Pumpkin Cookies

A frosted Pumpkin Cookie dusted with pumpkin pie spice on a copper wire rack with more cookies behind it.

These soft Pumpkin Cookies are loaded with rolled oats and real pumpkin puree, then finished with a fluffy whipped pumpkin spice frosting.

Course Dessert

Cuisine American

Keyword Pumpkin Cookies

Prep Time 15

Cook Time 13

Servings cookies

Calories 132kcal

Author Jason Decker

Ingredients

For the cookies:

3/4 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
4 tablespoons salted butter softened
6 tablespoons light brown sugar packed
1/4 cup granulated sugar
6 tablespoons pure pumpkin puree
1 teaspoon vanilla extract
1 1/4 old-fashioned rolled oats

For the frosting:

4 tablespoons salted butter softened
2 cups powdered sugar sifted
3-4 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice plus more for garnish

Instructions

Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside.
In a small bowl, stir together the flour, pumpkin spice, and baking soda, and set aside.
3/4 cup all-purpose flour, 1 teaspoon pumpkin pie spice, 1/2 teaspoon baking soda
In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, combine the butter, brown sugar, granulated sugar, pumpkin puree, and vanilla until smooth.
4 tablespoons salted butter, 6 tablespoons light brown sugar, 1/4 cup granulated sugar, 6 tablespoons pure pumpkin puree, 1 teaspoon vanilla extract
Add the flour mixture and mix until combined, scraping down the sides.
Add in the oats and mix until evenly distributed, the mixture will be thick.
1 1/4 old-fashioned rolled oats
Take a 1.5 tablespoon cookie scoop, or you can eyeball it and dollop the cookie dough onto the prepared sheet trays 2 inches apart.
Bake for 11-13 minutes until they puff slightly, appear dry on top, and lightly golden around the edges.
Allow the cookies to cool on the trays for about 2 minutes before transferring to a wire rack to cool completely.
While the cookies are cooling, make the frosting. Whip the butter in a medium bowl with an electric hand mixer until smooth.
4 tablespoons salted butter
Add one spoonful at a time of the powdered sugar until it is all combined, it will resemble sand.
2 cups powdered sugar
Add 3 tablespoons of the cream, vanilla, and pumpkin spice. Mix until combined, if it still seems too thick, add an additional 1 tablespoon of cream.
3-4 tablespoons heavy cream, 1 teaspoon vanilla extract, 1/2 teaspoon pumpkin pie spice
Once everything is mixed in, turn the mixer up to high and whip for 3 minutes until light and fluffy.
Once the cookies are completely cool, add the frosting on top, I like to use an offset spatula for this, but a butter knife will also work.
Sprinkle a little more pumpkin spice on top if desired and serve immediately.

Notes

Use Room Temperature Ingredients: This helps the ingredients mix together more smoothly.
Don’t Overmix the Dough: Overmixing can make the cookies tough. Mix until just combined.
Measure Flour Correctly: Spoon flour into your measuring cup and level it off to avoid using too much.
Cool Completely Before Frosting: Frosting warm cookies will cause the frosting to melt.
Adjust Frosting Consistency: If the frosting is too thick, add a little more cream. If it’s too thin, add more powdered sugar.
Use Parchment Paper: Lining your baking sheet with parchment paper prevents sticking and makes cleanup easier.

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