In my opinion, these Frosted Pumpkin Cookies, just might the best fall cookie recipe! This cookie recipe starts with  a soft pumpkin cookie and topped with cream cheese frosting that guaranteed to be a winner!

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Okay, so these are officially one of my favorite cookies. They are so amazingly soft they practically melt in your mouth, plus they are pumpkin so that clearly makes them a 10 out of 10. I kid you not.

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

And don’t even get me started on the frosting. It’s basically butter and sugar whipped up to creamy decadence. How can you go wrong!?

I also love this recipe because it’s simple. There is no need to wait for the dough to cool or spend time rolling out the dough. You just scoop it on to the cookie sheet and pop it into the oven. Love that!

How to Make Frosted Pumpkin Cookies:

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Easy, pumpkin, melt-in-your mouth delicious – the recipe for a perfect cookie. And that’s why they are one of my new favorites!

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

All righty, onto the recipe!

 

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

Want more? The best fall cookie recipes:

 

Frosted Pumpkin Cookie Recipe:

Frosted Pumpkin Cookie | Inspired by Charm #IBCFallCookieWeek

 

Frosted Pumpkin Cookies


Course: Dessert
Cuisine: American
Keyword: cookies, frosted pumpkin cookies, pumpkin cookies
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
In my opinion, these Frosted Pumpkin Cookies, just might the best fall cookie recipe! This cookie recipe starts with  a soft pumpkin cookie and topped with cream cheese frosting that guaranteed to be a winner!

Ingredients

Cookies:
  • 2 cups butter - softened
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 15- ounce can pumpkin
  • 4 cups all-purpose flour
Frosting:
  • 1/2 cup butter
  • 1/2 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3 to 4 cups powdered sugar - add until desired consistency / firmness
  • extra ground cinnamon sprinkled on top - optional

Instructions

  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer beat butter on medium speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, cloves and nutmeg. Beat until combined.
  • Beat in the eggs and vanilla until combined. Then, add the pumpkin. Beat in as much of the flour as you can using the mixer. Stir in remaining flour with a wooden spoon.
  • Drop dough by heaping teaspoons 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until tops are set. Transfer to wire racks to cool.
  • For frosting, in a small saucepan heat butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and vanilla. Beat in powdered sugar until smooth. (I made a double batch of the frosting and ended up using all of it. I recommend doing the same.)
  • Spread frosting on the cooled cookies. Sprinkle with additional cinnamon, if desired.

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In my opinion, these Frosted Pumpkin Cookies, just might the best fall cookie recipe! This cookie recipe starts with  a soft pumpkin cookie and topped with cream cheese frosting that guaranteed to be a winner! Okay, so these are officially one of my favorite cookies. They are so amazingly soft they practically melt in your […]




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Surprise! You’re in luck. Fall Cookie Week is starting a day early. I actually began baking all of the cookies this weekend and it looks like I’m going to have one extra variety. That means there will be eight recipes instead of seven. Beginning with this post, I’ll be sharing one recipe every day this week.

I’m also trying to coordinate some sort of giveaway into this week, but I haven’t finalized those details yet. Stay tuned. If there is a giveaway, I’m pushing to have it on Hump Day.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

For our first cookie of the week, I made Caramel Gingersnaps.This recipe combines the spices of fall with sweet gooey caramel for a winning combination.

To pull this off, I took a recipe I had for gingersnap cookies and just added caramel bits.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

The resulting cookie is super soft and bursting with flavor. I’ve actually always been a fan of gingersnaps. My mom made them, so I guess I find some sort of comfortin them. As crazy as it sounds, their flavor reminds me of home and family.

IMG_3865

These are also one of my favorite cookies for dunking in tea. The heat warms and softens both the cookie and the caramel. It’s magic!

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

Okay, it’s time to get Fall Cookie Week officially started by telling you how these are made.

Caramel Gingersnaps

Here’s what you will need:
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup dark brown sugar
1/3 cup dark molasses
1 egg
2 teaspoons vanilla extract
1/3 cup granulated sugar, for rolling
1 11-ounce bag caramel bits

Let’s get baking:

In a large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

Then, in the bowl of a stand mixer, cream the softened butter. Add the brown sugar and beat until light and fluffy. Scrape down the sides, if needed. Add the molasses, egg, and vanilla. Beat well, scraping down the sides as needed again.

Slowly add the dry ingredients to the wet on low speed. Mix until just combined. Then gently fold in the caramel bits. Cover mixed dough with foil and chill for 3-4 hours .

Preheat oven to 350 degrees F. Line a large baking sheet with asilicone mat or parchment paper as some of the caramel may run.

Shape dough into 1-inch balls and roll in granulated sugar. Place balls one inch apart. Flatten slightly with your hand or the bottom of a glass. Bake for 8-10 minutes, until the edges are just turning brown. Be careful not to overcook these, which would result in a harder cookies.

Remove cookie from the baking sheet and place on a wire rack to cool completely.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

Delicious, soft, and caramel-filled gingersnaps. You really can’t go wrong with these. Not only are they great for the fall, they are perfect for the holidays, too.

Caramel Gingersnaps | Inspired by Charm #IBCFallCookieWeek

So what do you think? Will you be giving these cookies a try!

