Soft Pumpkin Cookies with Cinnamon Frosting
Delightful soft cookies infused with pumpkin and warm spices, topped with creamy cinnamon frosting, perfect for fall and any occasion.
Ingredients
For the Cookies
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1/2 cup sugar
- 1/2 cup brown sugar Packed.
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour Measure correctly to avoid dense cookies.
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
For the Cinnamon Frosting
- 1/2 cup butter, softened Must be softened for easy mixing.
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp milk Add to achieve desired frosting consistency.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, sugar, brown sugar, vegetable oil, and egg. Mix until fully blended and smooth.
Mixing Dry Ingredients
- In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
- Gradually introduce the dry mixture to the wet ingredients. Stir gently until just combined; avoid overmixing.
Baking the Cookies
- Drop spoonfuls of dough onto a lined baking sheet, spaced out to allow for spreading.
- Bake for about 10-12 minutes until the edges are set and the tops have a slight sheen.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Making the Frosting
- In a mixing bowl, beat together softened butter and powdered sugar until fluffy. Add vanilla extract and enough milk to achieve desired consistency.
- Mix until smooth and creamy.
Frosting the Cookies
- Once cookies are completely cooled, frost generously with cinnamon frosting and sprinkle cinnamon on top if desired.
Notes
Use pure pumpkin puree and avoid canned pumpkin pie filling. Measure flour correctly to ensure light cookies. Consider adding mix-ins like chocolate chips or nuts.