Description
These soft pumpkin cookies with cinnamon frosting combine the warm flavors of pumpkin, cinnamon, and nutmeg for a cozy autumn treat. The cookies are tender and moist, perfectly complemented by a creamy, spiced frosting that adds a delightful sweetness and spice balance.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Cinnamon Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, thoroughly cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring a smooth base for the cookies.
- Add Wet Ingredients: Incorporate the pumpkin puree, egg, and vanilla extract into the butter and sugar mixture. Mix until all ingredients are well combined for a uniform batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt, ensuring even distribution of the leavening agents and spices.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough, which keeps the cookies soft.
- Portion Dough: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them adequately to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges turn lightly golden. Remove the baking sheet from the oven and allow the cookies to cool on a wire rack completely.
- Prepare Frosting Butter: In a medium bowl, beat the softened butter for the frosting until smooth and creamy, which forms the frosting’s base.
- Add Powdered Sugar: Gradually add the powdered sugar, about one cup at a time, beating well after each addition to avoid lumps and achieve a silky texture.
- Flavor and Thin Frosting: Stir in the vanilla extract and ground cinnamon. Add milk gradually, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
- Frost Cookies: Once the cookies have fully cooled, spread a generous amount of cinnamon frosting on top of each cookie, enhancing flavor and texture.
- Serve and Enjoy: Allow the frosting to set slightly before serving. Enjoy these moist and flavorful pumpkin cookies as a perfect seasonal treat.
Notes
- Ensure cookies are completely cooled before frosting, or the frosting may melt.
- For a stronger spice flavor, increase cinnamon and nutmeg by 1/4 teaspoon each.
- You can substitute pumpkin puree with canned pumpkin if fresh is not available.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate the frosting separately if making in advance.