Inspired By Charm

And don’t forget to check out the rest of the cookies in IBC’s Second Annual Fall Cookie Week:

Sunday – Caramel Gingersnaps
Monday – Chocolate Pumpkin Spice Cookies
Tuesday – Butter Pecan Maple Crisps
Wednesday – Frosted Pumpkin Cookies // KitchenAid Stand Mixer Giveaway
Thursday – Autumn Apple Cookie Bar
Friday – Pumpkin Chocolate Chip Cookies
Saturday – Candy Corn Cream Wafers
Sunday – Peanut Butter Cup Cookies // Fall Baking Link Party

Surprise! You’re in luck. Fall Cookie Week is starting a day early. I actually began baking all of the cookies this weekend and it looks like I’m going to have one extra variety. That means there will be eight recipes instead of seven. Beginning with this post, I’ll be sharing one recipe every day this […]




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Join the conversation.






 

Can I share a secret with you? I’ve never made a pie crust from scratch. Never. I think I’ve had a fear of it similar to my previous fear of yeast. I think my fear might stem from the fact that it took my mom a few attempts to learn how to make pie crust like my grandma’s. Mom still gets teased about it to this day. Though, I will say, at this point, my mom’s pie dough is pure perfection and I would happily eat any pie she prepared.

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

Though technically not a pie, I can officially say I conquered my fear with this fabulous crostata. And what better way to do it than a classic apple filling. There is something quintessentially American about pie, especially apple pie. With Independence Day just around the corner, I thought this would be the perfect treat for an impromptu porch party. Don’t you think?

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

My favorite part about this particular crostata is the cheddar crust. Apples and cheese are a match made in heaven. Plus, cheese is an American favorite. Cheese and apple pie are so deeply ingrained in our culture that some people can’t picture life without them! Okay, that may be a bit of an exaggeration, but you get what I mean. Anyway, cheese and apple pie are the perfect combination for a Fourth of July celebration. Plus, this recipe is as easy as … well … pie!

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

This recipe comes from Martha Stewart. (Thanks, Martha!) You can check it out here. I adapted it slightly to suit my needs. The pie dough comes together in a food processor, which makes it almost foolproof. I also opted to use Cracker Barrel Extra Sharp Cheddar Cheese because I wanted to be able to see specks of orange in the crust. Plus, this particular cheese is so amazingly rich, creamy, and delicious – it was a perfect addition.

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

IMG_9676All-American Apple Crostata with Cheddar Crust via Inspired by Charm

I know that some of you may be thinking that cheese is a weird addition to pie, but don’t knock it ’til you’ve tried it. It’s pretty subtle, but it adds a really unique depth of flavor to the dessert. It’s quite wonderful. And to make things even better, your guests will think you are pretty fancy for having cheese baked into your homemade crust.

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

All right, enough chit chat, time to bake!

All-American Apple Crostata with Cheddar Crust

Adapted from Martha Stewart’s Apple Crostata with Cheddar Crust

Here’s what you’ll need:

For The Crust

2 1/2 cups all-purpose flour, plus extra for surface
1 teaspoon kosher salt
2 sticks cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
1 cup shredded Cracker Barrel Extra Sharp Cheddar Cheese
1 large egg, lightly beaten for egg wash
Coarse sanding sugar, for sprinkling

For The Filling
2 tart apples, such as Granny Smith, peeled, cored, and sliced into 1/2-inch wedges
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 cup apricot preserves, warmed

Let’s get baking!

Pulse flour and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse. (I ended up using almost ½ cup of the water) Add cheese; pulse until combined.

Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until chilled, about 30 minutes or up to overnight. (You can freeze your other disk of dough for up to one month.) Roll out dough to a 13-inch round, about 1/8 inch thick, on a lightly floured surface. Transfer to a parchment-lined baking sheet. Refrigerate for 20 minutes.

Toss together apples, granulated sugar, flour, lemon juice, and cinnamon. Preheat oven to 375 degrees. Spread filling over dough, leaving a 1 1/2-inch border. Fold edges in to form a crust; brush with egg wash, and sprinkle with sanding sugar (I didn’t have sanding sugar, so I just used standard sugar. I also sprinkle a little cinnamon on the top of the crostata.)

Refrigerate until edges are firm, about 30 minutes. Bake crostata until apples are tender and crust is golden, about 1 hour 20 minutes. (Mine baked for about 1 hour. I also covered it with a piece of aluminum foil about 40 minutes into the baking to prevent any burning.) Let cool slightly. Brush apples with apricot preserves.

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

That’s it! As you can see, the recipe is fairly straightforward and simple. Be sure to factor in your dough cooling times. They may seem silly, but they are important. While, I’m no pie crust expert, I think my mom would be proud of how well I did on my first attempt.

All-American Apple Crostata with Cheddar Crust via Inspired by Charm

Now, I’m off to dig into this new American classic! What do you think of crostata? Will you be adding some cheddar to your piecrust?

 

  Can I share a secret with you? I’ve never made a pie crust from scratch. Never. I think I’ve had a fear of it similar to my previous fear of yeast. I think my fear might stem from the fact that it took my mom a few attempts to learn how to make pie […]




THIS POST HAS 19 COMMENTS
Join the conversation.