Vanilla Frosted Pumpkin Cookies are the perfect autumn treat that combines the warm flavors of pumpkin with the sweetness of vanilla frosting. These soft and chewy cookies are ideal for any fall gathering, Halloween party, or simply to enjoy with a cup of coffee. With a delightful blend of spices and a creamy frosting, these cookies are sure to become a favorite in your household. Plus, they are easy to make and require simple ingredients that you probably already have in your pantry!
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract (for frosting)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix Wet Ingredients
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, mixing until well combined.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Step 5: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 6: Bake the Cookies
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Step 7: Prepare the Vanilla Frosting
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy. Adjust the consistency with more milk or powdered sugar as needed.
Step 8: Frost the Cookies
Once the cookies are completely cooled, spread a generous amount of vanilla frosting on top of each cookie.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugars.
How should I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. You can also refrigerate them for a longer shelf life.
Can I freeze these cookies?
Yes, you can freeze the cookies! Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. They can be frozen for up to three months.
What can I substitute for butter in the frosting?
You can use margarine or a dairy-free butter substitute if you’re looking for a non-dairy option in the frosting.
Are these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients are gluten-free as well.