Pumpkin Spice Cream Cookies with Maple Penuche Frosting
Experience the warmth of autumn with these delightful pumpkin spice cream cookies, reminiscent of moments spent in Grandma Nanny's kitchen during fall. These cake-like cookies are lovingly infused with rich pumpkin and cozy spices, creating a tender texture that melts in your mouth. Topped with a luscious maple penuche frosting made from browned butter and dark brown sugar, each bite transports you to a crisp fall day, perfect for sharing with family and friends or enjoying quietly with a cup of hot cider. A tradition worth keeping, these cookies encapsulate the very essence of fall festivities.
60
Servings
N/A
Calories
18
Ingredients
Ingredients
Sugar
1/2 cup (granulated)
Brown Sugar
1/2 cup (firmly packed)
Butter
1 cup (softened)
Canned Pumpkin
1 cup
Vanilla Extract
1 teaspoon
Egg
1 (large)
All-Purpose Flour
2 cups
Baking Powder
1 teaspoon
Baking Soda
1 teaspoon
Cinnamon
1/2 teaspoon
Pumpkin Pie Spice
1/4 teaspoon
Salt
1/4 teaspoon
Pecans
3/4 cup (finely chopped)
Butter (for frosting)
3 tablespoons
Maple Syrup
2 teaspoons
Half-and-Half Cream
1/4 cup
Powdered Sugar
1 1/2-2 cups (adjust for desired consistency)
Dark Brown Sugar (for frosting)
1/2 cup (firmly packed)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl or stand mixer, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy, about 3-5 minutes.
3
Add the canned pumpkin, vanilla extract, and egg to the mixture, beating until well combined and smooth.
4
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies light and fluffy.
6
Fold in the finely chopped pecans until evenly distributed throughout the dough.
7
Using an 80 scoop or a rounded tablespoon, drop cookie dough onto ungreased baking sheets, placing them a couple of inches apart.
8
Bake for 10-12 minutes, or until the edges are lightly golden brown. Do not overbake to keep them soft.
9
Remove cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
10
For the Maple Penuche Frosting, combine the dark brown sugar and 3 tablespoons of butter in a medium saucepan and bring to a boil over medium heat.
11
Stir constantly and let boil for about 1 minute until slightly thickened, then remove from heat and let cool for 10 minutes.
12
Once cooled, whisk in the maple syrup and half-and-half until smooth.
13
Gradually add powdered sugar until you reach your desired frosting consistency.
14
Frost the cooled pumpkin cookies generously with the maple penuche frosting, and store in a single layer in an airtight container to keep them moist.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Pumpkin Spice Cream Cookies?
These cookies are infused with rich pumpkin and cozy spices like cinnamon and pumpkin pie spice, resulting in a warm autumn flavor.
What kind of frosting is used on these cookies?
The cookies are topped with a luscious maple penuche frosting made from browned butter, dark brown sugar, maple syrup, and half-and-half.
What is the texture of the cookies?
These are cake-like cookies with a tender texture that melts in your mouth.
How many cookies does this recipe yield?
This recipe makes approximately 60 cookies.
What temperature should I set my oven to?
Preheat your oven to 350°F (175°C).
How long should I cream the butter and sugar together?
You should cream the granulated sugar, brown sugar, and softened butter for about 3-5 minutes until light and fluffy.
What type of pumpkin should I use?
The recipe calls for 1 cup of canned pumpkin.
What spices are included in the cookie dough?
The dough includes cinnamon and pumpkin pie spice for a classic fall flavor.
Are there any nuts in the recipe?
Yes, the recipe includes 3/4 cup of finely chopped pecans folded into the dough.
What size scoop should I use for the dough?
Use an 80 scoop or a rounded tablespoon to drop the dough onto the baking sheets.
Should I grease the baking sheets?
No, the instructions specify using ungreased baking sheets.
How long do the cookies need to bake?
Bake the cookies for 10-12 minutes.
How can I tell when the cookies are finished baking?
The edges should be lightly golden brown; be careful not to overbake them so they stay soft.
How should the cookies be cooled?
Allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
How do I make the Maple Penuche Frosting?
Combine dark brown sugar and butter in a saucepan, bring to a boil for 1 minute, cool for 10 minutes, then whisk in maple syrup, half-and-half, and powdered sugar.
What type of sugar is best for the frosting?
Dark brown sugar is used in the frosting to provide a deep penuche flavor.
How long does the frosting base need to boil?
The butter and dark brown sugar mixture should boil for about 1 minute until slightly thickened.
How much powdered sugar should I add to the frosting?
Use between 1 1/2 to 2 cups of powdered sugar, adjusting until you reach your desired consistency.
What is the best way to store these cookies?
Store the frosted cookies in a single layer in an airtight container to keep them moist.
Can I use fresh pumpkin instead of canned?
While the recipe calls for canned pumpkin, you could use fresh pumpkin puree as long as it has a similar consistency.
What makes these cookies 'penuche' style?
The penuche style comes from the cooked mixture of brown sugar and butter, which creates a fudge-like caramel flavor.
Does the recipe use salted or unsalted butter?
The recipe calls for butter and a separate amount of salt, so unsalted butter is typically preferred for control, though softened butter is the primary requirement.
Is there vanilla in the recipe?
Yes, 1 teaspoon of vanilla extract is added to the wet ingredients.
What category of cookie is this?
These are classified as Drop Cookies.
What are the main dry ingredients?
The dry ingredients include all-purpose flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Should the eggs be at room temperature?
The recipe calls for one large egg, and while not specified, room temperature eggs usually incorporate better into creamed butter.
Can I substitute the pecans?
Yes, you can substitute with walnuts or omit them entirely if you prefer a nut-free cookie.
What liquid is used to thin the frosting?
Half-and-half cream is used to achieve the right frosting smoothness.
Is this recipe suitable for holidays?
Yes, it is tagged for fall recipes, Thanksgiving treats, and holiday baking.
What is the inspiration behind this recipe?
The recipe is reminiscent of moments spent in 'Grandma Nanny's' kitchen during the autumn season.