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| Melt in your mouth goodness! Pumpkin Spice Cookies with Brown Sugar Frosting |
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| Pumpkin spice all the things! |
I could enjoy one of these cookies any time, but now that it is fall, my craving has changed. I love pumpkin spice lattés, and this cookie has that same spiciness. And the frosting? To. Die. For. It is rich and buttery, with a smooth, caramel flavour that pairs perfectly with the spicy sweet pumpkin cookies. They literally melt in your mouth!
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| Soft, spicy, sweet. And that frosting is also delicious eaten with a spoon! Yup, that happened. |
Recently a good friend gifted me a batch of these cookies, and for about a week, I spent cool, autumn mornings on my patio with an Americano coffee and a plate of these yummy bites. I’ve made several batches since, and trust me, they make an excellent breakfast!
Pumpkin Spice Cookies with Brown Sugar FrostingBased on this recipe by Crème de la Crumb
Makes a little over 2 dozen 2.5” cookies
Ingredients
2½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
½ teaspoon salt
½ cup butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
1 cup canned pumpkin (not pie filling)
1 large egg
1 teaspoon vanilla extract
Frosting Ingredients
½ cup butter
1 cup light brown sugar, packed
¼ cup whole milk
2 cups icing sugar (sifted to remove lumps)
Method
Cookies can be kept in an air-tight container for about a week, or freeze to enjoy later.
Ingredients
2½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
½ teaspoon salt
½ cup butter, softened
1 cup granulated sugar
½ cup light brown sugar, packed
1 cup canned pumpkin (not pie filling)
1 large egg
1 teaspoon vanilla extract
Frosting Ingredients
½ cup butter
1 cup light brown sugar, packed
¼ cup whole milk
2 cups icing sugar (sifted to remove lumps)
Method
- Preheat oven to 350°F. Prepare cookie sheets by lining with parchment paper or silicone baking mats and set aside.
- In a bowl, mix flour, baking soda, baking powder, spices, and salt. Set aside.
- In the bowl of a stand mixer, cream together butter and both sugars until light and fluffy. Add canned pumpkin, egg, and vanilla. Stir together until combined. Add flour mixture and mix until combined.
- Using a large tablespoon or a small cookie scoop, spoon dollops of dough onto prepared cookie sheets, leaving a few inches in between each cookie.
- Bake for about 7 minutes, then using a spatula, flatten each cookie slightly and continue baking for another 7 minutes, or until cookies are set and bottoms are golden.
- Cool cookies completely on cooling racks before making frosting.
- To make frosting, melt butter in a small saucepan over medium-high heat. Bring to a boil, then turn heat down to medium and let bubble for 2 minutes.
- Remove from heat and stir in brown sugar. Return to heat over medium and boil for another 2 minutes. Stir in milk. Remove from heat and whisk in icing sugar until smooth.
- Frost each cookie generously with a small spatula or wide knife, working quickly before frosting sets.
Cookies can be kept in an air-tight container for about a week, or freeze to enjoy later.
2 comments:
Nice recipe. I love cookies so much. I will try it with my friends.
-gustavo woltmann
Well sweets are my weakness and i got this habit from my mother so this kind of blogs are the great blessing for us thank you very much its very impressive..
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