Fall has arrived in your cookie jar! This time it’s taken the form of deliciously soft pumpkin cookies with buttercream frosting.
Pumpkin is incredible. Not only is it a nutrition powerhouse (yes, even when baked in cookies), but it’s ridiculously versatile. Is there anything this vegetable can’t do? I’ve put it in crepes, muffins, scones, and dip. And believe me, I still have a lot of pumpkin puree to work through. But today pumpkin is being featured as the key ingredient in these melt in your mouth cookies. I’d like to file these under the ‘bet you can’t just have one’ category. And what goes with yummy pumpkin cookies? A cinnamon buttercream frosting of course. Fall is such a fun time to indulge, isn’t it?
Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a medium sized mixing bowl.
Beat the softened butter and granulated sugar together in the bowl of an electric mixer until smooth, about 3 minutes. Beat in the egg and vanilla until well combined.
Beat in the canned pumpkin.
Gradually add the flour mixture into the batter, mixing between each addition until just combined. The dough will be thick yet sticky.
Drop the dough by tablespoons onto ungreased cookie sheets (I like to use silcone mats), spacing about 2 inches apart. Bake for 11-12 minutes, or until the tops are set and the cookies are cooked through. Let cool for 5 minutes on the hot sheets before transferring to a wire rack to cool completely.
It’s amazing how easily this frosting comes together. Melt the butter and brown sugar together in a small saucepan over medium heat until smooth. Let the mixture slightly cool, then transfer to a medium sized bowl and stir in the milk and vanilla. Stir in the powdered sugar, and adjust the amounts of sugar and milk until you reach your desired consistency. I ended up using another couple tablespoons of powdered sugar to make the frosting a little thicker.
Spread frosting on completely cooled cookies, and sprinkle with additional cinnamon if desired.
Happy Fall, y’all!