Fall is here, and that means it’s time for Soft Pumpkin Cookies With Cinnamon Frosting! I remember making these with my daughter, Lily, last Halloween. We had flour everywhere, but the laughter and delicious smell of pumpkin filled our kitchen. These cookies are soft, fluffy, and topped with a creamy cinnamon frosting that will make your taste buds dance.
Table of Contents
Why You’ll Love It
- They’re perfect for Halloween parties or cozy fall gatherings.
- The cinnamon frosting adds a delightful twist to the pumpkin flavor.
- They’re easy to make and even easier to eat!
Pure Comfort
These cookies are like a warm hug on a chilly day. The pumpkin flavor combined with the sweet cinnamon frosting brings back memories of family gatherings and autumn afternoons. Every bite is a reminder of home and happiness.
What You Need
- 1 cup 1 cup pumpkin puree (240 g) – Use canned or homemade; avoid pumpkin pie filling.
- 1/2 cup 1/2 cup unsalted butter, softened (113 g) – Can substitute with coconut oil for a dairy-free option.
- 1 cup 1 cup brown sugar, packed (220 g) – White sugar can be used, but brown sugar adds moisture.
- 1/2 cup 1/2 cup granulated sugar (100 g) – Adjust to taste; can use coconut sugar for a healthier option.
- 1 1 large egg – Room temperature eggs work best.
- 1 tsp 1 tsp vanilla extract – For a richer flavor, use pure vanilla extract.
- 2 cups 2 cups all-purpose flour (240 g) – Can substitute with gluten-free flour blend.
- 1 tsp 1 tsp baking soda – Make sure it’s fresh for the best rise.
- 1 tsp 1 tsp baking powder – Helps the cookies stay soft.
- 1 tsp 1 tsp ground cinnamon – Feel free to add more if you love cinnamon!
- 1/2 tsp 1/2 tsp ground nutmeg – Optional, but it enhances the fall flavor.
- 1/4 tsp 1/4 tsp salt – Balances the sweetness.
- 1 cup 1 cup powdered sugar (120 g) – For the frosting; sifted for smoothness.
- 2 tbsp 2 tbsp milk – Use any milk; almond or oat milk works too.
- 1/2 tsp 1/2 tsp ground cinnamon – For the frosting; adjust to taste.
Time to Cook
Prep: 15 minutes | Cook: 12 minutes | Total: 27 minutes | Difficulty: Easy | Make-Ahead: Yes, cookies can be made a day in advance.
Steps to Make It
- Preheat your oven to 350 °F (175 °C). This will ensure your cookies bake evenly. You want that warm, inviting aroma filling your kitchen as they bake.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes. You’ll know it’s ready when the mixture looks pale and airy.
- Add in the pumpkin puree, egg, and vanilla extract. Mix until everything is well combined and smooth. The batter should be thick and creamy, with a lovely orange hue.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This helps to evenly distribute the leavening agents and spices, ensuring every cookie is full of flavor.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; you want your cookies to be soft and tender, not tough.
- Drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart. They’ll spread a little, so give them room to grow. They should look plump and inviting before they go into the oven.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look a bit soft, but they’ll firm up as they cool. Trust me, they will be perfect!
- While the cookies cool, prepare the frosting by whisking together the powdered sugar, milk, and cinnamon until smooth. It should be creamy and easy to spread.
- Once the cookies are completely cool, frost them generously with the cinnamon frosting. You can use a knife or a piping bag for a fun touch. Enjoy these delightful treats with family and friends!
Make It Perfect
- For extra flavor, add chocolate chips or chopped nuts to the cookie dough.
- If the dough feels too sticky, chill it in the fridge for about 30 minutes before baking.
- Store leftover cookies in an airtight container at room temperature for up to a week.
Mix It Up
- Add a pinch of cloves for a spicier kick.
- Swap the frosting for a cream cheese frosting for a tangy twist.
- Try adding dried cranberries or raisins for a fruity surprise.
Perfect Partners
- Serve with a warm cup of apple cider.
- Pair with vanilla ice cream for an indulgent dessert.
- Enjoy alongside a slice of pumpkin pie for the ultimate fall treat.
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FAQs
Can I make these cookies ahead of time?
Yes, you can make the cookies a day in advance. Just store them in an airtight container.
How should I store leftover cookies?
Keep them in an airtight container at room temperature for up to a week.
Can I freeze these cookies?
Absolutely! Freeze them in a single layer, then transfer to a bag for up to 3 months.
What can I substitute for pumpkin puree?
You can use applesauce or mashed bananas, but the flavor will change.
Why are my cookies flat?
If your cookies spread too much, check if your butter was too warm or if you overmixed the dough.
Conclusion
These Soft Pumpkin Cookies With Cinnamon Frosting are sure to become a family favorite. They’re perfect for Halloween and all your fall gatherings. So grab your ingredients and get baking; your loved ones will thank you for these delightful treats!
Soft Pumpkin Cookies With Cinnamon Frosting
These Soft Pumpkin Cookies With Cinnamon Frosting are fluffy and topped with a creamy cinnamon frosting, perfect for Halloween parties or cozy fall gatherings. A delightful treat that evokes warm memories of home and happiness.
Equipment
- Oven
- Mixing Bowl
- Whisk
- Baking Sheet
- piping bag
Ingredients
Ingredients
- 1 cup pumpkin puree Use canned or homemade; avoid pumpkin pie filling.
- 1/2 cup unsalted butter, softened Can substitute with coconut oil for a dairy-free option.
- 1 cup brown sugar, packed White sugar can be used, but brown sugar adds moisture.
- 1/2 cup granulated sugar Adjust to taste; can use coconut sugar for a healthier option.
- 1 large egg Room temperature eggs work best.
- 1 tsp vanilla extract For a richer flavor, use pure vanilla extract.
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 tsp baking soda Make sure it’s fresh for the best rise.
- 1 tsp baking powder Helps the cookies stay soft.
- 1 tsp ground cinnamon Feel free to add more if you love cinnamon!
- 1/2 tsp ground nutmeg Optional, but it enhances the fall flavor.
- 1/4 tsp salt Balances the sweetness.
- 1 cup powdered sugar For the frosting; sifted for smoothness.
- 2 tbsp milk Use any milk; almond or oat milk works too.
- 1/2 tsp ground cinnamon For the frosting; adjust to taste.
Instructions
- Preheat your oven to 350 °F (175 °C). This will ensure your cookies bake evenly. You want that warm, inviting aroma filling your kitchen as they bake.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes. You’ll know it’s ready when the mixture looks pale and airy.
- Add in the pumpkin puree, egg, and vanilla extract. Mix until everything is well combined and smooth. The batter should be thick and creamy, with a lovely orange hue.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This helps to evenly distribute the leavening agents and spices, ensuring every cookie is full of flavor.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; you want your cookies to be soft and tender, not tough.
- Drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart. They’ll spread a little, so give them room to grow. They should look plump and inviting before they go into the oven.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look a bit soft, but they’ll firm up as they cool. Trust me, they will be perfect!
- While the cookies cool, prepare the frosting by whisking together the powdered sugar, milk, and cinnamon until smooth. It should be creamy and easy to spread.
- Once the cookies are completely cool, frost them generously with the cinnamon frosting. You can use a knife or a piping bag for a fun touch. Enjoy these delightful treats with family and friends!
Notes
For extra flavor, add chocolate chips or chopped nuts to the cookie dough. If the dough feels too sticky, chill it in the fridge for about 30 minutes before baking. Store leftover cookies in an airtight container at room temperature for up to a week.