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Pioneer Woman Pumpkin Cookies - recipe card

Pioneer Woman Pumpkin Cookies

  • Author: Anabelle Mclean
  • Prep Time: 25
  • Cook Time: 18
  • Total Time: 43
  • Yield: 4 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Soft, cake-like pumpkin cookies infused with warm autumn spices and crowned with a glossy brown butter cream cheese frosting. The crumb is tender and moist from pure pumpkin puree, with a delicate balance of cinnamon, nutmeg, and ginger that makes each bite taste like fall. The frosting adds a tangy, caramel-nutty finish that sets these cookies firmly in the category of unforgettable.

Ingredients

Scale
  • For the Cookies:
  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon fine sea salt
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 large egg, at room temperature
  • 1/2 cup pure pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • For the Brown Butter Cream Cheese Frosting:
  • 4 tablespoons unsalted butter, cut into tablespoons
  • 4 oz full-fat cream cheese, softened to room temperature
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon fine sea salt

Instructions

  1. Preheat the oven to 350°F (177°C) and position a rack in the center. Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the cookies release cleanly and bake evenly without excessive browning on the bottoms.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until the spices are evenly distributed and no streaks remain. This prevents clumps of leavening or spice from creating uneven pockets in the baked cookies.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter, granulated sugar, and brown sugar together on medium speed for 2 to 3 minutes. The mixture should become pale, light, and fluffy — this incorporation of air is what gives the cookies their soft, cake-like crumb.
  4. Add the egg, pumpkin puree, and vanilla extract to the butter-sugar mixture. Beat on medium speed for about 1 minute, scraping down the sides and bottom of the bowl with a silicone spatula halfway through, until the wet ingredients are fully combined and the mixture looks smooth with a uniform orange tint.
  5. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in two additions. Mix just until no streaks of flour remain — overmixing at this stage would develop too much gluten and make the cookies tough rather than tender.
  6. Use a medium cookie scoop or a rounded tablespoon to drop the dough onto the prepared baking sheet, spacing each mound about 2 inches apart. The dough will be softer and stickier than typical cookie dough — this is correct and a sign of the ideal moisture balance from the pumpkin puree.
  7. Bake for 12 to 14 minutes, rotating the baking sheet once at the halfway point. The cookies are done when the edges are set and just barely beginning to turn golden, and the centers spring back lightly when touched with a fingertip; a toothpick inserted in the center should come out clean or with a few moist crumbs, never wet batter.
  8. Allow the cookies to cool on the baking sheet for 5 minutes so they can firm up enough to transfer without breaking. Then use a thin metal spatula to move them to a wire rack and let them cool completely before frosting — frosting warm cookies will cause it to melt and slide off.
  9. While the cookies cool, make the brown butter for the frosting. Place the 4 tablespoons of butter in a small light-colored saucepan over medium heat. Swirl the pan gently as the butter melts; it will foam, crackle, and then subside. After 3 to 5 minutes total, the milk solids will turn golden brown and the butter will smell nutty and toasty — immediately pour it into a heatproof bowl to stop the cooking, and let it cool until just warm but still liquid.
  10. In a medium bowl, beat the softened cream cheese with a hand mixer on medium speed for 1 minute until completely smooth and free of lumps. Pour in the cooled brown butter and beat for another 30 seconds until fully incorporated and the mixture looks like glossy caramel.
  11. Add the sifted powdered sugar, vanilla, and salt to the cream cheese mixture. Start the mixer on low to incorporate the sugar without creating a cloud, then increase to medium and beat for 1 to 2 minutes until the frosting is thick, smooth, and spreadable, with no visible sugar granules.
  12. Once the cookies are completely cool, spread a generous layer of frosting on the top of each cookie using an offset spatula or the back of a spoon. Swirl the frosting decoratively with the spoon, leaving a slight border around the edges so the cookie’s golden edge peeks through.
  13. Let the frosted cookies sit at room temperature for 15 to 20 minutes so the frosting can set just enough to form a slight crust on the surface. This makes them easier to stack or transport without smearing. Serve immediately or store as directed below.

Notes

Store unfrosted cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. Once frosted, store in a single layer in an airtight container in the refrigerator for up to 5 days — the cream cheese frosting requires refrigeration. To freeze, arrange unfrosted cookies in a single layer on a baking sheet and freeze until solid, about 1 hour, then transfer to a zip-top freezer bag and freeze for up to 3 months. Thaw frozen cookies at room temperature for 30 to 45 minutes before frosting and serving. If you have frosted cookies to reheat, microwave a single cookie for 10 to 12 seconds on medium power just to take off the chill, or let it sit at room temperature for 20 minutes.

Nutrition

  • Calories: 615
  • Sugar: 70g
  • Sodium: 310mg
  • Unsaturated Fat: 16g
  • Carbohydrates: 89g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 93mg

Keywords: pioneer woman pumpkin cookies, pumpkin cookies recipe, soft pumpkin cookies, brown butter frosting, pumpkin spice cookies, fall dessert, Thanksgiving cookies, cake-like pumpkin cookies, cream cheese frosting, autumn baking, spiced pumpkin treats, homemade cookies

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Find it online: https://bellesbestbites.com/pioneer-woman-pumpkin-cookies-recipe/