Soft Pumpkin Cookies
These are probably the sweetest, chewiest pumpkin cookies I have ever tasted. They're like little pumpkin pillows that melt in your mouth.
Ingredients
Soft Pumpkin Cookies
- 1 egg
- 1/4 cup brown sugar
- 1/4 tsp allspice
- 1/4 tsp cloves
- 1/2 cup granulated sugar
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/2 tsp baking powder
- 1 1/2 cups all purpose flour
Maple Frosting
- 1/2 tsp vanilla extract
- 2-3 tsp milk
- 1/4 cup pure maple syrup
- 1/2 cup butter, softened
- 1 1/2-2 cups powdered sugar
Instructions
First, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Then, in a bowl, cream the butter, brown sugar and granulated sugar until well combined.
Add the egg and mix until well combined.
Add the pumpkin puree and mix until well blended.
Then add all the allspice, nutmeg, cloves, cinnamon, vanilla extract, baking powder, baking soda, and salt. Mix until everything is combined.
Add the flour and mix until the flour is well incorporated.
With a small, medium-sized cookie spoon (about 1 1/2 to 2 tablespoons), scoop up the dough and place it evenly on your prepared cookie sheet.
Bake for about 12 to 13 minutes or until cookies are set. Let cool completely before frosting.
With a stand mixer or hand mixer, beat butter until light and fluffy, about 1 to 2 minutes. Add maple syrup and vanilla extract. Beat until well combined.
Add powdered sugar, 1/2 cup at a time, stirring until well combined (starting with 1 1/2 cups).
Add 2 teaspoons of milk and beat until blended.
If the frosting seems too runny, add the remaining 1/2 cup of powdered sugar. If it looks too thick, add the remaining teaspoon of milk.
Spread the frosting on the cookies.
Happy Cooking Time.
