Soft Pumpkin Cookies with Penuche Frosting
It’s that time of year again . . . . time for pumpkin everything! And what better way to ring in this special season than soft pumpkin cookies?
Do you know how many different kinds of pumpkin cookies there are our there? Let me tell you, its a heck of a lot! There are healthy pumpkin cookies, chocolate chip pumpkin cookies, easy cake mix pumpkin cookies, chewy pumpkin cookies, even vegan! Well, today friends, I’m sharing a cookie I feel is as equal to or even, dare I say, a little bit better than all of those: soft pumpkin cookies.
It took me a couple tries, but I finally came away with a soft, yet dense, chewy pumpkin cookie that is ready to be eaten as a late night snack, brought to friends houses, and even enjoyed over a hot cup of morning coffee.
Not going to lie, I made these yesterday and had one with my coffee this morning. Because you know, I need to make sure I’m advising you correctly on your cookie pairings. 😉
Verdict: It was seriously the best way to start my day. A little sweet with a strong cup of coffee? Yes please. You know the day is going to go great when you start it out that way!
How to make pumpkin cookies
My first attempt at these cookies was a fail. Part of that was the ingredient ratio, part of it was butter that was too soft and I did some over-mixing. See photo below:
They key to these cookies is to mix the ingredients the least amount possible. I’ll explain in more detail in the recipe itself. Please, worry not. Don’t overthink it. Follow the recipe and these treats will turn out perfectly!
I made these on the big side, because . . . well why not! But, if you’re looking for smaller portions or want to bring a larger quantity to your friends house, feel free to drop them in tablespoons. Just make sure to reduce the timer to around 12-15 minutes, and watch the first batch carefully so they don’t burn.
Soft Pumpkin Cookies
- 1 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup room temperature butter
- 1 egg
- 1 1/4 cup canned pumpkin
- 2 1/2 cup flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp salt
- 2 tsp vanilla
- Pre-heat oven to 350
- In a mixer or medium bow, cream together room temperature butter, brown and white sugar. Once well mixed add egg and beat for 5 – 10 seconds. Add in pumpkin and mix until just incorporated. (Its fine to still see ribboning where ingredients aren't full combined.) Add vanilla in on top but don't mix just yet.
- Important, don't skip the following step. You want to make sure you follow the recipe to a T. Our goal is to stir the dough as little as possible.
- In a seperate, medium bowl, mix together all dry ingredients. I know it's a simple step and you may figure,"I'll just throw everyting in on top of the wet ingredient and skip this step. Saves me cleaning anther bow."But don't do it! By not mixing the dry ingredients first, you'll change the consistency of the dough.
- Once the dry ingredients are throughouly incorporated, turn the mixer with the wet ingredients on low and slowly start to add your dry ingredients. Turning the mixer up as you add more and more of the dry ingredients. As soon as the dough is thoroughly incorporated, turn off mixed. Don't over mix.
- I used a large spoon and dropped them onto a parchment lined cookie sheets. They were probably about 2 tbsp per cookie. They dropped naturally in oval shapes, and I just let it roll.
- Bake at 350 for 15-20 minutes. My oven runs on the hot side, so my cookies were done in 15 minutes. Watch the tops and for golden brown around the bottoms. It's okay to under cook a little on these guys. Moist is better than dry!
pumpkin cookie icing
I really wanted icing to complement the cookie, not take away from or overpower. I almost went with a maple flavored icing, but instead decided to go with Penuche. (Italian: panucci) This is a fudge-like frosting made from brown sugar, butter, and milk.
It truly does give off a caramel, maple-ish flavor. You’ve just gotta trust me and try it out! This frosting would also work well on yellow cake, pound cake, or pair amazingly with an orange zest cookie or cake. Holy YUM!!!
- 3 tbsp butter
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 2 cups confectioners sugar
- In a small saucepan over medium heat, melt butter, and add in the brown sugar. Bring to a boil, cook and stir for 1 mintue, or until slightly thickened.
- Cool slightly then stir in milk. Beat until smooth. Gradually stir in 2 cups confectioners sugar. (I poured the mixture into my kitchenaid and slowly added the confectioners sugar so it was whipped well)
- Spread on cookies, cake, or other. Enjoy!
I’ve given these to my hubby, sister, kids, neighbor and her family, and a sweet friend, and they’ve all given them rave reviews!
Now, I can’t wait to hear what you think!!! If you make them please let me know in the comments what you think. Or, better yet, send me a message over on Instagram, my favorite platform to connect with you!
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These are amazing! Thanks for all the great cookies!
You’re welcome! Enjoy!!!
Can these be made with gluten free flour? They look delicious.
Yes! I suggest using Bob’s Red Mill 1 for 1 gluten free flour. It’s the best!