Soft Frosted Pumpkin Cookies
Andrea Potischman
Oct 4, 2017
Frosted pumpkin cookies are a common request by my older son, these and my coconut cake that is. With just a subtle pumpkin flavor, these soft pillowy cookies are light on pumpkin flavor and not too sweet, so the frosting is by no means overkill. I myself, love these as well. Serving these warm further enhances the subtle, yet delicious cinnamon and nutmeg flavor. I’m not sure when I even began making these cookies, but they are almost effortless: you don’t even have to form them into dough balls before baking. Just drop them down in round blobs and they come out just fine.
The fall season is just settling in, but the pumpkin-themed food items, snacks, and beverages have been here a while already. Every year I swear Trader Joe’s doubles their pumpkin-flavored offers: some good, some bad, but either way they definitely put me in the Fall mood. Pumpkin has some impressive health benefits, making “pumpkin season” and all the treats that come with it much more enticing.
On its own, pumpkin is low in calories, packed with fiber, high in vitamin A, and loaded with beta-carotene. I love using pumpkin in cooking, both sweet and savory, as it is a pretty neutral ingredient. Indeed, Libby’s canned pure pumpkin can be used in both sweet and savory dishes with ease. Libby’s now offers an organic version that I love, though it can be a bit harder to find. But keep looking, it’s out there.
Fall and baking are synonymous with–a warm oven and the smell of cinnamon is comforting and inviting. These yummy cookies are a must-try for all pumpkin lovers out there. If you are in the Fall baking mood but not a pumpkin fan, be sure to try my super easy double chocolate chip banana bread, which is also a big hit with the kids. You can also try making it without chocolate chips for a more classic-style banana bread, which is how I make it for myself.
Soft Frosted Pumpkin Cookies--My Son's Favorite
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 ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 egg
- 1 teaspoon vanilla extract
For the Frosting:
- 3 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.
- For the Cookies: In a large mixing bowl add the flour, baking soda, baking, powder, 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, scrapping down the sides as needed, until well blended.
- With the mixer on low, gradually add the dry ingredients to the butter-sugar mixture alternating with the wet ingredients. Mix until well blended and almost fluffy.
- Drop two generous tablespoons of batter onto the prepared baking sheets leaving enough room between each cookie. Bake for 10-12 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 tops.
M and I made these, and they were a big hit! No surprise! A perfect fall cookie.
Excellent Steph, so glad you made, enjoyed and told me, makes me very happy 🙂