Pumpkin Cookies with Cinnamon Sugar Frosting
Time flies when you’re having fun. I can’t believe it’s almost already the end of summer and time for back-to-school. It’s also time to talk about butter again with my friends at Land O’Lakes…not that I need a reason to talk about baking with butter :)
Time flies when you’re having fun. I can’t believe it’s almost already the end of summer and time for back-to-school. It’s also time to talk about butter again with my friends at Land O’Lakes…not that I need a reason to talk about baking with butter : )
As much as a freshly opened box of crayons, or a crisp, new stack of notebook paper, homemade cookies mean back-to-school to me.
There is something so comforting about a cookie…whether it’s tucked into a lunchbox or offered after school with a hug and a “how was your day?”
I can eat pumpkin-flavored anything all year long, but once the start of school arrives, I feel legitimate in doing so. These cookies are soft and pillow-y, almost like mini-cakes. The softness comes from the pumpkin, sour cream, and brown sugar.
The frosting. Oh, the frosting. Made with Land O Lakes® Cinnamon Sugar Butter Spread, it’s a cinch to pull together and magic on these cookies. If you love cinnamon toast like I do, try spreading a little extra frosting on your morning toast. OH my goodness.
This scrumptious cinnamon sugar butter spread will be a staple in my fridge all fall. It’s sweet, spicy and everything nice!
Here’s how to make the cookies:
Preheat oven to 350. Line two cookie sheets with parchment paper.
Stir together the flour, nutmeg, baking soda, and salt. Set aside.
Cream the butter and brown sugar until completely combined and smooth. Beat in the pumpkin and sour cream, vanilla, and egg until well-mixed. Scrape down the sides and bottom of the bowl as needed.
On low speed, add the flour in 3 additions, mixing just until combined.
Scoop the dough onto the prepared sheets using a 2-tablespoon cookie scoop. Use a spoon to press down lightly on the tops of the cookies to flatten them just a bit. Bake for 15 minutes, or until the centers are baked through. You can check this with a toothpick like a cake.
Remove to a wire cooling rack and let cool completely.
After the cookies are cooled, make the frosting. In an electric mixer fitted with the paddle attachment, beat the cinnamon sugar butter spread and the powdered sugar until combined. Add in the milk and pinch of salt and beat on medium speed until smooth and thickened.
Use an offset spatula or table knife to spread onto the cooled cookies. Sprinkle the tops of the cookies with cinnamon-sugar.
Back-to-school just isn’t complete without cookies! Don’t you agree?
Soft Pumpkin Cookies with Cinnamon Sugar Frosting
Yield: 25 cookies
For the cookies:
· 3 cups unbleached, all-purpose flour
· ¾ teaspoon freshly grated nutmeg
· 1 teaspoon baking soda
· 1 teaspoon kosher salt
· 1¼ cups light brown sugar
· ½ cup Land O Lakes® Unsalted Butter
· 1 cup canned pumpkin puree
· 1 cup sour cream
· 1 teaspoon pure vanilla extract
· 1 egg
For the frosting:
· 1 (6.5 ounce) container Land O Lakes® Cinnamon Sugar Butter Spread
· 1 pound (4 cups) powdered sugar
· 3 tablespoons milk
· Pinch kosher salt
Bake at 350 has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.
Share Your Thoughts
Did you find this article helpful? Has it inspired you? What else would you like to know?