Soft Pumpkin Cookies With Cinnamon Frosting Recipe

Introduction

These soft pumpkin cookies with cinnamon frosting are a perfect treat for the cozy season. They combine warm spices and moist pumpkin with a creamy, sweet frosting that will delight your taste buds. Ideal for sharing or enjoying with a cup of tea.

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
• 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
• 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. Step 1: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, 2 teaspoons cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
3. Step 3: In a stand mixer, cream the softened butter on medium speed for 1 minute. Add the granulated and brown sugars; beat for 2-3 minutes until light and fluffy.
4. Step 4: Scrape down the bowl, then add the pumpkin puree, egg, and vanilla extract. Beat until just combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. Avoid overmixing.
6. Step 6: (Optional) Chill the dough for at least 30 minutes to improve texture and reduce spreading.
7. Step 7: Scoop 1.5 to 2 tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
8. Step 8: Bake for 10-14 minutes until the edges are lightly golden and the centers are set. Rotate the baking sheet halfway through baking for even cooking.
9. Step 9: Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with the remaining dough. Make sure the cookies are fully cooled before frosting.
10. Step 10: For the frosting, beat the softened cream cheese and butter in a stand mixer until smooth and creamy, about 2-3 minutes.
11. Step 11: Gradually add the sifted powdered sugar on low speed, then beat on medium-high for 1-2 minutes until light and fluffy.
12. Step 12: Mix in 1 teaspoon cinnamon and ½ teaspoon vanilla extract. Add milk or heavy cream one tablespoon at a time until the frosting reaches a spreadable consistency.
13. Step 13: Generously frost the completely cooled cookies with the cinnamon cream cheese frosting.
14. Step 14: (Optional) Lightly dust the frosted cookies with extra ground cinnamon for an added touch.
15. Step 15: Serve fresh, or store in an airtight container in the refrigerator for up to 3-4 days. Allow cookies to come to room temperature before serving.

Tips & Variations

• Chilling the dough before baking helps prevent the cookies from spreading too much and improves their texture.
• For a spicier kick, add a pinch of cayenne pepper to the dry ingredients.
• If you prefer a dairy-free version, substitute the butter and cream cheese with non-dairy alternatives and use plant-based milk.
• Use fresh pumpkin puree if available for a more vibrant flavor.

Storage

Store the frosted cookies in an airtight container in the refrigerator for 3 to 4 days. Before serving, let them sit at room temperature for about 30 minutes to soften the frosting for the best taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This allows the flavors to develop and can improve the texture.

How do I get the frosting to be smooth and spreadable?

Make sure the cream cheese and butter are softened before mixing. Gradually add milk or cream one tablespoon at a time until the frosting reaches the desired creamy consistency.