Description
These Soft Pumpkin Cookies with Cinnamon Frosting are a delightful fall treat featuring tender, spiced pumpkin cookies topped with a creamy cinnamon-infused frosting. Perfectly moist with warm autumn flavors, they make a cozy dessert 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) and line two baking sheets with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a mixer until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Wet Ingredients: Beat in the canned pumpkin puree, egg, and vanilla extract until the batter is well combined and smooth.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Form Cookies: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, or until they are lightly golden around the edges and set in the center.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring the cookies firm up properly.
- Prepare Frosting: While the cookies cool, prepare the cinnamon frosting by beating the softened butter in a medium bowl with a mixer until creamy.
- Add Frosting Ingredients: Gradually add the powdered sugar, milk, and vanilla extract to the butter, beating continuously until the frosting is smooth and fluffy.
- Add Cinnamon: Stir in the ground cinnamon until it is fully incorporated into the frosting for that warm, spicy flavor.
- Frost Cookies: Once the cookies have cooled completely, spread or pipe the cinnamon frosting over the tops of the cookies evenly.
- Set Frosting: Let the frosting set at room temperature before serving to ensure the frosting holds its shape and texture.
Notes
- Make sure the pumpkin puree is fully drained to avoid excess moisture in the dough.
- If you prefer a thicker frosting, reduce the milk slightly.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free frosting alternative, substitute butter and milk with vegan options.
- Ensure cookies are completely cooled before frosting to prevent melting.
