Frosted Pumpkin Cookies

Frosted Pumpkin Cookies

I hope that everyone had an amazing Thanksgiving weekend, I know mine was filled with family, friends, and WAY too much food! I’m pretty sure I’m still in a turkey coma.


Even though Thanksgiving has passed, I really don’t see the pumpkin themed desserts stopping anytime soon around here! These Frosted Pumpkin Cookies are ones that I stumbled across on Pinterest over 3 years ago. Every Fall I make them at LEAST 3-4 times (as per my sisters request!)


These cookies are super soft and have an almost cake-like textureĀ with cinnamon and pumpkin flavours. Then, they’re topped with a fluffy buttercream and sprinkled with more cinnamon.


I always prefer fresh cookies the day that they’re baked, but I’ve found that for these cookies they end up tasting even better the day after. The flavours have some time together, and you end up with the perfect Fall treat to pair with a cup of coffee or tea šŸ™‚


As always, feel free to comment below or onĀ @thelastcourse with any question or concerns you might have & Happy Fall Baking!


FrostedĀ Pumpkin Cookies

  • Servings: 48-52 cookies depending on size
  • Time: 2 hours
  • Author: Recipe adapted from Inspired by Charm



  • 2 cups Unsalted Churn 84 butter, room temperature
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 & 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 eggs, room temperature
  • 2 teaspoons vanilla
  • 1 can pumpkin puree (15 oz)
  • 2 cups all-purpose flour


  • 1 cup Unsalted Churn 84 butter
  • 1 cup brown sugar, packed
  • 1/2 cup milk
  • 2 teaspoons vanilla
  • 8 cups icing sugar
  • cinnamon for tops of cookies



  1. Pre-heat the oven to 350 degrees and line two cookie sheets with parchment paper. Set aside.
  2. Using a stand mixer, beat the butter on medium-high speed for 1 minute. Then add the granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Beat until combined.
  3. Next, beat in the eggs and vanilla until combined.
  4. Then, add the pumpkin puree, making sure to scrape down the sides completely.
  5. Add in the flour until fully mixed.
  6. Using a 2 teaspoon scoop, drop the cookie dough onto the lined baking sheets, 2 inches apart.
  7. Bake for 10-12 minutes or until the middles of the cookies are set.
  8. Cool on a baking rack while you make the frosting.



  1. Using a medium saucepan, heat the butter and brown sugar until melted and smooth.
  2. Pour the mixture into a medium bowl and stir in the milk and vanilla.
  3. With a hand mixer, beat in the icing sugar 1 cup at a time until desired consistency is achieved.
  4. Once the cookies are cool, frost & sprinkle with cinnamon.
  5. Enjoy! Cookies will stay fresh in an air-tight container for 3-4 days.

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