These pumpkin frosted cookies are soft and delightful, filled with the warm flavors of fall. The creamy frosting on top adds a sweet touch that makes them extra special!
Every bite feels like a hug from autumn! I can’t resist a good cookie, and these are perfect for sharing—if you can bear to part with them! 🍪🎃
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over the saltiness. If you’re looking for a dairy-free option, try using coconut oil or a plant-based butter substitute. It may alter the texture slightly, but they’ll still be delicious!
Pumpkin Puree: Ensure you use pure pumpkin puree for the authentic flavor. If you don’t have canned pumpkin, you can roast and puree fresh pumpkin. It’s a bit more work but adds a fresh taste.
Flour: All-purpose flour works well here, but if you need a gluten-free option, use a 1:1 gluten-free flour blend. Just keep an eye on the dough; it may need slight adjustments.
Spices: Ground spices like cinnamon, nutmeg, and cloves add warmth. Feel free to play around with the quantities or swap with pumpkin pie spice if you have that handy for convenience.
How Do You Get Perfectly Soft Cookies?
Getting soft cookies relies on a few simple steps! It’s important not to overmix once you add the flour. Overmixing can incorporate too much air, leading to harder cookies.
- Be sure to cream the butter and sugar until light and fluffy. This adds air and will help the cookies rise.
- Do not skip cooling them on the baking sheet first; it helps them set before transferring to the rack.
- Bake them just until they spring back slightly when touched—overbaking will dry them out!
These tips will help you create the perfect soft and frosted pumpkin cookies that everyone will love! Enjoy baking!
How to Make Pumpkin Frosted Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
For The Frosting:
- 2 cups powdered sugar
- 3 tbsp unsalted butter, softened
- 2 to 3 tbsp milk or cream
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional for extra spice)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 12-15 minutes to bake. You should allow some time for the cookies to cool before frosting them, so plan for about 10-15 minutes for that. Overall, you’ll spend about an hour to whip these up and enjoy warm, pumpkin-spiced goodness!
Step-by-Step Instructions:
1. Prepping Your Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Make the Cookie Dough:
In a large mixing bowl, cream the softened butter and granulated sugar together until it becomes light and fluffy. This should take about 2-3 minutes. Then, mix in the pumpkin puree and the egg until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and all your spices: cinnamon, nutmeg, cloves, and ginger. This will ensure even distribution of the leavening agents and spices in your cookies.
4. Mix Wet and Dry Ingredients:
Gradually add the dry mixture into the wet ingredients, mixing just until combined to form a soft dough. Be careful not to overmix, or the cookies may turn out tough!
5. Scoop and Bake:
Scoop the dough by rounded tablespoons and place them onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake for 12-15 minutes, or until the edges are lightly golden and the tops spring back when touched.
6. Cool the Cookies:
Once the cookies are finished baking, remove them from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
7. Prepare the Frosting:
While the cookies are cooling, prepare the frosting. In a bowl, beat together the powdered sugar, softened butter, vanilla extract, and optional cinnamon. Gradually add milk one tablespoon at a time until you reach a smooth drizzling consistency.
8. Frost the Cookies:
Once the cookies are completely cool, drizzle the frosting over the tops using a spoon or piping bag for a nice touch.
9. Let ‘Em Set:
Allow the frosting to set for a few minutes before serving. Then, you’re all set to enjoy your delicious pumpkin frosted cookies!
This recipe yields about 24 medium-sized pumpkin cookies that are irresistibly soft and topped with creamy frosting—perfect for cozy autumn snacks or gatherings. Enjoy every bite! 🍂🍪
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast and puree it. Simply cut a pumpkin in half, remove the seeds, and roast it at 350°F until fork-tender. Then, scoop out the flesh and blend until smooth for about 1 cup of puree.
Can I Make These Cookies Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free 1:1 flour blend. This will allow you to enjoy the cookies without gluten while maintaining a similar texture. Just be aware that the consistency may vary slightly, so keep an eye on the dough.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, consider refrigerating them, which can extend their freshness to about a week. You can also freeze them for up to 3 months; just thaw before serving!
Can I Omit the Frosting?
Definitely! If you prefer a simpler cookie, you can enjoy them plain without frosting. They still have a lovely pumpkin flavor and are delicious on their own. You could also dust them with powdered sugar instead for a lighter touch!
