These pumpkin frosted cookies are soft, sweet, and full of fall flavor! Topped with creamy icing, they are perfect for gatherings or a tasty treat at home.
Baking these is usually a fun family affair! The pumpkin gives them a delightful twist, and I can never resist a generous dollop of frosting on top. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. If you have fresh pumpkin, you can roast and puree it, but it may take more time. Make sure it’s pure pumpkin, not pie filling!
Butter: Unsalted butter is best as you can control the saltiness. If you’re dairy-free, coconut oil or a plant-based butter works well, though it may slightly change the flavor.
Sugar: Granulated sugar is typically used, but brown sugar can also be a tasty option for added moisture and a deeper flavor. You could use coconut sugar for a healthier twist!
Spices: Freshly ground spices can make a difference. If you don’t have all the spices listed, you could use pumpkin pie spice as a substitute for convenience.
Frosting: For a cream cheese frosting, blend cream cheese with powdered sugar and milk. It adds a tangy twist to your cookies!
How Do You Achieve the Perfect Cookie Texture?
Getting the cookies just right can be tricky. Here are some simple tips:
- Use room temperature butter for easy creaming with sugar. This helps create a light texture.
- Avoid overmixing the dough once you add the flour. Mix just until combined to keep cookies soft.
- Chilling the dough for about 30 minutes before baking can help the cookies hold their shape.
- Make sure you’re not baking them too long. They should be set at the edges but still soft in the center when you take them out.
Delicious Pumpkin Frosted Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Frosting:
- 2 cups powdered sugar
- 2-3 tablespoons milk or cream
- 1 teaspoon vanilla extract
Optional:
- Autumn-themed sprinkles for decoration
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 10-12 minutes for baking. After baking, allow the cookies to cool completely before frosting, which should take about 30 minutes. So, all in all, plan for about an hour to make these delightful treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While the oven heats, line your baking sheets with parchment paper or silicone mats. This will help prevent sticking and make clean-up easier!
2. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Use a hand mixer or stand mixer to cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Mix in Wet Ingredients:
Next, add the pumpkin puree, egg, and vanilla extract to the bowl. Beat everything together until well combined. Don’t worry if it looks a bit loose; that’s normal!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This helps to evenly distribute the dry ingredients and spices.
5. Mix Together:
Gradually add the dry ingredient mixture to the pumpkin mixture. Stir with a wooden spoon or spatula just until everything is incorporated. Be careful not to overmix; we want these cookies to stay tender!
6. Scoop the Dough:
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each scoop to allow for spreading.
7. Bake the Cookies:
Slide the baking sheets into your preheated oven. Bake the cookies for 10-12 minutes, or until the edges are set and the tops feel springy when you lightly press them.
8. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Patience is key here if you want that frosting to stay put!
9. Make the Frosting:
While the cookies are cooling, make the frosting. In a medium bowl, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk or cream until smooth. If the frosting is too thick, add a little more milk until you reach your desired consistency.
10. Frost the Cookies:
Once the cookies are completely cooled, generously frost each cookie using a knife or spatula. Sprinkle on your autumn-themed sprinkles if you like for a festive touch!
11. Enjoy!
Let the frosting set before digging in. These cookies are perfect with a cup of tea or coffee. Enjoy your soft, flavorful pumpkin frosted cookies!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast and puree the pumpkin until smooth. You’ll need about a cup of pureed pumpkin, and it’s best to let it cool before mixing into your dough.
Can I Substitute the Butter for Oil?
Absolutely! You can substitute the unsalted butter with vegetable oil or melted coconut oil. For every 1/2 cup of butter, use about 1/3 cup of oil. Note that using oil will change the texture slightly, making the cookies a bit denser.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. If you prefer them to stay soft, place a slice of bread in the container with the cookies – it helps maintain moisture!
Can I Freeze These Cookies?
Yes, you can freeze these cookies! Freeze them un-frosted for better texture. Simply place them in an airtight container with layers separated by parchment paper. They can be frozen for up to 3 months. When ready to eat, thaw at room temperature and frost before serving.