Description of this recipe
These Soft Pumpkin Cookies with Cinnamon Frosting are a delightful treat that perfectly captures the essence of autumn. Each bite is a symphony of warm spices, moist pumpkin, and a sweet, creamy cinnamon frosting that melts in your mouth. These cookies are incredibly soft, almost cake-like in texture, making them a comforting and satisfying dessert for any occasion. Whether you’re baking for a fall gathering, a holiday celebration, or simply craving a cozy homemade treat, these pumpkin cookies are sure to be a crowd-pleaser.
Why you will love this recipe
You’ll absolutely adore these Soft Pumpkin Cookies for so many reasons. First and foremost, the flavor profile is perfectly balanced – the subtle sweetness of the pumpkin is beautifully complemented by the warm spices of cinnamon and nutmeg, creating a harmonious blend that’s both comforting and exciting. The soft, almost melt-in-your-mouth texture is another major draw. Unlike some cookies that can be dry or crumbly, these pumpkin cookies are wonderfully moist and tender. The cinnamon frosting adds a final touch of indulgence, providing a creamy, sweet counterpoint to the spiced cookie base. Beyond their delicious taste and texture, these cookies are also relatively easy to make. The recipe is straightforward, and the steps are simple to follow, even for novice bakers. Plus, the use of canned pumpkin puree makes it a convenient recipe to whip up any time of year. These cookies are perfect for sharing with family and friends, and they’re guaranteed to bring smiles to everyone’s faces. Their festive fall flavors make them an ideal treat for Halloween, Thanksgiving, or any autumn-themed celebration. They’re also a great way to use up any leftover pumpkin puree you might have after making other seasonal dishes.
Ingredients:
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Frosting:
- 1/2 cup unsalted butter, softened
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon
Preparation:
Step 1: Preheat your oven to 350°F (175°C). This ensures that the oven is at the correct temperature when you place the cookies inside, which is crucial for even baking. Line two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheets and makes cleanup a breeze.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisking these dry ingredients together ensures that they are evenly distributed throughout the batter, which is important for the cookies to rise properly and have a consistent flavor. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Creaming the butter and sugar together incorporates air into the mixture, which helps to create a light and tender cookie. Use an electric mixer for best results.
Step 4: Beat in the pumpkin puree, egg, and vanilla extract until well combined. The pumpkin puree adds moisture and a subtle sweetness to the cookies, while the egg helps to bind the ingredients together. Vanilla extract enhances the overall flavor.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the batter, as this can result in tough cookies. Mix just until the dry ingredients are incorporated.
Step 6: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Using a tablespoon ensures that the cookies are uniform in size. Spacing them apart allows them to spread evenly as they bake.
Step 7: Bake for 12 to 15 minutes, or until the cookies are lightly golden and set. Keep a close eye on the cookies while they are baking, as they can burn easily. They are done when they are lightly golden around the edges and the centers are set.
Step 8: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Allowing the cookies to cool slightly on the baking sheets helps them to firm up and prevents them from breaking when you transfer them to the wire rack.
Step 9: While the cookies are cooling, prepare the frosting. In a medium bowl, beat the softened butter with a mixer until creamy. Creaming the butter ensures that the frosting is smooth and fluffy.
Step 10: Gradually add the powdered sugar, milk, and vanilla extract, beating until smooth and fluffy. Adding the powdered sugar gradually prevents it from creating a cloud of dust. Beat until the frosting is smooth and creamy.
Step 11: Stir in the cinnamon until well incorporated. Cinnamon adds a warm, spicy flavor to the frosting that complements the pumpkin cookies perfectly.
Step 12: Once the cookies are completely cool, spread or pipe the cinnamon frosting over the tops of the cookies. Make sure the cookies are completely cool before frosting them, as the frosting will melt if the cookies are still warm.
Step 13: Let the frosting set before serving. This allows the frosting to firm up slightly, making the cookies easier to handle.
COOKING Rating:
Easy
Serving Suggestions:
These Soft Pumpkin Cookies with Cinnamon Frosting are delicious on their own, but they can also be paired with a variety of other treats and beverages to create a complete and satisfying dessert experience. Serve them alongside a warm cup of coffee or tea for a cozy afternoon snack. They also pair well with a cold glass of milk or a scoop of vanilla ice cream for a more indulgent treat. For a festive fall dessert platter, arrange the pumpkin cookies alongside other seasonal favorites like apple pie, pecan pie, or pumpkin bread. These cookies are also a great addition to a holiday cookie exchange or a Thanksgiving dessert buffet.
Tips:
- For the best flavor, use high-quality spices. Freshly ground cinnamon and nutmeg will have a more intense flavor than pre-ground spices.
- Make sure your butter is softened before creaming it with the sugar. This will ensure that the mixture is light and fluffy.
- Don’t overmix the batter. Overmixing can result in tough cookies.
- Use a cookie scoop to ensure that the cookies are uniform in size.
- Let the cookies cool completely before frosting them. This will prevent the frosting from melting.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 35 minutes
Nutritional Information: (per cookie, approximate)
Calories: 220
Protein: 2g
Sodium: 100mg
Conclusion
Soft Pumpkin Cookies with Cinnamon Frosting are more than just a dessert; they’re a celebration of autumn flavors and a comforting reminder of home. Their soft, cake-like texture and perfectly balanced spice profile make them a delightful treat for any occasion. Whether you’re baking for a fall gathering, a holiday celebration, or simply craving a cozy homemade snack, these pumpkin cookies are sure to bring joy to everyone who tries them. The easy-to-follow recipe and readily available ingredients make them a convenient and satisfying baking project, even for novice bakers. So, gather your ingredients, preheat your oven, and get ready to experience the magic of these irresistible pumpkin cookies.
Questions and Answers about this recipe:
Q1: Can I use a different type of flour for these cookies?
A: While all-purpose flour is recommended for its balanced gluten content, you can experiment with other flours. If you use whole wheat flour, the cookies may be slightly denser. Gluten-free flour blends can also be used, but you may need to adjust the amount of liquid in the recipe to achieve the right consistency.
Q2: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. When you’re ready to bake the cookies, let the dough sit at room temperature for about 30 minutes to soften slightly before scooping and baking.
Q3: Can I freeze these cookies?
A: Yes, you can freeze these cookies. For best results, freeze them unfrosted. Place the cooled cookies in a single layer on a baking sheet and freeze for about 2 hours, or until solid. Then, transfer them to an airtight container or freezer bag and store them in the freezer for up to 2 months. When you’re ready to serve them, let them thaw at room temperature and then frost them.
Q4: Can I add chocolate chips to these cookies?
A: Absolutely! Chocolate chips are a delicious addition to these pumpkin cookies. Add about 1 cup of chocolate chips to the batter along with the dry ingredients.
Q5: What if I don’t have pumpkin pie spice?
A: If you don’t have pumpkin pie spice on hand, you can make your own blend by combining equal parts of ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Use 1 teaspoon of this homemade blend in place of the pumpkin pie spice.
