Chewy Pumpkin Treats (Print-Friendly Version)
Soft pumpkin-spiced treats covered in smooth vanilla frosting, perfect for fall snacks.
# Ingredients List:
→ Dry
01 -
2.5 grams salt
02 -
0.5 grams ground cloves
03 -
5 grams baking soda
04 -
1.25 grams ground nutmeg
05 -
312.5 grams all-purpose flour
06 -
2.5 grams ground cinnamon
→ Wet
07 -
1 large egg
08 -
227 grams softened unsalted butter
09 -
5 milliliters vanilla extract
10 -
300 grams granulated sugar
11 -
245 grams pumpkin puree
→ Vanilla Frosting
12 -
30 to 60 milliliters milk or heavy cream
13 -
113 grams softened unsalted butter
14 -
227 grams softened cream cheese
15 -
10 milliliters vanilla extract
16 -
480 grams powdered sugar
# Detailed Cooking Steps:
01 -
Whisk together the salt, cloves, cinnamon, nutmeg, baking soda, and flour in a medium bowl until it's all blended well.
02 -
In a big bowl or mixer, whip the butter and sugar on medium for about 3 to 5 minutes until it's fluffy and light.
03 -
Mix in the pumpkin puree first till it's even. Next, stir in the egg and vanilla extract. Scrape the bowl's sides to get everything mixed right.
04 -
Slowly add your dry mix into the wet stuff. Mix gently on low speed just until everything comes together. Don't overdo it or the cookies won’t stay soft.
05 -
Wrap the dough up tight with plastic wrap and pop it in the fridge for at least 1 hour, or up to a day, so it doesn't spread too much when baking.
06 -
Get the oven heated to 175 °C. Line your baking trays with parchment paper or silicone mats to keep things even.
07 -
Drop rounded tablespoons of dough onto the sheets about 5 cm apart so the cookies have room to spread out.
08 -
Bake for 10 to 12 minutes until the edges turn a light golden and the centers set. Let them cool completely before spreading on frosting.
# Helpful Hints:
01 -
Keep the dough in the fridge so your cookies don’t get too flat and stay soft.
02 -
Good vanilla extract really brings out the flavor.
03 -
Add more or less milk in the frosting until it feels just right.