I cannot believe it is almost Halloween! October flew by and that means I only have a few more months to justify the amount of pumpkin flavored treats I am baking. Seriously, in one week I have made pumpkin cinnamon swirl bread, pumpkin cheesecake, and these pumpkin cookies. It is a delicious addiction. And I have to practice my pumpkin recipes to determine what pumpkin treat will be the star of the Thanksgiving table. I do not feel that we should restrict ourselves to pumpkin pie as the sole pumpkin goody during the holidays!
Since everyone is all fired up about pumpkin I feel the need to share THE YUMMIEST pumpkin recipe. Every time I make these cookies, Andrew consumes at least a dozen that same night, everyone that gets a bite asks for the recipe, and I find myself baking a second batch a week later. They are that good.
These cookies have the consistency of cake due to the added moisture the pureed pumpkin adds. They stay soft even if it’s been a couple days…not that they last that long. I dare you to try and eat just one of these cookies. It is impossible.
This recipe is Andrew’s mom’s recipe. I usually find myself tweaking ingredients in recipes because I am trying to personalize them or boost the flavors. This recipe does not need modification. However, I did double the cinnamon that was in the original recipe (1 T instead of 1 1/2 t). I love cinnamon and always add more than a recipe calls for. If you do want to customize this recipe feel free to add chopped nuts or dried cranberries–both of these pair well with pumpkin!
The frosting on these cookies is the cherry on top of the cake. It is finger-licking good. I have no shame admitting that I rummage the pantry for ginger snaps and graham crackers to dip into the leftover icing. Since the cookies themselves only have 1 cup of sugar in them the frosting adds that extra sweetness that is needed.
I cannot wait for you to try these cookies and enjoy the taste of fall that comes with them.
For the cookies
1 C unsalted butter
1 C granulated sugar
1 C canned pumpkin
1 large egg
1 t vanilla extract
2 C all purpose flour
1 T cinnamon
1/2 t allspice
1/2 t ground ginger
1/2 t nutmeg
1 t baking powder
1 t baking soda
1 t salt
For the frosting
1 C packed brown sugar
6 T unsalted butter
1/4 C milk
1 t vanilla extract
dash of salt
2 C powdered sugar
- Preheat oven to 325F.
- In a large bowl cream butter and sugar. Add pumpkin, egg, and vanilla, mix well.
- In a separate bowl, whisk together flour, spices, baking powder, baking soda, and salt.
- Slowly add flour mixture until thoroughly combined.
- Drop heaping teaspoons onto greased cookie sheet. Bake for approximately 12 minutes or until cookie springs back when touched. Cool completely before frosting.
- In a pot melt brown sugar and butter together, then whisk in milk. Bring to a boil over medium heat. Lower the heat and cook for 3 minutes. Remove from heat , cool. Stir in vanilla, salt, and powdered sugar, then whisk until well combined.
- Spread ~1 tsp of frosting on each cookie. Store in an air tight container.