Go Back
Print
Busy Girl Bites | Softest Pumpkin Cookies

Soft Pumpkin Cookies with Brown Sugar Icing

Prep Time 20 minutes
Cook Time 10 minutes

Ingredients

Cookies

  • 1 cup butter (room temperature)
  • 1⁄2 cup sugar
  • 1/2 cup firmly packed brown sugar
  • 1 cup canned pumpkin
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Icing

  • 3 tablespoons butter
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup milk
  • 1 1/2 cups confectioners' sugar

Instructions

Cookies

  1. Preheat oven to 350°F. Prepare a baking sheet with nonstick foil.
  2. In a large mixing bowl, cream butter and the sugars together until light and fluffy.
  3. Blend in pumpkin, egg and vanilla extract.
  4. In separate bowl, stir together flour, baking soda, baking powder, cinnamon and salt.
  5. Mix flour mixture into butter-sugar mixture.
  6. Drop tablespoonfuls 3 inches apart on ungreased baking sheets.
  7. Bake the cookies for 10-12 minutes until golden around the edges.
  8. Remove warm cookies and transfer to racks.
  9. Let cool completely for a least one half hour, then frost with glaze.

Icing

  1. In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened. 

  2. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable. 

  3. Use a spoon to drizzle icing over top of cookies.

Recipe Notes

I've made this with whole wheat flour too, in the same ratios, and no one can taste the difference!

If the glaze hardens or gets a shell, put it back on the burner over low heat and stir until it's spreadable again.

Adapted from Genius Kitchen