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Soft Pumpkin Cookies with Cinnamon Frosting

Soft Pumpkin Cookies with Cinnamon Frosting for Cozy Gatherings

Enjoy these soft pumpkin cookies with cinnamon frosting, capturing the essence of fall in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1/2 cup Unsalted Butter Adds richness and moisture; substitute with margarine if necessary.
  • 1/2 cup Granulated Sugar Can be replaced with coconut sugar for a lower glycemic option.
  • 1/2 cup Brown Sugar Packed; enhances moisture and adds deeper flavor.
  • 1 Egg For a vegan option, use a flax egg.
  • 1 tsp Vanilla Extract Pure vanilla is best, or swap for almond extract.
  • 1 cup Pumpkin Puree Ensure to use pure pumpkin, not pie filling.
  • 2 cups All-Purpose Flour Substitute with a 1:1 gluten-free baking flour for gluten-free cookies.
  • 1 tsp Baking Soda Acts as a leavening agent; ensure it’s fresh.
  • 1/2 tsp Baking Powder Check expiration for effectiveness.
  • 1/2 tsp Salt Enhances flavors.
  • 1 tsp Ground Cinnamon Adjust to taste.
  • 1/4 tsp Ground Nutmeg Can be omitted or swapped with allspice.
For the Cinnamon Frosting
  • 4 oz Cream Cheese Can use a vegan cream cheese alternative.
  • 1/4 cup Unsalted Butter Margarine can be substituted.
  • 1 1/2 cups Powdered Sugar Reduce quantity for a less sweet treat.
  • 1 tsp Ground Cinnamon Feel free to adjust for personal taste.
  • 1/2 tsp Vanilla Extract Enhances sweetness and overall flavor.

Equipment

  • mixing bowls
  • Baking sheets
  • Parchment paper
  • whisk
  • mixer

Method
 

How to Make
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until fluffy. Next, add in the egg, vanilla extract, and pumpkin puree, mixing until smooth.
  2. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.
  3. Gradually fold the dry mixture into the wet ingredients until just combined. Scoop the dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes or until edges are lightly golden; allow to cool on wire racks.
  4. In a medium bowl, beat together the cream cheese and softened butter until creamy. Gradually add the powdered sugar, ground cinnamon, and vanilla extract, mixing until fluffy.
  5. Once cookies are completely cooled, spread the cinnamon frosting over each cookie. Enjoy!

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Storage: Keep cookies in an airtight container for up to 5 days at room temperature. Freeze unfrosted cookies for up to 3 months.

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