Print

Soft Pumpkin Cookies with Cinnamon Frosting

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft Pumpkin Cookies with Cinnamon Frosting are a melt-in-your-mouth treat that brings together the warm, cozy flavors of pumpkin, cinnamon, and nutmeg. These cookies are pillowy soft and perfectly spiced, topped with a creamy, sweet cinnamon frosting. They’re the ultimate fall dessert or snack, perfect for cozy gatherings, holidays, or just because you’re craving something sweet.

Ingredients

For the Cookies:

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup canned pumpkin puree

1/4 cup milk (or dairy-free alternative)

For the Cinnamon Frosting:

1/2 cup unsalted butter, softened

1 1/2 cups powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 tablespoon milk (or more for desired consistency)

Pinch of salt

Instructions

  1. Make the Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside. In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes). Beat in the egg, vanilla extract, and pumpkin puree until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk until the dough is smooth and soft (it will be slightly thicker than regular cookie dough). Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the center is set. The cookies should be soft to the touch. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  2. Make the Cinnamon Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1/4 cup at a time, and beat until smooth. Add the vanilla extract, cinnamon, and a pinch of salt, and continue to beat until fully incorporated. Add the milk, a tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Once the cookies are completely cooled, frost each one with a generous amount of cinnamon frosting.

Notes

Make sure the pumpkin puree is pure and not pumpkin pie filling for the best results.

Add a few chocolate chips or white chocolate chips to the cookie dough for a sweet twist.

Sprinkle chopped pecans or walnuts on top of the frosting for a little crunch.

Drizzle a bit of caramel sauce on top for extra sweetness.

For a lighter frosting, use cream cheese instead of butter in the frosting.

Nutrition

Find it online: https://yumntasty.com/soft-pumpkin-cookies-with-cinnamon-frosting/