Description
Soft Pumpkin Cookies with Cinnamon Frosting are tender, moist, and warmly spiced autumn treats featuring pumpkin puree, brown sugar, and a blend of cinnamon, nutmeg, and clove. Finished with a smooth, sweet cinnamon frosting, these cookies are perfect for cozy fall afternoons, festive gatherings, or gift-giving, offering an easy-to-make recipe that yields bakery-quality results.
Ingredients
Scale
Cookie Ingredients
- 1 cup pumpkin puree (canned or homemade)
- 2 ½ cups all-purpose flour (or gluten-free blend for gluten-free option)
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- 1 teaspoon baking soda
- ½ cup unsalted butter, softened
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
Cinnamon Frosting Ingredients
- 1 cup powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1 to 2 tablespoons milk or cream (adjust for desired consistency)
Instructions
- Prepare Your Ingredients: Measure out all ingredients including pumpkin puree, spices, sugars, and baking components. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and clove until well combined to ensure even distribution of spices and leavening.
- Cream Butter and Sugar: Using a mixer, cream the softened butter and brown sugar together until the mixture is light, fluffy, and airy to help create soft cookies.
- Add Wet Ingredients: Beat in the egg, pumpkin puree, and vanilla extract until the mixture is smooth and fully incorporated with the creamed butter and sugar.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed just until combined to avoid over-mixing which could make cookies tough.
- Scoop and Bake: Drop spoonfuls of dough onto the prepared baking sheets spaced about 2 inches apart. Bake for 10 to 12 minutes or until cookie edges are set but centers remain soft.
- Prepare the Cinnamon Frosting: While cookies cool, combine powdered sugar, softened butter, cinnamon, and milk or cream. Whip until smooth and creamy, adjusting milk quantity for desired frosting thickness.
- Frost and Enjoy: When cookies are completely cooled, generously spread the cinnamon frosting on each cookie. Serve immediately or store for later enjoyment.
Notes
- Use room temperature ingredients for even mixing and better texture.
- Do not overbake; remove cookies while centers are still slightly soft to maintain moisture.
- Chill dough before baking if possible to prevent spreading and enhance flavor.
- Adjust frosting consistency by adding more milk for thinner glaze or more powdered sugar for thicker frosting.
- Store cookies in an airtight container at room temperature up to 4 days; place a slice of bread inside to retain moisture.
- Freeze un-frosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag; frost after thawing.
- Warm cookies in the microwave for 10-15 seconds before frosting or serving to revive softness and flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, cinnamon frosting, soft cookies, autumn cookies, spiced pumpkin dessert, gluten-free pumpkin cookies
