Pumpkin cookies

Pumpkin cookies are one of my favorite fall treats. Soft, fluffy, and perfectly spiced. These are rolled in cinnamon sugar for a light crunch on the outside and optionally finished with a swirl of espresso buttercream that makes them completely irresistible.

These cookies are perfect for fall bake sales, cozy weekend baking, or your next pumpkin spice latte moment.

Ingredients

• ¾ cup unsalted butter, softened

• 1 ¼ cups light brown sugar

• ½ cup pumpkin purée (pressed dry with paper towels)

• 2 egg yolks

• ½ tsp salt

• ½ tsp baking soda

• ½ tsp baking powder

• 1 tsp vanilla extract

• 1 tsp pumpkin pie spice

• Cinnamon sugar (for rolling)

Espresso Buttercream

• Your favorite vanilla buttercream recipe

• ½ tsp espresso powder (mixed into the butter before whipping)

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper. Place your pumpkin purée on a plate and press with paper towels to remove excess moisture — repeat until it looks visibly drier.

2. In a large bowl, cream the butter and sugar until light and fluffy. Mix in the pumpkin, egg yolks, and vanilla extract. Stir in the dry ingredients until just combined.

3. Scoop the dough into balls and roll each in cinnamon sugar. Place on the baking sheet about 2 inches apart. Bake for 10–12 minutes, then gently flatten the tops with a spatula right after baking.

4. Let cookies cool on the pan for 2 minutes before transferring to a wire rack.

5. While they cool, prepare your espresso buttercream by mixing espresso powder into your butter, then whipping in powdered sugar, cream, and vanilla until light and fluffy. Pipe or spread the buttercream on top of the cooled cookies.
   

Tips & Tricks

• Don’t skip drying the pumpkin: This step keeps your cookies soft but not cakey.

• Buttercream variation: Swap the espresso for cinnamon or maple extract for a fall twist.

• Make ahead: Bake the cookies and store them unfrosted in an airtight container, then add the buttercream before serving.