkles.

    Perfect for any party.

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    5 from 3 votes

    Pumpkin-Coconut Cookies (Recipe)

    Soft cake-like pumpkin cookies with hints of coconut, orange and cardamom, topped with cream cheese icing.
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time20 minutes mins
    Cook Time10 minutes mins
    Total Time30 minutes mins
    Course: Dessert
    Servings: 100
    Calories: 74.2kcal
    Author: Susan Pridmore
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    Ingredients

    Cookies

    • 1 cup unsalted butter room temperature (2 sticks)
    • 1 cup coconut oil
    • 1 ⅓ cups sugar
    • 2 teaspoons orange zest (zest 1 large navel orange)
    • 2 large eggs
    • ½ teaspoon vanilla extract
    • 15 ounce canned pumpkin puree not pumpkin pie filling
    • 4 cups all-purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • 1 ½ teaspoons kosher salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground cardamon
    • ½ teaspoon ground ginger

    Cream Cheese Icing

    • 8 ounces cream cheese
    • 1 stick butter room temperature (4 ounces)
    • ¼ cup confectioners sugar
    • 1 teaspoon vanilla extract
    • 1 pinch kosher salt

    Instructions

    Cookies

    • Preheat the oven to 350˚F. Line two baking sheets with parchment paper.
    • Using a standing mixer fitted with the paddle attachment, whip the butter until it turns a pale yellow, about 3 minutes. Add the coconut oil, sugar and orange zest, and continue mixing for another minute.
      Add the eggs and mix until they're completely incorporated into the batter.
      Mix in the vanilla extract and canned pumpkin.
    • Combine all of the dry ingredients (from the flour through the spices) in a medium bowl and mix thoroughly with a whisk.
      Fold into the pumpkin mixture in thirds using a spatula. There's no need to go crazy with this, just fold it in until the flour is absorbed. The batter will be fairly thick.
    • Using a small ice cream scooper (about 1" in diameter) scoop the cookie batter onto the parchment paper, 1" apart. These cookies spread only a little.
      I can fit 20 scoops easily on a baking sheet.
    • Bake for 10 minutes, or until the tops are set. Remove and keep on the baking sheet for 1 minute before removing.
    • (While the first baking sheet is baking, I set up the second sheet with scoops of batter.)

    Cream Cheese Icing

    • Combine all of the ingredients together in a medium bowl. Using a hand mixer, whip the ingredients together until smooth.
    • Either pipe or smear icing on the cookies.
      For an easy way to pipe the icing, put the icing in a Ziplock bag and snip a corner for a piping bag!

    Notes

    I bake one baking sheet at a time on a lower rack (but not the lowest). If you bake two at a time, switch the upper and lower sheets half-way through the baking.

    Nutrition

    Calories: 74.2kcal | Carbohydrates: 7.4g | Protein: 0.9g | Fat: 5g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.9g | Trans Fat: 0.1g | Cholesterol: 10.9mg | Sodium: 74.8mg | Potassium: 19.6mg | Fiber: 0.3g | Sugar: 2.9g | Vitamin A: 754.6IU | Vitamin C: 0.2mg | Calcium: 10.3mg | Iron: 0.3mg
    « Cranberry Pumpkin Bread with Chocolate Chips
    Maple Candied Carrots with Currants »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Liz

      October 28, 2014 at 3:58 am

      Perfect party nibbles, Susan! And a terrific sweet for this autumn cocktail party. So glad you've joined us 🙂

      Reply
    2. cheri

      October 28, 2014 at 4:55 am

      Hi Susan, decadent little cookies, love the frosting. yes, this year is definitely flying by, wish there was a way to slow it down.

      Reply
    3. Jeanette | Jeanette's Healthy Living

      October 28, 2014 at 5:41 am

      Love the orange and all the spices in these cookies! I'm a fan of coconut oil - love the fragrance it lends.

      Reply
    4. Ansh

      October 28, 2014 at 12:08 pm

      Prettyness!! These are so pretty and nutty! Love em!

      Reply
    5. Terra

      October 28, 2014 at 12:26 pm

      Love your recipe, and the addition of orange! They look so delicious! Hugs, Terra

      Reply
    6. Julie

      October 28, 2014 at 2:16 pm

      Love putting cardamom in my cookies. These look so pretty and tasty!

      Reply
    7. apuginthekitchen

      October 28, 2014 at 3:41 pm

      Perfect little cookies and would be great at a cocktail party. I am actually planning a menu with all finger foods for a party, these would be just perfect. They look wonderful.

      Reply
    8. Jenni

      October 28, 2014 at 4:40 pm

      Wow, Susan! Thank you for saving my by taking my place this month and for doing it so deliciously! Pumpkin and orange are so lovely together, and I love the spices you chose to enhance these guys. Delightful!

      Reply
    9. Lauren @ Healthy Delicious

      October 28, 2014 at 5:48 pm

      Yay pumpkin! These are perfect for a fall party. Or any party. I'm perfectly content to eat pumpkin cookies in June. 😉

      Reply
    10. Jane, The Heritage Cook

      October 28, 2014 at 9:01 pm

      What a fun bite of pure heaven Susan! I'm most definitely drooling now and can't wait to make these for the holidays!

      Reply
    11. Pamela @ Brooklyn Farm Girl

      October 29, 2014 at 1:21 pm

      Both the icing and the cookies look incredible! I just want to reach through the screen and grab one.. ok 3! 😉

      Reply
    12. Lana@NeverEnoughThyme

      October 30, 2014 at 7:37 am

      I really like that you used cardamom in these! It's my favorite and I always try to add it in where I can. Delicious!

      Reply
    13. Filtr Nasos

      May 24, 2015 at 7:45 am

      5 stars
      Thank you for the recipe.

      Very tasty happened.

      I regaled colleagues from accounting.

      All praised!

      Reply
    5 from 3 votes (2 ratings without comment)

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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