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Soft Pumpkin Cookies with Cinnamon Frosting

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Deliciously soft pumpkin cookies topped with creamy cinnamon frosting, perfect for welcoming fall.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated white sugar
  • 1 cup canned pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 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
  • 1/2 cup unsalted butter, softened (for frosting)
  • 2 cups powdered sugar, sifted
  • 1 teaspoon ground cinnamon (for frosting)
  • 2 tablespoons heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream the butter and sugar together in a large bowl until fluffy (about 2-3 minutes).
  3. Add in the pumpkin, egg, and vanilla extract, mixing until smooth.
  4. Sift in the dry ingredients and stir until just combined.
  5. Scoop tablespoons of dough onto parchment-lined baking sheets, leaving space for spreading.
  6. Bake for 10-12 minutes until golden at the edges and set in the center.
  7. Cool on the baking sheet for a few minutes, then transfer to a wire rack.
  8. Make the frosting by whipping the softened butter until creamy, then gradually mixing in the powdered sugar and cinnamon.
  9. Add heavy cream one tablespoon at a time until you achieve the perfect frosting consistency.
  10. Frost each cookie once they are completely cool, sprinkling extra cinnamon on top if desired.

Notes

These cookies can be made gluten-free by using a gluten-free flour blend. Store in an airtight container for up to 5 days.

Nutrition

Keywords: pumpkin cookies, soft cookies, fall recipes, cinnamon frosting

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