Soft pumpkin cookies cinnamon have a way of instantly transporting me back to cozy autumn days. I remember my mom making batches of these, and the whole house would fill with the most incredible aroma of warm spices and sweet pumpkin. The texture was always just perfect – wonderfully chewy pumpkin spice cookies with a hint of that irresistible cinnamon sugar pumpkin cookie sweetness. They’re truly the ultimate fall treat, and I can’t wait for you to try them! Let’s get baking!
Why You’ll Love This Soft Pumpkin Cookie Recipe
These cookies are a hug in dessert form, and here’s why you’ll adore them:
- Incredibly soft and chewy texture
- Packed with warm, cozy fall spices
- Perfectly balanced sweet and pumpkin flavor
- They are wonderfully moist pumpkin cinnamon cookies
- Seriously, they are so easy soft pumpkin cinnamon cookies
- Ideal for bake sales, parties, or just a treat
- They fill your kitchen with an amazing aroma
- A guaranteed crowd-pleaser for all ages
Ingredients for Soft Pumpkin Cookies Cinnamon
Gathering these ingredients is the first step to baking the most delightful pumpkin cookies with cinnamon spice. You’ll need pantry staples and a few special autumn flavors. The canned pumpkin puree is key to that moist texture, and the combination of granulated and brown sugar gives them a perfect sweetness. Vegetable oil keeps them tender, while the egg and vanilla extract add richness. Don’t forget the spices – cinnamon, ginger, and nutmeg are essential for that classic fall taste! For more baking inspiration, check out our collection of favorite recipes.
- 2 cups all-purpose flour – the base for our cookies
- 1 teaspoon baking powder – for a little lift
- 1 teaspoon baking soda – helps with browning and texture
- 2 teaspoons ground cinnamon – the star spice!
- 1 teaspoon ground ginger – adds warmth
- ½ teaspoon ground nutmeg – for that classic spiced flavor
- ½ teaspoon salt – balances the sweetness
- 1 cup canned pumpkin puree – essential for moisture and flavor
- ¾ cup granulated sugar – for sweetness
- ¾ cup brown sugar, packed – adds moisture and a caramel note
- ½ cup vegetable oil – keeps them wonderfully tender
- 1 large egg – binds everything together
- 1 teaspoon vanilla extract – enhances the flavors
- For the Cinnamon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk (more if needed)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
How to Make Soft Pumpkin Cookies Cinnamon
Let’s get these delicious cookies into the oven! Making these soft pumpkin cookies cinnamon is a straightforward process that fills your home with the best autumn scents. Follow these simple steps for baking success.
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
- Step 2: In a large bowl, whisk together the 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Whisking the dry ingredients ensures everything is evenly distributed.
- Step 3: In another bowl, mix the 1 cup canned pumpkin puree, ¾ cup granulated sugar, ¾ cup brown sugar, packed, ½ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth and well combined. This wet mixture is where all the flavor starts.
- Step 4: Gradually add the dry ingredients to the wet ingredients, gently folding until a dough forms. Resist the urge to overmix; you want tender cookies, not tough ones.
- Step 5: Using a cookie scoop or two tablespoons, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. They will spread slightly as they bake.
- Step 6: Bake in the preheated oven for 12-15 minutes. The magic of bake soft pumpkin cinnamon cookies happens now. The cookies should be lightly golden and set at the edges but still soft in the middle – this is crucial for that signature chewiness!
- Step 7: Allow cookies to cool on the baking sheets for about 5 minutes before carefully transferring them to wire racks to cool completely. This brief cooling period helps them firm up.
- Step 8: Make the Cinnamon Frosting: While the cookies cool, beat the 1 cup unsalted butter, softened until creamy. Gradually add the 4 cups powdered sugar, 2 tablespoons milk, 1 teaspoon ground cinnamon, and 1 teaspoon vanilla extract. Beat until smooth and fluffy. Add more milk, a teaspoon at a time, if the frosting is too stiff. This frosting adds a lovely touch to the cinnamon spiced pumpkin cookie baking process.
