Soft Pumpkin Cookies with Cinnamon Frosting
These soft pumpkin cookies are fluffy and moist, complemented by a sweet and spicy cinnamon frosting. They are an ideal treat for autumn gatherings or a cozy night in.
Equipment
- Baking Sheets
- Parchment Paper
- Medium Bowl
- Large Bowl
- Whisk
- Electric Mixer (optional)
- Wire Rack
Ingredients
For the Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1 large egg
For the Cinnamon Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in pumpkin puree and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, or until edges are set and lightly golden.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Cinnamon Frosting
- In a medium bowl, beat softened cream cheese and butter until smooth.
- Gradually add powdered sugar, cinnamon, and vanilla extract.
- Beat in milk one tablespoon at a time until desired consistency is reached.
- Once cookies are completely cool, spread or pipe the cinnamon frosting onto each cookie.
Notes
For an extra festive touch, sprinkle a pinch of cinnamon or nutmeg on top of the frosting. Ensure your butter and cream cheese are at room temperature for a smooth frosting.