Frosted Pumpkin Cookies
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Soft and chewy pumpkin cookies topped with an irresistible brown butter cream cheese frosting.
PUMPKIN COOKIE PROBLEMS: TOO CAKEY
Don’t get me wrong, I love cookies in all forms.
But if you have ever made pumpkin cookies and were less than impressed with the final texture, you are not alone. I have often found that an improperly tested pumpkin cookies recipe will result in thick, cake-like cookies instead of the soft, chewy, and more cookie-like texture that I prefer (and I’m confident you prefer, too).
Years ago, I set out on a mission to create soft and chewy pumpkin cookies and found the perfect cookie on the other side of all of my testing. Those pumpkin spice cookies have been a reader favorite during many a pumpkin season, so I used it as the base for these perfect chewy pumpkin cookies topped with a delicious buttercream frosting.
The trick to these delicious pumpkin cookies? Use just enough pumpkin purée to add flavor, but not enough to add excess moisture. Too much moisture will throw off the baking ratios and create a cake-like consistency that we want to avoid.
You’ll also notice there are no eggs in these easy pumpkin cookies, which also keeps the moisture at bay while still creating a cohesive cookie dough you are going to love.
THESE ARE THE BEST PUMPKIN COOKIES: SOFT & CHEWY
After a few tries, I can confidently say that these are the best pumpkin cookies out there. They are perfectly soft and chewy with a slightly crunchy edge, exactly how you would expect a cookie to be!
Plus, they are topped with a brown butter cream cheese frosting that takes things to a whole new level. The brown butter replaces regular butter in the recipe and adds a depth of flavor that is caramely and nutty… It’s so good!
Be sure to check the bottom of the post for other frosting variations you can use for these iced pumpkin cookies.
INGREDIENTS YOU WILL NEED
For maximum pumpkin flavor, these frosted pumpkin cookies are made with 100% pumpkin purée (not pumpkin pie filling), and are spiced to perfection with cinnamon and pumpkin pie spice.
For the cream cheese frosting, be sure to use a block of full-fat cream cheese, not the tub of cream cheese. These two preparations have different consistencies, and the block is the best pick for making a buttercream frosting.
PUMPKIN COOKIES
The most important thing to remember about making these cookies is to be sure your pumpkin puree is at room temperature so it incorporates properly into the cookie dough.
For these chewy pumpkin cookies, you will need:
• all-purpose flour
• salt
• baking powder
• baking soda
• ground cinnamon
• pumpkin pie spice
• unsalted butter
• brown sugar
• granulated sugar
• vanilla extract
• pumpkin purée
BROWN BUTTER CREAM CHEESE FROSTING
In order to make this brown butter cream cheese frosting, you will need room temperature brown butter. Be sure you build enough time into your schedule to make the brown butter and allow it to cool.
My preferred way to insure I have enough time is to make the brown butter a few hours or up to a day in advance so it’s ready to go when you want to frost your cookies.
For the brown butter cream cheese frosting, you will need:
• brown butter
• cream cheese
• powdered sugar
• vanilla extract
• salt
HOW TO MAKE THESE SOFT PUMPKIN COOKIES
You will need to make sure that these pumpkin cookies are cool enough to frost, so you can use the time it takes for them to cool to make your frosting. Feel free to make the frosting whenever it works best for your workflow, even up to a day ahead of time.
MAKE THE COOKIES
STEP #1
Start by whisking together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice and setting this mixture aside.
STEP #2
Next, whisk together the cooled melted butter, brown sugar, and granulated sugar until smooth, then whisk in the vanilla extract and pumpkin purée, again until smooth.
STEP #3
Pour the wet ingredients into the dry ingredients and mix together with a large spatula until everything is combined, then cover the dough and allow it to chill in the refrigerator for at least 1 hour, or up to 3 days.
STEP #4
When you are ready to bake the cookies, remove the dough from the refrigerator, preheat the oven, then line two large baking sheets with parchment paper or silicone baking mats.
STEP #5
Roll the dough into balls, place them on the prepared baking sheet, and bake! Allow the cookies to cool completely before topping with frosting.
MAKE THE BROWN BUTTER
Be sure to set aside enough time to make brown butter before you start making the frosting. You’ll need about 10-15 minutes to make the butter, then about 30-45 minutes to allow it to cool to room temperature. You can always use the refrigerator to speed up the cooling process.
STEP #6
To brown the butter, place pieces of butter in a pan or skillet and turn to medium heat. Use a silicone spatula or wooden spoon to stir the butter constantly while it melts.
STEP #7
Once the butter has melted, it will start to sizzle and white foam will appear on the surface. Continue stirring and turn the heat down if the butter is sizzling too aggressively.
STEP #8
After about 5 minutes, the foam will disappear and you will notice milk solids collecting at the bottom of the pan. Those are what will start to brown. They will go from light brown to amber very quickly, and the smell will start to become caramel-like.
STEP #9
Remove the pan from the heat at this point and pour into a heat safe bowl. Let the brown butter come to room temperature before using it in the cream cheese frosting.
Follow my brown butter recipe for more detailed instructions on how to successfully make brown butter!
MAKE THE CREAM CHEESE FROSTING
STEP #10
To make the cream cheese frosting, beat the room temperature brown butter and cream cheese on medium-high speed until smooth.
