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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


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


  • Sprinkles


  • 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.


An original recipe from Baked by Rachel