Description
These soft pumpkin cookies with cinnamon frosting capture the essence of fall with their warm spices and creamy, spiced frosting. Perfectly tender and packed with autumn flavors, this easy-to-make cookie recipe is a comforting treat that your whole family will love.
Ingredients
Scale
For the Pumpkin Cookies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup butter, softened (salted)
- 1 1/4 cups packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
For the Cinnamon Frosting:
- 3 cups powdered sugar
- 1/3 cup butter, softened
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Set your oven to 350°F and allow it to fully preheat, ensuring a perfect baking environment for your cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined to evenly distribute the spices.
- Cream Butter and Sugars: Using a large bowl, cream the softened butter with both the brown and granulated sugars for 3-4 minutes until fluffy, either with a hand mixer or by hand for a workout.
- Add Egg, Vanilla, and Pumpkin: Beat in the egg and vanilla extract until incorporated, then add the pumpkin puree, mixing until the batter has a uniform orange hue.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make cookies tough.
- Prepare Baking Sheets: Drop rounded tablespoons of dough onto ungreased baking sheets, spacing each about 2 inches apart to allow for slight spreading.
- Bake: Place in the oven to bake for 12-15 minutes. The centers should seem set but still soft; avoid browning the tops to maintain moisture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely, which is crucial before frosting.
- Make Cinnamon Frosting: Beat softened butter until light and fluffy. Gradually add powdered sugar one cup at a time, then blend in milk, vanilla, cinnamon, and salt. Adjust consistency by adding milk or powdered sugar as needed until smooth and spreadable.
- Frost and Serve: Once cookies are completely cool, spread or pipe the cinnamon frosting on top. Serve immediately or store as instructed.
Notes
- Use regular pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
- Room temperature butter is essential for creamy frosting; avoid microwaving it to prevent oily texture.
- Do not overmix the dough to keep the cookies soft and tender.
- Cookies are best eaten within 2-3 days and should be stored in an airtight container at room temperature.
- Refrigeration is not recommended as the frosting hardens and becomes unpleasant in cold storage.
- Freeze unfrosted cookies only; prepare frosting fresh after thawing for optimal taste and texture.
- Optional: add a splash of maple syrup to the frosting by replacing half the vanilla extract for a lovely twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with frosting (approx. 45g)
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: pumpkin cookies, cinnamon frosting, fall cookies, soft cookies, pumpkin dessert, homemade cookies
