All About Pumpkin Cookies
If you love pumpkin, this cookie was made for you. From the pumpkin cookie to the pumpkin buttercream frosting, it is all about the pumpkin.
Servings: 36 cookies
Calories: 146kcal
Ingredients
COOKIE DOUGH
- ½ cup (113.5 g) Butter unsalted room temperature
- 4 ounces (4 ounces) Cream Cheese room temperature
- ½ cup (110 g) Light brown sugar
- ½ cup (100 g) Sugar white
- 1 cup (245 g) Pumpkin puree
- 1 (1) Egg
- ½ teaspoon (0.5 teaspoon) Vanilla Extract
- 2 ½ cups (312.5 g) All-purpose flour
- 1 teaspoon (1 teaspoon) Baking powder
- ½ teaspoon (0.5 teaspoon) Kosher Salt
- ¼ teaspoon (0.25 teaspoon) Nutmeg
- ¼ teaspoon (0.25 teaspoon) Ground ginger
- ½ teaspoon (0.5 teaspoon) Ground cinnamon
PUMPKIN BUTTERCREAM FROSTING
- ½ cup (113.5 g) Butter unsalted room temperature
- 1 ½ cup (180 g) Powdered sugar
- 1 Tablespoon (1 Tablespoon) Pumpkin puree
- ¼ teaspoon (0.25 teaspoon) Pumpkin pie spice
- 1 Tablespoon (1 Tablespoon) Half & Half
- ½ teaspoon (0.5 teaspoon) Pure maple syrup
- ½ cup (49.5 g) Pecans chopped
Instructions
COOKIE DOUGH
- Weigh or measure the sugars into a bowl and set aside. In another bowl, weigh or measure the flour, baking powder, salt, nutmeg, ginger, and cinnamon, then run a whisk through to blend.
- In a handheld or stand mixer, blend the butter and cream cheese until light and fluffy — about 2 minutes on medium speed. Add the sugars and beat for another 2 to 3 minutes.
- Add the egg, vanilla extract, and pumpkin puree, and mix until blended. Turn the mixer down to low and gradually add the flour mixture to the bowl. After the flour is incorporated. Cover the bowl loosely and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C or 180°C)—line 2 cookie pans with parchment paper and set aside. Arrange 12 cookie mounds on a pan using a medium cookie scoop and bake for 12-14 minutes. Leave cookies on the pan after taking them out of the oven for a minute or two. Then move them to a cooling rack.
PUMPKIN BUTTERCREAM FROSTING
- The pecans I usually get are halves; I do a rough chop on them so I can place them on top of the frosting.
- In a mixer, cream the butter for a minute. Next, blend the pumpkin puree, pie spice, and maple syrup into the butter. Finally, scrape down the sides and gradually add the powdered sugar along with the Half & Half. Start on the lowest mixer speed until the powdered sugar has been incorporated, then increase the speed to medium or medium-high and mix for 3 minutes or until thick and creamy.
- Take about a tablespoon or two of frosting and spread it over the top of a cookie. Then sprinkle some of the chopped pecans on top of the frosting.
Nutrition
Calories: 146kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 58mg | Potassium: 43mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1333IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg