Pumpkin Spice Cookies with Brown Sugar Frosting

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I’ve been craving some pumpkin goodness, and when I came across this recipe by Crissy, I had to try it out. The first batch I made was extremely potent… The pumpkin flavor was too intense for even me, so after a few tweaks, I tried again. The second go around proved much better, so I made the frosting to go along with them. They were a big hit around the office on Halloween, and even co-workers who didn’t care for pumpkin enjoyed them. The cookies themselves have a nice little kick to them, while the frosting provides a nice, sweet balance to bring the whole treat together. Perfect for Halloween, Thanksgiving, or whenever that Fall weather comes rolling in!

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Baking Notes!

  • I only used half a can of pumpkin, but if you’re a big pumpkin fan, you could always add more. Otherwise, you could use that extra pumpkin to make another treat!
  • This cookie dough is very creamy, so it’s difficult to roll into balls by hand or use cookie cutters with, so I’d recommend using a cookie baller. If you don’t have one, you can always use a melon baller, ice cream scoop, or even two spoons.
  • If you do use a cookie baller, keep in mind that making them this size makes a lot of cookies, so if you don’t want a ton, just cut all of the measurements in half. This recipe is designed for the smaller cookie size.
  • The baking time may vary depending on your oven, so check to make sure the pumpkin is set. You can tell the cookies are done when the tops are only slightly soft, and you can easily lift them from the pan without leaving any residue.
  • When making the frosting, you may want to add more powdered sugar to reach the desired thickness. My frosting turned out fairly thick, but was still a bit goopy. Try adding the powdered sugar in increments of half a cup at a time.
  • While these cookies don’t need frosting, the sweetness helps to balance out the spiciness of the cookies themselves, as well as to keep the cookies from getting too dry. If you want to skip the frosting, you could always tone down the spices, or even just dunk them in some milk.
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Pumpkin Spice Cookies with Brown Sugar Frosting

Prep Time: 15 minutes | Bake Time: 12 minutes

# of Servings: about 3 dozen

Ingredients:

Cookies

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspon kosher salt
  • 1 teaspon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 of a 15-ounce can of pumpkin
  • 2 cups flour

Frosting

  • 1/4 cup butter
  • 1/4 cup brown sugar, packed
  • 1/8 cup milk
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

Directions:

Cookies

  1. Preheat oven to 350.
  2. In a large bowl, beat the butter, sugar, baking powder and soda, salt, cinnamon and nutmeg, until creamy.
  3. Add in the egg and vanilla, making sure to mix well.
  4. Beat in the pumpkin.
  5. Gradually add in the flour, beating well after each cup.
  6. Place walnut-sized balls of dough on a cookie sheet, about an inch apart.
  7. Bake on the middle-rack for 12 minutes.

Frosting

  1. In a small saucepan, melt the butter and brown sugar, stirring often until smooth.
  2. Transfer the butter mixture to a medium bowl.
  3. Add in the milk and vanilla, mixing well.
  4. Gradually beat in each cup of the powdered sugar until smooth.
  5. Spread frosting onto cool cookies.

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