Fall

Soft Frosted Pumpkin Cookies

October  4, 2017
Photo by simmerandsauce
Author Notes

With their subtle cinnamon-pumpkin flavor and soft pillowy texture, these yummy cookies are a must try this Fall. —simmerandsauce

  • Makes 24
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
In This Recipe
Directions
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  2. In a large mixing bowl add the flour, baking soda, baking, power, cinnamon, nutmeg and salt. Mix well.
  3. In a separate bowl add the pumpkin puree, egg and vanilla extract and whisk until smooth.
  4. Using a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, beat the butter and sugar until well blended.
  5. With the mixer on low, gradually add the dry ingredients to the butter-sugar mixture alternating with the wet ingredients. Mix well to incorporate.
  6. 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.
  7. 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.
  8. Once the cookies have cooled, use an offset spatula to frost the cookies.

See Reviews

See what other Food52ers are saying.

  • Lis Henderson
    Lis Henderson
  • Kenna Chambers
    Kenna Chambers
Review