Pumpkin Spice Cookies with Buttercream Frosting

I’ve been resisting baking anything pumpkin spice for a while now for many reasons which I wont bore you with. But since it’s November and it’s finally beginning to feel like fall in San Diego, I think it’s appropriate for the pumpkin spice baking to commence.

I’m not going to lie but I’ve been a lazy baker lately. I try my best to use whatever ingredients I have on hand just to avoid driving to the store. Sometimes my laziness leads to some of my favorite baked goods and these pumpkin spice cookies are no exception.

As I looked through my pantry I found everything I needed to make the cookie dough except no pumpkin puree. I scan through my spice rack and found pumpkin pie spice hmm…that will just have work.  

I grabbed it and hoped for the best.

As the cookies baked the aroma of spices really got me excited for fall and Thanksgiving. The frosting to me is the best part…I love buttercream frosting, I think I have a problem.

Anyways… I added orange zest to the buttercream because it pairs so well with the pumpkin spice blend. It also tones down the sweetness of the frosting just a tad.

All in all, these pumpkin spice cookies may be simple but there’s nothing better than these classic flavors.

Pumpkin Spice Cookies with Buttercream Frosting

Print Recipe

Servings	Prep Time
24 large cookies	20 minutes

Cook Time

9 minutes

Servings Prep Time 24 large cookies 20 minutes

Cook Time 9 minutes

Pumpkin Spice Cookies with Buttercream Frosting Print Recipe Servings Prep Time 24 large cookies 20 minutes Cook Time 9 minutes Servings Prep Time 24 large cookies 20 minutes Cook Time 9 minutes

Ingredients

cookie dough

• 2 1/4 cups all-purpose flour
• 2 tsp pumpkin pie spice available at Trader Joe's
• 1 1/2 tsp tsp baking powder
• 1tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, at room temp
• 1 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 2 large eggs, at room temp
• 1 tsp vanilla extract

frosting

• 6 Tbs unsalted butter, at room temp
• 3/4 cup powdered sugar
• 1/2 tsp vanilla
• 1 tsp orange zest
• 1-2 Tbs milk

Servings: large cookies

Instructions

cookie dough

1. Preheat oven to 350 degrees F. Line two sheet trays with parchment paper and set aside. In a medium bowl, whisk all the dry ingredients together until combined. In a bowl of a stand mixer, beat the butter and sugars until light in color and fluffy about 5 minutes. Scrape the bottom of the bowl to insure everything is mixed in. Add the eggs and vanilla and beat until completely incorporated. Scrape the bottom of the bowl again and mix one more time. Add the dry ingredients and mix until just combined. Do not over mix. Using a scoop or a large spoon, scoop the dough on to prepared sheets spacing them 2 inches apart. Bake the cookies for about 9 minutes until the edges are light golden brown. Don't over bake. Check the cookies at 8 minutes just to be on the safe side. Allow the cookies to completely cool before frosting.

frosting

1. Place the softened butter and powdered sugar in a bowl of a stand mixer and beat until smooth and completely incorporated. Add the vanilla and orange zest and mix. Add 1 tablespoon of milk and mix, if it's too stiff add more milk. Once the cookies have cooled, frost and enjoy!

Share this Recipe