Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated white sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (120g) pumpkin puree, blotted
  • 1 large egg yolk, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/4 cup (57g) unsalted butter (for frosting)
  • 1/2 cup (100g) light brown sugar (for frosting)
  • 3 tbsp (45ml) heavy cream
  • 1 cup (120g) powdered sugar, sifted
  • 1/2 tsp vanilla extract (for frosting)
  • 1 pinch flaky sea salt (optional topping)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. Spread the pumpkin puree onto a plate and press with paper towels to remove excess moisture until you have a thick paste.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2–3 minutes.
  4. Mix in the egg yolk, vanilla extract, and the blotted pumpkin puree until well combined.
  5. In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  7. Drop rounded tablespoons (1.5 tbsp) of dough onto the prepared sheets, spaced 2 inches apart. Bake for 10–12 minutes until the edges are lightly golden.
  8. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  9. For the frosting, melt butter and brown sugar in a small saucepan over medium heat. Boil for 1 minute while whisking constantly.
  10. Stir in heavy cream and remove from heat. Whisk in the sifted powdered sugar and vanilla until smooth and glossy.
  11. Immediately spoon the warm frosting over the cooled cookies. Top with a pinch of flaky salt if desired.