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Description
Enjoy these incredibly soft pumpkin cookies topped with a sweet and spiced cinnamon frosting. A perfect treat for autumn gatherings.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- For the Cinnamon Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers should still look soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the frosting. In a medium bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the milk, beating until smooth and well combined.
- Stir in the vanilla extract and cinnamon. Add more milk if needed to reach your desired consistency.
- Once the cookies are completely cool, spread or pipe the cinnamon frosting onto the tops.
Notes
- For extra spice, add a pinch of ground ginger to the cookie dough.
- Ensure your pumpkin puree is not pumpkin pie filling.
- For a cream cheese frosting variation, substitute half the butter in the frosting with cream cheese.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 75mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg