Description
Soft Pumpkin Cookies with Cinnamon Frosting capture the cozy essence of fall. These fluffy, spiced pumpkin cookies are topped with a creamy cinnamon frosting, making them perfect for holidays, cookie swaps, or any chilly day treat. They are easy to make and have a bakery-style texture.
Ingredients
Scale
- For the Cookies:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups (312g) all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp salt
- For the Cinnamon Frosting:
- ½ cup (113g) unsalted butter, softened
- 2 ½ cups (300g) powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1–2 tbsp milk, as needed for consistency
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Mix in the pumpkin puree, egg, and vanilla extract. The mixture may look slightly curdled; this is normal.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined, being careful not to overmix.
- Scoop the dough using a tablespoon or cookie scoop, placing mounds about 2 inches apart on the prepared sheets.
- Bake for 12–14 minutes, or until the tops are set and slightly golden around the edges.
- Let cookies cool on the sheet for 5 minutes, then transfer to a cooling rack. Cool completely before frosting.
- In a bowl, beat the butter until smooth. Add powdered sugar, cinnamon, and vanilla. Mix in milk a little at a time until the frosting reaches a spreadable consistency.
- Frost each cookie generously using a small spatula. Let the frosting set for 10–15 minutes before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Do not overmix the dough for the softest cookies.
- Chill dough for 15 minutes if it is too sticky for scooping.
- Allow cookies to cool completely before frosting.
- Store in a single layer to keep the frosting intact.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies, Fall Baking
- Method: Baking, Mixing
- Cuisine: American, Holiday Baking
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg