Pumpkin Spiced Cookies with Brown Sugar Frosting
My favourite fall treat are these Pumpkin Spiced Cookies with Brown Sugar Frosting. The cookies are moist and tender, and the brown sugar frosting is absolutely ADDICTIVE!
I only make one batch of these cookies a year because I have no self-control and usually end up eating all of the cookies!
Let’s talk about the ingredients for Pumpkin Spiced Cookies with Brown Sugar Frosting
Pumpkin puree — you can use canned pumpkin or homemade puree.
Pumpkin spice – essential! You can make your own using this recipe.
Brown sugar – this frosting is incredible! I always use dark brown sugar for the most flavour, but you could also use regular brown sugar.
Pumpkin Spiced Cookies with Brown Sugar Frosting
My favourite fall treat are these Pumpkin Spiced Cookies with Brown Sugar Frosting. The cookies are moist and tender, and the brown sugar frosting is absolutely ADDICTIVE!
Servings: 24 cookies
Equipment
- 2 sheet pans
- parchment paper or silicone mats
- hand mixer or stand mixer
- mixing bowls
- Small saucepan
Ingredients
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup salted butter softened
- 1 cup white sugar
- ½ cup dark brown sugar packed
- 1-3/4 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla
Brown sugar frosting
- ½ cup salted butter
- 1 cup dark brown sugar packed
- ¼ cup heavy cream
- 1 teaspoon vanilla
- 2 cups icing sugar
Instructions
- Preheat oven to 350°F.
- Prepare 2 sheet pans by lining with parchment paper or silicone mats and set aside.
- In a large mixing bowl, add the dry ingredients: flour, baking soda, baking powder, pumpkin spice, and salt, and whisk until combined.
- In another mixing bowl, add butter and both sugars and cream until light and fluffy using a hand mixer or stand mixer.
- To the butter and sugar mixture, add pumpkin puree, egg, and vanilla and stir until combined.
- Combine the wet and dry ingredients together and stir until completely mixed.
- Using a cookie scoop or small ice cream scoop (about 1-2 tablespoons), add scoops of cookie dough to your prepared sheet pans. Using your hand slightly wet with water, tap down the cookie dough mounds so they’re a little flatter.
- Bake for 15 minutes or until bottoms of cookies are slightly golden.
- While the cookies are cooling, make the frosting.
- In a small saucepan over medium heat, melt the butter. Add the brown sugar and reduce heat to medium low, and stir until sugar starts to dissolve.
- Add the heavy cream and cook for about 2 minutes or until sugar has dissolved. Remove from heat and stir in vanilla.
- Add brown sugar mixture to a large bowl with the icing sugar and whisk or use a mixer to combine until smooth. The frosting will start to thicken right away.
- Spread the frosting on each cookie.
- Cookies will keep in a sealed container for up to 3 days.
- Makes 2 dozen cookies.
Notes
Did you make Pumpkin Spiced Cookies with Brown Sugar Frosting? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.