Pumpkin Spice Cool Whip Cookies
These light, airy Pumpkin Spice Cool Whip Cookies are a no-bake, fuss-free fall treat that’ll have everyone asking for seconds.
Ingredients
- 1 cup canned pumpkin puree (Libby’s recommended for smoothness)
- 8 ounces Cool Whip (regular or light whipped topping)
- 1½ cups powdered sugar, sifted (or powdered monkfruit for less sugar)
- 2 cups all-purpose flour (or 1⅔ cups gluten-free 1:1 baking mix)
- 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp ginger + pinch nutmeg)
- ¼ teaspoon fine sea salt
- 1 teaspoon vanilla extract (pure for best flavor)
- Optional mix-ins: mini chocolate chips, chopped pecans, or festive sprinkles
Instructions
- In a large bowl, whisk together pumpkin puree and vanilla extract until silky smooth. This base is your flavor powerhouse.
- Gently fold in Cool Whip using a silicone spatula—mix until streaks disappear but motion stays light. Overmixing can deflate the fluffiness.
- In a separate bowl, combine powdered sugar, flour, pumpkin pie spice, and sea salt. Toss briefly to distribute the spice evenly.
- Gradually add the dry mix to the pumpkin–Cool Whip blend, stirring just until you get a cohesive, scoopable dough. Aim for a soft, slightly sticky texture.
- Use a one-inch cookie scoop or two spoons to portion dough onto a parchment-lined baking sheet, spacing about 1½ inches apart. Chill in the fridge for at least 30 minutes.
- Once firm, transfer cookies to an airtight container or serve on a pretty platter. Sprinkle with extra cinnamon or festive sugar if desired.
Notes
Use whole milk Greek yogurt instead of some Cool Whip for extra tang. Measure flour correctly by spooning into the cup then leveling with a knife. Let canned pumpkin sit at room temperature to avoid chilled lumps.
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