Skip to content

Recipe – Pumpkin cookies with cinnamon buttercream frosting

Recipe – Pumpkin cookies with cinnamon  buttercream frosting

Cookie Ingredients:
1 cup butter, softened
¾ cup white sugar
¼ cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 egg
1½ teaspoons vanilla
½ can (7.5 oz) pure pumpkin puree (not pumpkin pie filling)
2 cups all-purpose flour

Frosting Ingredients:
¼ cup butter, melted
2-3 cups powdered sugar (more or less depending on how thick you like it)
2 tablespoons milk
1 teaspoon vanilla
½ teaspoon cinnamon

Directions:
Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.

Mix all frosting ingredients together and frost cooled cookies.