Pumpkin Spice Cookies with Brown Sugar Frosting

Pumpkin Spice Cookies with Brown Sugar Frosting

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.

Pumpkin Spice Cookies with Brown Sugar Frosting

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.

Pumpkin Spice Cookies with Brown Sugar Frosting

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!

Pumpkin Spice Cookies with Brown Sugar Frosting

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.

Pumpkin Spice Cookies with Brown Sugar Frosting

I cannot wait for you to try these cookies and enjoy the taste of fall that comes with them.

As always,

Bon Appeteek

The Players:

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

The Rules:

  1. Preheat oven to 325F.
  2. In a large bowl cream butter and sugar. Add pumpkin, egg, and vanilla, mix well.
  3. In a separate bowl, whisk together flour, spices, baking powder, baking soda, and salt.
  4. Slowly add flour mixture until thoroughly combined.
  5. Drop heaping teaspoons onto greased cookie sheet. Bake for approximately 12 minutes or until cookie springs back when touched. Cool completely before frosting.
  6. 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.
  7. Spread ~1 tsp of frosting on each cookie.  Store in an air tight container.

Pumpkin Banana Cinnamon Swirl Bread

Pumpkin Banana Cinnamon Swirl Bread

It’s that time of the year…the time for PUMPKIN EVERYTHING!!! You can try to hide from it, but it’s better to just embrace the pumpkin madness. I am one of those girls that is OBSESSED with anything fall, especially all foods pumpkin-flavored. Well maybe not all pumpkin-flavored foods—one of my girlfriends told me about a pumpkin and peach protein shake she made the other day…I will pass on that combo, but I will thank the pumpkin gods for this recipe that I adapted from the Kitchen Snob’s Pumpkin Banana Bread with Cinnamon Swirl.

Some recipes do not need a story…they just need to be craved. This is one of those recipes.

Pumpkin Banana Cinnamon Swirl Bread

As always,

Bon Appeteek

 

Prep Time: 20 minutes
Bake Time: 60 minutes
Cool Time: ~60 minutes
The Players:

The dry ingredients
1 C all purpose baking flour
¾ C whole-wheat flour
1 t baking soda
¾ t salt
1 T pumpkin pie spice

The wet ingredients
2 very ripe bananas, peeled and mashed
1 heaping cup canned pumpkin
2 eggs (room temperature)
½ C packed brown sugar
½ C granulated sugar
1 t vanilla extract
½ C honey-flavored greek yogurt

The cinnamon swirl
¼ C granulated sugar
1 ½ t cinnamon

Cinnamon glaze
1 C powdered sugar
1 t cinnamon
½ t vanilla extract
1 T vanilla-flavored almond milk (or any milk you have on hand)

The Rules:

  1. Preheat oven to 350F and spray 9×5 loaf pan with cooking spray.
  2. In a medium bowl mix dry ingredients until well combined. Set aside.
  3. In a small bowl combine the cinnamon swirl ingredients. Set aside.
  4. Using a stand mixer or hand mixer, mix the bananas, pumpkin, and eggs.
  5. Add the sugars, vanilla extract and greek yogurt to the pumpkin mixture. Mix well.
  6. Slowly add the dry ingredients to the wet ingredients, do not over mix.
  7. Pour half of the batter into the loaf pan. Sprinkle evenly with cinnamon swirl mixture. Pour remaining half of the batter over the cinnamon swirl layer.
  8. Bake for one hour or until toothpick inserted into center comes out clean. Let the bread cool for 10 minutes then remove from loaf pan. Let the bread come to room temperature.
  9. Combine ingredients for the cinnamon glaze and drizzle over the bread.
  10. Enjoy with an ice-cold glass of milk or with coffee/tea.