Description

Hey cookie lover—Olivia here! These Soft Pumpkin Cookies are the ultimate cozy treat: fluffy, warmly spiced, and topped with a brown sugar frosting so good, you’ll want to lick the spoon. Made with simple ingredients and baked in under an hour, this half-batch is perfect for small gatherings or a just-right personal stash. One bite, and you’ll see why they’ve become a cherished fall tradition in my kitchen.

Ingredients

Scale

For the Cookies:

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg (or ¼ cup applesauce)
1 tsp vanilla extract
¾ cup canned pumpkin purée (not pie filling)
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg

For the Frosting:

¼ cup brown sugar (packed)
2 tbsp butter
2 tbsp milk (any kind)
½ tsp vanilla extract
1½–2 cups powdered sugar, sifted

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter & sugar for 3–4 mins until fluffy. Beat in egg, vanilla, and pumpkin.
In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
Add dry ingredients to wet; stir gently until just combined. Dough will be soft!
Scoop tablespoon-sized mounds onto baking sheets.
Bake 10–12 mins, until set and lightly golden. Cool completely on racks.

Make the Frosting:

In a small saucepan, melt butter with brown sugar and milk. Bring to a gentle boil; cook 1 min.
Remove from heat, stir in vanilla, then whisk in powdered sugar until smooth.
Spread onto cooled cookies quickly—frosting sets fast!

Notes

Add ½ cup chocolate chips or walnuts to dough
Sub oats for ½ cup flour for chewy texture
Use maple extract for a frosting twist
Vegan? Use dairy-free butter/milk and applesauce

Prep Time: 15 mins
Cook Time: 12 mins

Nutrition

Calories: 150 cal Per cookie
Sugar: 14g
Fat: 7g
Carbohydrates: 20g
Protein: 1g