why make this recipe
Soft Pumpkin Cookies with Cinnamon Frosting are a delightful treat that bring the warmth and flavors of fall to your table. These cookies are soft, moist, and easy to make. The cinnamon frosting adds a sweet and spicy touch that complements the pumpkin perfectly. Whether for a family gathering, a cozy night in, or just to indulge your sweet tooth, these cookies are sure to please everyone.
how to make Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients:
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp butter, softened
- 1-2 tbsp milk
- 1/2 tsp cinnamon (for frosting)
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sugar, brown sugar, and oil until smooth.
- Add the egg and vanilla extract; mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until edges are lightly golden.
- Let the cookies cool completely.
- In a small bowl, beat together the powdered sugar, softened butter, milk, and cinnamon until smooth to make the frosting.
- Spread the cinnamon frosting on top of the cooled cookies and enjoy!
how to serve Soft Pumpkin Cookies with Cinnamon Frosting
These cookies are perfect for any occasion. Serve them as a sweet treat after dinner, pack them for lunch, or enjoy them with your morning coffee or tea. They are best served fresh, but they can also be shared as gifts or treats for friends and family.
how to store Soft Pumpkin Cookies with Cinnamon Frosting
To keep your cookies fresh, store them in an airtight container at room temperature. They can stay soft and delicious for up to a week. If you want to keep them longer, consider refrigerating them. Just let them come to room temperature before enjoying them again!
tips to make Soft Pumpkin Cookies with Cinnamon Frosting
- Ensure your pumpkin puree is smooth and not too watery. This helps keep the cookies soft.
- Don’t overmix the dough; mix until just combined for the best texture.
- Let the cookies cool completely before adding the frosting, so it does not melt.
- Use a cookie scoop for even-sized cookies.
variation
You can add chocolate chips or chopped walnuts to the cookie dough for extra flavor. For a different frosting, try cream cheese frosting instead of cinnamon frosting.
FAQs
1. Can I freeze the cookies?
Yes! You can freeze the cookies before or after frosting. Just make sure they are in an airtight container or wrapped tightly.
2. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just cook, mash, and strain it to get a smooth puree before using it in the recipe.
3. What if I don’t have pumpkin spice?
If you don’t have pumpkin spice, you can use a mix of cinnamon, nutmeg, allspice, and ginger to get a similar flavor!
Soft Pumpkin Cookies with Cinnamon Frosting
Delightful soft cookies infused with pumpkin and topped with sweet cinnamon frosting, perfect for fall gatherings.
For the cookies
- 1 cup pumpkin puree (Ensure it’s smooth and not too watery.)
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
For the frosting
- 1 cup powdered sugar
- 2 tbsp butter, softened
- 1-2 tbsp milk (Adjust for desired consistency.)
- 1/2 tsp cinnamon (for frosting)
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sugar, brown sugar, and oil until smooth.
- Add the egg and vanilla extract; mix until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until edges are lightly golden.
- Let the cookies cool completely.
Frosting
- In a small bowl, beat together the powdered sugar, softened butter, milk, and cinnamon until smooth to make the frosting.
- Spread the cinnamon frosting on top of the cooled cookies and enjoy!
Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate and let come to room temperature before serving.