About this recipe
Nothing says fall like pumpkin-frosted cookies, and nothing tastes as sweet as Jamie Eskelson’s kitchen creations. Eskelson shares her “Melt in your Mouth Soft Frosted Pumpkin Cookies” recipe, which uses exactly one can of pumpkin.
“The thing that makes these so different and wonderful really is the frosting that goes on top,” Eskelson said.
The perfect fall treat: Sweet, spiced and gooey pumpkin cinnamon rolls
To create these cakey, soft cookies, whip the butter, sugar, egg and vanilla until frothy. Eskelson recommends spraying the inside of the cookie scoop with cooking spray so that the cookie dough doesn’t stick.
You can learn all about Jamie and see her other sweet and savory recipes on her website JamieCooksItUp.net or you can follow her on Facebook and Instagram.
Ingredients
Yields: 60 cookies
Cookies
Frosting
Directions
Cookies
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Preheat your oven to 350 degrees.
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Mix butter and sugar in a stand mixer or large bowl until light and fluffy, about 2 minutes.
TIP:
Scrape the bottom of the bowl to ensure even mixing. -
Add baking soda, baking powder and salt; mix until combined.
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Add cinnamon and nutmeg; mix until combined.
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Add eggs and mix well.
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Add vanilla and canned pumpkin; mix until incorporated.
TIP:
Use 100% pumpkin, not pumpkin pie mix.
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Add flour and mix until combined.
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Spray cookie sheet with cooking spray and scoop dough into 1-2 inch balls.
TIP:
Spray inside of cookie scoop to prevent sticking.
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Bake for 10-15 minutes, or until cookies spring back when lightly pressed.
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Cool cookies on sheet or wire rack.
Frosting
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Melt butter and brown sugar in a saucepan over medium-high heat; whisk until smooth.
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Pour mixture into a large mixing bowl.
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Add milk, vanilla, salt and maple syrup (optional).
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Add powdered sugar, and mix until glossy and well combined.
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Frost cooled cookies and optionally sprinkle with cinnamon.
TIP:
Store leftovers in an airtight container.
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