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Soft Pumpkin Spice Cookies with Buttercream Frosting

one pumpkin spice cookie

These Soft Pumpkin Spice Cookies with Buttercream Frosting are a fall favorite! Thick and cakey and loaded with raisins and pecans, these one of a kind cookies are topped with a rich buttercream frosting and a sprinkle of cinnamon sugar.

Ingredients

Scale
  • for the cookies ~~
  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1 teaspoon kosher salt
  • 1/2 cup salted butter, at room temperature
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 2 large eggs
  • 1 (15 ounce) can pumpkin puree
  • 1 cup raisins
  • 1 cup chopped pecans
  • for the frosting ~~
  • 2 tablespoons salted butter, at room temperature
  • 3 cups powdered sugar
  • 4 tablespoons milk
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and kosher salt. Set aside.
  3. Using a hand mixer or a standing mixer with a paddle attachment on medium low speed beat the butter, sugar, and dark brown sugar until creamy.
  4. Add the eggs one at a time and beat well after each addition.
  5. Add the pumpkin puree and mix well. The batter may look a little curdled; that is okay.
  6. On low speed, gradually add the dry ingredients until combined with the wet ingredients.
  7. Add the raisins and pecans and mix until just combined.
  8. Using a large cookie scoop, drop 2 tablespoons of cookie dough on the prepared baking sheets about 2 inches apart.
  9. Bake for about 14 to 16 minutes or until the cookies are set.
  10. Remove the the cookies from the oven and cool on the baking sheets for 2 minutes. Remove the cookies to a cooling rack.
  11. Meanwhile, prepare the frosting. Using a hand mixer or a standing mixer with a whisk attachment beat the butter. Add the powdered sugar and beat until combined. Add the milk and beat until the frosting is combined. Set aside.
  12. In a small bowl, combine the 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Set aside.
  13. When the cookies are completely cool, top with the frosting and sprinkle with the cinnamon sugar.
  14. Cover cookies and store for 3 to 4 days ~ if they last that long!

Notes

  • Have all the ingredients at room temperature before starting the recipe. They will combine more easily when at room temperature.
  • Crack the eggs into a separate bowl to ensure no shells get in the batter.
  • Use a large cookie scoop to easily portion out the perfect sized cookies.
  • Make sure the cookies are completely cool before topping with the creamy frosting.

Nutrition

Keywords: pumpkin cookies, pumpkin spice cookies, cookies, pumpkin, dessert, pumpkin spice

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