Pumpkin-Coconut Cookies

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

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 they wear a little glitz too. As for the drinks, they're festive, creative, and colorful.

To get you all ready for the season, a group of us put together a (virtual) Progressive Eats Cocktail Party. There's an explanation of this group at the bottom of this post!

My contribution to the menu, these little pumpkin cookies, is what happens when the girl next door you've know your whole life gets a makeover  from the Kardashians. (I refuse to link the K family, they get plenty of press without me adding to it.)

We know these cookies, we had them as kids. But I decided to add 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.

Print Recipe

5 from 3 votes

Pumpkin-Coconut Cookies

Prep Time20 mins

Cook Time10 mins

Total Time30 mins

Course: Dessert

Servings: 100 small bite-sized cookies

Author: Susan Pridmore

Ingredients

Cookies

• 1 cup unsalted butter room temperature (2 sticks)
• 1 cup coconut oil
• 1 1/3 cups sugar
• Zest from 1 large navel orange about 2 tsp
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 15- ounce can pumpkin
• 4 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1 1/2 tsp kosher salt
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamon
• 1/2 tsp ground ginger

Cream Cheese Icing

• 8 ounces cream cheese
• 1 stick butter room temperature (4 ounces)
• 1/4 cup confectioners sugar
• 1 tsp vanilla extract
• 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 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 another minute.
• (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 it in a ziplok 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.

If you're interested in some other pumpkin dishes I've collected from some of my favorite blogs, visit my Pumpkin Love Pinterest Board.

Follow Susan Pridmore's board Pumpkin Love on Pinterest.

And now take a look at our entire progressive meal!

Appetizers

• Pepper Jelly Bites
• Smoked Salmon Roses with Endive and Creme Fraiche
• Spanish Style Garlic Shrimp
• Pepper Jelly and Brie Phyllo Cups

Beverages

• Pomegranate Izze-tini
• Northern Spy Cocktail
• Orange Pomegranate Moscato Cocktail
• Cranberry Martini

Desserts

• Simply Caramel Chocolate Turnovers
• Pumpkin-Coconut Cookies
• Maple Cream Snickerdoodle Bars

Welcome to another edition of Progressive Eats, our virtual version of a progressive dinner party. If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

GIVEAWAY!! This month's theme is a Cocktail Party celebrating Creative Culinary’s 3rd year of Friday Cocktails. Be sure to hop over to Barb’s post where she is giving away a gorgeous wine bottle opener to one of our Progressive Eats readers.

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