Soft Batch Frosted Pumpkin Cookies
Soft Batch Frosted Pumpkin Cookies requires around 1 hour and 20 minutes from start to finish. One serving contains 172 calories, 1g of protein, and 2g of fat. This recipe serves 24 and costs 54 cents per serving. 160 people have made this recipe and would make it again. Head to the store and pick up all purpose flour, light brown sugar, vanillan extract, and a few other things to make it today. It is brought to you by Baked by Rachel. With a spoonacular score of 8%, this dish is improvable. Try Soft Batch Frosted Vanilla Cookies, Peppermint Frosted Soft Batch Sugar Cookies, and Soft Batch Iced Pumpkin Sugar Cookies for similar recipes.
Servings: 24
Preparation duration: 70 minutes
Cooking duration: 11 minutes
Ingredients:
2 1/4C all purpose flour
2 ¼ tsp baking powder
1/2 tsp cinnamon
1/2C granulated sugar
Pinch of ground cloves
1/4C light brown sugar
½ Tbsp vanilla extract or pure maple syrup
3-4 Tbsp milk or water
1/4 tsp nutmeg
2 1/2C powdered sugar
4 1/2 Tbsp pumpkin puree
½ tsp salt
Sprinkles
2-3 Tbsp unsalted butter, softened
2 tsp vanilla extract
Equipment:
stand mixer
bowl
baking paper
baking sheet
oven
wire rack
offset spatula
Cooking instruction summary:
In a large bowl or stand mixer, cream together butter and sugars. Mix in pumpkin and vanilla. When mixture is just barely combined, add remaining dry ingredients. Mix until no streaks remain and batter is lump free. Cover and chill for at least one hour. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Using a medium cookie scoop, scoop dough, shape into smooth balls and gently flatten slightly. Bake for 10-11 minutes. Allow cookies to rest on the baking sheet for 1 minute prior to transferring to a wire rack to cool completely. When cookies have cooled completely, prepare frosting. In a medium bowl, mix together powdered sugar and butter until evenly dispersed, mixture may be crumbly. Add vanilla and 1 Tbsp of milk or water at a time until desired icing consistency is reached. Frost cookies with a small offset spatula and immediately top off with sprinkles. Allow frosting to set or enjoy immediately. Once frosting has set completely, store cookies in an airtight container.
Step by step:
1. In a large bowl or stand mixer, cream together butter and sugars.
2. Mix in pumpkin and vanilla. When mixture is just barely combined, add remaining dry ingredients.
3. Mix until no streaks remain and batter is lump free. Cover and chill for at least one hour. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Using a medium cookie scoop, scoop dough, shape into smooth balls and gently flatten slightly.
4. Bake for 10-11 minutes. Allow cookies to rest on the baking sheet for 1 minute prior to transferring to a wire rack to cool completely. When cookies have cooled completely, prepare frosting. In a medium bowl, mix together powdered sugar and butter until evenly dispersed, mixture may be crumbly.
5. Add vanilla and 1 Tbsp of milk or water at a time until desired icing consistency is reached. Frost cookies with a small offset spatula and immediately top off with sprinkles. Allow frosting to set or enjoy immediately. Once frosting has set completely, store cookies in an airtight container.
Nutrition Information:
covered percent of daily need
