Soft Pumpkin Cookies with Cinnamon Frosting

$To make soft pumpkin cookies, gather these key ingredients: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 cup canned pumpkin puree - 1 large egg - 1 teaspoon vanilla extract These ingredients work together to create a soft and flavorful cookie that captures the essence of fall. The pumpkin puree adds moisture and a lovely color, while the spices bring warmth and comfort. Next, let’s prepare the sweet cinnamon frosting. You will need: - 1/2 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon ground cinnamon - 3 tablespoons milk (or as needed) - 1/2 teaspoon vanilla extract This frosting is creamy and sweet, perfect for topping your cookies. The cinnamon adds a delightful kick that pairs beautifully with pumpkin. - Selecting the best pumpkin puree: Use 100% pure pumpkin puree for the best flavor. Check labels to avoid added sugars or spices. - Importance of room temperature ingredients: Make sure your butter and egg are at room temperature. This helps them mix well, resulting in a smoother dough. For the complete recipe, check out the Full Recipe link. 1. Preheat oven and prepare the baking sheet: First, set your oven to 350°F (175°C). This is the perfect temperature for soft cookies. Line a baking sheet with parchment paper. This helps the cookies not stick. 2. Whisk together dry ingredients: In a medium bowl, mix 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. Whisk them well. This step helps blend the flavors. 3. Cream butter and sugars until fluffy: In a large bowl, use an electric mixer to cream together 1/2 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Mix until it becomes light and fluffy. This process gives your cookies a great texture. 1. Incorporating pumpkin, egg, and vanilla: Add 1 cup of canned pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract into the butter and sugar mix. Beat until everything is well combined. The pumpkin keeps the cookies moist and tasty. 2. Gradually adding dry mixture: Slowly add the dry mixture to the wet ingredients. Mix just until everything is incorporated. Be careful not to overmix. Overmixing can make the cookies tough. 1. Forming dough balls and spacing on the baking sheet: Use a cookie scoop or two tablespoons to drop rounded balls of dough onto your prepared baking sheet. Leave about 2 inches of space between each ball. This space lets them spread while baking. 2. Recommended baking time and visual cues for doneness: Place the baking sheet in the oven and bake for 12-15 minutes. You want the edges to be set and the tops to be slightly firm. They should stay soft in the center. You can check them by lightly touching the top. If it springs back, they're done. For the full recipe, including the delicious cinnamon frosting, refer to the Full Recipe section. Baking time is key for soft cookies. Bake them for 12 to 15 minutes. The edges should set, but the center stays soft. If you overbake, your cookies will turn hard. Cooling on the baking sheet matters too. Let the cookies cool for about 5 minutes. This helps them firm up without losing that soft texture. After that, transfer them to a wire rack to cool completely. For spreading or piping frosting, use a spatula or a piping bag. A spatula gives a smooth finish. If you pipe, use a star tip for a nice look. To achieve smooth frosting, beat the mixture well. If it feels thick, add a little milk. Just one tablespoon at a time helps keep it fluffy and easy to spread. You can add spices or extracts for more flavor. A dash of nutmeg or cloves can boost the taste. Vanilla extract enhances sweetness, making each bite special. Try using different types of sugar too. Brown sugar gives a caramel flavor, while granulated sugar keeps it sweet. Mixing them can create a balanced taste. {{image_2}} You can easily make these cookies gluten-free. Substitute regular flour with a gluten-free flour blend. Look for blends that include xanthan gum. This helps mimic the texture of all-purpose flour. Follow the same measurements as in the Full Recipe. Your cookies will still be soft and delicious! To make the cookies even more fun, try adding chocolate chips or nuts. A half cup of chocolate chips makes a sweet twist. Walnuts or pecans add a nice crunch. You can also experiment with different frostings. Cream cheese frosting offers a tangy taste. Or try maple frosting for a seasonal flair! Incorporate cranberries or pecans for a festive touch. Dried cranberries add a burst of tartness. Chopped pecans give a lovely nutty flavor. These additions make the cookies perfect for holiday gatherings. Enjoy the blend of flavors and the cozy feeling they bring! To keep your soft pumpkin cookies fresh at room temperature, place them in an airtight container. This helps prevent them from drying out. You can also add a slice of bread inside the container. The bread keeps the cookies moist. If you want to refrigerate or freeze cookies, first, let them cool completely. Wrap each cookie in plastic wrap. Then, place them in a freezer bag or container. Cookies stay fresh in the freezer for up to three months. To keep leftover cinnamon frosting fresh, store it in an airtight container. Make sure to refrigerate it. Use the frosting within one week for best taste. You can reuse leftover frosting on other treats. Spread it on cupcakes, brownies, or even on pancakes. It adds a nice touch of flavor! Soft pumpkin cookies can last about five days at room temperature. If refrigerated, they can last up to a week. Cinnamon frosting lasts about a week in the fridge. Watch for signs of spoilage, like off smells or changes in color. If you see any, it’s best to throw it away. For the full recipe, you can check the link provided. Enjoy your baking! To check if your cookies are done, look for slight firmness. The edges should be set, but the tops may look soft. A little browning is okay, but don’t let them get too dark. The cookies will continue to cook a bit after you take them out. Yes, you can make the dough ahead of time. Just wrap it in plastic wrap and chill it in the fridge. You can keep it there for up to three days. When you're ready, scoop and bake them fresh. This keeps the cookies soft and tasty. If you don’t have pumpkin puree, you can use applesauce. It gives a nice sweetness and moisture. Butternut squash puree is another great option. Both will keep your cookies soft and delicious. If your frosting is too runny, you can thicken it. Add more powdered sugar, a little at a time. Mix it in well until you reach the right thickness. If it’s too thick, add milk slowly until it’s smooth. You can make some swaps for a healthier cookie. Use less sugar or try coconut sugar. You can also replace butter with applesauce or a healthier oil. These changes keep the flavor while making them a bit better for you. For the complete recipe, check out the Full Recipe. It has all the step-by-step details you'll need. In this post, I shared key ingredients for making soft pumpkin cookies and cinnamon frosting. I explained how to prepare the dough, bake the cookies, and keep them fresh. I also covered tips for flavor variations and storage methods. These cookies are a fun treat for any time of year. Experiment with flavors to find your favorite version. Enjoy baking and sharing these delightful cookies with family and friends!$

