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    Home » Dessert

    Published: Oct 3, 2024 by Kadee

    Frosted Pumpkin Spice Cookies

    Jump to Recipe Jump to Video Print Recipe

    These Frosted Pumpkin Spice Cookies 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.

    Soft pumpkin cookies on a wooden board. There is a bottle of milk in the background.

    Why You'll Love This Recipe

    If you love pumpkin chocolate chip cookies, you're going to go crazy for these frosted pumpkin spice cookies! This is my grandma's recipe, and it is such a classic. You are going to love this recipe because:

    • This recipe is simple, comes together flawlessly, and produces delicious results.
    • These are soft and chewy pumpkin cookies that are made in under 30 minutes!
    • Its a delicious change from the standard pumpkin and chocolate chip combo.

    About The Ingredients

    Flour, sugar, pumpkin, eggs, shortening, and spices on a white counter.

    For your grocery list, you'll need:

    • Canned Pumpkin Puree - make sure that you select canned pumpkin and not pumpkin pie filling. The pumpkin pie filling has a different consistency and added spices. You want to use the pure pumpkin for this recipe.
    • Shortening - in place of butter, we use shortening in this recipe. You can use either the butter flavor or the original flavor. Both work beautifully.
    • Leavener and spices - for cookies you want to add something to make them rise. We are using baking soda in the recipe as well as salt to activate it. For a nice fall flavor, we are also using 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.

    Making pumpkin cookies.

    Step 1: In a large mixing bowl combine shortening and sugar.  

    Step 2: Cream together until smooth.

    Step 3: Add in eggs and canned pumpkin puree.

    Step 4: Mix to combine.

    How to make soft pumpkin cookies.

    Step 5: Pour in flour.

    Step 6: Add 1 ½ teaspoon baking soda, salt, and cinnamon.

    Step 7: Mix until well combined.

    Step 8: Drop the pumpkin spice cookie dough by the tablespoon onto un-greased baking sheets.  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.

    The Brown Sugar Frosting

    This frosting is going to knock your socks off!  You'll need:

    Vanilla, milk, brown sugar, powdered sugar, and butter on a white counter.

    A few notes about the frosting ingredients:

    • Salted Butter - use a quality salted butter. Avoid using unsalted butter. Salted produces a richer flavor in this frosting.
    • Dark Brown Sugar - this frosting has a distinct brown sugar flavor, so make sure you purchase a quality dark brown sugar.

    How Do I Make Brown Sugar Frosting?

    Rather than the traditional cream cheese frosting, we are making a brown sugar frosting. This is such a delicious addition to pumpkin cookies.

    How to make brown sugar frosting.

    Step 1: While cookies are baking - prepare the frosting.  In a medium mixing bowl combine brown sugar and butter.

    Step 2: Cream together.

    Step 3: Add powdered sugar.

    Step 4: Add in 1 teaspoon vanilla extract, and milk.

    Frosting soft pumpkin cookies.

    Step 5: Mix until smooth.  Add more milk, 1 teaspoon at a time, for a thinner frosting.

    Step 6: Frost cookies while they are still warm.

    Can I Freeze These Pumpkin Spice 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!

    Soft pumpkin cookies in a metal pan. There is a bowl of frosting in the middle.

    Soft Pumpkin Cookie FAQ

    Where do I find canned pureed pumpkin in the grocery store?

    You can pick up a can of pumpkin in the baking aisle. Libby is a popular brand of pumpkin, but you can also select a store brand canned pumpkin.

    How long do these cookies last?

    These pumpkin spice cookies last 3-5 days in an airtight container at room temperature. You can also freeze these cookies for up to 3 months. 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!

    Can I double this recipe?

    Yes! And it is recommended! :) Freeze the ones you don't use.

    Can I substitute butter for the shortening?

    The shortening in this recipe is what makes them so light and fluffy. If you substitute with butter, the cookies will not have the same textures. So we do not recommend this substitution.

    A large scatter of soft pumpkin cookies on a wooden board. There is a bottle of milk in the background.

    Pumpkin Obsessed

    Looking for more delicious pumpkin recipes? Try out our:

    • A bowl of air fryer pumpkin seeds with a spoon holding some over the dish.
      Air Fryer Pumpkin Seeds
    • Easy pumpkin bread on a wire rack. There is a bottle of milk in the background.
      Easy Pumpkin Bread Recipe
    • Pumpkin Roll
    • Easy pumpkin muffins on a wire cooling rack.
      Pumpkin Cake-Mix Muffins

    LET’S BE BFFs

    If you tried this pumpkin muffin recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!

