Frosted Pumpkin Cookies
These Frosted Pumpkin Cookies are super soft and fluffy, loaded with warm spices and topped with a creamy pumpkin pie spice frosting. To make the delicious pumpkin pie spice frosting, I used Internation Delight Pumpkin Pie Spice creamer in place of the milk in a traditional frosting. This frosting compliments the pumpkin flavor perfectly.
My friends and family loved these cookies. You definitely want to put these Frosted Pumpkin Cookies on your Fall baking list! ♥
JUST A FEW BAKING TIPS:
✓ PUMPKIN: Just a reminder, make sure you use 100% pure pumpkin, not pumpkin pie filling.
✓ MAKE YOUR OWN PUMPKIN PIE SPICE: All you need is, 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves. Mix the spices together in a small bowl.
✓ SCOOPING THE COOKIE DOUGH: I always use a 1 Tablespoon cookie scoop, each cookie dough ball has “2 scoops” of cookie dough, meaning that each cookie dough ball is 2 Tablespoons in size. In my opinion, this is the perfect sized cookie. If you don’t have a cookie scoop, you can use an ice cream scooper but you will only need 1 ice cream scoop of cookie dough.
★ And to make it super easier for you to learn how to scoop the perfect cookie, I created a step-by-step guide on How To Scoop The Perfect Cookie!
STEP-BY-STEP GUIDE ON HOW TO MAKE THESE FROSTED PUMPKIN COOKIES:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3 Tablespoons International Delight Pumpkin Pie Spice creamer
- 1 Tablespoon butter, melted
- 1 teaspoon vanilla extract
- ground cinnamon, for topping
PRE-STEP: Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
STEP 1: Whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium size bowl. Set aside.
STEP 2: In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, and brown sugar until combined.
STEP 3: Add pumpkin, egg, and vanilla extract. Mix until combined.
STEP 4: Add flour mixture and mix until just combined. DO NOT OVERMIX!
STEP 5: Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each, place onto prepared baking sheet.
STEP 6: Bake for 15-20 minutes. Let cool for 5 minutes on baking sheet before moving them to a wire rack. Let cool completely on wire rack before frosting.
STEP 7: In a medium-sized bowl, mix powdered sugar, pumpkin pie spice creamer, melted butter and vanilla extract together until combined. Frost cooled cookies and sprinkle with cinnamon.
* STORE: Cookies will stay fresh for up to 7 days in an airtight container, stored at room temperature.
* FREEZING: Roll the dough into balls and place them in an airtight container. You can freeze the cookie dough for up to 2 months. To bake, place frozen cookie dough balls onto prepared baking sheet and bake for 16-18 minutes.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.