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Soft Pumpkin Cookies: 1 Amazing Fall Treat

Soft Pumpkin Cookies Cinnamon
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Soft pumpkin cookies with a flavorful cinnamon frosting, perfect for fall.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, and salt.
  3. In another bowl, mix the canned pumpkin, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until smooth and well combined.
  4. Gradually add the dry ingredients to the wet ingredients, gently folding until a dough forms. Do not overmix.
  5. Using a cookie scoop or two tablespoons, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
  6. 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.
  7. Allow cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
  8. 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.
  9. Frost Cookies: Once the cookies are completely cool, spread a generous layer of cinnamon frosting atop each cookie, creating a delightful swirl.
  10. 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

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