Pumpkin Cookies with Brown Sugar Frosting
Soft, spiced cookies topped with rich, buttery frosting
These Pumpkin Cookies with Brown Sugar Frosting are ultra-soft, warmly spiced, and perfect for fall or anytime you crave cozy flavors. The cookies are cake-like and moist, while the frosting adds a deep caramel sweetness that pairs beautifully with pumpkin.
Ingredients
For the Pumpkin Cookies
- 2½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves (optional)
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg, room temperature
- 1 tsp vanilla extract
For the Brown Sugar Frosting
- ½ cup brown sugar, packed
- ¼ cup unsalted butter
- 3 tbsp milk or cream
- 1½–2 cups powdered sugar (sifted)
- ½ tsp vanilla extract
Directions
Step 1: Prepare the Oven
- Preheat oven to 175°C (350°F).
- Line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Cinnamon, nutmeg, ginger, cloves
- Salt
Set aside.
Step 3: Make the Cookie Dough
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Beat in the egg and vanilla extract.
- Mix in pumpkin purée until smooth.
- Gradually add dry ingredients and mix just until combined. Do not overmix.
Step 4: Bake the Cookies
- Drop dough by tablespoons onto prepared baking sheets, spacing 2 inches apart.
- Bake for 12–15 minutes, or until tops are set and a toothpick comes out clean.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Brown Sugar Frosting
Step 5: Cook the Frosting Base
- In a saucepan over medium heat, melt butter and brown sugar together.
- Stir constantly and bring to a gentle boil.
- Add milk and simmer for 1–2 minutes, then remove from heat.
Step 6: Finish the Frosting
- Let mixture cool for 5 minutes.
- Whisk in powdered sugar gradually until smooth and spreadable.
- Stir in vanilla extract.
Step 7: Frost the Cookies
- Spread frosting over completely cooled cookies using a spatula or spoon.
- Allow frosting to set for about 20–30 minutes.
Tips for Best Results
- Use thick pumpkin purée; blot excess moisture if watery.
- Do not overbake—cookies should be soft, not browned.
- Frosting thickens quickly; spread while warm.
Variations
- Nutty: Sprinkle chopped pecans or walnuts on frosting
- Spiced frosting: Add a pinch of cinnamon to the frosting
- Cream cheese option: Replace frosting with cream cheese icing
Storage
- Store in an airtight container at room temperature for 2 days
- Refrigerate for up to 5 days
- Freeze unfrosted cookies for up to 2 months