Name: Frosted Pumpkin Cookies
Prep time: 30 min
Cook time: 13 min
Total time: 1 h
Yield: 18
Cuisine: American
Ingredients: 1/2 cup (120g) butter; 1/2 cup (100g) brown sugar; 1 medium egg; 1/2 cup (120g) pumpkin puree; 1 tsp. vanilla extract; 1 1/2 cups (200g) all-purpose flour; 1 tsp. pumpkin pie spice; 1/2 tsp. baking powder; 1/4 tsp. baking soda; 1/4 tsp. salt; 1/3 cup (80g) butter, softened; 2/3 cup (85g) confectioners’ sugar; 1/2 tsp. vanilla extract; 1-2 tbsp. maple syrup; 1-2 tsp. milk (optional); some pumpkin pie spice for sprinkling

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Pumpkin season is upon us and that means Cookie Friday also has been taken over by those orange giants. It is quite easy to use pumpkin somewhere in a recipe, so smuggling something in the dough for these soft Frosted Pumpkin Cookies was pretty easy – together with the maple syrup frosting you will get a delicious sweet treat everyone will devour. What more could you ask for?! ;P

Frosted Pumpkin Cookies | Bake to the roots

Honestly… in fall you just can’t get around pumpkins. They end up in soups, in sauces for pasta, in cakes and bread – basically everywhere. Once you’ve made some pumpkin puree for one recipe or another, there’s usually something leftover since those orange thingies are usually quite big and make much more pumpkin puree than you would need for one recipe. Luckily, you can freeze the puree easily… or do other things with it, while it is already sitting in the fridge and waiting to be used ;)

These pumpkin cookies are made in no time. There is not much mixing involved and you will get the cookies onto the baking sheet in a matter of minutes. No cooling times, no resting needed. If you have all the ingredients at hand, you are done in a jiffy. To make these cookies even better, I recommend making the frosting as well and spread it on top of the cooled cookies. Both together is simply a dream. Pumpkin and maple syrup is a perfect match. You could almost say a “match made in heaven” ;)

There is only one thing about these cookies that could count as a negative: a slightly shorter shelf life compared to other cookies. Because of the moisture in the cookies and the additional frosting on top the cookies should be eaten within 2-3 days. Dry cookies last a bit longer – normally up to a week – but these here are best when fresh. Maybe you should invite some friends or family for a coffee when making these cookies here – the problem of a short shelf life solved :P

INGREDIENTS / ZUTATEN

(16-18 cookies)

For the dough:
1/2 cup (120g) butter
1/2 cup (100g) brown sugar
1 medium egg
1/2 cup (120g) pumpkin puree
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1 tsp. pumpkin pie spice
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

For the frosting:
1/3 cup (80g) butter, softened
2/3 cup (85g) confectioners’ sugar
1/2 tsp. vanilla extract
1-2 tbsp. maple syrup
1-2 tsp. milk (optional)

some pumpkin pie spice for sprinkling

(16-18 Cookies)

Für den Teig:
120g Butter
100g brauner Zucker
1 Ei (M)
120g Kürbispüree
1 TL Vanille Extrakt
200g Mehl (Type 550)
1 TL Kürbiskuchengewürz
1/2 TL Backpulver
1/4 TL Natron
1/4 TL Salz

Für das Frosting:
80g Butter
85g Puderzucker
1/2 TL Vanille Extrakt
1-2 EL Ahornsirup
1-2 TL Milch (optional)

etwas Kürbiskuchengewürz zum Bestäuben

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside.

2. Add the butter and brown sugar to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. Add the pumpkin puree and vanilla extract and mix in. Mix the flour with pumpkin pie spice, baking powder, baking soda, and salt and add to the bowl – mix until just combined. Use a cookie scoop or tablespoons and place dough portions with some space in between on the baking sheet. Bake for 12-13 minutes or until the cookies are set. Take out of the oven and let cool down completely on a wire rack. Repeat with the remaining dough.

3. For the frosting add the butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Add a tablespoon of the maple syrup and mix in. Add more to your liking. If the frosting is too thick to spread, add some milk and mix in. Frost the cookies, sprinkle with some pumpkin pie spice. Store in a cool place.

1. Den Ofen auf 180°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.

2. Butter und braunen Zucker in eine große Schüssel geben und auf höchster Stufe hell und luftig aufschlagen. Das Ei dazugeben und gut unterrühren. Kürbispüree und Vanille Extrakt dazugeben und unterrühren. Das Mehl mit Kürbiskuchengewürz, Backpulver, Natron und Salz vermischen und dann zur Schüssel dazugeben – nur kurz unterrühren. Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln Teigportionen mit genügend Platz dazwischen auf das vorbereitete Blech setzen und für 12-13 Minuten backen. Die Cookies sollten leicht Farbe bekommen haben und an den Rändern fest sein. Aus dem Ofen holen und auf einem Kuchengitter abkühlen lassen. Mit dem restlichen Teig wiederholen.

3. Für das Frosting die Butter und den Puderzucker in einer großen Schüssel hell und luftig aufschlagen. Vanille Extrakt dazugeben und unterrühren. Einen Esslöffel des Ahornsirup dazugeben und unterrühren – nach Belieben noch etwas mehr dazugeben. Sollte das Frosting noch sehr fest sein, etwas Milch dazugeben und unterrühren. Die Cookies mit dem Frosting bestreichen und mit etwas Kürbiskuchengewürz bestäuben. An einem kühlen Ort lagern.

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Here is a version of the recipe you can print easily.