Soft Pumpkin Cookies with Cinnamon Frosting

Indulge in the flavor of fall with these soft pumpkin cookies topped with creamy cinnamon frosting! Perfectly spiced and irresistibly delicious, this easy recipe will have you baking up a batch in no time. Ideal for parties or cozy gatherings, these cookies will be a hit with everyone. Don't miss out on creating this seasonal treat—click through to get the full recipe and elevate your baking game today!

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Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 cup canned pumpkin puree

1 large egg

1 teaspoon vanilla extract

For the Cinnamon Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon ground cinnamon

3 tablespoons milk (or as needed)

1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy.

Beat in the pumpkin puree, egg, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.

Using a cookie scoop or two tablespoons, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 12-15 minutes or until the edges are set and the tops are slightly firm. They should remain soft in the center.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For the Cinnamon Frosting:

In a medium bowl, beat the softened butter until creamy.

Gradually add the powdered sugar and ground cinnamon, mixing well.

Add the milk and vanilla extract, beating until smooth and fluffy. If the frosting is too thick, add more milk, one tablespoon at a time.

Once the cookies are completely cool, spread or pipe the cinnamon frosting generously on top of each cookie.

Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 24 cookies

- Presentation Tips: Arrange the frosted cookies on a decorative platter and sprinkle a little extra ground cinnamon over the top for added flair. For a festive touch, you can also garnish with mini pumpkin candies.