Pumpkin Cookies With Brown Sugar Frosting

These super soft pumpkin cookies with brown sugar frosting will melt in your mouth!

Pumpkin Cookies With Brown Sugar Frosting | lecremedelacrumb.com

It’s Friday (WOOOOO!) and a great day to introduce you to my newest, latest and greatest obsession that is brown sugar frosting. Good heaven people. WHY did no one tell me that I was missing something so tremendously important in my life??

Pumpkin Cookies With Brown Sugar Frosting | lecremedelacrumb.com

It’s all good though. I’m quickly making up for lost time here and this recipe I’m sharing today is the absolute best way to commence my annual Fall baking addiction and welcome pre-pumpkin season. I’m calling pre-pumpkin season because I sort of thing it’s a shame to wait until September to make any pumpkin recipes at all, but I don’t think I can call it official pumpkin season when I have yet to go to a rodeo.

Every single summer we make it to at least one rodeo, because I have a wannabe cowgirl problem, and the two we’ve tried to attend this year fell through for us. BUT. Good news. We are absolutely going to our local rodeo tomorrow night. So if you really want to, we can discuss starting official pumpkin season come Sunday.

Pumpkin Cookies With Brown Sugar Frosting | lecremedelacrumb.com

These pumpkin cookies are the ultimate when it comes to pumpkin cookies. I never thought I’d love a pumpkin cookie without chocolate chips this much, but these little beauties have absolutely stolen my pumpkin cookie loving heart with their perfectly soft, not-too-cakey texture and just the right amount of pumpkin pie spice. And that frosting. Ohmagosh the frosting.

life. changed.

Pumpkin Cookies With Brown Sugar Frosting | lecremedelacrumb.com

 

Pumpkin Cookies With Brown Sugar Frosting

These super soft pumpkin cookies with brown sugar frosting will melt in your mouth!

Course Dessert
Keyword brown sugar, cookie, pumpkin
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 28
Author Tiffany

Ingredients

  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, lightly packed
  • 1 can canned pure pumpkin puree (NOT pumpkin pie filling)
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract

Frosting

  • 1/2 cup butter
  • 1 cup lightly packed brown sugar
  • 1/4 cup heavy cream (or other milk)
  • 2 cups powdered sugar

Instructions

  1. In a medium bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.

  2. In a large bowl cream together butter and sugars until lightly and fluffy. Add pumpkin, egg, and vanilla and mix until thoroughly.

  3. Add dry ingredients to wet ingredients and mix until combined. Use a cookie scoop (about 1 1/2 tablespoons dough) to drop mounds onto a lightly greased cookie sheet leaving about 2-3 inches between each cookie dough mound. Use the palm of your hand to slightly flatten each mound (press down about 1/2 inch to flatten the top a little bit).

  4. Bake at 350 degrees for 12-15 minutes. Allow to cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

  5. To make the frosting, melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and boil for 2 minutes. Stir in milk, remove from heat and pour into a large bowl. Stir in powdered sugar. Frost cooled cookies.

  6. Store in airtight container at room temperature up to 5 days.

 

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Comments

This is a dream. I’m ready for fall flavors!!!

Oh my goodness. I don’t know which one I want more cookies or just frosting.
I am going to make this cookie. Can you store cookies with frosting at room temperature for 5 days ?
Thank you for recipe

Tiffany… you are killing me with all these yummy recipes… is there a way to make the pumpkin cookies with brown sugar frosting gluten free? Regardless, I plan to make them… my girlfriend has two girls (4 & 7), and I am sure they will love the cookies. I love your site. Thank you again.

my only question on this recipe is, salted or unsalted butter. If I use salted butter, do I exclude the salt.

Oh my word!! My grandma use to make me pumpkin cookies with brown sugar frosting when I was little and I fell in love with them! I remember calling her as a little girl and asking for the recipe. About 8 years ago I came across that recipe I had written down and it was a hot mess. lol A 10YO little girl clearly has no idea how to take down proper recipe instructions. So disappointing. Anyway, I cannot wait to give these a try! The ingredients are extremely close to my Gma’s! Thank you so much for sharing!! 🙂

I made these cookies twice now for the bakery where I work. They are delicious, but I did have an icing failure. The directions to “boil” the brown sugar in the already boiled butter, made me think i needed to see boiling bubbles which made the brown sugar caramelize. Instead what worked for me was to mix the butter, brown sugar, and cream, and cook that at a boil for 2 minutes. I cooled it to room temp and then added the powdered sugar. I think cooling it is pretty important too. Did you really have success using the three “boiling steps”? The method I ended up using makes the most amazing pliable icing and would be very fun for children to put on the cookies. These are a big hit with all of my taste testers.

    I’m so glad it wasn’t just me that ended up with caramelized brown sugar, I will be trying your method for the icing next time.

    Thanks Judy, I am going to try it your way, the way the frosting is written just didn’t sound right to me, so excited to try these though, thanks Tiffany!

    Thank you for your post. I failed twice on the frosting. Once scorching it and the other time I got crunchy bits of sugar. I will try your method

Something went wrong with my icing. It’s still grainy and not like a spread. Its oily. It’s also dark and not light like in your photo. We had trouble with the sugar boiling. It wasn’t boiling, so we turned up the heat a little but we didn’t want to burn it, so we finally pulled it off heat. When we added cream, it bubbled up to almost the top of the pot. Any ideas of what went wrong?

The cookies themselves are delicious and cakey! We are making the frosting, and want to know if the frosting can be made in advance (and stored in the fridge)?

How do you get these cookies and other frosted cookies from sticking to each other?
Thank you,
KC

I love, love, love these cookies. When I make them I double the frosting and freeze the other half and use the next time I make the cookies. It freezes great. Just thaw, mix, and frost. Saves a lot of time.
Any clue as to the calorie count for one cookie?

What size can of pumpkin and how many does it make?

please clarify the amount of pumpkin, the recipe has a typo!!!

    Debbie- it should be 1 15 oz can of pumpkin!

YOU MENTION 1 CAN OF PUMPKIN PUREE, HOW MANY OZ OR CUPS OF PUREE IS REQUIRED FOR THIS RECIPE?

    Hi Kristen- one 15 oz can!

Followed the recipe exactly and the cookies seem somewhat cakey (rather than chewy for example). Anyone else experience this? This is the 2nd recipe ive tried from here and while good, it seems the DIrections could use some tweaking/clarification.