Soft Pumpkin Cookies With Cinnamon Frosting are a delightful treat that brings the flavors of fall right to your kitchen. I remember when my son, Jake, first tried these cookies at a Halloween party. He couldn’t stop raving about them, and now they’re a family favorite every autumn!
Table of Contents
Why You’ll Love It
- They’re soft and chewy, perfect for cozy fall days.
- The cinnamon frosting adds a sweet touch that everyone loves.
- They’re easy to make and great for sharing with friends and family.
- These cookies are a fun way to celebrate Halloween and the fall season.
Pure Comfort
Every bite of these cookies feels like a warm hug on a chilly day. The pumpkin flavor pairs beautifully with the sweet cinnamon frosting, making them irresistible.
What You Need
- 1 1 cup pumpkin puree (240 g) – Use canned or homemade.
- 1 1 cup granulated sugar (200 g) – Brown sugar can be used for a deeper flavor.
- 1/2 1/2 cup unsalted butter, softened (113 g) – Make sure it’s at room temperature.
- 1 1 large egg – This helps bind the cookies.
- 1 1 tsp vanilla extract – For added flavor.
- 2 2 cups all-purpose flour (240 g) – Sifted for a lighter texture.
- 1 1 tsp baking soda – Helps the cookies rise.
- 1 1 tsp baking powder – Adds extra fluffiness.
- 1 1 tsp ground cinnamon – Essential for that warm, fall flavor.
- 1/2 1/2 tsp salt – Balances the sweetness.
- 1/2 1/2 cup powdered sugar (60 g) – For the frosting.
- 2 2 tbsp milk – Adjust for desired frosting consistency.
Time to Cook
Prep: 15 minutes | Cook: 12-15 minutes | Total: 30 minutes | Difficulty: Easy | Make-Ahead: Yes, these 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 and come out perfectly soft.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. You’ll know it’s ready when the mixture looks pale and airy.
- Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix well until everything is combined and smooth, which should take about a minute.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This helps to evenly distribute the leavening agents and spices.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; you want a soft dough that’s slightly sticky.
- Drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart. They will spread a little while baking, so give them room.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers will look soft, but that’s perfect for a chewy cookie.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set without falling apart.
- While the cookies cool, prepare the cinnamon frosting by whisking together the powdered sugar and milk until smooth. Adjust the milk for your desired consistency.
- Once the cookies are completely cool, spread the cinnamon frosting on top. Enjoy your Soft Pumpkin Cookies With Cinnamon Frosting with a warm cup of cider!
Make It Perfect
- For a fun twist, add chocolate chips or chopped nuts to the dough.
- If you want to make these cookies even more festive, sprinkle some cinnamon on top of the frosting.
- Store any leftover cookies in an airtight container at room temperature for up to 3 days.
- These cookies freeze well. Just place them in a freezer-safe container for up to 3 months.
Mix It Up
- Try adding a pinch of nutmeg for an extra spice kick.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Perfect Partners
- These cookies pair wonderfully with a warm cup of tea or coffee.
- Serve them at your Halloween party alongside pumpkin spice lattes.
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FAQs
Can I make these cookies ahead of time?
Yes, you can bake them a day in advance and store them in an airtight container.
How do I store leftover cookies?
Keep them in an airtight container at room temperature for up to 3 days.
Can I freeze these cookies?
Absolutely! Just place them in a freezer-safe container for up to 3 months.
What can I substitute for pumpkin puree?
You can use applesauce or mashed banana, but the flavor will change.
How can I make the frosting thicker?
Add more powdered sugar until you reach your desired consistency.
Conclusion
These Soft Pumpkin Cookies With Cinnamon Frosting are perfect for Halloween and all your fall gatherings. They’re easy to make and sure to become a family favorite, just like they did for Jake. Enjoy every delicious bite!
Soft Pumpkin Cookies With Cinnamon Frosting
Soft Pumpkin Cookies With Cinnamon Frosting are a delightful treat that captures the flavors of fall. They are easy to make, soft and chewy, and great for sharing during the season.
Equipment
- Oven
- Mixing Bowl
- Baking Sheet
- Whisk
- Spatula
Ingredients
Ingredients
- 1 cup pumpkin puree Use canned or homemade.
- 1 cup granulated sugar Brown sugar can be used for a deeper flavor.
- 1/2 cup unsalted butter, softened Make sure it’s at room temperature.
- 1 large egg This helps bind the cookies.
- 1 tsp vanilla extract For added flavor.
- 2 cups all-purpose flour Sifted for a lighter texture.
- 1 tsp baking soda Helps the cookies rise.
- 1 tsp baking powder Adds extra fluffiness.
- 1 tsp ground cinnamon Essential for that warm, fall flavor.
- 1/2 tsp salt Balances the sweetness.
- 1/2 cup powdered sugar For the frosting.
- 2 tbsp milk Adjust for desired frosting consistency.
Instructions
- Preheat your oven to 350 °F (175 °C). This will ensure your cookies bake evenly and come out perfectly soft.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. You’ll know it’s ready when the mixture looks pale and airy.
- Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix well until everything is combined and smooth, which should take about a minute.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This helps to evenly distribute the leavening agents and spices.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; you want a soft dough that’s slightly sticky.
- Drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart. They will spread a little while baking, so give them room.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers will look soft, but that’s perfect for a chewy cookie.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set without falling apart.
- While the cookies cool, prepare the cinnamon frosting by whisking together the powdered sugar and milk until smooth. Adjust the milk for your desired consistency.
- Once the cookies are completely cool, spread the cinnamon frosting on top. Enjoy your Soft Pumpkin Cookies With Cinnamon Frosting with a warm cup of cider!
Notes
These cookies pair wonderfully with a warm cup of tea or coffee.