Frosted Pumpkin Cookies Recipe
Introduction
These Frosted Pumpkin Cookies are a delightful treat that perfectly capture the flavors of fall. Soft, spiced pumpkin cookies topped with a sweet, creamy frosting make them a favorite for any autumn gathering or cozy afternoon snack.
Ingredients
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cream cheese frosting (store-bought or homemade)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Step 3: In another bowl, beat the softened butter and sugar until creamy. Add the egg, vanilla extract, and pumpkin puree, mixing well to combine.
- Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Step 5: Drop rounded spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 6: Bake for 12 to 15 minutes or until the edges are set and a toothpick inserted into the center comes out clean.
- Step 7: Let the cookies cool completely on a wire rack before spreading the cream cheese frosting evenly on top.
Tips & Variations
- For extra warmth, add a pinch of ground ginger or cloves to the spice mix.
- Use canned pumpkin puree to save time, but avoid pumpkin pie filling which contains added sugar and spices.
- Try a drizzle of caramel sauce over the frosted cookies for an indulgent twist.
- Substitute the cream cheese frosting with a simple vanilla glaze for a lighter option.
Storage
Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best texture. Alternatively, freeze unfrosted cookies for up to 3 months and frost them after thawing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it contains xanthan gum or add it separately to help with texture.
Can I use fresh pumpkin instead of canned puree?
Fresh pumpkin can be used but needs to be cooked and pureed until smooth and drained to remove excess moisture for best results.
PrintFrosted Pumpkin Cookies Recipe
These Frosted Pumpkin Cookies are soft, moist, and packed with warm autumn spices, topped with a creamy, sweet frosting. Perfect for fall and holiday gatherings, these cookies offer a delightful blend of pumpkin flavor and spice, finished with a smooth frosting that enhances every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Ingredients
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Frosting Ingredients
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Prepare the Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. In a separate bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves). Gradually add the dry ingredients to the wet ingredients, alternating with the pumpkin puree, mixing until just combined.
- Shape and Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and place them on the sheets, spacing about 2 inches apart. Bake for 12-15 minutes or until the edges are set and a toothpick inserted comes out clean. Allow the cookies to cool completely on wire racks.
- Prepare the Frosting: In a medium bowl, beat together the cream cheese and butter until smooth. Add the vanilla extract and gradually mix in the powdered sugar until the frosting is creamy and spreadable.
- Frost the Cookies: Once the cookies are completely cool, spread a generous amount of frosting on each one using a knife or piping bag. Let the frosting set slightly before serving.
Notes
- Ensure the cookies are fully cooled before frosting to prevent melting.
- You can store frosted cookies in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute the butter and cream cheese with plant-based alternatives.
- Adjust the spices to your taste for a more or less intense flavor.
Keywords: pumpkin cookies, frosted pumpkin cookies, fall cookies, autumn dessert, spiced pumpkin cookies
