You’re going to love these soft cookies full of pumpkin spice and topped with a sweet cinnamony glaze.
Recently while discussing all things pumpkin a friend of mine shared that one of his favorite pumpkin treats are soft, frosted pumpkin cookies that he had all the time as a kid.
I didn’t really get more details than that, as we had this chat while at the vets and had to cut it short to see to our cats. So I interpreted his pumpkin cookies memory as thick, soft treats made with pumpkin purée and pumpkin spice. And with a sugary-cinnamon glaze on the tops.
Even if they’re not exactly the cookies of his childhood I think he’ll approve – since everyone who tries them loves the soft texture and rich flavor!
Why you’ll love these cookies
The batter for these cookies comes together without a fuss! And the recipe makes a good heap of cookies, so you’ll have plenty for yourself and to share with friends, at cookie exchanges or at potlucks.
And you’ll also love them because they’re sooo soft and full of sweet, seasonal spices.
How to make these cookies
Step 1: Make the batter
Mix together the butter, sugar, eggs, extract, and pumpkin puree. Whisk together the dry ingredients and spices and stir these into the butter mixture.
Step 2: Bake the cookies
Use a medium-sized cookie scoop to portion the batter out on the baking sheet. Bake the cookies for around 20 minutes and then let them cool on a cooling rack.
Step 3: Mix the glaze
Whisk together the confectioner’s sugar, cinnamon and milk to make a thick, smooth glaze.
Step 4: Glaze the cookies
Use a spoon to cover the tops of the cookies with glaze. Allow them to set for about an hour, then enjoy!
Make these Soft Pumpkin Cookies your new favorite cookie for the holidays or for any old time! The recipe is below , and here are a few more sweets you should try.
>> Have you tried these Frosted Soft Pumpkin Cookies? Leave a comment and a star rating by scrolling down below.
Frosted Pumpkin Cookies
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups solid pumpkin
- 4 cups all-purpose flour, unbleached
- 2 teaspoons baking soda
- 3 1/2 teaspoons ground cinnamon, divided
- 1 1/2 teaspoons ground ginger
- 3/4 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups confectioner’s sugar
- 2 tablespoons milk
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In the bowl of a stand mixer, beat together the sugar, brown sugar and butter for about 3 minutes.
- Beat in the eggs, one at a time until thoroughly mixed in. Add in the vanilla extract and combine. Add in the pumpkin and thoroughly combine with the other wet ingredients.
- In a separate, large bowl whisk together the flour, baking soda, 3 teaspoons of the cinnamon, ginger, allspice, nutmeg, salt and baking powder.
- Add the dry ingredients to the wet mixture in two or three additions until everything is just combined.
- Drop the dough onto the prepared baking sheet using a 1-1/2 tablespoon scoop, spacing them about 2 inches apart.
- Bake the cookies for 18 minutes until they are baked all the way through. Remove the cookies to a cooling rack to cool thoroughly.
- In a small bowl whisk together the confectioner's sugar and remaining 1/2 teaspoon of cinnamon. Stir in the milk until it creates a thick glaze. Spoon the glaze over the top of each cookie, then place them on a cooling rack to let the frosting set: about 1 hour. Serve them up, or store the cookies in a sealed contained for up to three days.
- Makes about 48 cookies.