Soft Pumpkin Cookies with Vanilla Bean Buttercream
Servings 24
Ingredients
- ¾ cup unsalted butter softened
- ½ cup sugar
- ¼ cup packed brown sugar
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 ¼ cup flour
- 2 ½ teaspoons baking powder
- ½ teaspoon Kosher salt
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
For the Frosting:
- ¼ cup butter
- 1 vanilla bean scraped
- 2 cups powdered sugar
- 3 tablespoons coconut milk
Instructions
- Cream together the butter, sugar, and brown sugar until light and fluffy. Mix in the pumpkin and vanilla until smooth.
- In a second bowl, mix together the flour, baking powder, salt, and spices. Mix the wet ingredients into the dry ingredients, until a smooth, thick dough forms. Wrap in plastic and refrigerate 30 minutes.
- Heat the oven to 350F; line a cookie sheet with a silicon baking mat. Roll tablespoon portions of dough into round balls, gently flatten between your hand and place 1-inch apart on the baking sheet.
- Bake 12-14 minutes, or until the bottoms are golden brown and the tops are just set. Let cool completely.
- To make the frosting: In a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. Mix in the vanilla bean. Slowly beat in the powdered sugar; mix in the coconut milk. Beat 1 minute, or until thick and fluffy.