Pumpkin Puree Cookies Recipe
User Reviews
5
Pumpkin Puree Cookies Recipe
Description
Pumpkin Puree Cookies Recipe creates soft, delicately spiced cookies featuring pumpkin puree and a blend of warming spices known as pumpkin pie spice. The dough is rich with butter and sugar, then lightened with baking powder and baking soda for a tender crumb. Pumpkin puree contributes moisture and subtle earthiness. After baking until just set, the cookies are cooled and frosted with a creamy mixture of butter, brown sugar, milk, and powdered sugar, which complements the spice with a smooth sweetness.
The frosting adds a velvety texture and mild sweetness that pairs well with the autumnal flavor of the cookies. Optionally, sprinkling cinnamon sugar on top introduces a subtle crunchy texture and extra cinnamon aroma. The cookies are best enjoyed once fully cooled and frosted, preserving their soft texture.
This recipe yields approximately 60 two-inch cookies, making it ideal for large gatherings, sharing, or storing for later use. The dough can be made ahead and refrigerated or frozen, and the baked cookies freeze well for up to six months, making it practical for batch preparation.
Proper storage in an airtight container will keep the cookies fresh for up to two weeks at room temperature or up to two months refrigerated. The seasoning blend can be prepared from common spices if a premixed pumpkin pie spice is unavailable, ensuring accessibility to ingredients.
Ingredients
For the cookies:
- 2 cups butter softened (1 pound or 4 sticks)
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice (see note 1)
- 1 teaspoon salt
- 2 egg
- 2 teaspoons vanilla extract
- 15 ounces pumpkin see note 2, puree
- 4 cups all-purpose flour
For the frosting:
- ½ cup butter softened
- ½ cup brown sugar firmly packed
- ¼ cup milk
- 1 teaspoon vanilla extract
- 2 ½ cups powdered sugar
- cinnamon sugar for garnish, optional (see note 3, topping
Instructions
To make the cookies:
- Adjust an oven rack to the top middle position and preheat oven to 350 degrees.
- In a stand mixer fit with the paddle attachment, or with an electric mixer by hand, cream the butter on medium-high speed for 30 seconds. Add sugar, baking powder, baking soda, pumpkin pie spice, and salt. Continue mixing until all the ingredients have been incorporated, scraping down the sides as necessary.
- With the mixer still running, add the eggs, vanilla, and pumpkin. Mix until the ingredients are uniformly combined. Add 1 cup of flour at a time, mixing well after each addition and scraping down the sides of the bowl. If you cannot fit all the flour in your standi mixer bowl, stir in any remaining flour by hand.
- Drop rounded teaspoonfuls of batter onto ungreased cookie sheets about 2 inches apart. Bake until the tops have set but the cookies are still soft, about 10 to 12 minutes per sheet. Transfer to a cooling rack and cool completely before frosting.
To make the frosting:
- Melt the butter in a small skillet over medium heat until the foaming subsides. Continue to heat the butter until it turns light brown in color, about 3 minutes. Remove from heat and pour into a bowl.
- Add brown sugar, milk, and vanilla and powdered sugar. Whisk until smooth. Frost the cooled cookies with 1 to 2 teaspoons of frosting each. Garnish with a sprinkling of cinnamon and sugar if desired.
Notes
- Make your own pumpkin pie spice by mixing cinnamon, cloves, allspice, nutmeg, and ginger if unavailable premixed.
- For homemade pumpkin puree, roast peeled and seeded pumpkin pieces until tender, then blend and drain excess liquid.
- Cinnamon sugar topping is optional: combine sugar and cinnamon to sprinkle on frosted cookies for added texture.
- Store cookies airtight at room temperature for up to 2 weeks or refrigerate for 2 months to maintain freshness.
- Cookie dough can be prepared ahead and stored refrigerated or frozen before baking.
- Baked cookies freeze well for up to 6 months; thaw at room temperature before frosting or serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60cookies
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 154kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 160mg | 7% |
| Potassium | 18mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 249IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
