Pumpkin Cookies with Brown Sugar Frosting
These Pumpkin Cookies with Brown Sugar Frosting are soft and cake-like. This quick and easy recipe is a delicious autumn treat to enjoy and share with family at fall parties or family potlucks.
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If you’re looking for delicious soft pumpkin cookies, this is the recipe for you!
They are lightly spiced, soft and cake-like, similar to a ricotta cookies. The creamy brown sugar frosting tastes exceptional and they are also delicious served plain for those who don’t care for a lot of icing.
Although pumpkin recipes are very popular during the fall season, these cookies lend themselves to any time of the year.
If you’re looking for other fall favorites, be sure to try these pumpkin bars and this amazing recipe for pumpkin bread.
Ingredients
- Butter
- Granulated Sugar
- Egg
- Vanilla extract
- Pumpkin
- Flour
- Cinnamon
- Nutmeg
- Baking powder
- Baking Soda
- Salt
- Brown Sugar
- Powdered Sugar
Step by Step Instructions
You can find a full recipe card ath the bottom of this page with ingredients and instructions. I’ve included a few visual images below so that you can follow along with the recipe step by step.
These cookies are the perfect way to enjoy the fall season!
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, beat butter and granulated sugar for 1 minute.
Stir in egg and vanilla and mix until well combined.
Stir in pumpkin puree, just until combined.
In a separate bowl, whisk together all purpose flour, baking powder, baking soda, salt, cinnamon and ground nutmeg.
Use a wooden spoon to gradually stir in the dry ingredients into the wet ingredients.
Use a cookie scoop to drop cookie dough onto prepared baking sheets. Leave 2 inches between each cookie and you should be able to fit 12 cookies per baking sheet.
Bake in 350°F oven for 12 to 14 minutes. Cool for one to two minutes, then transfer to a cooling rack. Cool cookies completely before frosting.
Brown Sugar Frosting: In medium saucepan over low-medium heat, melt 1/4 cup butter and 1/4 cup brown sugar.
Remove from heat and stir in 2 tablespoons of milk and 1/2 teaspoon vanilla extract.
Stir in 1 and 1/2 cups of powdered sugar. Test for consistency by running a knife through the frosting. You might need to add a little more milk (1 teaspoon at a time) or a bit more powdered sugar to read a nice spreadable consistency.
Frost cooled cookies.
Storage & Freezing Instructions
Store cooled and frosted cookies in airtight container for up to five days.
Cookies may be frozen without the frosting in an airtight container for up to two months. Thaw at room temperature, then frost as desired.
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Pumpkin Cookies with Brown Sugar Frosting
- Total Time: 30 minutes
- Yield: 36 cookies
Description
These Pumpkin Cookies with Brown Sugar Frosting are soft and cake-like. This quick and easy recipe is a delicious autumn treat to enjoy and share with family at a fall parties or family potlucks.
Ingredients
1 cup butter, softened at room temperature
1 cup granulated sugar
1 egg, room temperature
1 teaspoon vanilla
2 cups pure pumpkin (I used 1/2 of a large 17 ounce can)
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
Frosting
1/4 cup butter
1/4 cup brown sugar
2 to 3 Tablespoons milk
1/2 teaspoon vanilla
1 and 1/2 cups powdered sugar
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, beat butter and sugar for 1 minute.
- Add egg and vanilla extract and stir until well combined.
- Stir in pumpkin puree.
- In a separate bowl, whisk together all purpose flour, baking powder, baking soda, salt, cinnamon and ground nutmeg.
- Use a wooden spoon to gradually stir in the flour mixture into wet ingredients.
- Use a cookie scoop to drop cookie dough onto prepared baking sheets. Leave 2 inches between each cookie.
- Bake in 350°F oven for 12 to 14 minutes. Cool one to two minutes on baking sheet before transferring to wire cooling rack. Cool cookies completely before frosting.
- Brown Sugar Frosting: In medium saucepan over low-medium heat, melt 1/4 cup butter and 1/4 cup brown sugar.
- Remove from heat and stir in 2 tablespoons of milk and 1/2 teaspoon vanilla extract.
- Stir in 1 and 1/2 cups of powdered sugar. Test for consistency by running a knife through the frosting. You might need to add a little more milk (1 teaspoon at a time) or a bit more powdered sugar to read a nice spreadable consistency.
- Frost cooled cookies.
Notes
Storage & Freezing Instructions:
Store cooled and frosted cookies in airtight container for up to five days.
Cookies may be frozen without the frosting in an airtight container for up to two months. Thaw at room temperature, then frost as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 131
- Sugar: 11.9 g
- Sodium: 71.4 mg
- Fat: 6.6 g
- Saturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17.5 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 22.1 mg
These are fabulous! For the icing I mixed 1/2 stick soft butter with 2 oz warmed milk and 1/2 cup brown sugar. Then added dash vanilla and about 1/2-3/4 cup powdered sugar. Soft icing and yummy!
The icing sounds wonderful! Thank you so much for sharing your feedback 🙂 Sandra
These pumpkin cookies are easy to make and are delicious! I love the brown sugar icing.
Thanks so much for taking the time to comment and happy to hear that you enjoyed the cookies. Oh yes, brown sugar icing is yummy – going to try it on more cookies in the future 🙂 Sandra
If you’re a pumpkin fan as I am these are a must go to fall cookie. So easy and delicious, really love the icing!!