Cinnamon Frosted Pumpkin Spice Cookies With Toasted Coconut
These are not your typical pumpkin cookie. What takes these pumpkin cookies over the top is the cinnamon frosting topped with toasted coconut. Coconut is probably not something you think of too often when you are baking with pumpkin, but sometimes you just have to try new things. The nutty, crunchy toasted coconut really compliments the sweet sugary frosting and soft cookie.
The cookie itself has a subtle pumpkin flavor with an apparent note of nutmeg. Recently, we have been trying to recreate the Dunkin Donut’s old fashioned plain donut, whose signature flavor comes from nutmeg. I have not been able to even come close, however, this pumpkin cookie tastes a lot like it! Weird right? Well, I think it is because as I said before, the pumpkin flavor is subtle. It is there, but is really not the star of the show. The nutmeg is. They are sure to curb anyone’s craving for pumpkin yet also may appeal to those who do not favor pumpkin. So give them a try
- 1 Cup of white sugar
- ½ Cup ( or one stick) of butter
- 1 Egg
- 2 teaspoons of vanilla
- 2 tablespoons of pumpkin puree
- 1½ Cup of flour
- 1 teaspoon of baking powder
- ¼ teaspoon of salt
- 1 teaspoon nutmeg
- ½ teaspoon cinnamon
- I follow this recipe for our buttercream frosting
- Wilton Buttercream Icing
- Just add a little dash of cinnamon!
- Cream the sugar, butter, vanilla, egg and pumpkin in a bowl, mixing well until combined. In another bowl, sift together the remaining ingredients (dry ingredients) . Add the dry ingredients to the other bowl and mix well. Spoon onto greased cookie sheets. Bake on 350° for 8-12 minutes.
- For the coconut:
- While these are cooking put a think layer of shredded coconut on a cookie sheet and on the lower rack in the oven for about 3 minutes. It will burn fast, so keep an eye out!
- Let them cool completely before frosting and then sprinkle with the toasted coconut.