STEP #11
Reduce the mixer speed to low and add the powdered sugar, vanilla extract, and salt and continue mixing until smooth.
HOW TO FROST THE COOKIES
Frosted pumpkin cookies are so easy to frost! Make sure your cookies are cooled to room temperature before adding any frosting to insure the frosting doesn’t melt.
When your buttercream is smooth, use a small offset spatula to spread desired amount of frosting onto each cookie.
If you’re feeling fancy, go ahead and add some festive sprinkles, a pinch of cinnamon, or any other edible fall decorations you see fit.
RECIPE VARIATIONS
If you don’t want to use the brown butter cream cheese frosting in the recipe card below, feel free to use any of my other favorite American buttercream recipes to top your pumpkin cookies.
My best suggestions? The maple cinnamon cream cheese frosting from my pumpkin cake will rock your fall-loving socks, but a standard cream cheese frosting can also complement this pumpkin cookie recipe quite nicely.
FROSTED PUMPKIN COOKIES FAQs
MORE FAVORITE PUMPKIN RECIPES FROM FRESH APRIL FLOURS
Chewy Pumpkin Cookies with Brown Butter Cream Cheese Frosting
Ingredients
PUMPKIN COOKIES
- 1 and ½ cups (180g) all-purpose flour be sure to measure properly
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup (113g) unsalted butter melted and allowed to cool
- ¼ cup (50g) firmly packed brown sugar
- ½ cup (100g) granulated sugar
- ¼ teaspoon vanilla extract
- ¼ cup + 2 Tablespoons pumpkin puree1 room temperature
BROWN BUTTER CREAM CHEESE FROSTING
- ¼ cup (57g) brown butter room temperature2
- 4 ounces (113g) full fat block cream cheese softened to room temperature
- 1 and ½ cups (180g) powdered sugar
- ½ teaspoon vanilla extract
- generous pinch of salt
Instructions
PUMPKIN COOKIES
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Set aside.1 and ½ cups (180g) all-purpose flour, ¼ teaspoon salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice
- In a medium size bowl, whisk together the cooled melted butter, brown sugar, and granulated sugar until smooth, then whisk in the vanilla and pumpkin puree, again until smooth.½ cup (113g) unsalted butter, ¼ cup (50g) firmly packed brown sugar, ½ cup (100g) granulated sugar, ¼ teaspoon vanilla extract, ¼ cup + 2 Tablespoons pumpkin puree1
- Pour the wet ingredients into the dry ingredients and mix together with a large spatula until everything is combined. Cover the dough and chill in the refrigerator for at least 1 hour, or up to 3 days.
- When you are ready to bake the cookies, remove the dough from the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the dough into balls, about 1 Tablespoon in size (I use this #50 cookie scoop for all of my standard size cookies) and place on prepared baking sheet.
- Bake the cookies for 11-13 minutes or until the edges are just set. Cookies will look very soft and under-baked. Remove from the oven and allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely before frosting.
BROWN BUTTER CREAM CHEESE FROSTING
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the brown butter and cream cheese on medium-high speed until smooth.¼ cup (57g) brown butter, 4 ounces (113g) full fat block cream cheese
- Turn the mixer speed down to low and add the powdered sugar. Add the vanilla extract and salt and continue mixing until smooth.1 and ½ cups (180g) powdered sugar, ½ teaspoon vanilla extract, generous pinch of salt
ASSEMBLE THE COOKIES
- When your buttercream is smooth, use a small offset spatula to spread frosting onto each cookie.
- Store leftover cookies covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Thaw at room temperature.
Notes
- Pumpkin: I always measure pumpkin purée with measuring cups as the moisture content can wildly change the weight measurements, depending on the brand.
- Brown butter: you will need your brown butter at room temperature. I have tested this recipe with 57g of unsalted butter cooked down to about 45g of brown butter (the reduced amount is due to loss of moisture while cooking). You do not need a full 57g of brown butter. If you do not know how to make brown butter, please see my full tutorial about how to brown butter.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
These cookies were delicious and I’d eat my arm with a little of that brown butter frosting!
Haha, right?! So glad you liked it, Jules 🙂
These were the perfect fall cookie – full of pumpkin flavor and everyone loved them!
I’m so glad you enjoyed them 🙂
The browned butter makes all the difference in the world in these cookies! Oh my goodness, so delicious and perfectly chewy! You nailed it Lynn!
Right? So good! Thanks, Kathleen!
Thank you so much, Min!
Hi, Lynn…I am considering adding white chocolate chips to the recipe…what do you think? Will they be sort of “too much” if I add the chips and frost them?
Hi, Lisa– I do think that would be a lot, and if you want to add chips, I’d just say forego the frosting! But it couldn’t hurt to try 🙂 let me know how it turns out!
Hi, Lynn, Well, they were WAY too sweet with the white chips. I think next time I’ll try my hand at your brown butter buttercream icing. That, or cut the number of chips by 1/2. The cookies themselves were amazing! Not cake-like at all!
I will definitely try again.
Thanks for the update! 🙂
I made the dough and put it in the fridge but when I went to preheat my oven it didn’t heat up, my igniter broke. 🙁
Can this dough be frozen?
Hey, Dee– yes it can. Freeze it rolled into balls!