Soft Pumpkin Spice Cookies with Buttercream Frosting
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.
Servings: 24 cookies
Calories: 180kcal
Equipment
- stand mixer
- measuring spoons
- measuring cups
- large cookie scoop
- baking sheets
- parchment paper
- cooling rack
Ingredients
Cookies
- 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- 1 teaspoon kosher salt
- ½ cup salted butter at room temperature
- 1 cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs
- 1 15 ounce can pumpkin puree
- 1 cup raisins
- 1 cup chopped pecans
Frosting
- 2 tablespoons salted butter at room temperature
- 3 cups powdered sugar
- 4 tablespoons milk
- 2 tablespoons granulated sugar
- ½ 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.2 ½ cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon allspice, ¼ teaspoon cloves, 1 teaspoon kosher salt
- 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.½ cup salted butter, 1 cup granulated sugar, ½ cup dark brown sugar
- Add the eggs one at a time and beat well after each addition.2 large eggs
- Add the pumpkin puree and mix well. The batter may look a little curdled; that is okay.1 15 ounce can pumpkin puree
- On low speed, gradually add the dry ingredients until combined with the wet ingredients.
- Add the raisins and pecans and mix until just combined.1 cup raisins, 1 cup chopped pecans
- 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 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.2 tablespoons salted butter, 3 cups powdered sugar, 4 tablespoons milk
- In a small bowl, combine the 2 tablespoons granulated sugar and ½ teaspoon cinnamon. Set aside.2 tablespoons granulated sugar, ½ teaspoon cinnamon
- When the cookies are completely cool, top with the frosting and sprinkle with the cinnamon sugar.
- Cover cookies and store for 3 days ~ if they last that long!
Notes
More fall treats
Tips
- 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
Serving: 1cookie | Calories: 180kcal | Carbohydrates: 31.6g | Protein: 2.4g | Fat: 5.4g | Saturated Fat: 2.7g | Cholesterol: 26mg | Sodium: 132mg | Fiber: 1.3g | Sugar: 19g
