Best 7 Frosted Jumbo Pumpkin Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Frosted jumbo pumpkin cookies are a delightful and flavorful treat that can brighten any occasion. Their soft and chewy texture, combined with a sweet and tangy frosting, makes them a popular choice for cookie lovers of all ages. With their large size and eye-catching appearance, these cookies are sure to be the star of any dessert table. Whether you're looking for a festive treat for a holiday gathering or a sweet snack to enjoy with loved ones, frosted jumbo pumpkin cookies are the perfect choice.

Here are our top 7 tried and tested recipes!

FROSTED PUMPKIN COOKIES



Frosted Pumpkin Cookies image

These family-favorite pumpkin cookies taste so good, it's hard to eat just one! They freeze and travel well, especially if you let the icing completely dry, then layer the cookies between sheets of waxed paper. -Leona Luttrell, Sarasota, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-1/2 dozen.

Number Of Ingredients 17

1 cup shortening
2 cups packed brown sugar
1 can (15 ounces) solid-pack pumpkin
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/8 teaspoon salt
1 cup chopped pecans
1 cup chopped dates
CARAMEL FROSTING:
1/2 cup butter, cubed
1-1/2 cups packed brown sugar
1/4 cup 2% milk
1 teaspoon maple flavoring
1/2 teaspoon vanilla extract
2 to 2-1/2 cups confectioners' sugar

Steps:

  • In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 13-15 minutes or until firm., Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla. , Cool slightly; beat in enough confectioners' sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm.

Nutrition Facts : Calories 249 calories, Fat 10g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 125mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.

FROSTED JUMBO PUMPKIN COOKIES



Frosted Jumbo Pumpkin Cookies image

????A classic cream cheese frosting tops these spiced pumpkin cookies. Everyone enjoys the chocolate chips inside and the walnuts sprinkled on top. -Wendy Altamirano, Fayetteville, NC

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 2 dozen.

Number Of Ingredients 21

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 can (15 ounces) solid-pack pumpkin
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
2-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 package (11-1/2 ounces) milk chocolate chips
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1 to 2 drops orange food coloring, optional
Additional chopped walnuts, optional

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Add pumpkin; mix well. Beat in egg and vanilla. Combine the flour, oats, cinnamon, baking soda, salt and baking powder; gradually add to pumpkin mixture and mix well. Stir in chocolate chips and walnuts., Drop dough by 1/4 cupfuls 2 in. apart onto ungreased baking sheets. Form dough into pumpkin shapes. Bake at 350° until firm, 14-18 minutes. Remove to wire racks to cool., Meanwhile, for frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and, if desired, food coloring; beat until smooth. Spread over cooled cookies. If desired, sprinkle with additional walnuts., ,

Nutrition Facts : Fat 19 g fat (10 g saturated fat), Cholesterol 45 mg cholesterol, Sodium 203 mg sodium, Carbohydrate 49 g carbohydrate, Fiber 2 g fiber, Protein 5 g protein.

PUMPKIN COOKIES WITH BROWNED BUTTER FROSTING



Pumpkin Cookies with Browned Butter Frosting image

Get fall into full swing with sweet flavor, warm spices, and moist texture! Then, add your magic touch with a scene-stealing slightly burnt brown butter icing that adds just the right amount of richness and sweetness to take these cookies over the top, right where you like it. And while we don't like to play favorites, we'd be lying if we didn't mention these pumpkin cookies with brown butter frosting are on our list of unbeatable recipes. Take our word for it, try them for yourself, and create a bite of amazing 100% from scratch. It all comes together in just over an hour! So what are you waiting for?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 30

Number Of Ingredients 14

2/3 cup granulated sugar
2/3 cup packed brown sugar
3/4 cup butter or margarine, softened
1 teaspoon vanilla
1/2 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
2 eggs
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk
1/3 cup butter (do not use margarine or spread; it will burn)

Steps:

