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    Dessert » Soft Pumpkin Cookies with Brown Sugar Icing

    Published: Oct 6, 2021 · Modified: Oct 8, 2021 by Kadee

    Soft Pumpkin Cookies with Brown Sugar Icing

    Jump to Recipe Print Recipe

    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 stacked on a wooden cutting board.

    Why This Recipe Works

    This recipe is simple, comes together flawlessly, and produces delicious results. Made in under 30 minutes - you'll be enjoying delicious pumpkin cookies with brown sugar frosting in no time.

    About The Ingredients

    Flour, pumpkin, shortening, eggs, sugar 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.

    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.

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

    The Brown Sugar Frosting

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

    Vanilla, brown sugar, milk, 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?

    How to 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 teaspoon at a time, for a thinner frosting.
    4. 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!

    Soft pumpkin cookies with brown sugar frosting in a metal baking pan.

    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 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.

    Several 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:

    • World's Best Pumpkin Cake
    • Easy Pumpkin Muffins,
    • Easy Pumpkin Bread
    • The Best Pumpkin Chocolate Chip Cookies

    LET’S BE BFFS

    Soft pumpkin cookies stacked on a wooden cutting board.

    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 6 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Cooling Time: 15 minutes
    Total Time: 45 minutes
    Servings: 48 servings
    Calories: 140kcal
    Author: Kadee & Desarae

    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.

    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. 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
    2. 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
    3. Kristen says

      October 06, 2021 at 5:00 pm

      5 stars
      The absolute best pumpkin cookies ever.

      Reply
    4. 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
    5. 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

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