Pumpkin Spice Cookies

Pumpkin Spice has become the flavour of fall…lattes, pumpkin pie, and these delicious pumpkin spice cookies!

~ Angie

Package of Pumpkin Spice mix and plate of Cookies

THANKSGIVING PUMPKIN SPICE COOKIES

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Baking
Servings 30 cookies

Ingredients
  

Cookie Ingredients:

  • 1 large sweet potato peeled and roughly chopped
  • 10 tbsp unsalted butter, room temperature (if using salted, omit salt in recipe)
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 tsp Epicureal pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp fine Ibiza sea salt
  • 2 tsp Davids pumpkin spice

Frosting Ingredients:

  • 1 stick unsalted butter, room temperature
  • 3 cups icing sugar, divided
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon, plus more for dusting
  • ¼ tsp fine sea salt (omit if using salted butter)

Instructions
 

  • Put chopped sweet potatoes into a saucepan of water and bring to a boil over high heat. Cook until fork-tender, about 10 minutes. Drain and transfer to a bowl. Use a fork to mash warm sweet potatoes until smooth, with few to no lumps. You will need 1 cup (250 ml) of the mashed sweet potatoes for this recipe.
  • Preheat oven to 350 F (175 C). Line 2 baking sheets with parchment and set aside.
  • In bowl of a stand mixer fitted with paddle attachment, cream butter and sugars until well combined. Stir in egg, then add sweet potatoes and vanilla, mixing until well combined. Scrape down sides of bowl with a rubber spatula as needed.
  • In a medium mixing bowl, add flour, baking soda, baking powder, salt, and pumpkin spice. Whisk together then add to wet ingredients. Mix until just combined.
  • Using a 1½ tbsp (22.5 ml) cookie scoop, scoop cookie dough onto prepared baking sheets, spacing them 2-in (5 cm) apart.
  • Bake until cookies are puffed and set, 13 to 15 minutes. Cool on baking sheet for several minutes, then transfer to a rack to cool completely.
  • To make the frosting, in a large bowl, combine butter, 2 cups (500 ml) icing sugar, vanilla, cinnamon, and salt. Using a hand/stand mixer, beat until smooth. Add remaining cup (250 ml) icing sugar and beat until light and fluffy. Frosting can be stored in an airtight container in refrigerator for up to 4 days. Bring to room temperature and rewhip before using.
  • Once cool, spread approximately a tbsp of frosting on cookies. Serve right away or store in an airtight container in a single layer in refrigerator for up to 2 days. Bring to room temperature before serving.
Keyword Cookies, Fall, Pumpkin Spice