Cookies | October 24, 2019

Soft Pumpkin Cookies with Brown Sugar Icing

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.

Soft pumpkin cookies on a wooden cutting board, next to a glass of milk.

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

Soft pumpkin cookie ingredients.

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.

  1. In a large mixing bowl combine shortening and sugar.  Cream together until smooth.
  2. Add in eggs and mix to combine.
  3. Add in pumpkin puree and mix.
  4. Pour in flour, baking soda, salt, and cinnamon. Mix until well combined.
  5. 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.

How to make soft pumpkin cookies.

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

brown sugar frosting ingredients.

How Do I Make Brown Sugar Frosting?

  1. While cookies are baking – prepare the frosting.  In a medium mixing bowl combine brown sugar and butter. Cream together.
  2. Add powdered sugar, vanilla, and milk.
  3. Mix until smooth.  Add more milk, 1 tsp at a time, for a thinner frosting.
  4. Frost cookies while they are still warm.

How to make brown sugar frosting.

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!

Soft pumpkin cookies in a metal baking tray.

Pumpkin Obsessed

Looking for more delicious pumpkin recipes? Try out our:

Soft pumpkin cookies on a wooden cutting board, next to a glass of milk.

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!

Soft Pumpkin Cookies with Brown Sugar Frosting
Prep Time
15 mins
Cook Time
15 mins
Cooling Time
15 mins
Total Time
45 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: easy pumpkin cookies, pumpkin cookies, soft pumpkin cookies
Servings: 48
Calories: 140 kcal
Author: Kadee
Ingredients
Cookies
  • 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
Frosting
  • 3 TBSP butter
  • 1/2 cup dark brown sugar
  • 1 tsp vanilla
  • 5 tsp milk
  • 1 cup powdered sugar
Instructions
Cookies
  1. Preheat oven to 350 degrees.

  2. Cream together the shortening and sugar.

  3. Add pumpkin, eggs, and cinnamon. Mix to combine.

  4. Add flour, baking soda, and salt. Mix until well combined.

  5. Drop by the tablespoon onto a baking sheet.

  6. Bake for 12-14 minutes at 350 degrees. Until cookies are set.

  7. Transfer to wire rack to cool.

Frosting
  1. In a medium mixing bowl cream together butter and brown sugar.

  2. Add powdered sugar, vanilla, and milk. Mix until smooth.

  3. Add more milk, by the tsp, to thin out the frosting.

  4. Spread frosting over cookies and let cool completely before serving.
Recipe Notes

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

Nutrition Facts
Soft Pumpkin Cookies with Brown Sugar Frosting
Amount Per Serving (1 cookie)
Calories 140 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 86mg4%
Potassium 32mg1%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 1411IU28%
Vitamin C 1mg1%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

 

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