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.
Servings 24 cookies
Calories 150kcal
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ 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
Instructions
- Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt in a medium size bowl. Set aside.
- In a large bowl, using an electric or stand mixer, cream together the butter, granulated sugar, and brown sugar until combined.
- Add pumpkin, egg, and vanilla extract. Mix until combined.
- Add flour mixture and mix until just combined. DO NOT OVERMIX!
- Using a cookie scoop or ice cream scoop, scoop dough into balls about 2 Tablespoons each, place onto prepared baking sheet.
- 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.
MAKE FROSTING:
- 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.
Notes
- 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.
Nutrition
Calories: 150kcal | Carbohydrates: 34g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 122mg | Potassium: 48mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1620IU | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 1mg