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Pumpkin Cookies

idpkbrian Recipe by

Pumpkin Cookies

Pumpkin and spice star in a melt-in-your-mouth cookie topped with a special homemade frosting. just like the soft ones from D'Amico 0 2 1/2 dozen cookies

  • Prep Time 1 hr 10 min
  • Total Time 1 hr 55 min
  • Servings 0
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cup granulated sugar
cup packed brown sugar
cup butter or margarine, softened
1 teaspoon vanilla
cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
2 teaspoon ground cinnamon
teaspoon ground cloves
teaspoon fround ginger
teaspoon salt
Browned Butter Frosting
3 cups powdered sugar
tablespoon vanilla
3 to 4 tablespoons milk
cup butter (do not use margarine or spread; it will burn)


  • 1 Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 tablespoon 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, cloves, ginger and salt.
  • 2 On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  • 3 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.
  • 4 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.
  • 5 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.
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