Description
These Soft Pumpkin Cookies with Cinnamon Frosting are light, fluffy, and full of cozy fall flavor. The soft, cake-like cookies are topped with a sweet, creamy cinnamon frosting for the perfect autumn treat.
Ingredients
- For the Cookies:
- 1 cup butter, softened
- ¾ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 egg
- 1 ½ teaspoons vanilla extract
- 7.5 ounces pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- For the Cinnamon Frosting:
- ¼ cup butter, melted
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, beat softened butter with an electric mixer on medium speed for 30 seconds.
- Add sugars, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until well combined, scraping the bowl as needed.
- Add egg and vanilla, then beat in pumpkin puree until fully combined.
- Gradually mix in flour, stirring the last portion by hand until just combined. Do not overmix.
- Drop dough by heaping teaspoons about 2 inches apart onto an ungreased cookie sheet.
- Bake for 10–12 minutes or until tops are set.
- Cool cookies completely on a wire rack before frosting.
- For the Frosting: In a bowl, whisk together melted butter, powdered sugar, milk, vanilla, and cinnamon until smooth. Adjust consistency with more sugar if needed.
- Spread frosting over cooled cookies and let set before serving.
Notes
Use pure pumpkin puree, not pumpkin pie filling. Don’t overbake—cookies should be just set to stay soft. Let cookies cool completely before frosting to prevent melting the icing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American