  • Heat oven to 375°F. In large bowl, beat granulated sugar, brown sugar, 3/4 cup butter and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until well blended. Beat in pumpkin and eggs until well mixed. On low speed, beat in flour, baking soda, cinnamon and salt.
  • On ungreased cookie sheets, drop dough by heaping tablespoonfuls.
  • Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheets to cooling rack. Cool completely, about 45 minutes.
  • In medium bowl, place powdered sugar, 1 teaspoon vanilla and 3 tablespoons milk. In 1-quart saucepan, heat 1/3 cup butter over medium heat, stirring constantly, just until light brown.
  • Pour browned butter over powdered sugar mixture. Beat on low speed about 1 minute or until smooth. Gradually add just enough of the remaining 1 tablespoon milk to make frosting creamy and spreadable. Generously frost cooled cookies.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 135 mg, Sugar 21 g, TransFat 0 g

FROSTED PUMPKIN-WALNUT COOKIES



Frosted Pumpkin-Walnut Cookies image

This is my adopted recipe.I have made these now and if you like pumpkin and walnuts you will like these. The original recipe didn't have any nuts in the ingredient list so I tried 1 cup and that seemed to be fine. No milk was listed so I used about 1 tablespoon in the icing. She/He also had 84 as the amount, I only got 58 cookies. Even DH, the picky one, enjoyed them.

Provided by Dorel

Categories     Drop Cookies

Time 27m

Yield 58 cookies

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine, softened
1 1/2 cups brown sugar, firmly
2 eggs
1 cup pumpkin
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup walnuts, chopped
1/4 cup butter or 1/4 cup margarine, softened
2 1/4 cups powdered sugar, sifted
3/4 teaspoon maple extract
1 tablespoon milk

Steps:

  • Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer.
  • Add eggs, one at a time, beating after each addition.
  • Stir in pumpkin and vanilla.
  • Combine flour, baking powder, salt, and pumpkin pie spice.
  • Gradually add to creamed mixture, mixing well.
  • Stir in walnuts.
  • Chill for at least 1 hour or until ready to bake.
  • Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. I used a 1 1/2 inch cookie scoop and got 58 cookies.
  • Bake at 375F for 11-12 minutes.
  • Cool on wire racks.
  • Frost with Maple Frosting.
  • (Maple Frosting).
  • Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer.
  • Add remaining sugar alternately with milk, beating until smooth enough to spread.You may need to add a bit more milk.
  • Add maple extract, and beat well.

Nutrition Facts : Calories 97.3, Fat 3.9, SaturatedFat 1.7, Cholesterol 12.8, Sodium 64.2, Carbohydrate 14.9, Fiber 0.3, Sugar 10.2, Protein 1.1

PUMPKIN COOKIES WITH PENUCHE FROSTING



Pumpkin Cookies with Penuche Frosting image

A soft cookie with a candy frosting.

Provided by Suzanne Stull

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 48

Number Of Ingredients 16

1 cup shortening
½ cup packed brown sugar
½ cup white sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup chopped walnuts
3 tablespoons butter
½ cup packed brown sugar
¼ cup milk
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together shortening, 1/2 cup brown sugar, and white sugar. Mix in pumpkin, egg, and vanilla. Sift together flour, baking soda, baking powder, cinnamon, and salt; mix into the creamed mixture. Stir in walnuts. Drop dough by heaping spoonfuls onto the prepared baking sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks.
  • In a small saucepan over medium heat, combine the 3 tablespoons butter and 1/2 cup brown sugar. Bring to a boil; cook and stir for 1 minute, or until slightly thickened. Cool slightly, then stir in the milk, and beat until smooth. Gradually stir in 2 cups confectioners' sugar until frosting has reached desired consistency. Spread on cooled cookies.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 16.4 g, Cholesterol 5.9 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 1.7 g, Sodium 81.5 mg, Sugar 11.8 g

PUMPKIN COOKIES WITH CREAM CHEESE FROSTING (THE WORLD'S BEST!)



