Description
Soft, warmly spiced, and topped with creamy buttercream, these pumpkin cookies are the cozy fall treat everyone will want to grab first.
Ingredients
Scale
- 2 1/4 cups all-purpose flour (281 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened (113 g)
- 3/4 cup granulated sugar (150 g)
- 1/2 cup pumpkin puree (120 g)
- 1/2 cup sourdough discard, 100% hydration (120 g)
- 1 large egg (about 50 g)
- 2 teaspoons vanilla extract (10 ml)
- 1/2 cup unsalted butter, softened, for buttercream (113 g)
- 2 cups powdered sugar (240 g)
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream or milk (15–30 ml)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Cream the softened butter and granulated sugar until light and creamy.
- Beat in pumpkin puree, sourdough discard, egg, and vanilla.
- Gradually add the dry ingredients and mix just until combined.
- Scoop the dough into rounded portions and place them about 2 inches apart on prepared baking sheets.
- Gently flatten the cookies and bake for 10–13 minutes, until the edges are set and centers remain soft.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Beat softened butter until smooth, then gradually add powdered sugar, vanilla, salt, and enough cream or milk to create a fluffy frosting.
- Frost the cooled cookies and decorate with cinnamon, fall sprinkles, or chopped pecans if desired
- Prep Time: 15
- Cook Time: 20
- Category: Cooking
- Cuisine: American