Description
Soft Pumpkin Cookies with Cinnamon Frosting are tender, cake-like cookies bursting with cozy fall flavors of pumpkin, cinnamon, and nutmeg. Topped with a creamy cinnamon-spiced frosting, these cookies are perfect for autumn gatherings, bake sales, or a warm treat with coffee or tea.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- For the Cinnamon Frosting:
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp milk or cream
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar together until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until cookies are set and lightly golden on the edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the Cinnamon Frosting: In a bowl, beat butter until creamy. Gradually add powdered sugar, milk, cinnamon, and vanilla, mixing until smooth and spreadable.
- Frost cooled cookies generously and let the frosting set before serving.
Notes
- For extra flavor, sprinkle a bit of cinnamon sugar on top of the frosting.
- Store cookies in an airtight container for up to 4 days or refrigerate for longer freshness.
- Do not overbake — cookies should remain soft and moist.
- Can be frozen (unfrosted) for up to 2 months; frost after thawing.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American