If you are looking for a delicious fall recipe, look no further. Our Pumpkin Spice Cookies are perfect for the season with browned butter frosting and hints of cinnamon and nutmeg. While they look and taste great, they are secretly super easy to make, but you don’t have to tell you friends that when they compliment you. In case the picture didn’t sell you, here are a few more reasons why you just have to make these cookies
- Pumpkin spiced lattes were so 2019, we’re onto cookies now
- Don’t have to chill the dough = delicious cookies faster
- Soft and chewy cookies that stay soft and chewy
- Feed these to people and they will think you are a master chef
What are you waiting for? Let that butter soften and get baking!
BOLT’s Pumpkin Spice Cookies:
Makes 20 Cookies
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 ½ sticks (12 tablespoons) softened butter
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin (not pumpkin pie mix)
- 2 eggs
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- 1/3 cup butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 3-4 tablespoons milk
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Heat oven to 375 degrees
- Start by making the cookie dough. In a medium bowl mix together the dry ingredients: flour, baking soda, cinnamon, nutmeg and salt. Set this bowl aside
- In a large bowl beat the softened butter, granulated sugar, brown sugar and vanilla using an electric mixer until well blended.
- Add in the pumpkin and eggs until well mixed, scraping down the sides of the bowl needed.
- With your mixer on low speed, add in your dry ingredients. Mix only until all of the dry ingredients are just combined, careful to not overmix, or your cookies will be too tough.
- Roll the dough into balls or use a cookie scoop and place balls of cookie dough on cookie sheets.
- Bake for 10-12 minutes or until almost no indentation remains when the cookies are touched in the center
- Move cookies to a cooling rack, and while waiting for them to cool make your frosting.
- To make the frosting: place the powdered sugar, vanilla extract and 3 tablespoons of milk, cinnamon and nutmeg in a medium bowl
- In a saucepan, heat the 1/3rd cup butter over medium heat, stirring consistently until the butter turns a light brown color. It will take around 5 minutes to begin browning so be patient. Once the butter starts to brown, remove from the heat and pour into the powdered sugar mixture and stir until smooth, about 1 minute. If the mixture is too thick to spread, add small additions of milk until just creamy enough.
- Generously frost your cooled cookies and voila! Delicious, seasonal cookies to impress your friends with. Make sure to store these cookies in an airtight container or baggie to keep them soft!
Were these a hit? Of course they were! If you are looking for your next baking adventure, you can find all of our weekly recipe posts here!