Perfect Pumpkin Cinnamon Cookies
These soft and delicious pumpkin cookies are bursting with fall flavors and topped with a creamy cinnamon frosting. Easy to make and perfect for any occasion, these cookies will quickly become a favorite. Enjoy the cozy taste of autumn with every bite!
Equipment
- Baking sheets
- Parchment paper
- Medium bowl
- Large bowl
- Whisk
- Stand mixer or electric hand mixer
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop or tablespoon
- Wire rack
- Airtight container
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup 1 stick
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree not pumpkin pie filling!
- 2 cups powdered sugar
- 2-3 tablespoons milk
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the pumpkin puree until everything is evenly incorporated.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
- 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, cream together the softened butter and powdered sugar until smooth and creamy.
- Add the milk, cinnamon, and vanilla extract. Beat until the frosting is light and fluffy. Add more milk, a tablespoon at a time, if needed to reach your desired consistency.
- Once the cookies are completely cool, frost them generously with the cinnamon frosting.
- Enjoy immediately, or store in an airtight container at room temperature for up to 3 days.
Notes
For best results, use room temperature butter. If the cookie dough is too soft, chill it in the refrigerator for 30 minutes before baking. Store the frosted cookies in an airtight container to prevent them from drying out. Add a pinch of ground ginger or cardamom to the cookie dough for a unique flavor twist. You can also freeze the baked cookies, unfrosted, for up to 2 months. Thaw completely before frosting.