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Current mood: I want to tell all these people around me who say they are excited for cooler autumn temperatures to get lost. 

I love summer. If I had my way, I would have summer all year long. Sure, four seasons are fine. I do enjoy walking around and not sweating in +30C heat. I do enjoy springtime with the fresh scent of blooming flowers. I do actually like a bit of snow around the holidays. But I’d give it all up in a heartbeat if it meant I didn’t have to shovel or pack myself into a parka. I should probably relocate to California ASAP.

I decided to not be such a hater and join those people around me and their pumpkin spice lattes and scarves and embrace autumn in full force. I also received a couple pretty persuasive requests at work to bring in some autumn baking.  So, I made these cookies. I’m very happy I did. They are pretty darn delicious and are simple to make. The cookies melt in your mouth, and the frosting is decadent. Ok autumn, you aren’t so bad after all.

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Beat butter with an electric mixer on medium to high speed for 30 seconds.

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Add white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

Mix until completely incorporated, scraping down the sides of the bowl if needed.

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Add eggs.

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Add vanilla.

Mix until combined.

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Add in pumpkin. 

Mix again until combined.

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On low speed, slowly mix in flour.

Mix until completely combined. Try not to over mix as you want these cookies to be soft.

Using an ice cream scoop or tablespoon, drop dough two inches a part on a silicone mat or parchment paper lined baking sheet.

Bake at 350 degrees fahrenheit for 12-15 minutes, until the tops of the cookies are set. 

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Allow cookies to cool on pan for 5 minutes.

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Transfer to a wire rack and allow to cool completely.

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To make the icing, place 1/2 cup butter and brown sugar in a medium sauce pan.

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Melt over medium heat.

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Take off the heat and whisk until smooth.

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Transfer melted butter and sugar mixture to a large bowl.

Add vanilla.

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Add milk.

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Slowly add icing sugar and mix until completely smooth.

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Spread frosting on cookies.

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Sprinkle with a tiny amount of ground cinnamon.

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The softest cookies in all the autumn land.

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I want 12.

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Enjoy!

Pumpkin Cookies with Brown Sugar Cinnamon Frosting
Yields 24
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
For the cookies
  1. 2 cups unsalted butter, softened
  2. 2 cups white sugar
  3. 2 tsp baking powder
  4. 2 tsp baking soda
  5. 1 tsp salt
  6. 1 tsp ground cinnamon
  7. 1 tsp ground nutmeg
  8. 2 eggs
  9. 2 tsp vanilla
  10. 1-15 oz can pure pumpkin
  11. 4 cups all-purpose flour
For the frosting
  1. 1/2 cup unsalted butter
  2. 1/2 cup brown sugar
  3. 1/4 cup milk (I used skim but you can use anything)
  4. 1 tsp vanilla
  5. 3-4 cups icing sugar
  6. Ground cinnamon, for sprinkling
For the cookies
  1. Beat butter with an electric mixer on medium to high speed for 30 seconds.
  2. Add white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. Mix until completely incorporated, scraping down the sides of the bowl if needed.
  4. Add eggs and vanilla. Mix until combined.
  5. Add in pumpkin. Mix again until combined.
  6. On low speed, slowly mix in flour.
  7. Mix until completely combined. Try not to over mix as you want these cookies to be soft.
  8. Using an ice cream scoop or tablespoon, drop dough two inches a part on a silicone mat or parchment paper lined baking sheet.
  9. Bake at 350 degrees fahrenheit for 12-15 minutes, until the tops of the cookies are set.
  10. Cool cookies on the sheet for 5 minutes.
  11. Transfer to a wire rack and allow to cool completely.
For the frosting
  1. To make the icing, place 1/2 cup butter and brown sugar in a medium sauce pan.
  2. Melt over medium heat.
  3. Take off the heat and whisk until smooth.
  4. Transfer melted butter and sugar mixture to a large bowl.
  5. Add vanilla and milk.
  6. Slowly add icing sugar and mix until completely smooth.
  7. Spread frosting on cookies.
  8. Sprinkle with a tiny amount of ground cinnamon.
  9. Enjoy!
Adapted from Better Homes and Gardens
Claudia's Cookbook http://www.claudiascookbook.com/

 

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