Pumpkin Cookies are pillowy soft, sweet and pumpkin flavored with a brown sugar icing that’s insanely good. You can’t eat just one.
I love a good cookie and I love pumpkin and these pumpkin cookies do not disappoint. The texture is soft and chewy, somewhat cake like. The brown sugar frosting on the cookie makes it delectable. I’m not sure if I’m supposed to have a favorite recipe that I shared on the blog, kind of like picking a favorite child, but if it’s not frowned upon then these might be the favorite. Or a very close tie to say the least.
What do I need to make pumpkin cookies?
As far as equipment goes, you don’t need anything fancy to make these. I love to use my cookie scoop to help roll these into balls. The dough is pretty soft so handling it can be a little difficult so the cookie scoop definitely helps.
How long do these cookies last?
Great news! These cookies freeze well. Which allows you to bake either them all or a few at a time. To freeze the cookies, do a flash freeze and place unfrosted cookies on a baking sheet and freeze until frozen and then place in a freezer safe bag for up to three months. If you’re looking for a way to save time, I recommend baking the night before and once dry storing the cookies between sheets of wax paper in an airtight container. The next day frost cookies and place on a platter or baking sheet to allow the frosting to dry a little, but I don’t recommend stacking the cookies on top of one another. The frosted cookies will last about 2 days in a tightly sealed container.
- 2 cups butter, softened
- 2 cups granulated sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp cinnamon
- 2 tsp vanilla
- 1 15oz. Can of Pumpkin Not Pumpkin Pie Mix
- 4 Cups All-Purpose Flour
Brown Sugar Frosting
- ½ cup butter
- ½ cup brown sugar
- ¼ cup milk
- 1 tsp vanilla
- 2¾ cup powdered sugar
- Preheat oven to 350°
- In a large mixing bowl, using an electric mixer, beat the 2 cups of butter on medium speed for thirty seconds.
- Add granulated sugar, baking powder, baking soda, salt, cinnamon and nutmeg and beat until combined.
- Add the two eggs and the vanilla and beat until combined
- Beat in pumpkin
- Beat in as much flour as you can with the mixer and then use a wooden spoon for the remaining amount.
- Scoop cookie dough into heaping teaspoons and place 2 inches apart on ungreased cookie sheet, or a cookie sheet lined with parchment paper.
- Bake for 10-12 minutes or until tops are set.
- Allow cookies to rest on the cookie sheet for 2 minutes and then transfer to a wired rack to cool.
Brown Sugar Frosting
- In a small saucepan heat the ½ cup butter and brown sugar until smooth and melted.
- Transfer to a medium bowl and stir in milk and vanilla
- Beat in powdered sugar until smooth
- Spread frosting over cookies and top with a sprinkle of cinnamon, if desired
- makes about 60 cookies