Welcome the arrival of fall with these chewy pumpkin cookies, boasting the classic flavors of pumpkin pie. Topped with a spiced frosting, they’re the perfect autumnal treat.
Ingredients:
For the Pumpkin Cookies:
- 170 grams (1 1/2 sticks) unsalted butter, softened
- 150 grams (3/4 cup) light brown sugar, packed
- 2 egg yolks, at room temperature
- 7.5 ml (1 1/2 tsp) vanilla extract
- 122 grams (1/2 cup) canned pumpkin puree
- 220 grams (1 3/4 cups) all-purpose flour
- 3 grams (1 tsp) cinnamon
- 2 grams (1/2 tsp) nutmeg
- 1 gram (1/4 tsp) ground ginger
- 1 gram (1/4 tsp) ground cloves
- 2.5 grams (1/2 tsp) baking powder
- 2.5 grams (1/2 tsp) baking soda
- 1.5 grams (1/4 tsp) salt
For the Sugar Topping:
- 100 grams (1/2 cup) granulated sugar
- 3 grams (1 tsp) cinnamon
- 2 grams (1/2 tsp) nutmeg
For the Spiced Frosting:
- 226 grams (2 sticks) unsalted butter, softened
- 360-480 grams (3-4 cups) powdered sugar
- 3 grams (1 tsp) cinnamon
- 2 grams (1/2 tsp) nutmeg
- 30 ml (2 tbsp) milk
Directions:
- Begin by preheating the oven to 175°C (350°F). Prepare two baking sheets by lining them with parchment paper.
- Cream the softened butter and brown sugar together until smooth. Beat in the egg yolks and vanilla extract for about a minute, then mix in the pumpkin puree until well combined.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture until a dough forms.
- Chill the cookie dough in the refrigerator for 10-15 minutes.
- For the sugar topping, mix together the granulated sugar, cinnamon, and nutmeg in a small bowl.
- Use an ice-cream scoop to portion the dough, then roll each scoop into a ball. Coat each ball in the sugar topping, then place it on the prepared baking sheets.
- Bake the cookies for 10-12 minutes, pressing them down halfway through the baking time to flatten slightly.
- Allow the cookies to cool on a rack before frosting.
- To make the frosting, beat the softened butter until fluffy. Gradually add the powdered sugar, followed by the cinnamon, nutmeg, and milk. Beat until you achieve a smooth and spreadable consistency.
- Once the cookies have cooled, frost them with the spiced frosting and, if desired, sprinkle a little extra sugar topping for decoration.
These Pumpkin Cookies are not only easy to make but also irresistibly delicious. With their moist texture and spiced flavor, they’re a perfect snack to enjoy with a cup of coffee or tea on a crisp autumn day.
