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close up picture of soft pumpkin cookies with brown sugar frosting with cinnamon sprinkled on top of frosting

Soft Pumpkin Cookies with Brown Sugar Frosting

Soft and moist pumpkin cookies with a subtle pumpkin flavor and topped with a creamy brown sugar frosting. A perfect fall dessert.

Course Dessert
Servings 3 dozen

Ingredients

Soft Pumpkin Cookies

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour

Brown Sugar Frosting

  • 6 tablespoons unsalted butter room temperature
  • 1/4 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup powdered sugar
  • 3 tablespoons milk
  • cinnamon for garnish

Instructions

Soft Pumpkin Cookies

  1. Preheat the oven to 350˚F. Line baking sheets with parchment paper.

  2. In the bowl of an electric mixer, combine the butter and sugar and beat on medium-high speed until well combined, about 1-2 minutes.

  3. Add egg & vanilla, mixing until combined.

  4. Add baking powder, baking soda, salt, cinnamon & nutmeg, mix until combined.

  5. Mix in pumpkin and flour.

  6. Drop by tablespoon full on cookie sheets (I used a medium cookie spoon – about 1.5 tablespoons).

  7. Bake 9-10 minutes or until top is set. Cool on wire racks. Once cooled, frost cookies.

Brown Sugar Frosting

  1. Beat together the butter, brown sugar and vanilla until smooth.

  2. Add powdered sugar and milk, mixing until light & fluffy (if it’s too firm/thick, add a tablespoon of milk at a time to reach desired consistency; or if it’s too thin, add more powdered sugar).

  3. Spread frosting on cookies, sprinkle with cinnamon.