Pumpkin Cookies With Brown Sugar Frosting
User Reviews
4.9
Pumpkin Cookies With Brown Sugar Frosting
Description
Pumpkin Cookies With Brown Sugar Frosting feature a spiced dough made from flour, baking powder and soda, pumpkin pie spice, and canned pumpkin puree. The dough is dropped onto a cookie sheet and baked until just set, resulting in soft cookies with a lightly flattened top. The frosting is made on the stove by melting butter and brown sugar together, adding cream and vanilla, and stirring in powdered sugar to create a creamy topping textured differently from typical buttercream.
The cookies’ flavor highlights warm spices paired with mellow pumpkin, while the frosting provides sweetness and a buttery tone with a smooth consistency. Baking at 350 degrees for 12-14 minutes ensures a soft, tender cookie with slightly crisp edges if pressed gently before baking.
These cookies can be stored in an airtight container at room temperature for up to five days. Optional additions include mini chocolate chips in the batter or nuts sprinkled on the frosting for added texture and flavor. Serving them as a snack or dessert during autumn or winter months complements the seasonal pumpkin notes.
If the frosting sets too stiffly, warm it slightly before spreading. The brown sugar frosting creates a different mouthfeel than traditional soft frostings, and the cookies are best enjoyed once cooled to fully appreciate the texture contrast.
Ingredients
- 2 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup butter softened
- 1 cup granulated sugar
- ½ cup brown sugar lightly packed
- 1 15 oz can pumpkin puree NOT pumpkin pie filling, canned, pure
- 1 large egg
- 1 ½ teaspoons vanilla extract
Frosting
- ½ cup butter
- 1 cup brown sugar lightly packed
- ¼ cup heavy cream (or other milk)
- 1 teaspoon vanilla
- 2 cups powdered sugar
Instructions
- In a medium bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In a large bowl cream together butter and sugars until lightly and fluffy. Add pumpkin, egg, and vanilla and mix until thoroughly.
- Add dry ingredients to wet ingredients and mix until combined. Use a cookie scoop (about 1 1/2 tablespoons dough) to drop mounds onto a lightly greased cookie sheet leaving about 2-3 inches between each cookie dough mound. Use the palm of your hand to slightly flatten each mound (press down about 1/2 inch to flatten the top a little bit).
- Bake at 350 degrees for 12-14 minutes. Allow to cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
- To make the frosting, melt butter in a medium sauce pan. Add brown sugar, reduce heat to medium-low and stir in heavy cream. Continue to stir over medium-low heat for about 2 minutes until smooth. Remove from heat, stir in vanilla and pour into a large bowl. Add powdered sugar and mix in completely. Frost cooled cookies.
- Store in airtight container at room temperature up to 5 days.
Notes
- Store cookies in an airtight container at room temperature for up to five days.
- Mini chocolate chips can be added to the batter for extra texture and flavor.
- Top the frosting with chopped walnuts or pecans for a nutty touch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28servings
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 38g | 13% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 113mg | 5% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 2418IU | 48% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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