Description
Delicious pumpkin cookies filled with a creamy butter frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup maple syrup
- 1/2 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and a pinch of salt. Set aside.
- In a large bowl, cream together granulated sugar, brown sugar, and softened butter until fluffy. Add eggs one at a time, mixing in pumpkin puree and maple syrup until well combined.
- Gradually add dry ingredients to the wet mixture until just combined; avoid over-mixing.
- Drop dollops of batter onto prepared baking sheets about two inches apart.
- Bake for 12–15 minutes or until cookies spring back when touched. Let cool completely before adding filling.
- For the filling, beat together softened butter, powdered sugar, vanilla extract, and a pinch of salt until creamy. Spread or pipe between two cooled cookies.
Notes
- Ensure the butter is softened for easier mixing.
- Store cookies in an airtight container to keep them soft.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg