These soft, spiced pumpkin cookies are topped with a sweet glaze frosting!

Frosted Pumpkin Cookies

Course: Cookies, Dessert, Holidays
Cuisine: American
Prep Time: 35 minutes
Cook Time: 20 minutes
Setting time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 24 servings
Calories: 257kcal
Author: Nancy Mock
Imagine a soft, spiced cookie with the warm flavors of pumpkin, nutmeg and cinnamon, and topped with a sweet cinnamony glaze.
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Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 257kcal | Carbohydrates: 42g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 219mg | Potassium: 98mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3440IU | Vitamin C: 0.8mg | Calcium: 30mg | Iron: 1.4mg
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