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Soft Pumpkin Cookies with Vanilla Bean Buttercream

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 24
Author Lauren Keating

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.