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Pilgrim Pies



  • 2 eggs
  • 2 cups light brown sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin
  • 3 cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt

Filling/Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 3 1/2 cups confectioners' sugar


  1. Heat oven to 350 degrees F.
  2. Beat eggs, brown sugar, oil and vanilla extract in a mixing bowl until smooth.
  3. Stir in the pumpkin.
  4. In a separate bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt.
  5. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.
  6. Drop by heaping tablespoon onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Make only 9 on the cookie sheet.
  7. Bake the cookies for 12 minutes, then transfer to a wire rack to cool completely.
  8. Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy.
  9. Mix in the confectioners' sugar, 1/2 cup at a time, until the frosting is spreadable. You may not need to use the entire 3 1/2 cups.
  10. Turn half the cookies upside down and spread with a generous amount of cream cheese frosting.
  11. Top with another cookie right side up.

Yield: 10-14 Pilgrim Pies

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