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Fall just got a whole lot sweeter with this Soft Pumpkin Cookies with Cinnamon Frosting Recipe, a delightful treat that captures the essence of cozy autumn days. These cookies are wonderfully soft and tender, infused with warm spices and rich pumpkin flavor, then topped with a luscious cinnamon frosting that melts in your mouth. Whether you’re baking for a casual snack or a festive gathering, this recipe offers the perfect balance of comfort and indulgence that’s sure to become an instant favorite.
Ingredients You’ll Need
Getting the ingredients right is the key to nailing the perfect texture and flavor here. Each component plays a starring role—from the spices that add warmth, to the pumpkin puree that keeps the cookies unbelievably soft and moist.
- 2 1/2 cups all-purpose flour: This provides the structure and body to our cookies, ensuring they’re tender but hold their shape.
- 1 teaspoon baking soda: Helps the cookies rise and become fluffy without turning cakey.
- 1 teaspoon baking powder: Works alongside baking soda for the perfect lift and lightness.
- 1 teaspoon ground cinnamon: Adds a classic fall spice note that complements the pumpkin perfectly.
- 1/2 teaspoon ground nutmeg: Brings subtle depth to the spice profile, enhancing the warm flavors.
- 1/2 teaspoon salt: Balances sweetness and amplifies all the other vibrant flavors.
- 1/2 cup unsalted butter, softened: For richness and that melt-in-your-mouth softness.
- 1 1/2 cups granulated sugar: Sweetens the dough while helping achieve the perfect cookie texture.
- 1 cup canned pumpkin puree: Moisturizes the dough and delivers that unmistakable seasonal flavor and gorgeous color.
- 1 large egg: Binds ingredients together and adds tenderness.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a lovely aromatic note.
- For the frosting: 1/2 cup unsalted butter, 1/4 cup milk, 1 teaspoon vanilla extract, 4 cups powdered sugar, 1 teaspoon ground cinnamon – each adding a creamy, sweet, and spicy finish that ties the whole thing together.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent sticking. Then, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. This blend of dry ingredients builds the spice foundation for the cookies and ensures even distribution throughout the dough.
Step 2: Cream Butter and Sugar
In a large bowl, cream your softened butter and granulated sugar with an electric mixer until the mixture is light, fluffy, and pale—about 2 to 3 minutes. This step is essential for adding air, which helps develop a soft cookie texture, so don’t rush it!
Step 3: Add Pumpkin, Egg, and Vanilla
Next, beat in the pumpkin puree, egg, and vanilla extract until everything is smooth and well combined. The pumpkin introduces incredible moisture and flavor into the dough, while the egg helps bind everything perfectly.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet pumpkin mixture, mixing just until everything comes together. Be careful not to overmix here, or your cookies may become tough instead of soft and tender.
Step 5: Portion and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to give each cookie room to spread. Bake for 12 to 15 minutes or until the cookies turn lightly golden and spring back to a gentle touch. This timing ensures a soft center with just a hint of crispness on the edges.
Step 6: Cool and Frost
Allow your cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely—patience here means your frosting won’t melt. Meanwhile, whip up the cinnamon frosting by beating softened butter until creamy, then gradually integrating powdered sugar, milk, vanilla extract, and cinnamon until smooth and fluffy. When the cookies are cool, spread or pipe the frosting on top and let it set.
How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe
Garnishes
To elevate the presentation and add a playful crunch, consider sprinkling your frosted cookies with a light dusting of ground cinnamon or a few festive pumpkin seeds. These simple touches make each bite even more enticing, perfect for impressing guests or treating yourself.
Side Dishes
These soft pumpkin cookies pair beautifully with a hot cup of spiced chai, coffee, or even a glass of cold milk. For a cozy afternoon, serve alongside a bowl of hearty butternut squash soup or a crisp, spiced apple salad to carry the seasonal flavor theme through your entire meal.
