pumpkin cookies
Delicious soft pumpkin cookies with warm spices, sandwiched with brown butter buttercream frosting.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups pure pumpkin
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.75 cups unsalted butter softened to room temperature
- 1 cups light brown sugar packed
- 0.75 cups granulated sugar
- 1 large egg room temperature
- 2 teaspoons whole milk
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 3 tablespoons buttermilk
Instructions
Preparation Steps
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Drain the pure pumpkin to remove excess liquid.
- Combine dry ingredients in a large bowl and set aside.
- Cream softened butter with brown sugar and granulated sugar until smooth.
- Add egg and beat until combined.
- Mix in milk and drained pumpkin.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Drop dough onto prepared baking sheets.
- Bake for 14-15 minutes until edges are set and centers are soft. Cool completely.
Brown Butter Buttercream
- Melt butter in a saucepan over medium heat, cook until brown bits form, about 5-7 minutes. Chill in refrigerator for 20-30 minutes.
- Whip cooled browned butter until fluffy, then gradually add confectioners' sugar and vanilla. Adjust consistency with buttermilk.
Assembly
- Spread or pipe buttercream on the bottom of one cookie, then place a second cookie on top to form a sandwich. Repeat with remaining cookies.
Notes
Enjoy these flavorful pumpkin cookies perfect for fall gatherings.