Pumpkin Spice Drop Cookies with Marshmallow Icing

pumpkin cookies

Pumpkin Spice Cookies with Marshmallow Icing
Makes about 18 cookies
2 cups all-purpose flour*
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice
1/4 tsp salt
4 tbsp unsalted butter, melted and cooled
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
1 egg yolk
2 tsp vanilla extract
3/4 cup pumpkin puree

4 tbsp unsalted butter, softened
1/2 cup marshmallow fluff
1 cup confectioner’s sugar
1-2 tbsp milk

PUMPKIN COOKIES: In a large bowl, whisk together cake flour, baking powder, spices, and salt. Set aside. Beat together melted butter, brown sugar, and granulated sugar until combined, about 1 minute. Beat in egg, egg yolk, vanilla extract, and pumpkin. Add the dry ingredients in three increments, stirring to combine in between each addition. Refrigerate the dough for 30-45 minutes. Meanwhile, preheat oven to 350 degrees Fahrenheit and grease two baking sheets. Remove refrigerated dough and scoop out generous tablespoonfuls (the dough is going to rise!) onto the baking sheets. Bake for 10 minutes total, rotating the sheets after 5 minutes to ensure even baking. When finished baking, remove from oven and let cool on a cooling rack.

MARSHMALLOW ICING: Cream together the butter and marshmallow fluff in a large bowl. Add confectioners sugar and beat to combine. Add milk by the tablespoonful and beat until frosting reaches desired consistency. Let the cookies cool completely before topping each with marshmallow icing and serving. To store, keep covered or in an airtight container for up to three days.

*Or, for an even more cake-like texture and delicate crumb, use 2 1/2 cups cake flour.


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  1. Dan

    This is one of the greatest cookies EVER! The cookie is soft and decadent and the frosting is a perfect pairing for the spice of this cookie! It is one of my favorite things you have ever made! This isn’t just a cookie this is now a tradition that I will forward to every fall!


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