Frosted Pumpkin Cookies
User Reviews
5.0
30 reviews
Excellent
Frosted Pumpkin Cookies
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These frosted pumpkin cookies are so soft and moist and topped with a delicious and easy frosting
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Ingredients
- 1 cup butter (2 sticks), softened
- 1 cup granulated sugar
- ½ cup brown sugar tightly packed
- ½ cup pumpkin puree
- 1 large egg
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 3 ⅓ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
Cream Cheese Frosting
- 6 ounces cream cheese
- 6 tablespoons butter softened
- 2 tablespoon brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups powdered sugar
- Sprinkles for decorating
Instructions
- Cream butter, sugars, and pumpkin puree on medium-high speed in a stand mixer or with a hand mixer, until well-combined
- Add egg and egg yolk, beating until combined. Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, pumpkin spice, and salt.
- Gradually (with mixer on medium-low speed) stir the dry mixture into the wet ingredients, pausing occasionally to scrape down the sides of the bowl to ensure that all ingredients are well-combined.
- Transfer dough to refrigerator and chill 30-45 minutes.
- Shortly before the dough has finished chilling, preheat your oven to 350°F and prepare cookie sheets by lining them with parchment paper.
- Remove dough from refrigerator and roll into heaping 1 ½ tablespoon-sized balls.
- Use the (clean) bottom of a glass or measuring cup to press down until cookies are about ½" thick.
- Place on a cookie sheet at least 2" apart and bake at 350°F for 12-13 minutes.
- Allow cookies to cool completely on a cookie sheet before frosting.
Cream Cheese Frosting
- In a stand mixer fitted with a paddle attachment (or using an electric mixer and a large bowl), beat together cream cheese, butter, and brown sugar until well-combined.
- Stir in vanilla extract and salt, and then scrape down the sides and bottom of the bowl and beat briefly once more to ensure all ingredients are well-combined.
- Gradually, with mixer on low-speed, stir powdered sugar into frosting until completely combined (pausing occasionally to scrape down sides and bottom of bowl).
- Once cookies have cooled completely, spread icing over the tops of cookies and immediately decorate with sprinkles.
Notes
- Cooled cookies can be frozen (frosted or unfrosted) in a zippered bag or an airtight container for up to 8 weeks. If frosted, separate the layers of cookies with parchment paper.
- Ensure all ingredients are at room temperature.
- Be sure to chill the dough or the batter will be too sticky.
- If your kitchen is warm and the dough becomes sticky while preparing, put it back into the fridge.
- Let the cream cheese come to room temperature while you’re making the cookie dough.
- Brown sugar dissolves fast when microwaved for about 30 seconds before adding it to the mixing bowl.
Nutrition Information
Show Details
Calories
241
(12%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
39mg
(13%)
Sodium
156mg
(7%)
Potassium
55mg
(2%)
Sugar
23g
(46%)
Vitamin A
985IU
(20%)
Vitamin C
0.2mg
(0%)
Calcium
23mg
(2%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241 | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 39mg | 13% |
| Sodium | 156mg | 7% |
| Potassium | 55mg | 1% |
| Sugar | 23g | 46% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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