we really enjoyed getting together with ryan's family to celebrate christmas in october this weekend. for dessert on saturday, ryan and i made pumpkin cookies with pumpkin frosting. (even though we were celebrating "christmas" it's still october!)
i just love the combination of pumpkin and fall spices. these tender cakey cookies have such a great spice flavor. they are perfect for fall, and they are delicious with a cup of coffee.
we have made several different types of pumpkin cookies over the years, but i think these have to be my favorite pumpkin cookies so far! our whole family loved them, including our two-year old nephew davis. we will definitely be making these cookies again!
pumpkin spice cookies with pumpkin frosting
prep time: 20 minutes
baking time: 12-14 minutes
yields: approximately 18 cookies
adapted from minimalist baker
1/2 cup (1 stick) salted butter, softened
1/3 cup granulated white sugar
1/4 cup dark brown sugar
1 teaspoon pure vanilla extract
1/4 can pure pumpkin puree
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 tablespoon unsweetened almond milk
1/4 cup (1/2 stick) salted butter, softened
2 teaspoons pumpkin butter
1 1/2 cups powdered sugar
1/2 teaspoon pumpkin pie spice
1 teaspoon almond milk
to make the cookies, cream the butter in the bowl of a stand mixer fitted with a paddle attachment. add the granulated sugar, brown sugar, and vanilla. beat well. mix in the pumpkin. sift the flour, cornstarch, baking powder, baking soda, and pumpkin pie spice into the mixer bowl. mix together. add the almond milk then beat together until well combined. freeze the dough for 15 minutes. meanwhile, preheat your oven to 350 degrees F and line a baking sheet with parchment paper. scoop 1 tablespoon-sized balls of cookie dough onto the cookie sheet (be sure to space the cookie dough balls apart). dip the bottom of a glass into granulated sugar, then gently smash the cookie dough balls down into discs. bake for 12-14 minutes until golden brown. once baked, allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to finish cooling completely. allow the cookies to cool completely before frosting.
to make the frosting, cream the butter in the bowl of a stand mixer fitted with a paddle attachment. add the pumpkin butter, powdered sugar, pumpkin pie spice, and almond milk. beat well until combined. add more powdered sugar or almond milk as needed to reach desired frosting consistency.