Look familiar? I posted these Soft Pumpkin Cookies last year around this time. Their reincarnation today is due to how absolutely amazing they are. I didn’t have near as many followers when I first posted them, plus my photography skills were even worse than they are now. I figured it was necessary to give them a rebirth, a new chance for you all to experience one of my all-time favorite recipes.
You guys know that I live for the Fall food season, especially pumpkin. Out of my plethora of pumpkin recipes, I think this is the one I love most. It’s also my favorite cookie recipe. When fall rolls in on its chilly breeze, I most look forward to getting to make these Soft Pumpkin Cookies again. They taste like fall, if you could take all the colorful leaves shed by trees, the smell of sweet spices wafting from a warm oven, and the luminosity of a crackling fire and bake it into one treat. This is my fall.
There are many reasons to love these cookies. For one, they are down right delectable. They’ve got just the right amount of sweetness & pumpkin flavor, which is complimented by the warm fall spices spotted throughout. Secondly, GOOD LORD, these are so soft and moist! They’re almost verging on cake, but they still stay in that substantial cookie territory, much like a whoopie pie. They melt away in your mouth effortlessly.
As my co-worker said, “They make me wanna take small bites…You just want to savor it.” I couldn’t have said it better myself. I brought these cookies to school when I was still just a senior in high school, and no one could get enough. I brought them to the Clinton Farmer’s Market, and they disappeared in no time, leaving euphoric expressions on the faces of those who ate them. And just recently, I brought them to work. It was yet another hit.
And now, I’m sharing them with you so you can fall in love too. It just doesn’t get any better than these Soft Pumpkin Cookies…except maybe when you top them with a lusciously creamy and sweet Brown Sugar Frosting. Now that is the icing on the cake…or cookie in this case!
Best part? They’re plain old easy and simple. No complications here; just a basic recipe with amazing results. Oh sweet simplicity, you make my fall delicious.
A Few Tips Before You Get Cooking:
- If you don’t have a sweet tooth, you don’t have to frost these guys. They’re great on their own.
- You have a lot of options for toppings. This Brown Sugar Frosting is my favorite, very complimentary of the cookies. But I also love a simple Fluffy Vanilla Buttercream, or if you’re looking to spice things up, try this Butterscotch Buttercream. You can even make a Brown Sugar Glaze by using just the brown sugar, 3 tbsp. of butter, the milk, and 1 1/4 cups powdered sugar. It sets up great!
- Don’t overbake. You don’t want these browned, just set.
- Want to really shake things up? Stuff these cookies with Candy Corn Golden Oreos! Get the recipe here.
- These cookies freeze great in an airtight container.
- You have to chill the dough, or these will be flat as a pancake.
Soft Pumpkin Cookies with Brown Sugar Frosting
Yield: about 30 cookies
For the cookies
Cookies adapted from Food.com
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 tsp. nutmeg
- 1/4 tsp. allspice
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 1 cup butter, room temperature
- 1/2 cup sugar
- 1/2 cup firmly packed brown sugar
- 1 cup canned pumpkin
- 1 egg
- 1 teaspoon vanilla extract
For the Brown Sugar Frosting
Frosting by The Smart Cookie Cook
- 1 cup (2 sticks) butter, softened
- 1/2 cup brown sugar
- 1/4 cup milk
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- 5 – 6 cups powdered sugar
- In a large mixing bowl, stir together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In the bowl of a standing mixer, cream butter and the sugars together until light and fluffy.
- Blend in pumpkin, egg, and vanilla extract. Mix in the flour mixture on low-speed a little bit at a time. Cover and chill for at least 1 hour before continuing.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper. Drop tablespoonfuls 3 inches apart on baking sheets. Bake the cookies for 10-12 minutes until puffed and set.
- Let cool on trays for 2 minutes then transfer to wire racks. Let cool completely.
- Meanwhile, make the frosting. In a medium saucepan, melt 4 tbsp. of the butter, the brown sugar, and the milk. Whisk frequently and break up the sugar. Bring to a boil and let cook, stirring constantly, for 3 minutes. Remove from heat immediately and whisk in vanilla and salt. Let cool to room temperature.
- Put the remaining butter in a large mixing bowl and cream on medium speed for 1 minute. Pour in the brown sugar mixture and 1 cup of powdered sugar. Beat on medium speed with a hand mixer until well-mixed. Use a spatula to scrape down the sides and beat in the rest of the sugar, 1 cup at a time. If you want the icing thicker, add the full 6 cups.
- Frost the cooled cookies. Store in an airtight container for up to 5 days.