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Pumpkin Cookies with Creamy Frosting

Pumpkin Cookies with Creamy Pumpkin Frosting

Soft and chewy pumpkin cookies bursting with warm spices, topped with a decadent, creamy pumpkin frosting. A perfect fall treat!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookie, Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cookies Ingredients
  • 1.5 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground ginger
  • 0.5 teaspoon Ground cloves
  • 0.25 teaspoon Ground nutmeg
  • 0.5 teaspoon Salt
  • 0.5 cup Unsalted butter, softened
  • 0.75 cup Granulated sugar
  • 0.75 cup Packed light brown sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Pumpkin puree
Frosting Ingredients
  • 1 cup Unsalted butter, softened (2 sticks)
  • 3 cups Powdered sugar
  • 0.25 cup Pumpkin puree
  • 1 teaspoon Vanilla extract
  • 2-4 tablespoons Milk (or cream)

Equipment

  • Mixing bowls
  • Baking Sheets
  • Electric Mixer

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Stir in pumpkin puree.
  5. Drop rounded tablespoons of dough onto prepared baking sheets, leaving 2 inches between cookies.
  6. Bake for 10-12 minutes, or until edges are lightly golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack.
  7. For the frosting: Beat softened butter until light and fluffy. Gradually add powdered sugar, then pumpkin puree and vanilla.
  8. Add milk (or cream), one tablespoon at a time, until desired consistency is reached. Frost cooled cookies.

Notes

Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For a richer flavor, use brown butter instead of regular softened butter.