Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
For the Brown Sugar Frosting:
- ½ cup butter
- 1 cup brown sugar, packed
- ¼ cup milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, beat together butter, granulated sugar, and brown sugar until creamy and fluffy.
- Add in pumpkin puree, egg, and vanilla; mix until smooth.
- Gradually add dry ingredients to wet ingredients and stir until just combined.
- Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, until cookies are set and lightly golden. Let cool completely on a wire rack.
To Make the Frosting:
8. In a saucepan, melt butter and brown sugar over medium heat. Bring to a gentle boil, stirring constantly for 2 minutes.
9. Remove from heat, stir in milk, and let cool slightly.
10. Gradually whisk in powdered sugar and vanilla until smooth and spreadable.
11. Frost the cooled cookies and let the frosting set before serving.
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