- Step 9: Frost the Cookies: Once the cookies are completely cool, spread a generous layer of cinnamon frosting atop each cookie, creating a delightful swirl.
- Step 10: Serve: Enjoy your homemade soft pumpkin cookies cinnamon immediately or store them in an airtight container.
Pro Tips for the Best Soft Pumpkin Cookies Cinnamon
Want to elevate your cookie game? These tips will guarantee your soft pumpkin cookies cinnamon are a smashing success every time. They’re my go-to for truly perfect cookies.
- Don’t overbake! Pull them out when the edges are set but the center still looks a little soft. They’ll continue to bake on the hot pan.
- Ensure your pumpkin puree is well-drained if it seems too watery. Excess moisture can make your cookies spread too much.
- Use room temperature ingredients for the frosting. This helps it emulsify properly and become light and fluffy.
- Chill the dough for at least 30 minutes before baking if you prefer thicker cookies. This helps prevent excessive spreading.
What’s the secret to perfect soft pumpkin cookies?
The key to perfectly soft cookies is not overbaking and using the right ratio of wet to dry ingredients. That’s what makes pumpkin cookies soft and wonderfully chewy.
Can I make soft pumpkin cookies ahead of time?
Yes, you can! You can prepare the dough a day in advance and store it in the refrigerator. For baked cookies, let them cool completely, then store them in an airtight container at room temperature. For other make-ahead ideas, consider our chicken meatballs with lemon orzo.
How do I avoid common mistakes with soft pumpkin cookies?
Avoid overmixing the dough, as this develops gluten and can make cookies tough. Also, be mindful of your oven’s temperature; an oven thermometer can ensure accuracy for the best results. You can learn more about oven calibration from NIST.
Best Ways to Serve Soft Pumpkin Cookies Cinnamon
These delightful soft pumpkin cookies cinnamon are fantastic on their own, but they also pair beautifully with a few classic fall accompaniments. Their rich, warm pumpkin cookies cinnamon flavor makes them a perfect partner for a steaming mug of apple cider or a creamy vanilla latte. For an extra special treat, serve them alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. They’re also wonderful with a glass of cold milk, just like mom used to serve! If you’re looking for more comforting dishes, try our Romanian chiftele.
Nutrition Facts for Soft Pumpkin Cookies Cinnamon
Here’s a breakdown of the estimated nutritional information per cookie, including the delicious cinnamon frosting. These numbers are based on the recipe yielding approximately 24 cookies, but remember, actual values can vary slightly based on ingredient brands and precise measurements.
- Calories: 320
- Fat: 16g
- Saturated Fat: 9g
- Protein: 3g
- Carbohydrates: 42g
- Fiber: 1g
- Sugar: 28g
- Sodium: 110mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Soft Pumpkin Cookies
Keeping your soft pumpkin cookies cinnamon fresh is easy! Once baked, let them cool completely on a wire rack. I’ve found that storing them in an airtight container at room temperature is best for the first 3-4 days; they stay wonderfully soft and flavorful. If you need to keep them longer, simply transfer them to a freezer-safe airtight container, separating layers with parchment paper, and they’ll last for up to 3 months. To reheat, you can gently warm individual cookies in the microwave for about 10-15 seconds, or place them on a baking sheet in a low oven (around 200°F or 95°C) for a few minutes until just warmed through. This makes it easy to store pumpkin cookies and enjoy them anytime! For another great recipe, check out our zucchini noodle chicken alfredo.
Frequently Asked Questions About Soft Pumpkin Cookies Cinnamon
What makes pumpkin cookies so soft and chewy?
The magic lies in a few key elements of this soft pumpkin cinnamon cookies recipe. Using canned pumpkin puree adds significant moisture, while a combination of brown sugar and oil contributes to a tender, chewy texture. It’s also crucial not to overbake them; pulling them out when the edges are just set ensures that soft, delightful center.
