Soft Pumpkin Cookies with Cinnamon Frosting
Delightfully soft and tender pumpkin cookies topped with a sweet cinnamon frosting, perfect for fall baking.
Ingredients
For the cookies
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup unsalted butter, softened For better mixing.
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- a pinch salt
For the cinnamon frosting
- 1/2 cup unsalted butter, softened For creamy texture.
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the softened butter with granulated and brown sugars. Beat until fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the mixture. Mix until well combined.
- In a separate bowl, mix together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to over mix.
Baking
- Scoop spoonfuls of the batter onto the prepared baking sheet.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool completely on a wire rack.
Frosting
- While the cookies are cooling, prepare the cinnamon frosting by beating together softened butter, powdered sugar, milk, ground cinnamon, and vanilla extract until smooth and creamy.
- Spread the cinnamon frosting generously over the cooled cookies.
Notes
Store the cookies in an airtight container. They will stay fresh at room temperature for about 3-4 days.