Spiced Pumpkin Delights with Velvety Brown Sugar Frosting

When the crisp fall air starts rolling in, nothing quite hits the spot like a warm, spiced pumpkin cookie. These soft, pillowy treats bring together the rich flavor of pumpkin with the perfect blend of spices and a decadent brown sugar frosting.

Perfect for cozying up on a chilly day or sharing at your next gathering, these cookies will quickly become a seasonal favorite.

Plus, they’re easy to tweak for dietary preferences or ingredient availability—versatility at its finest!

Photo byBlaine Moats

Ingredients:

• 2 cups unsalted butter, softened
• 2 cups white sugar
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon sea salt
• 1 teaspoon ground ginger
• 1 teaspoon allspice
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 can (15 oz) pumpkin puree
• 4 cups all-purpose flour

Frosting:

• ½ cup unsalted butter
• ½ cup packed dark brown sugar
• ¼ cup whole milk (or heavy cream for extra richness)
• 1 teaspoon vanilla extract
• 2¾ cups powdered sugar
• A pinch of ground cloves (optional for garnish)

Directions:

1. Prep the Oven and Dough: Set your oven to 350°F. In a large mixing bowl, cream together the softened butter and sugar until smooth. Blend in the baking powder, baking soda, salt, ginger, and allspice. Mix until well combined. Crack in the eggs and pour in the vanilla, blending everything together. Stir in the pumpkin puree, followed by gradually adding the flour. Mix with a wooden spoon once it becomes too thick for the mixer.
2. Shape and Bake: Using a tablespoon, drop rounded scoops of dough onto a parchment-lined cookie sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the tops look set and slightly golden. Transfer to a cooling rack.
3. Make the Frosting: In a small saucepan, melt the butter and dark brown sugar over medium heat until smooth and creamy. Pour the mixture into a medium bowl and stir in the milk and vanilla extract. Slowly beat in the powdered sugar until the frosting is smooth and fluffy. Once the cookies have cooled, spread the frosting generously over each one. Sprinkle a light dusting of cloves on top for added flavor, if desired.

Substitutions:

• Butter: Swap for plant-based butter for a dairy-free version.
• Flour: Use a 1:1 gluten-free flour blend if needed.
• Milk: Almond or oat milk can replace whole milk in the frosting.

Storage Directions: Store these cookies in an airtight container at room temperature for up to 4 days. To enjoy them later, place the cookies in the fridge for up to a week or freeze them (without frosting) for up to three months. When you're ready to eat, let them thaw and frost fresh!

These pumpkin-spiced cookies are a surefire way to savor autumn in every bite. Enjoy the warmth and flavor with each cookie that practically melts in your mouth!

https://www.bhg.com/recipe/cookies/melt-in-your-mouth-pumpkin-cookies/