Chewy Pumpkin Cookies Recipe With The Best Frosting
When autumn arrives on the homestead, soft pumpkin cookies are a non-negotiable treat. Every bite delivers warm fall spices and rich pumpkin flavor. They melt in your mouth and always leave you reaching for another.
Top them with warm, caramelized Penuche frosting for the ultimate cozy snack. They pair perfectly with morning coffee or an afternoon tea break. If you love fun autumn treats, be sure to give my Mini Pumpkin Pie Cookies or these warm Apple Pie Poptarts a try next!
Quick View of This Fall Recipe
⏱️ Prep & Bake: 27 Minutes (15 mins prep, 17 mins bake, frosting 10 minutes)
🍪 Yield: 24 Chewy Pumpkin Cookies
🎃 Star Ingredient: Pure Pumpkin Puree (not pumpkin pie mix!)
🧁 Signature Header: Warm Caramelized Penuche Frosting
🥣 Essential Equipment: Stand Mixer & Medium Cookie Scoop
📦 Storage: Fresh for 5 days at room temperature
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Why You'll Love This Recipe
- Truly Chewy Texture: Careful mixing keeps these cookies soft and chewy instead of dry and cakey.
- Warm Penuche Frosting: Made with boiled brown sugar and butter for a rich caramel flavor.
- Pure Pantry Ingredients: Uses real pumpkin puree and fresh spices without artificial additives.
- Freezer-Friendly: You can freeze the baked cookies or pre-scooped dough balls for later.
Ingredients & Equipment
Key Ingredients & Why They Matter
- Pure Canned Pumpkin: Always use 100% pure pumpkin puree. Avoid canned pumpkin pie mix because it contains excess water and unwanted sugar.
- Room Temperature Butter: Softened butter creams evenly with sugar. Cold or melted butter causes cookies to bake flat.
- White & Brown Sugar Combination: Granulated sugar crisps the edges while brown sugar adds moisture and caramel depth.
- Warm Autumn Spices: High-quality cinnamon, nutmeg, and cloves give these cookies their signature fall flavor.
- Penuche Frosting Base: A classic browned-sugar frosting that sets firm and delivers deep butterscotch notes.
Essential Equipment
- Electric Stand Mixer: Creaming the butter and sugar thoroughly requires a good mixer.
- Cookie Scoop: Ensures even sizing so every cookie bakes at the exact same rate.
- Wire Cooling Racks: Prevents hot pan bottoms from overcooking the cookie bases.
Step-by-Step Instructions
Step 1: Cream Butter and Sugars
In a large bowl, cream softened butter, white sugar, and brown sugar on medium speed until light and fluffy.
Step 2: Mix in Wet Ingredients
Gently blend in the egg, vanilla extract, and pure pumpkin puree until just combined. Avoid overmixing the wet base.
Step 3: Whisk Dry Ingredients
In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Step 4: Combine Wet and Dry
Slowly add dry ingredients to wet ingredients on low speed. Stop mixing immediately once the flour disappears.
Step 5: Scoop and Bake
Drop dough balls onto parchment-lined baking sheets using a cookie scoop. Bake at 350°F for 15 to 17 minutes until edges are golden.
Step 6: Cool and Frost
Transfer cookies to a wire rack to cool completely before spreading warm Penuche frosting over the tops.
How to Make Penuche Frosting
Step 1: Boil Butter and Sugar
In a small saucepan over medium heat, melt the butter and stir in the brown sugar. Bring to a boil for 1 minute.
Step 2: Whisk in Milk and Powdered Sugar
Remove from heat and cool slightly. Whisk in the milk, then gradually beat in confectioners sugar until smooth.
Storage & Freezing Tips
- Room Temperature: Store cooled cookies in an airtight container for up to 5 days. Place parchment paper between layers.
- Freezing Baked Cookies: Freeze frosted or unfrosted cookies in a sealed container for up to 3 months.
- Freezing Dough: Scoop raw dough balls onto a tray and freeze solid. Store in a zip-top bag and bake directly from frozen.
FAQ
Excess moisture in pumpkin can cause a cakey texture. Measure flour carefully by weight or spooning, and avoid overmixing dough.
Yes. Chilling dough for 30 minutes firm up the butter. This makes sticky dough easier to handle and prevents excessive spreading.
No. While Penuche frosting adds incredible caramel flavor, these spiced cookies are also delicious plain or with cream cheese frosting.
Final Thoughts From The Homestead
Baking a batch of warm, spiced pumpkin cookies is one of the best ways to welcome autumn to the homestead. The rich Penuche frosting elevates these simple cookies into a bakery-worthy treat your family will request every year.
Other Fall Recipes To Enjoy:
Chewy Pumpkin Cookies Recipe With The Best Frosting
These soft pumpkin cookies are packed with warm pumpkin pie spice and have a chewy texture that melts in your mouth. Made with pure pumpkin puree and topped with a rich Penuche Frosting, they're perfect for the fall season.
Whether you enjoy them with coffee or as a treat, these easy pumpkin cookies will become your go-to autumn recipe.
Ingredients
- 1 cup white sugar
- ½ cup brown sugar
- ½ cup room temperature butter
- 1 egg
- 1 ¼ cup canned pumpkin
- 2 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 teaspoon vanilla extract
Penuche Frosting
- 3 tablespoon butter
- ½ cup packed brown sugar
- ¼ cup milk
- 2 cups confectioners sugar
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In a large bowl, cream together room temperature butter, white sugar, and brown sugar using an electric mixer on medium speed.
- Add in the egg, vanilla extract, and canned pumpkin, mixing until just combined. Don't overmix.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Slowly incorporate the dry ingredients into the wet mixture, stirring on low speed until just combined. Be careful not to overmix.
- Using a cookie scoop, drop the dough onto the prepared baking sheets, leaving space between each cookie. Bake for 15-20 minutes or until the edges are golden brown.
- Allow the cookies to cool on a wire rack.
Frosting Instructions:
- In a small saucepan over medium heat, melt the butter and stir in the brown sugar. Bring to a boil and cook for 1 minute until slightly thickened.
- Remove from heat and cool slightly. Stir in the milk and beat until smooth. Gradually mix in the confectioners sugar.
- Spread the frosting over the cooled cookies.
Video
Notes
- Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling. The puree has no added spices or sugars, allowing you to control the flavor of the cookies.
- Chilling the Dough: If the dough feels too sticky, you can refrigerate it for 30 minutes to make it easier to handle.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. If freezing, wrap each cookie individually in plastic wrap to preserve freshness.
- Optional Add-ins: Try mixing in semi-sweet chocolate chips, white chocolate chips, or even a handful of cinnamon sugar for an extra flavor boost.
- Baking Time: Watch closely during the last few minutes of baking. The cookies are best when slightly under-baked for a moist, chewy texture.
- Apply Penuche frosting while it is still warm. It sets quickly as it cools on the baked cookies.
These pumpkin cookies are AWESOME! I didn’t like the penuche frosting & used Betty Crocker Cream Cheese frosting instead and it was a huge hit! I also use Gluten Free flour (King Arthur measure for measure), & no one could tell the difference.
So glad you loved the cookies, Shari! Your swaps sound like they worked beautifully for you. I’m happy to hear the gluten-free version turned out so well too. Thanks for taking the time to share your version! xoxo- Eryn 🙂
These chewy pumpkin cookies turned out amazing! They were soft, full of pumpkin flavor, and that brown sugar frosting took them to the next level. My kitchen smelled like fall while they baked, and they disappeared fast. I’ll definitely be making another batch before the season’s over!
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!
These are amazing! Thanks for all the great cookies!
You're welcome! Enjoy!!!