Description

These Pumpkin Spice Cookies are a delightful blend of warm spices and smooth frosting. With simple ingredients like butter, sugar, and pumpkin pie spice, they are perfect for gatherings or a cozy treat at home.

Ingredients

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¾ cup (170g) unsalted butter, softened
¾ cup (150g) granulated sugar
1 large egg
1 tablespoon vanilla extract
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon salt
2 cups (248g) all-purpose flour
4 tablespoons (57g) unsalted butter, softened
¼ teaspoon salt
2 cups (226g) powdered sugar
1 teaspoon vanilla
½ teaspoon pumpkin pie spice
3 tablespoons (45ml) heavy whipping cream

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Instructions

Preheat the oven to 350°F and line two cookie sheets with silpat liners or parchment paper.
In a stand mixer, cream the softened butter and granulated sugar. Mix in the egg and vanilla extract until well combined.
Add the pumpkin pie spice, baking soda, cream of tartar, and salt to the mixture. Gradually mix in the all-purpose flour until fully incorporated.
Scoop 2 tablespoons of dough onto the prepared cookie sheets, spacing them apart.
Bake for 9-10 minutes or until the bottoms start to turn golden brown. Remove from the oven, allow to cool slightly.
Cool the cookies for 5 minutes before transferring them to a wire rack to cool completely before frosting.
For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar until crumbly, then mix in the vanilla, pumpkin pie spice, and heavy whipping cream until smooth. Adjust the cream for consistency if necessary. Frost the cooled cookies.

Notes

Ensure that the cookies are not overbaked to maintain their soft texture.
The frosting can be adjusted in consistency by adding more heavy cream if needed.
Store unfrosted cookies at room temperature and frost them just before serving.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 100mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 0g
Protein: 1g
Cholesterol: 25mg