Description
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
Units
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
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and kosher salt. Set aside.
- 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.
- Add the eggs one at a time and beat well after each addition.
- Add the pumpkin puree and mix well. The batter may look a little curdled; that is okay.
- On low speed, gradually add the dry ingredients until combined with the wet ingredients.
- Add the raisins and pecans and mix until just combined.
- Using a large cookie scoop, drop 2 tablespoons of cookie dough on the prepared baking sheets about 2 inches apart.
- Bake for about 14 to 16 minutes or until the cookies are set.
- Remove the the cookies from the oven and cool on the baking sheets for 2 minutes. Remove the cookies to a cooling rack.
- 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.
- In a small bowl, combine the 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Set aside.
- When the cookies are completely cool, top with the frosting and sprinkle with the cinnamon sugar.
- 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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: dessert
- Method: bake in oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 19 g
- Sodium: 132 mg
- Fat: 5.4 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 31.6 g
- Fiber: 1.3 g
- Protein: 2.4 g
- Cholesterol: 26 mg