Fluffy Frosted Pumpkin Cookies
Happy (almost) September!
You know what that means? Bring on all things P U M P K I N!
Particularly a Fluffy Frosted Pumpkin Cookie. A perfect fall day baking recipe to make or bring to a gathering. The combination of warm spices like cinnamon, nutmeg, and cloves add a delightful seasonal flavor to the soft, fluffy cookie base. The creamy buttery pumpkin frosting, complements the cookie beautifully.
The process of making these cookies also provides a great opportunity for little ones to learn about measuring and mixing ingredients, making it a fun and educational activity. Additionally, consider adding a handful of chocolate chips or chopped nuts to the cookie batter for a delightful twist that adds extra texture and flavor. Hosting a fall-themed gathering? These cookies make a wonderful addition to a dessert spread, alongside other seasonal treats like apple pie and pumpkin cheesecake. Embracing the spirit of the season, you can also sprinkle some colorful autumn-themed decorations on top of the frosting to give the cookies an extra festive touch.
Enjoy these delicious treats with a hot cup of spiced cider or pumpkin latte for the ultimate cozy experience.
Ingredients:
- 7 tbsps. softened butter
- 6 tbsp brown sugar
- 1/4 cup pumpkin puree
- 1 egg
- 1 tsp vanilla
- 1 cup all purpose flour
- 1 tsp pumpkin pie spice
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- Pinch of salt
Frosting:
- 1 stick softened butter, unsalted
- 1 cup powdered sugar
- 1/2 pumpkin pie spice
- 1 tbsp heavy whipping cream
Directions:
- Line a large baking sheet with parchment paper.
- Start by combining the softened butter and brown sugar and whisk or beat in a mixer until smooth.
- Add the egg and vanilla and whisk for another minute or so.
- Add the pumpkin puree and mix until everything is combined.
- Next, add the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda and salt.
- Mix well until it forms a dough.
- Refrigerate the dough for about 10 minutes.
- Preheat your oven to 350F.
- Take the dough out and form about 2-3 inch balls. You can use an ice cream scooper but make sure to lightly coat the scoop with cooking spray for easy release.
- Place them on the lined baking sheet about 3 inches apart.
- Press the cookies down, just slightly, with the back of a spoon (also coat the back of the spoon with cooking spray so it does not stick).
- Bake for 12-13 minutes.
- Take them out and with the back of a spoon flatten the cookies just a little while they are warm. This will make the frosting more even.
- Transfer them to a cooling rack until completely cooled (about 15 minutes).
- In the meantime, whisk the butter with a mixer or by hand until fluffy.
- Add in the powdered sugar and pumpkin pie spice, plus the milk to make the frosting.
- Set it aside until it's time.
- Frost each cookie and enjoy.
Links:
Cookie base:
Frosting:
After baking:
Frosted:
This recipes makes 6 giant cookies. You can make them smaller and get 12 or you can double up the recipe for a party. Also, for the frosting, if you like more of a cream cheese frosting, substitute softened cream cheese or do half cream cheese and half butter - all are equally delicious.
So, what do you think? Will you give it a try?
Until next time, try my other pumpkin recipes here.
x, Dijana
