Pumpkin Cookies with Creamy Pumpkin Frosting
Soft and chewy pumpkin cookies bursting with warm spices, topped with a decadent creamy pumpkin frosting. Perfect for fall baking!
Equipment
- Mixing bowls
- Baking Sheets
- Electric Mixer
Ingredients
Cookie Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter softened
- 0.75 cup Granulated sugar
- 0.75 cup Packed light brown sugar
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Pumpkin puree
Frosting Ingredients
- 1 cup Unsalted butter softened
- 3 cups Powdered sugar
- 0.25 cup Pumpkin puree
- 1 teaspoon Vanilla extract
- 2-4 tablespoons Milk
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in pumpkin puree.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between cookies.
- Bake for 10-12 minutes, or until edges are lightly golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack.
- For the frosting: Beat softened butter until light and fluffy. Gradually add powdered sugar, then pumpkin puree and vanilla. Add milk, one tablespoon at a time, until desired consistency is reached.
- Once cookies are completely cool, frost generously.
Notes
For extra spice, add 1/4 teaspoon of ground allspice to the cookie dough. Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.