Description
These Soft Pumpkin Cookies with Cinnamon Frosting are a delightful seasonal treat that combines the warm flavors of cinnamon and nutmeg with moist pumpkin-infused cookies. Topped with a creamy, spiced cinnamon frosting, they make a perfect dessert or snack for autumn gatherings or anytime you crave a soft, flavorful cookie.
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 prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This will evenly distribute the leavening agents and spices throughout the dough.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes. This process incorporates air, giving the cookies a soft texture.
- Add Wet Ingredients: Beat in the pumpkin puree, egg, and vanilla extract until the mixture is well combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing, which can make cookies tough.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart so they have room to spread.
- Bake: Bake for 12 to 15 minutes, or until the cookies 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, then transfer them to a wire rack to cool completely. Cooling prevents the frosting from melting.
- Prepare Frosting: While the cookies cool, beat the softened butter in a medium bowl until creamy using an electric mixer.
- Add Frosting Ingredients: Gradually add the powdered sugar, milk, and vanilla extract while beating until the frosting is smooth and fluffy.
- Flavor Frosting: Stir in the ground cinnamon to incorporate a spiced flavor consistent with the cookies.
- Frost Cookies: Once the cookies are completely cool, spread or pipe the cinnamon frosting over the tops evenly.
- Set Frosting: Let the frosting set for a few minutes before serving, allowing it to firm up slightly for optimal texture.
Notes
- Ensure the cookies are completely cool before frosting to prevent the frosting from melting and sliding off.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- You can store the frosted cookies in an airtight container in the refrigerator for up to 5 days.
- For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
