Description
These soft, spiced pumpkin cookies are melt-in-your-mouth tender, topped with a rich brown sugar frosting that sets just right. Perfect for fall gatherings, dessert trays, or a cozy night in—this doubled batch means there’s plenty to go around (and still stash some away for yourself).
Ingredients
Cookies
4 cups butter, softened
4 cups granulated sugar
4 tsp baking powder
4 tsp baking soda
2 tsp salt
2 tsp ground cinnamon
2 tsp ground nutmeg
4 large eggs
4 tsp vanilla extract
2 (15 oz) cans pumpkin
8 cups all-purpose flour
Brown Sugar Frosting
1 cup butter
1 cup packed brown sugar
½ cup milk
2 tsp vanilla extract
6–8 cups powdered sugar (adjust for consistency)
Ground cinnamon for sprinkling (optional)
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, vanilla, and pumpkin; mix well.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually mix dry ingredients into wet until combined.
Drop spoonfuls of dough onto baking sheets. Bake 10–12 minutes, until set and lightly golden. Cool completely.
For frosting, melt butter and brown sugar in a saucepan. Bring to a boil, then reduce heat and stir for 2 minutes. Remove from heat.
Stir in milk and vanilla. Gradually whisk in powdered sugar until thick but spreadable.
Frost cooled cookies and sprinkle with cinnamon if desired. Let set before storing.
- Prep Time: 20 minutes
- Cook Time: 10–12 mins per batch
Nutrition
- Calories: 180 / Cookie
- Sugar: 17g / Cookie
- Fat: 8g / Cookie
- Carbohydrates: 26g / Cookie