Print

Soft Pumpkin Cookies with Cinnamon Frosting

Soft Pumpkin Cookies with Cinnamon Frosting
Print Recipe

Soft Pumpkin Cookies with Cinnamon Frosting combine the cozy flavors of fall into irresistibly soft, tender cookies topped with a creamy, warm cinnamon frosting. These cookies blend moist pumpkin puree with classic autumn spices and a luscious frosting, perfect for holiday gatherings, cozy afternoons, or homemade gifts.

Ingredients

Scale

Cookie Ingredients

  • 1 cup pumpkin puree
  • 2 1/2 cups all-purpose flour (or gluten-free flour blend for GF version)
  • 1 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup softened butter (or coconut oil for vegan)
  • 1 large egg (or flax egg for vegan)

Cinnamon Frosting Ingredients

  • 1/2 cup softened butter (or vegan margarine/coconut oil)
  • Optional: 4 oz cream cheese, softened (or dairy-free cream cheese)
  • 2 cups powdered sugar
  • 1 tsp ground cinnamon
  • 1–2 tbsp milk (or dairy-free milk), as needed for consistency

Instructions

  1. Prepare the Dough: Cream the softened butter and brown sugar together until light and fluffy. Beat in the egg and pumpkin puree until fully incorporated. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients into the wet mixture and mix gently until just combined to maintain a tender dough.
  2. Shape and Bake the Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop the dough using a cookie scoop or tablespoon and place the portions about 2 inches apart. Slightly flatten each ball with your hand or the back of a spoon. Bake for 10-12 minutes until edges are set but centers remain soft.
  3. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer to a wire rack to cool completely. This cooling step keeps them soft yet shaped.
  4. Make the Cinnamon Frosting: While the cookies cool, beat softened butter (and cream cheese if using) with cinnamon and powdered sugar until creamy and smooth. Add milk gradually as needed to reach a spreadable but thick consistency.
  5. Frost and Serve: Once the cookies are completely cool, generously spread the cinnamon frosting on top. Serve immediately or store for later; the frosting remains luscious and cookies stay soft even when refrigerated.

Notes

  • Use room temperature ingredients for smoother mixing and better texture.
  • Do not overmix the dough to prevent tough, dense cookies.
  • Measure flour using the spoon-and-level method to avoid dry cookies.
  • Bake cookies until edges are set but centers are slightly underbaked for ultimate softness.
  • Cool cookies completely before frosting to avoid melting the frosting.
  • Adjust frosting thickness by gradually adding milk or powdered sugar to reach your preferred consistency.

Nutrition

Keywords: pumpkin cookies, cinnamon frosting, fall cookies, soft pumpkin cookies, autumn dessert, gluten free pumpkin cookies

Find it online: https://elenaglam.com/soft-pumpkin-cookies-with-cinnamon-frosting/