These Soft Pumpkin Cookies with Brown Sugar Icing are a fall favorite. Savory pumpkin, warm cinnamon, and a deep and sweet brown sugar frosting come together for the perfect autumn dessert. Make ahead and freeze, or eat straight out of the oven.
What Do I Need To Make These Soft Pumpkin Cookies?
For your grocery list, you’ll need:
- flour
- sugar
- pumpkin puree
- shortening
- eggs
- baking soda
- salt
- cinnamon
How Do I Make Soft Pumpkin Cookies
I’m going to break this into two parts – the cookie baking, and the frosting making. So let’s start with the cookies.
- In a large mixing bowl combine shortening and sugar. Cream together until smooth.
- Add in eggs and mix to combine.
- Add in pumpkin puree and mix.
- Pour in flour, baking soda, salt, and cinnamon. Mix until well combined.
- Drop by the tablespoon onto an un-greased baking sheet. Bake at 350 degrees for 12-14 minutes until cookie is set.
Pro Tip – cookies do not need to be browned to be done. If cookies are browned, they are overdone and will be dry.
What Do I Need To Make Brown Sugar Frosting?
This frosting is going to knock your socks off! You’ll need:
- vanilla
- milk
- brown sugar
- powdered sugar
- butter
How Do I Make Brown Sugar Frosting?
- While cookies are baking – prepare the frosting. In a medium mixing bowl combine brown sugar and butter. Cream together.
- Add powdered sugar, vanilla, and milk.
- Mix until smooth. Add more milk, 1 tsp at a time, for a thinner frosting.
- Frost cookies while they are still warm.
Can I Freeze These Pumpkin Cookies?
These cookies freeze like a dream – so feel free to double the recipe and freeze them for future indulging. I just leave them on my cooling rack, place them in the freezer for about 30 minutes until they are firm and then store them in a freezer bag. That way the icing stays perfect and you don’t have to worry about placing them perfectly on plates. When you are ready to eat, take them out of the freezer, lay in a single layer on a plate for about 30 minutes and you have fresh baked cookies. At least that’s how they taste!
Pumpkin Obsessed
Looking for more delicious pumpkin recipes? Try out our:
- World’s Best Pumpkin Cake
- Easy Pumpkin Muffins,
- Easy Pumpkin Bread
- The Best Pumpkin Chocolate Chip Cookies
LET’S BE BFFS
If you make this recipe, please come back and leave me a comment! I love hearing from you all! For fresh and new recipes make sure you’re following us on Facebook and Instagram!
These Soft Pumpkin Cookies with Brown Sugar Icing are a fall favorite. Savory pumpkin, warm cinnamon, and a deep and sweet brown sugar frosting come together for the perfect autumn dessert. Make ahead and freeze, or eat straight out of the oven.
- 1 1/2 cups sugar
- 1 1/2 cups shortening
- 15 oz pumpkin puree
- 2 eggs
- 3 cups flour
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3 TBSP butter
- 1/2 cup dark brown sugar
- 1 tsp vanilla
- 5 tsp milk
- 1 cup powdered sugar
-
Preheat oven to 350 degrees.
-
Cream together the shortening and sugar.
-
Add pumpkin, eggs, and cinnamon. Mix to combine.
-
Add flour, baking soda, and salt. Mix until well combined.
-
Drop by the tablespoon onto a baking sheet.
-
Bake for 12-14 minutes at 350 degrees. Until cookies are set.
-
Transfer to wire rack to cool.
-
In a medium mixing bowl cream together butter and brown sugar.
-
Add powdered sugar, vanilla, and milk. Mix until smooth.
-
Add more milk, by the tsp, to thin out the frosting.
-
Spread frosting over cookies and let cool completely before serving.
Pro Tip - cookies do not need to be browned to be done. If cookies are browned, they are overdone and will be dry.
){kind=link}
These look so good!!! Can’t wait to make these! Can butter be substituted for the shortening?? (1-1)