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Falling | Pumpkin Cookies with Cinnamon Frosting

September 24, 2011












I’m going to cut right to the chase.

I made you some cookies. They’re soft and cakey. Spicy and pumpkiny. Yep, pumpkiny is a word. You heard it here first.

But back to those cookies…













Posting two cookie recipes back to back was not the plan. I had another recipe to share with you. However, these little melt-in-your-mouth pillows of pumpkiny goodness came into my life unexpectedly this week and I just had to share them immediately. Words really don’t do these cookies justice. They taste like pumpkin pie, but way better ’cause I don’t really even like pumpkin pie. I mean, I eat a token slice of it every Thanksgiving, but only because Thanksgiving wouldn’t feel the same if I didn’t. But these cookies, they deliver.













So how about you run off to the grocery store and pick yourself up some pumpkin, and then get your tush into the kitchen to make these? And then you can proceed to eat a dozen cookies over the course of the day. But they’re tiny, and they have pumpkin in them. So you’re practically eating a serving of vegetables…

Go make these cookies!













Pumpkin Cookies with Cinnamon Frosting (adapted from Better Homes and Gardens)

1 cup of butter, softened

1 cup of granulated sugar

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1 egg

1 tsp. vanilla

1 1/2 cups of pumpkin puree

2 cups of all-purpose flour

For the frosting:

1/4 cup butter

1/4 cup brown sugar

1/8 cup milk

1/2 tsp. vanilla

1 tsp. cinnamon

2 to 2 1/2 cups icing sugar

Preheat your oven to 350°F. In a mixing bowl, beat the butter with an electric mixer on medium speed for about 30 seconds. Add the sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until thoroughly combined, taking care to scrape the bowl down at least once. Add the egg and vanilla, and beat until combined. Beat in the pumpkin. Add in the flour and mix together well. Drop the dough by heaping teaspoons onto a cookie sheet lined with parchment paper or a Silpat (or one sprayed with cooking spray). Bake for 10 to 12 minutes or until tops are just set. Transfer the cookies to a wire rack and allow to cool.

For the frosting: In a small saucepan, heat the butter and brown sugar together over low heat until melted and smooth. Transfer to a bowl. Stir in the milk, vanilla, and cinnamon. Add in 2 cups of icing sugar and beat until smooth. Add more icing sugar if necessary to create a spreadable frosting.

Frost the cookies when cool and enjoy! Store in an airtight container, placing waxed paper between layers to avoid them sticking together.

13 Comments leave one →
  1. September 25, 2011 12:04 am

    Oh my goodness! How did you know that our oven is broken and after seeing your oatmeal cookies I wanted to bake but have made some for! Thank you!

  2. September 25, 2011 11:10 am

    Wow… I may actually try and reproduce this.

  3. September 26, 2011 1:53 am

    I tried your recipe yesterday and its absolute fabulous!
    The cookies taste soooo yummy!! And I also love how the whole house smells after baking them!
    I made some pictures too
    Unfortunately my fresh pumpkin had much water and so the cookies more look like cake than cookies. But the taste is great!! 🙂

  4. September 26, 2011 1:55 am

    Forgot the link to my pics 🙂

  5. Candi Wooden permalink
    September 26, 2011 12:08 pm

    Will tryto P, but I also have homemade pumpkin puree….Wonder if Tim will like them? 🙂

  6. September 26, 2011 5:01 pm

    Okay those look so melt in your mouth good! I’m so glad you shared!

  7. September 27, 2011 1:02 am

    Did you safe me any? Pumpkin cookies look very delicious. Yum! Take Care

    • September 27, 2011 11:27 am

      I wish I could say that I saved you some, but…these got eaten rather quickly. 😉

  8. September 30, 2011 9:10 am

    These look delicious! I will need to try them!

  9. October 14, 2011 6:44 am

    Thank you for sharing this! I have tried several versions of this recipe before and some were better than others, but this is the best by far. I just sent a batch to work with my husband for his nursing home residents to sell at their bake sale, and I predict they will fly off the table! Anyone who’s thinking of making these, you really should. I used a small-sized cookie scoop to make it easier.

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