Creative Ways to Present
Try stacking a few cookies with a dab of frosting in between for a mini pumpkin cookie sandwich. Or, get creative by using a piping bag to swirl frosting with contrasting colors or adding edible gold dust for a luxe touch. These creative presentations make your Soft Pumpkin Cookies with Cinnamon Frosting Recipe a standout at any party or holiday table.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and moist, while the frosting stays deliciously creamy. If your kitchen is warm, consider refrigerating, but bring cookies back to room temperature before serving for the best texture.
Freezing
You can freeze the unfrosted cookies for up to 3 months. Arrange them in a single layer on a baking sheet until frozen, then transfer to a freezer bag. When you’re ready to enjoy them, thaw completely before frosting to preserve that signature softness and vibrant cinnamon flavor in the frosting.
Reheating
To revive the freshly baked softness, warm your cookies in a microwave for about 10 seconds or in a 300°F oven for a few minutes. Avoid reheating after frosting, as this can soften the frosting too much, but warming unfrosted cookies before adding frosting is a delightful way to enjoy this recipe at its freshest.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Use cooked and pureed fresh pumpkin but make sure it is well-drained to avoid adding excess moisture that could alter the cookie’s texture. The canned puree just offers convenience and consistent moisture content.
Will these cookies taste pumpkiny or just spicy?
They have a perfect balance, where the pumpkin flavor is definitely noticeable but beautifully complemented by warm cinnamon and nutmeg spices, so neither flavor overpowers the other.
Can I substitute the cinnamon frosting with cream cheese frosting?
Yes! Cream cheese frosting is a lovely alternative that pairs wonderfully with pumpkin cookies, adding a tangy contrast to the sweet, spiced dough. Just add ground cinnamon or pumpkin pie spice to keep that seasonal vibe.
Are these cookies gluten-free?
This recipe as written uses all-purpose flour, so it’s not gluten-free. However, you can experiment with a gluten-free flour blend designed for baking to achieve a similar texture and flavor.
How do I make the softest cookies possible?
The key is not overmixing once the flour is added and ensuring the pumpkin puree and butter are well softened. Baking just until set, not overbaked, also keeps these cookies wonderfully soft and tender.
Final Thoughts
This Soft Pumpkin Cookies with Cinnamon Frosting Recipe really encapsulates all the cozy flavors that make fall baking so special. It’s straightforward to make, endlessly satisfying to eat, and perfect for sharing with loved ones or savoring on your own. I can’t wait for you to try it and discover just how comforting a cookie can be.
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Print
Soft Pumpkin Cookies with Cinnamon Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft Pumpkin Cookies with Cinnamon Frosting offer a moist and tender texture infused with warm fall spices, topped with a creamy, sweet cinnamon frosting that perfectly complements the pumpkin flavor, making them an irresistible treat for any occasion.
Ingredients
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside to incorporate the spices evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter with granulated sugar using a mixer until the mixture becomes light and fluffy, which usually takes 2-3 minutes.
- Add Pumpkin and Egg: Beat in the canned pumpkin puree, followed by the large egg and vanilla extract, mixing until all are well combined into a smooth batter.
- Combine Wet and Dry Ingredients: Gradually add the whisked dry ingredients into the wet pumpkin mixture, stirring just until all ingredients are incorporated to avoid overmixing.
- Shape Cookies: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Place the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the cookies look lightly golden around the edges and are set in the center.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes, which helps them set further, then transfer to a wire rack to cool completely.
- Prepare Frosting: While the cookies cool, beat the softened butter in a medium bowl until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating continuously until the frosting is smooth and fluffy.
- Add Cinnamon to Frosting: Stir in the ground cinnamon thoroughly to infuse the frosting with warm spice flavor.
- Frost Cookies: Once the cookies are completely cooled, spread or pipe the cinnamon frosting evenly over each cookie.
- Set Frosting: Allow the frosting to set before serving to ensure it holds its shape and texture.
Notes
- Ensure cookies are completely cooled before frosting to prevent melting the frosting.
- You can substitute canned pumpkin puree with fresh cooked pumpkin puree for a fresher taste.
- Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter and milk with vegan alternatives.
- These cookies freeze well; freeze unfrosted cookies and frost once thawed for best results.