Can I make soft pumpkin cookies ahead of time?
Absolutely! You can prepare the cookie dough up to 24 hours in advance and store it covered in the refrigerator. For baked cookies, once they’ve cooled completely, store them in an airtight container at room temperature for up to 4 days. If you need to make them further ahead, you can freeze the baked cookies for up to three months.
How do I ensure my soft pumpkin cookies don’t spread too much?
To prevent excessive spreading in your soft pumpkin cinnamon cookies recipe, make sure your ingredients are at the proper temperature, especially the butter for the frosting. Chilling the cookie dough for about 30 minutes before baking can also help. Additionally, ensure your baking sheets are not greased, as this can cause cookies to spread more. For a similar comforting dish, consider our jalapeno buffalo chicken casserole.
What are some good variations for these soft pumpkin cinnamon cookies?
You can easily customize this soft pumpkin cinnamon cookies recipe! Try adding a handful of chocolate chips, chopped pecans, or even some rolled oats to the dough before baking for extra texture and flavor. A sprinkle of coarse sugar on top before baking also adds a lovely crunch and visual appeal.
Variations of Soft Pumpkin Cookies Cinnamon You Can Try
Looking to mix things up? These soft pumpkin cookies cinnamon are incredibly versatile, and I love experimenting with them! Here are a few ideas to put your own spin on this classic fall treat. Each variation adds a little something special to the already wonderful flavor profile.
- Add-ins: Stir in about 1 cup of chocolate chips, chopped pecans, or walnuts into the dough before baking for extra texture and flavor.
- Dietary Friendly: For a gluten-free version, substitute the all-purpose flour with a good quality gluten-free all-purpose baking blend. You can also try a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, let sit for 5 minutes) instead of a regular egg.
- Spiced Pumpkin Cookies Recipe Twist: Enhance the spice blend by adding ¼ teaspoon of ground cloves or allspice to the dry ingredients. This really deepens the flavor of this spiced pumpkin cookies recipe.
- No-Bake Option: While not cookies in the traditional sense, you can adapt the dough ingredients (minus egg and baking soda/powder) to create no-bake energy bites by rolling them into balls and chilling them.
Soft Pumpkin Cookies: 1 Amazing Fall Treat
Soft pumpkin cookies with a flavorful cinnamon frosting, perfect for fall.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 1 hour
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- For the Cinnamon Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons milk (more if needed)
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, and salt.
- In another bowl, mix the canned pumpkin, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, gently folding until a dough forms. Do not overmix.
- Using a cookie scoop or two tablespoons, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes. The cookies should be lightly golden and set at the edges but still soft in the middle.
- Allow cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- Make Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, cinnamon, and vanilla extract. Beat until smooth and fluffy. Adjust with more milk if the frosting is too stiff.
- Frost Cookies: Once the cookies are completely cool, spread a generous layer of cinnamon frosting atop each cookie, creating a delightful swirl.
- Serve: Enjoy your cookies immediately or store them in an airtight container.
Notes
- For an even richer flavor, consider making your own pumpkin puree from fresh pumpkins.
- Feel free to adjust the spices used in the cookies. Adding a pinch of cloves or allspice can create a unique flavor profile.
- To maintain softness, watch the cookies closely while they bake. They should look slightly underbaked when you take them out of the oven.
- Instead of spreading the frosting, consider piping it onto the cookies for a more decorative look.
- Add chocolate chips, rolled oats, chopped walnuts or pecans for variations.
- You can substitute the egg with a flaxseed meal or chia seed mixture (1 tablespoon flaxseed meal or chia seeds mixed with 2.5 tablespoons water).
- If you don’t have pumpkin spice, create your own blend with equal parts of cinnamon, nutmeg, ground ginger, and cloves.
- Store leftover cookies in an airtight container at room temperature for up to a week. For longer freshness, refrigerate them.
- Freeze cookies for up to three months. Place them in a single layer in an airtight container, using parchment paper between layers to prevent sticking. Thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1 cookie
