So the journey continues this fall baking season with these amazing Pumpkin Cookies topped off with a delicious vanilla icing. You’ve probably noticed that we are on a bit of a pumpkin kick this year. Our team decided a few weeks ago to challenge ourselves to come up with 10 fresh new recipes using our favorite fall food. So far I’ve rolled out an amazing Pumpkin Pecan Bread and Pumpkin Tortellini. And last year I whipped up an favorite in our home, Pumpkin Scones which if you ask me are much better than the ones you can buy in a certain national coffee shop chain.
If you are enjoying these recipes, let us know how your bakes are going! Tag us on Instagram @pumpernickelandryeofficial or post to our Facebook Page.
This particular Pumpkin Cookie recipe is specifically formulated to give you a nicely domed, soft cookie. Because of this the batter will seem a bit more loose than a typical cookie batter. Because of this, I’m including a nice gallery of all the steps so you can see how the batter looks as it’s coming together.
Butter, Granulated Sugar, and Dark Brown Sugar in a stand mixer bowl.
Butter and sugars creamed together, for this cookie it’s more crumbly in texture.
Pumpkin puree and egg.
Dry ingredients; flour, baking soda, salt, and Crumble Spice get sifted together before added to the wet ingredients.
Pumpkin Cookie batter just combined in the mixing bowl.
Pumpkin Cookes placed on a parchment lined cookie sheet, at least 1 inch apart. To keep cookies uniform, use a kitchen scoop.
Pumpkin Cookies after baking, cooling before the icing.
Pumpkin Cookies with Vanilla Icing
And now for the recipe. Enjoy!
Ingredients:
1/2 cup Unsalted Butter
1 cup Granulated Sugar
1/2 cup Dark Brown Sugar
1 Extra Large Egg
1 cup Pumpkin Purée
2 1/2 cup All-Purpose Flour
1 tsp Baking Soda
1 tsp Crumble Spice
1/2 tsp Salt
For the Icing
1 1/2 cups Confectioners Sugar
1 tsp Vanilla
3-6 tbsp Milk
Directions:
Preheat oven to 35o degrees F. In a stand mixer, cream together sugars and butter. Add in the pumpkin purée and egg and mix well. In a separate bowl sift together the flour, baking soda, Crumble Spice, and salt. Add to the mixing bowl and mix until just combined. Be careful not to over mix. Remove the paddle and scrape the bowl with a spatula an gently fold any remaining flour into the mix.
On a parchment lined baking sheet, I like to use 3 for rotation in the oven. Scoop out even scoops using a #50 kitchen scoop, or 2 tablespoons of batter. Place dough balls at least 1 inch apart, this cookies doesn’t spread and flatten like others. Place the first cookie sheet on the lower baking rack in the oven for 7-9 minutes, then move to the top rack and place a fresh sheet of cookie dough in the lower rack for an additional 7-9 minutes, rotating until all the cookies are done for a total bake time of 14-18 minutes. Remove to a wire rack to cool completely before icing.
Once cookies have cooled, mix the icing starting with 3 tbsp of milk and vanilla and adding 1 tbsp milk at a time until the icing is slightly loose and the confectioners sugar is well mixed and smooth. Place in a plastic bag and clip the tip for a 1/16th of an inch hole and pipe your icing over your cookies.
Let the icing set and serve it up!
