Pumpkin Cookies with Brown Sugar Frosting bring savory pumpkin-y goodness to your belly. Tis the season for all things pumpkin.
Pumpkin Cookies are the best. We wait all year for pumpkin flavored deliciousness to come back into season – and these baked pumpkin cookies are one of our personal favorites.
These cookies are THE BEST soft baked cookies ever AND they involve pumpkin. It’s cold-weather-has-arrived happiness in cookie form. Not to mention they require one bowl and are so easy to whip together they are a family favorite!
PUMPKIN COOKIES 101
As far as this cookie recipe goes, this one is a throw-it-in-the-bowl-and-stir type of recipe. Again, the BEEEEST pumpkin cookies. Easy. Delicious. Soft and wonderful. A few tips …
- You can leave off the brown sugar frosting if you’re watching your sugar. It will still be delicious. But we can’t resist how Yummi the combination is. It is seriously so divine.
- Low Carb – To make these more on the low carb side you can swap the sugars for a sugar-free replacement and a low carb baking mix.
- Going gluten-free? A 1-1 gluten free baking flour will work perfectly in this recipe. We’ve made it both ways several times!
- Keep your cookies intact: Allow the cookies to cool before removing from the parchment paper and placing on a cooling rack. Furthermore, allow the cookies to fully cool before adding the Yummi frosting.
We are so excited for the holidays. Pumpkin, spice and everything nice. The sweet smell of pumpkin, cinnamon and more filling the air.
Seriously guys, we’re ready for this holiday season and these pumpkin cookies make it real. Like the perfect blend of cookie with cake-like softness. You will not be disappointed.
A HISTORY OF PUMPKINS AND BAKING
- The name of pumpkin is Greek in origin, but pumpkins as we know it are thought to have North or Central American roots.
- Pumpkin is a winter squash plant. But did you know, it’s actually classified as a fruit? Yup, this is up for some debate, but a pumpkin is actually a fruit because it is defined as a “mature ovary” of a flowering plant.
- Pumpkin has long been used in baking and other dishes, but is perhaps best known for being the key ingredient in Pumpkin Pie. Many modern dishes and delicious beverages are pumpkin flavored.
SOME OTHER YUMMI PUMPKIN RECIPES
- Pumpkin Pie Bars with a Chocolate Crust
- The Best Pumpkin Overnight Oatmeal
- Coconut Pumpkin Steamer Recipe
Pumpkin Cookies with Brown Sugar Frosting
- 1 Cup softened butter
- .5 Cup sugar
- 1 Cup pumpkin puree
- 1 Whole large egg
- 2 Cups all-purpose flour, or gluten free 1-1 baking flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
BROWN SUGAR ICING
- 4 Tablespoon butter, melted
- .25 Cup brown sugar
- 2 teaspoon milk
- 2 Cups powdered sugar
- 1.5 teaspoon vanilla extract
- Preheat oven to 375 Degrees
- Add parchment paper to baking sheet
- In a medium bowl, mix butter and sugar for about 2 minutes
- Add the pumpkin and egg.
- Slowing add flour, baking soda and cinnamon into pumpkin mixture. Fold flour mix with pumpkin mix until fully combined.
- Add a large tablespoon of batter onto prepared baking sheet, each about 2 inches apart.
- Bake for 10-12 minutes.
- Allow cookies to cool 5 minutes before carefully removing from the parchment paper. Place on cooling rack.
- Once the cookies are fully cooled, frost with brown sugar icing.
BROWN SUGAR ICING
- In a medium bowl, add your hot melted butter and brown sugar. Stir together to allow the sugar to dissolve. Allow the mixture to cool for 10-15 minutes.
- Beat in your vanilla extract, milk and 1/2 cup powdered sugar. Continue to add in remaining powdered sugar, 1/2 cup at a time. If frosting is a little thick, add milk. If it's a little thin, add powdered sugar until it reaches the desired consistency.