Frosted Pumpkin Cookies
User Reviews
5
Frosted Pumpkin Cookies
Description
Frosted Pumpkin Cookies are made by mixing softened butter with granulated and brown sugars along with pumpkin puree, eggs, and vanilla. Dry ingredients including flour, cornstarch, pumpkin pie spice, baking powder, and salt are incorporated gradually. After chilling the dough, it is rolled into balls and pressed flat before baking. Once cool, cookies are topped with a cream cheese frosting blended from cream cheese, butter, powdered sugar, brown sugar, vanilla, and salt, then decorated with sprinkles for added color and texture.
The cookies have a soft crumb with moistness from pumpkin and a balanced spice taste. The frosting complements the subtly spiced base with sweetness and creaminess. They can be served as part of fall celebrations or dessert. Baking requires care to maintain shape and texture by properly chilling the dough and spacing on the sheet.
For storage, cooled cookies can be frozen, frosted or unfrosted, separating layers with parchment. Room temperature ingredients and chilling the dough help achieve ideal consistency. If dough becomes sticky, refrigerate again before shaping.
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
- Chill dough for 30-45 minutes to handle sticky pumpkin mixture properly.
- Use room temperature ingredients for even mixing and texture.
- Cool cookies completely before applying cream cheese frosting to prevent melting.
- Cookies can be frozen up to 8 weeks; separate layers with parchment paper if frosted.
- If dough sticks due to warm kitchen, refrigerate again before shaping.
- Microwaving brown sugar briefly helps it dissolve faster into the dough.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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