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Swede Hollow Cafe Pumpkin Cookies



  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 cup pureed cooked pumpkin or squash
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt


  • 1/4 cup butter
  • 1/2 cup brown sugar, packed
  • 1/8 teaspoon salt
  • 1/4 cup milk
  • 2 cups powdered sugar


  1. Heat oven to 350 degrees F. Grease 2 cookie sheets.
  2. Cookies: In large mixing bowl, beat butter and sugar at medium speed until smooth and creamy. Add egg. Beat until blended. Beat in pumpkin and vanilla extract.
  3. In medium bowl, combine flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to butter mixture, beating just until blended.
  4. To bake cookies: Spoon heaping teaspoons of dough onto cookie sheets.
  5. Bake, 1 sheet at a time, for 11 to 13 minutes, or until brown. (These cookies are cake-like and require a little longer baking time than most cookies.)
  6. Repeat with remaining dough. Immediately transfer to wire rack. Cool completely.
  7. Frosting: Place butter in large microwave-safe bowl.
  8. Microwave on HIGH for 30 to 40 seconds, or until melted. Stir in brown sugar and salt. Microwave on HIGH for 1 to 1 minutes, or until sugar is dissolved. Cool to room temperature.
  9. Transfer to mixing bowl. Beat in milk on medium-low speed until blended.
  10. Continue beating and slowly add enough powdered sugar to make a smooth and creamy frosting that is the right consistency for spreading.

Yield: 4 dozen cookies

Source: Swede Hollow Cafe, St. Paul, Minnesota

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