Dessertscookiesandcups4.6
Pumpkin Cookies
Thick, ultra-soft Pumpkin Cookies loaded with white chocolate and topped with rich brown sugar icing. Bakery-style and impossible to stop at one.
👥 36 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 15 min🔥 Cook: 10 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- saucepan
- whisk
📝 Preparation Steps
1
Cookies
2
Preheat to 350°F. Line a baking sheet with parchment paper and set aside.
3
In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated and brown sugar on medium speed for ⏱️ 2 minutes.
butter, room temperature1 cupbutter3 tablespoons
4
Add in the egg, vanilla, pumpkin, pumpkin pie spice, salt, baking powder, and baking soda and mix for ⏱️ 1 minute until smooth, scraping the sides of the bowl as necessary.
egg1vanilla2 teaspoonsbaking powder1 teaspoonbaking soda1 teaspoon
5
Turn the mixer to low and add in the flour, mixing until just combined. Stir in the white chocolate chip until evenly incorporated.
6
Using a medium (2- tablespoon) sized cookie scoop, drop the dough onto the prepared baking sheet. Bake for ⏱️ 10- 12 minutes until the edges are slightly golden. Allow them to cool on the baking sheet for ⏱️ 2 minutes and then transfer to a wire rack to cool completely.
7
Icing
8
In a medium saucepan stir together the brown sugar and butter over medium heat.
butter, room temperature1 cupbutter3 tablespoons
9
Bring the mixture to a boil and continue cooking for ⏱️ 1 minute. Remove from the heat and cool for ⏱️ 10 minutes. Mixture will slightly thicken. Whisk in the milk and the powdered sugar until smooth. Alternately you can use a hand mixer for this step.
10
Spread about 1 teaspoon on the tops of each cookie and allow to set.
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