Frosted Pumpkin Cookies Recipe
Introduction
Frosted Pumpkin Cookies are a delightful fall treat that combines the warm flavors of pumpkin and spices with a creamy, sweet frosting. Perfect for sharing at gatherings or enjoying with a cup of tea, these cookies are both soft and flavorful.
Ingredients
- 1 cup pumpkin puree
- 2 ½ cups flour
- 1 cup sugar
- 2 teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, and cloves)
- Frosting of your choice (cream cheese or vanilla buttercream works well)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, mix together the pumpkin puree, sugar, flour, and spices until a soft dough forms.
- Step 2: Scoop dough onto a baking sheet lined with parchment paper, spacing cookies about 2 inches apart. Bake for 12-15 minutes or until edges are set and lightly golden.
- Step 3: Allow cookies to cool completely on a wire rack before spreading your frosting evenly over each cookie.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the dough.
- Use cream cheese frosting for a tangy contrast that complements the pumpkin spices.
- To make them gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Storage
Store frosted pumpkin cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week. Let refrigerated cookies come to room temperature before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and is the most convenient option.
How do I prevent the frosting from melting on warm cookies?
Make sure the cookies are completely cooled before frosting to keep the frosting firm and prevent it from melting.
PrintFrosted Pumpkin Cookies Recipe
Delight in these soft and flavorful Frosted Pumpkin Cookies, perfect for fall gatherings or any time you crave a seasonal treat. These cookies combine the warm spices and rich taste of pumpkin with a creamy, sweet frosting that adds the perfect finishing touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookies
- 1 cup pumpkin puree
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional for consistency)
Instructions
- Prepare the dough. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and pumpkin puree until well combined. In a separate bowl, whisk together the flour, baking soda, salt, and spices. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
- Shape and bake. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and place them about 2 inches apart on the prepared sheets. Bake for 12-15 minutes or until the edges are set and the centers are slightly soft. Remove from oven and allow cookies to cool completely on wire racks.
- Prepare the frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar, beating well after each addition. Stir in the vanilla extract. If the frosting is too thick, add milk by the tablespoon until the desired spreading consistency is reached.
- Frost the cookies. Once the cookies have cooled completely, spread a generous layer of cream cheese frosting over the top of each cookie. Let the frosting set for a few minutes before serving.
Notes
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
- Store the frosted cookies in an airtight container in the refrigerator for up to 5 days.
- You can freeze unfrosted cookies for up to 3 months; thaw and frost before serving.
- Adjust the amount of spices to suit your taste preferences.
- Ensure cookies are completely cooled before frosting to prevent icing from melting.
Keywords: Pumpkin cookies, fall dessert, cream cheese frosting, soft cookies, spiced cookies
