Best Frosted Pumpkin Cookies Recipe 425 Recipes

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt and baking powder; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING

Steps:

• Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
• Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
• In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
• Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

PUMPKIN COOKIES WITH BROWN SUGAR FROSTING

Steps:

• In a medium bowl whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
• In a large bowl cream together butter and sugars until lightly and fluffy. Add pumpkin, egg, and vanilla and mix until thoroughly.
• Add dry ingredients to wet ingredients and mix until combined. Use a cookie scoop (about 1 1/2 tablespoons dough) to drop mounds onto a lightly greased cookie sheet leaving about 2-3 inches between each cookie dough mound. Use the palm of your hand to slightly flatten each mound (press down about 1/2 inch to flatten the top a little bit).
• Bake at 350 degrees for 12-15 minutes. Allow to cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
• To make the frosting, melt butter in a medium sauce pan and boil for 2 minutes. Stir in brown sugar, reduce heat to medium-low and boil for 2 minutes. Stir in milk, remove from heat and pour into a large bowl. Stir in powdered sugar. Frost cooled cookies.
• Store in airtight container at room temperature up to 5 days.

FROSTED PUMPKIN COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 13-15 minutes or until firm., Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla. , Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm.