Author Notes
With their subtle cinnamon-pumpkin flavor and soft pillowy texture, these yummy cookies are a must try this Fall. —simmerandsauce
Ingredients
- For the Cookies:
-
2 1/2 cups
all-purpose flour
-
1 teaspoon
baking soda
-
1 teaspoon
baking powder
-
1 teaspoon
cinnamon
-
1/4 teaspoon
nutmeg
-
1/4 teaspoon
salt
-
1 1/2 cups
sugar
-
1/2 cup
unsalted butter, softened
-
1 cup
pure pumpkin puree
-
1 teaspoon
vanilla extract
- For the Frosting:
-
2 cups
powdered sugar
-
3-4 tablespoons
cold water
-
1 teaspoon
vanilla extract
Directions
-
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
-
In a large mixing bowl add the flour, baking soda, baking, power, cinnamon, nutmeg and salt. Mix well.
-
In a separate bowl add the pumpkin puree, egg and vanilla extract and whisk until smooth.
-
Using a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, beat the butter and sugar until well blended.
-
With the mixer on low, gradually add the dry ingredients to the butter-sugar mixture alternating with the wet ingredients. Mix well to incorporate.
-
Drop generous tablespoons of batter onto the prepared baking sheets leaving enough room between each cookie. Bake for 18-20 minutes until firm. Cool slightly.
-
For the frosting: In a small mixing bowl, add the sugar, water and vanilla extract. Mix well and allow to sit for a couple of minutes to thicken.
-
Once the cookies have cooled, use an offset spatula to frost the cookies.
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