Soft Batch Frosted Pumpkin Cookies

A seasonal Lofthouse style cookie recipe. Soft batch, non-cakey, spiced pumpkin cookies with your choice of vanilla or maple frosting and colorful sprinkles for a finishing touch.

Soft Batch Frosted Pumpkin Cookie Recipe from bakedbyrachel.com A seasonal Lofthouse style cookie recipe.

Are you watching the World Series? Tell me you are. But more importantly… tell me you’re routing for the Red Sox. I have to admit, I totally had to call it quits during the 7th inning of the first game. I just couldn’t keep my eyes open any longer. But up until that point it was a fun game to watch. Drama before the 2nd inning was even over. Gotta love it.

My biggest gripe about big games and series like this is that they give you a time (ex. 730pm) but then the game doesn’t actually start for 30+ minutes later. Can’t they be more specific and say pre-game coverage? Which they do for regular season, I just swear they don’t in post-season coverage which kind of drives me bonkers. Of course maybe they really do and I’m just focused on a time, any time, so I don’t miss the game and it just so happens to be the wrong time. Someone remind me in the future to not start watching until the game is minutes from officially starting. Of course a little early is totally okay because I like catching the National Anthem.  :)

Enough about baseball… let’s talk cookies… because you’re probably mad at me for shoving these in your face and rambling on about something else, right? ;)

Soft Batch Frosted Pumpkin Cookie Recipe from bakedbyrachel.com A seasonal Lofthouse style cookie recipe.

It’s hard to believe I’ve never in my life (or that I know of) had a Lofthouse style cookie. I’m sure I’ve seen them in stores plenty but I never bought them. Why? Because I like to make my own cookies and because prepackaged baked goods can occasionally be questionable… will they be soft or crunchy or *gasp* crumbly? Will they even taste good? Don’t get me wrong, I buy my fair share of pre-made stuff but baked goods in clear plastic bins isn’t high on my list. Not to mention that they’re typically in the ‘not safe’ list of foods for this house because bakeries have nuts and they’re a no-no here.

After seeing soft batch Lofthouse style cookies floating around all over the blogosphere, I finally decided to tackle them myself. My only regret is that I didn’t make them sooner! So soft and packed with flavor. I made both a vanilla version and a pumpkin version. For the vanilla cookies, you’ll have to hop on over to Katrina’s to grab the recipe as I’m sharing it over there today! If you’re looking for the pumpkin recipe… look no further!

Both flavors are ridiculously tasty and the sprinkles are 200% necessary. If you’re looking for a classic, try the soft batch vanilla cookies. If you’re looking for a fun seasonal version of your favorite Lofthouse style cookie… try these soft batch frosted pumpkin cookies. Plenty of spice and flavor packed into a small treat! Bonus, for those of you looking for egg-free dessert recipes, add this pumpkin cookie to your list. Yes, egg-free! Be sure to check out what other egg-free desserts I have as well!

Soft Batch Frosted Pumpkin Cookie Recipe from bakedbyrachel.com A seasonal Lofthouse style cookie recipe.

Remember to stop by Katrina’s to grab the soft batch vanilla frosted cookie recipe. The pumpkin cookie recipe can be found below.

Soft Batch Frosted Pumpkin Cookies

A seasonal Lofthouse style cookie recipe. Soft batch, non-cakey, spiced pumpkin cookies with your choice of vanilla or maple frosting and colorful sprinkles for a finishing touch.
Prep Time1 hr 5 mins
Cook Time11 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: Cookie
Servings: 24 cookies

Ingredients

Cookie ingredients:

  • 3/4 C unsalted butter softened
  • 1/2 C granulated sugar
  • 1/4 C light brown sugar
  • 4 1/2 Tbsp pumpkin puree
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of ground cloves
  • 1/2 tsp salt
  • 2 1/4 tsp baking powder
  • 2 1/4 C all purpose flour

Frosting ingredients:

  • 2 1/2 C powdered sugar
  • 2-3 Tbsp unsalted butter softened
  • 1/2 Tbsp vanilla extract or pure maple syrup
  • 3-4 Tbsp milk or water

Topping:

  • Sprinkles

Instructions

  • In a large bowl or stand mixer, cream together butter and sugars. Mix in pumpkin and vanilla. When mixture is just barely combined, add remaining dry ingredients. Mix until no streaks remain and batter is lump free.
  • Cover and chill for at least one hour.
  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper or a silicone baking mat. Using a medium cookie scoop, scoop dough, shape into smooth balls and gently flatten slightly. Bake for 10-11 minutes. Allow cookies to rest on the baking sheet for 1 minute prior to transferring to a wire rack to cool completely.
  • When cookies have cooled completely, prepare frosting. In a medium bowl, mix together powdered sugar and butter until evenly dispersed, mixture may be crumbly. Add vanilla and 1 Tbsp of milk or water at a time until desired icing consistency is reached.
  • Frost cookies with a small offset spatula and immediately top off with sprinkles. Allow frosting to set or enjoy immediately. Once frosting has set completely, store cookies in an airtight container.

Notes

An original recipe from Baked by Rachel

More pumpkin recipes to try:
Jamaican spiced pumpkin pie
Maple pumpkin mini cheesecakes with brown sugar maple whipped cream
Pumpkin cinnamon swirl bread
Pumpkin snickerdoodle cookies
Pumpkin mousse parfaits
Pumpkin cheesecake
Pumpkin donut holes
Perfect soft batch chocolate chip cookies

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