Print Recipe

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


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.