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
Scale
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.
