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 & they’re also a best-seller at fall bake sales!

Try my pumpkin cheesecake cookies, pumpkin snickerdoodles or homemade pumpkin cookies with cream cheese icing next!

this recipe!

Soft Pumpkin Cookies with Icing

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.

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.

STEP ONE – Preheat oven to 350°F. Line two baking sheets with parchment paper.

STEP TWO – In a large mixing bowl, or bowl from stand mixer fitted with paddle attachment, beat butter and granulated sugar for 1 minute.

STEP THREE – Stir in egg and vanilla and mix until well combined.

STEP FOUR – Stir in pumpkin puree, just until combined.

STEP FIVE – In a separate bowl, whisk together all purpose flour, baking powder, baking soda, salt, cinnamon and ground nutmeg.

STEP SIX – Use a wooden spoon to gradually stir in the dry ingredients into the wet ingredients.

STEP SEVEN – 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.

STEP EIGHT – 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.

STEP NINE – Brown Sugar Frosting:  In medium saucepan over low-medium heat, melt 1/4 cup butter and 1/4 cup brown sugar.  
STEP TEN – Remove from heat and stir in 2 tablespoons of milk and 1/2 teaspoon vanilla extract.  
STEP ELEVEN – 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.  
STEP TWELVE – 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.