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Soft Pumpkin Cookies With Cinnamon Frosting Recipe

★★★★★

4.7 from 87 reviews
  • Author: Ethan
  • Total Time: 57 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

These Soft Pumpkin Cookies with Cinnamon Frosting are the perfect fall treat, boasting a tender texture infused with warm autumn spices and topped with a silky cinnamon cream cheese frosting. Moist pumpkin puree adds richness while the blend of cinnamon, ginger, nutmeg, and cloves provides comforting depth. Ideal for cozy gatherings or holiday celebrations, these soft-baked cookies offer a delightful seasonal flavor in every bite.

Ingredients

Scale

Dry Ingredients:

  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Wet Ingredients for Cookies:

  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 cup (240g) canned pumpkin puree
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract

Ingredients for Cinnamon Frosting:

  • 4 ounces (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon pure vanilla extract
  • 1–2 tablespoons milk or heavy cream, as needed

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, 2 teaspoons cinnamon, ground ginger, nutmeg, cloves, and salt. Set this spice-infused flour mixture aside.
  3. Cream Butter and Sugars: Using a stand mixer, cream the softened butter on medium speed for 1 minute until smooth. Add both granulated and brown sugars and continue beating for 2-3 minutes until the mixture is light, fluffy, and aerated.
  4. Add Pumpkin and Egg: Scrape down the bowl to incorporate any ingredients stuck to the sides. Add the canned pumpkin puree, a large egg at room temperature, and vanilla extract. Beat just until combined to maintain a tender dough.
  5. Incorporate Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients on low speed. Mix until just combined—avoid overmixing to keep the cookies soft.
  6. Chill Dough (Optional): For improved texture and to reduce spreading during baking, chill the cookie dough in the refrigerator for at least 30 minutes.
  7. Scoop Dough: Using a tablespoon or cookie scoop, portion out 1.5 to 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
  8. Bake Cookies: Bake in the preheated oven for 10-14 minutes until the cookie edges turn lightly golden and the centers set. Rotate the baking sheet halfway through baking to ensure even cooking.
  9. Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. Repeat with any remaining dough. It’s important that cookies are fully cooled before frosting.
  10. Prepare Frosting: In a stand mixer, beat the softened cream cheese and butter together until smooth and creamy, about 2 to 3 minutes.
  11. Add Powdered Sugar: Gradually incorporate the sifted powdered sugar on low speed. Then beat on medium-high speed for 1-2 minutes until the frosting is light and fluffy.
  12. Flavor Frosting: Beat in 1 teaspoon ground cinnamon and ½ teaspoon vanilla extract until well combined. Add milk or heavy cream one tablespoon at a time, mixing to reach a spreadable consistency.
  13. Frost Cookies: Generously spread the cinnamon cream cheese frosting over the completely cooled cookies for maximum flavor and presentation.
  14. Optional Garnish: Lightly dust the frosted cookies with additional ground cinnamon for a decorative touch and enhanced aroma.
  15. Serve or Store: Enjoy the cookies fresh, or store them in an airtight container in the refrigerator for up to 3-4 days. Bring to room temperature before serving for the best texture and flavor.

Notes

  • Chilling the dough is optional but recommended to help cookies maintain a soft, thick texture and minimize spreading.
  • Ensure cookies are fully cooled before frosting to prevent melting and sliding of the frosting.
  • Use canned pumpkin puree, not pumpkin pie filling, for the best results.
  • Adjust the frosting consistency with milk or heavy cream depending on your preference for spreading or piping.
  • Store cookies in the refrigerator to keep the cream cheese frosting fresh; bring to room temperature before serving for softer texture.
  • This recipe can be doubled easily for larger batches.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin cookies, soft pumpkin cookies, cinnamon frosting, fall cookies, cream cheese frosting, autumn dessert, spiced pumpkin cookies

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