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
Scale
- 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.
