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.
Servings: 48 servings
Calories: 140kcal
Equipment
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
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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