My Pumpkin Cookies literally melt in your mouth. Soft and sweet, topped with brown sugar icing these are like little bites of pumpkin pie.
Love Pumpkin? Make sure to try out my Pumpkin Dump Cake!
Table of Contents
- My Pumpkin Cookies Are One Of My Most Beloved Cookie Recipes!
- Pumpkin Cookies With Brown Sugar Icing…OH MY!
- Cookie Ingredients:
- Instructions:
- What If You Don’t Like White Chocolate?
- Do You Have To Put Frosting On These Cookies?
- How To Store:
- Like Pumpkin Cookies A Lot? Here Are Some Other Recipes You Will Love:
- Get the Recipe
I’ve been making these cookies for years and years and they are easily the most requested pumpkin recipe on my site from friends and family. Whether it’s the soft pumpkin cookie dotted with creamy white chocolate, or the rich brown sugar icing on top…or heck the perfect combination of the two, I believe they are the most perfect pumpkin cookie recipe ever.
So let’s skip past the actual cookie part of this situation for a second. The brown sugar icing is what makes this cookie recipe so spectacular. Of course, yes the cookie is amazing, but the brown sugar icing adds a slight caramel/butterscotch flavor that pairs beautifully with the pumpkin pie spice.
- butter
- granulated sugar
- light brown sugar
- egg
- vanilla
- pumpkin puree
- pumpkin pie spice
- kosher salt
- baking powder
- baking soda
- all purpose flour
- white chocolate chips
Instructions:
- Mix the butter, granulated and brown sugar on medium speed for 2 minutes.
- Then add in the egg, vanilla, pumpkin, pumpkin pie spice, salt, baking powder, and baking soda and mix for 1 minute until smooth, scraping the sides of the bowl as necessary, making sure to get it all mixed in!
- Turn the mixer to low and add in the flour, mixing until just combined. Stir in the white chocolate chip until evenly incorporated.
- Using a medium cookie scoop, drop the dough onto the prepared baking sheet. Bake for 10- 12 minutes until the edges are slightly golden. Allow them to cool on the baking sheet for 2 minutes and then transfer to a wire rack to cool completely.
What If You Don’t Like White Chocolate?
You can omit the white chocolate completely if you really don’t like it, add a little less or even use semi-sweet chocolate chips in its place!
Like I stated above, you can absolutely omit the icing, but you shouldn’t. It’s what really sets these cookies apart! Here’s what you will need:
- light brown sugar
- 3 tablespoons butter
- 1/4 cup milk
- 2 cups sifted powdered sugar
- In a saucepan melt together the sugar and butter.
- Bring it to a boil and cook for 1 minute, until the sugar is completely dissolved. Remove the pan from the heat and let the mixture cool and thicken for 10 minutes.
- Whisk in the milk and the powdered sugar until smooth. Alternately you can use a hand mixer for this step.
- Spread about 1 teaspoon on the tops of each cookie and allow to set.
How To Store:
Store these cookies airtight at room temperature for up to 3 days!
- Pumpkin Molasses Cookies
- Pumpkin Chocolate Chip Cookies
- 2 Ingredient Pumpkin Cookies
- Pumpkin Spice Pressed Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Category: Cookies
- Method: Oven/Stove Top
- Cuisine: Dessert
Description
My Pumpkin Cookies literally melt in your mouth. Soft and sweet, topped with brown sugar icing these are like little bites of pumpkin pie.
Ingredients
- 1 cup butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1 1/2 cups pumpkin puree
- 3 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups all purpose flour
- 1 (12 oz) bag white chocolate chips
Icing:
- 1/2 cup light brown sugar
- 3 tablespoons butter
- 1/4 cup milk
- 2 cups sifted powdered sugar
Instructions
- Cookies: Preheat to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated and brown sugar on medium speed for 2 minutes.
- Add in the egg, vanilla, pumpkin, pumpkin pie spice, salt, baking powder, and baking soda and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined. Stir in the white chocolate chip until evenly incorporated.
- Using a medium (2- tablespoon) sized cookie scoop, drop the dough onto the prepared baking sheet. Bake for 10- 12 minutes until the edges are slightly golden. Allow them to cool on the baking sheet for 2 minutes and then transfer to a wire rack to cool completely.
- Icing: In a medium saucepan stir together the brown sugar and butter over medium heat.
- Bring the mixture to a boil and continue cooking for 1 minute. Remove from the heat and cool for 10 minutes. Mixture will slightly thicken. Whisk in the milk and the powdered sugar until smooth. Alternately you can use a hand mixer for this step.
- Spread about 1 teaspoon on the tops of each cookie and allow to set.
Notes
Store airtight at room temperature for up to 3 days.
Keywords: cookies and cups, pumpkin cookies, pumpkin, cooke recipe, brown sugar icing
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they were ok… kinda just tasted like pumpkin pancakes! LOL
★★★★
I made these and the frosting doesn’t look at all like the photo, and was very runny. Any chance the frosting in the picture is cream cheese frosting?! They taste amazing though!
★★★★
Nope, the frosting in the picture is the frosting in the recipe! The frosting does set up as it cools, maybe it was still too warm?
I was all ready to use this recipe until I realized it didn’t use a full can of pumpkin puree. i’m not sure what I’m supposed to do with a partial can.
I understand that can be frustrating. You do use most of the can, though!
Very tasty and easy recipe to make. Everyone loved them..saving and will make again. My niece wants to make them with me instead of frosting them I drizzled them with the icing. Thanks!
★★★★★
These were absolutely delicious and a big hit on Thanksgiving. Thank you for the recipe. I’ll definitely make them again. The frosting is oozing a liquid now, 24 hours later. They are stored in an air tight container. Any thoughts on what I may have done wrong? Thanks!
★★★★★
Delicious cookies. Lovely and soft. I think I also had a little too much raising agent though. My brown butter icing hasn’t hardened but it does taste wonderful. I followed the instructions perfectly 🙁 I left the butter and sugar to boil for 2 mins and then added the milk and icing sugar… Any tips for getting it better next time?
The icing will set but won’t harden 🙂
Can’t wait to try these, but do you happen to know of how I could turn these into maple cookies? My grandma made a maple cookie that looked exactly like this, but I’ve never been able to recreate it or find a good recipe dupe. Any thoughts?
★★★★★
If it was a pumpkin maple cookie, add maple extract instead of vanilla!
taste of home has a delicious maple cookie frosted with maple icing!