Pumpkin Cookies with Buttercream Frosting

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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?

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Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a medium sized mixing bowl.

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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.

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Beat in the canned pumpkin.

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Gradually add the flour mixture into the batter, mixing between each addition until just combined. The dough will be thick yet sticky.

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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.

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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.

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Spread frosting on completely cooled cookies, and sprinkle with additional cinnamon if desired.

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Happy Fall, y’all!

Pumpkin Cookies with Buttercream Frosting
Melt in your mouth pumpkin cookies with buttercream frosting. Deliciously soft, and easy to prepare fall treat.
Servings Prep Time
30 cookies 25 minutes
Cook Time
12 minutes
Servings Prep Time
30 cookies 25 minutes
Cook Time
12 minutes
Pumpkin Cookies with Buttercream Frosting
Melt in your mouth pumpkin cookies with buttercream frosting. Deliciously soft, and easy to prepare fall treat.
Servings Prep Time
30 cookies 25 minutes
Cook Time
12 minutes
Servings Prep Time
30 cookies 25 minutes
Cook Time
12 minutes
Ingredients
Pumpkin Cookies
  • 1 cup butter unsalted, softened
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 egg room temperature
  • 1 tsp vanilla
  • 8 ounces canned pumpkin
  • 2 cups flour
Buttercream Frosting
  • 1/4 cup butter unsalted
  • 1/4 cup brown sugar packed
  • 3 tbsp milk or more as needed
  • 1/2 tsp vanilla
  • 1 1/2 cups powdered sugar
  • cinnamon to sprinkle on top
Instructions
  1. Preheat oven to 350 and line 2 baking sheets with silicone mats or leave ungreased.
  2. Whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a medium sized mixing bowl.
  3. Beat the softened butter and granulated sugar together in the bowl of an electric mixer until smooth, about 3 minutes.
  4. Beat in the egg and vanilla until combined. Beat in the pumpkin.
  5. Gradually add the flour mixture into the batter, mixing until just combined. The dough will be thick yet sticky.
  6. Drop the dough by tablespoons onto the prepared cookie sheets, spacing about 2 inches apart. Bake for 11-12 minutes, or until the tops are set. Let cool for 5 minutes on hot sheets before transferring to a wire rack to cool completely.
  7. While the cookies are cooling, prepare your frosting. Melt the butter and brown sugar together in a small saucepan over medium heat until smooth.
  8. Transfer slightly cooled mixture to a medium sized bowl and stir in the milk and vanilla.
  9. Stir in the powdered sugar, and adjust the amounts of sugar and milk until you reach your desired consistency. Spread frosting on completely cooled cookies, and sprinkle with additional cinnamon.
Recipe Notes

Recipe adapted from Dear Crissy.

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