Soft Pumpkin Cookies with Cinnamon Frosting are like little bites of fall wrapped in love. Picture this: you take a warm, soft cookie, and as you bite into it, the rich pumpkin flavor dances on your palate while the cinnamon frosting adds a velvety sweetness that makes your taste buds sing. It’s like autumn in your mouth, and who doesn’t want to experience that?
Every time I bake these cookies, I am transported back to my grandma’s kitchen during Thanksgiving. The delightful aroma of pumpkin and spices filling the air made it clear that something magical was happening. These cookies are perfect for cozy gatherings or simply when you need a sweet pick-me-up on a chilly day.
Why You'll Love This Recipe
- Soft Pumpkin Cookies with Cinnamon Frosting are incredibly easy to whip up, making them perfect for beginner bakers.
- Their rich pumpkin flavor pairs delightfully with creamy frosting, creating a dessert that’s hard to resist.
- Visually appealing with their bright orange hue and decadent frosting, they look fantastic on any dessert table.
- These cookies are versatile enough to enjoy year-round or at holiday parties.
Baking these cookies always brings smiles to my family’s faces as they eagerly await the first batch.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: Use quality flour for the best texture; it forms the foundation of your cookie dough.
Canned Pumpkin Puree: Make sure it’s pure pumpkin and not pie filling for authentic flavor.
Baking Powder: Fresh baking powder ensures a nice rise and fluffy texture in your cookies.
Cinnamon: Use ground cinnamon for that warm, cozy aroma that makes these cookies irresistible.
Brown Sugar: Opt for light brown sugar for moisture and a hint of caramel flavor in every cookie.
Butter: Use unsalted butter at room temperature for a rich, creamy consistency.
Vanilla Extract: A splash of pure vanilla enhances all the flavors beautifully in these cookies.
Powdered Sugar: Essential for the creamy frosting—this sugar gives it that silky smooth finish.
Milk: Just enough milk helps achieve the right consistency in your frosting.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Prepare Your Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
Mix Wet Ingredients: In a large bowl, cream together softened butter and brown sugar until fluffy. Add canned pumpkin puree and vanilla extract; mix until combined.
Add Dry Ingredients: In another bowl, whisk together flour, baking powder, cinnamon, and salt. Gradually add this mixture to the wet ingredients until just combined; avoid overmixing.
Scoop Dough onto Baking Sheets: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared sheets. Leave space between each cookie; they will spread slightly while baking.
Bake Until Perfect: Bake in preheated oven for 10-12 minutes or until edges are lightly golden and centers are set but still soft. Allow cookies to cool completely on wire racks.
Create Cinnamon Frosting: In a medium bowl, combine powdered sugar, milk, and ground cinnamon until smooth. Adjust consistency by adding more milk if needed—it should be spreadable but not runny.
Frost Your Cookies: Once cooled, generously frost each cookie with cinnamon icing using a spatula or knife. Let them sit briefly for the frosting to set before serving.
Enjoy every soft bite as these cookies transport you straight into an autumn wonderland!
You Must Know
- Soft pumpkin cookies with cinnamon frosting are a delightful treat, perfect for fall.
- Their warm spices and comforting texture will make your kitchen smell heavenly.
- Plus, they’re easy to whip up, so even novice bakers can impress friends and family with these delicious cookies.
Perfecting the Cooking Process
Start by combining wet ingredients first, then mix in dry ingredients for a smoother dough. Bake at 350°F for about 12-14 minutes until they’re just set.
Add Your Touch
Consider adding chocolate chips or nuts for extra flavor. You can also swap out the frosting for a cream cheese glaze if you prefer something richer.
Storing & Reheating
Store soft pumpkin cookies in an airtight container at room temperature for up to five days. To reheat, pop them in the microwave for about ten seconds to regain their softness.
Chef's Helpful Tips
- For the best texture, chill your dough before baking; it helps prevent spreading.
- Always measure flour correctly to avoid dense cookies.
- Experiment with different spices to create unique flavors that suit your taste buds perfectly.
Sharing these soft pumpkin cookies with my family was a hit; their smiles made all the effort worthwhile.
FAQ
What makes these soft pumpkin cookies special?
These cookies are soft, flavorful, and topped with creamy cinnamon frosting, making them irresistible.
Can I use fresh pumpkin instead of canned?
Absolutely! Just ensure it’s well-pureed and not too watery to maintain texture.
How long do these cookies last?
Stored properly, they can last up to five days at room temperature without losing freshness.
Soft Pumpkin Cookies with Cinnamon Frosting
Soft Pumpkin Cookies with Cinnamon Frosting are the ultimate autumn treat, blending rich pumpkin flavor with a creamy cinnamon topping. These delightful cookies are soft, tender, and perfect for cozy gatherings or a sweet pick-me-up on chilly days. Easy to make and visually appealing, they capture the essence of fall in every bite. Experience the joy of baking—and sharing—these comforting cookies that will surely bring smiles to your loved ones.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 cup light brown sugar
- ½ cup unsalted butter (softened)
- 1 tsp pure vanilla extract
- 2 cups powdered sugar (for frosting)
- 2 tbsp milk (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter and brown sugar until fluffy. Mix in pumpkin puree and vanilla extract.
- In another bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt. Gradually combine with wet ingredients until just mixed.
- Drop rounded tablespoons of dough onto prepared sheets, spacing them apart.
- Bake for 10-12 minutes until edges are golden and centers are set but soft. Cool on wire racks.
- For frosting, mix powdered sugar, milk, and cinnamon until smooth. Frost cooled cookies before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 14g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Chill the dough for better texture and less spreading during baking. Consider adding chocolate chips or nuts for extra flavor variations. Store cookies in an airtight container at room temperature for up to five days.