    Soft pumpkin cookies on a wooden board. There is a glass of milk in the background.

    Soft Pumpkin Cookies with Brown Sugar Frosting

    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.
    5 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Cooling Time: 15 minutes minutes
    Total Time: 45 minutes minutes
    Servings: 48 servings
    Calories: 140kcal
    Author: Kadee & Desarae

    Equipment

    • hand or stand mixer

    Ingredients

    Cookies

    • 1 ½ cups sugar
    • 1 ½ cups shortening
    • 15 ounces pumpkin puree
    • 2 eggs
    • 3 cups flour
    • 1 ½ teaspoon cinnamon
    • 1 ½ teaspoon baking soda
    • ¾ teaspoon salt

    Frosting

    • 3 tablespoon butter
    • ½ cup dark brown sugar
    • 1 teaspoon vanilla
    • 5 teaspoon milk
    • 1 cup powdered sugar

    Instructions

    Cookies

    • 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.

    Frosting

    • 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.

    Video

    [adthrive-in-post-video-player video-id="kN7IdBmJ" upload-date="2022-10-11T23:55:39.000Z" name="Softpumpkincookies - blog.mp4" description="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." player-type="default" override-embed="default"]

    Notes

    Pro Tip - cookies do not need to be browned to be done.  If cookies are browned, they are overdone and will be dry.

    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!
    Where do I find canned pureed pumpkin in the grocery store?
    You can pick up a can of pumpkin in the baking aisle. Libby is a popular brand of pumpkin, but you can also select a store brand canned pumpkin.
    How long do these cookies last?
    These cookies last 3-5 days in an airtight container at room temperature. You can also freeze these cookies for up to 3 months. 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!
    Can I double this recipe?
    Yes! And it is recommended! :) Freeze the ones you don't use.

    Nutrition

    Serving: 1cookie | Calories: 140kcal | Carbohydrates: 18g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 86mg | Potassium: 32mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1411IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!

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    Reader Interactions

    Comments

    1. Kate says

      October 04, 2024 at 7:45 am

      These are the best. However, if you use a recipe that came from somewhere else, you should at least credit that source. My mom has been making this exact same recipe for 30+ years and it didn’t come from y’all.

      Reply
      • Kadee says

        October 06, 2024 at 3:18 pm

        Hi Kate,
        I got the recipe from my grandma. On a hand written recipe card. Which I did talk about in the post, in one of the first paragraphs. It was a recipe I remember her making when I was a kid, and it has been well loved and shared with many my entire life. So perhaps it was a popular recipe that was passed around many many years ago. I never said I wrote the recipe, I said I got it from my grandmother. :) Our site is full of recipes given to us by family members as well as recipes we developed. We always state if it was a recipe given to us by someone else.

        Reply
    2. Rebekah says

      October 08, 2023 at 12:03 pm

      5 stars
      These are absolutely addicting. What have you done to me? Now I must make more!!

      Reply
    3. Taryn says

      November 14, 2021 at 5:33 pm

      5 stars
      So so good! Crowd pleasers for sure (except i eat half of them on the way to deliver them to friends :) perfect pick me up treat for sick friends too..soft and easy to eat! The frosting really makes them amazing!

      Reply
    4. Linda says

      November 07, 2021 at 7:03 am

      5 stars
      Came out perfect. The brown sugar icing perfect match with the pumpkin cookie

      Reply
    5. Kristen says

      October 06, 2021 at 5:00 pm

      5 stars
      The absolute best pumpkin cookies ever.

      Reply
    6. Kelly G says

      September 25, 2021 at 5:32 am

      5 stars
      Wow! Made these today! They are so so good! I loved the size of them. They were the perfect little fall treat! I was also surprised how many the recipe made. I have some stored in the freezer for later. Thanks for including that I could freeze them in the recipe notes!

      *I ended up only having light brown sugar for the frosting and it still turned out super delicious.

      Reply
    7. Lorinda says

      October 18, 2018 at 5:31 pm

      These look so good!!! Can’t wait to make these! Can butter be substituted for the shortening?? (1-1)

      Reply
    5 from 10 votes (5 ratings without comment)

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