Pumpkin Cookies with Cream Cheese Frosting (The World's Best!) image

After getting this recipe from a friend, I have made them over 100 times for family and friends and they are always a hit, especially around Halloween and Thanksgiving! As far as the spices go, less is more; this is not a full-on pumpkin pie or pumpkin bread/cake. They're light and moist cookies with a taste of fall in every bite!

Provided by Sabattis

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 36

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup butter
¾ cup white sugar
¾ cup brown sugar
2 teaspoons vanilla extract
1 egg
1 (15 ounce) can pumpkin puree
1 (3 ounce) package cream cheese, softened
¼ cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  • Whisk flour, baking powder, cinnamon, baking soda, nutmeg, and ginger together in a bowl. Beat 1 cup butter, white sugar, brown sugar, 2 teaspoons vanilla extract, and egg with an electric mixer in a separate large bowl, beating until mixture is smooth. Beat in pumpkin puree. Gradually stir dry ingredients into pumpkin mixture. Batter will be moist.
  • Spoon batter by teaspoonfuls about 2 inches apart onto prepared baking sheets.
  • Bake in the preheated oven until cookies are lightly browned, 10 to 12 minutes. Let cookies cool for about 5 minutes on sheets before removing to finish cooling on waxed paper.
  • Beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract in a bowl with an electric mixer until soft and creamy. Beat in confectioners' sugar, about 1/2 cup at a time, until frosting is smooth and spreadable. Frost cooled cookies with cream cheese frosting.

Nutrition Facts : Calories 152.3 calories, Carbohydrate 20.6 g, Cholesterol 24.7 mg, Fat 7.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 4.7 g, Sodium 115 mg, Sugar 14.4 g

PUMPKIN COOKIES WITH FROSTING



Pumpkin Cookies With Frosting image

Soft cake-like cookie with a wonderful frosting. A friend made these when my (then) toddler son came over for a playdate, and, after eating a plateful, I let him run screaming through her house while I frantically copied down the recipe. There are a few things I insist be organic, and winter squash is one of them. Organic pie pumpkins are easy to find in the Fall for cooking, mashing and storing in the freezer, but organic canned pumpkin is also now readily available. I never count cookies. Yield is a total guess.

Provided by LonghornMama

Categories     Drop Cookies

Time 1h

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 14

1 cup Butter Flavor Crisco (I use butter)
1 cup sugar
1 cup canned pumpkin
1 large egg
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup raisins (optional)
3/4 cup packed brown sugar
4 1/2 tablespoons butter
2 tablespoons whole milk
1 1/2 teaspoons vanilla
1 1/2 cups powdered sugar

Steps:

  • Cream shortening (or butter), sugar and pumpkin; mix in egg.
  • Stir in flour, soda, salt and cinnamon. Add raisins. Dough will be lumpy and wet.
  • Bake on GREASED cookie sheet at 375° for 10-12 minutes.
  • For frosting: Heat sugar, butter and milk in a saucepan over medium heat until bubbly. Remove from heat. Add vanilla and powdered sugar and stir until smooth.
  • Spread frosting on cookies. Frosting will harden as it cools.

Nutrition Facts : Calories 153, Fat 7.4, SaturatedFat 3.3, Cholesterol 13, Sodium 130.5, Carbohydrate 21, Fiber 0.4, Sugar 15.2, Protein 1

Tips:

  • Use a stand or hand mixer to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough, resulting in a light and airy cookie.
  • Chill the cookie dough for at least 30 minutes before baking. This will help to prevent the cookies from spreading too much in the oven.
  • Bake the cookies at a moderate temperature (350°F) for 10-12 minutes, or until the edges are just beginning to brown. Overbaking will make the cookies dry and crumbly.
  • Let the cookies cool on a wire rack before frosting. This will help to prevent the frosting from melting.
  • For a fun and festive touch, decorate the cookies with Halloween-themed sprinkles or icing.

Conclusion:

These frosted jumbo pumpkin cookies are the perfect treat for Halloween or any fall gathering. They're easy to make and sure to be a hit with everyone who tries them. So gather your ingredients and get baking!

Related Topics