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Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Soft Pumpkin Cookies with Cinnamon Frosting Recipe
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★★★★★

5 from 12 reviews

These Soft Pumpkin Cookies with Cinnamon Frosting are a delightful fall treat featuring moist pumpkin-flavored cookies topped with a creamy cinnamon-spiced frosting. Perfectly spiced and tender, they bring cozy autumn flavors in every bite.

Ingredients

Scale

Dry Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup canned pumpkin puree

Frosting

  • 1 cup powdered sugar
  • ¼ cup unsalted butter, softened
  • 1 teaspoon ground cinnamon
  • 2 tablespoons milk (adjust as needed for consistency)

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure the cookies won’t stick and to make cleanup easier.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined. This ensures even distribution of spices and rising agent.
  3. Cream Butter and Sugar: Using a mixer, cream the softened unsalted butter and brown sugar together until the mixture is light and fluffy. This step helps to incorporate air for a tender cookie texture.
  4. Add Wet Ingredients: Add the large egg, vanilla extract, and pumpkin puree to the creamed butter and sugar. Mix thoroughly until the mixture is smooth and fully combined.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently after each addition until just combined. Avoid overmixing to keep the cookies soft.
  6. Scoop and Bake: Using a spoon or cookie scoop, drop portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart. Bake in the preheated oven for 12 to 15 minutes or until the edges turn lightly golden.
  7. Cool Cookies: Remove the cookies from the oven and allow them to cool completely on wire racks before frosting to prevent melting.
  8. Prepare Cinnamon Frosting: In a mixing bowl, beat together the powdered sugar, softened butter, ground cinnamon, and milk until the frosting is smooth and spreadable. Adjust the milk quantity to achieve desired consistency.
  9. Frost and Decorate: Generously spread the cinnamon frosting over the cooled cookies. Decorate as desired and let the frosting set before serving.

Notes

  • Ensure the pumpkin puree is plain, not pumpkin pie filling, for the best flavor and texture.
  • To make these cookies gluten free, substitute all-purpose flour with a gluten-free all-purpose blend.
  • If you prefer a vegan version, replace butter with plant-based margarine and use a flax egg instead of a chicken egg.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
  • Leftover frosting can be stored in the refrigerator and whipped again before use.

Nutrition

Keywords: pumpkin cookies, cinnamon frosting, fall desserts, soft cookies, pumpkin spice

Find it online: https://tastewithamy.com/soft-pumpkin-cookies-with-cinnamon-frosting-recipe/