I always make a double batch. One for me, one to give away. I bring some to my neighbor. She has a new baby. It’s a small thing that says, “I’m thinking of you.”
That’s the second reason this matters. Sharing food connects us. It starts conversations. It builds community. Who will you share these cookies with? Tell me your plan.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups | For the cookies |
| Baking soda | 1 teaspoon | For the cookies |
| Baking powder | 1 teaspoon | For the cookies |
| Ground cinnamon | 1 teaspoon | For the cookies |
| Ground nutmeg | 1/2 teaspoon | For the cookies |
| Salt | 1/2 teaspoon | For the cookies |
| Unsalted butter, softened | 1/2 cup | For the cookies |
| Granulated sugar | 1 1/2 cups | For the cookies |
| Canned pumpkin puree | 1 cup | For the cookies |
| Large egg | 1 | For the cookies |
| Vanilla extract | 1 teaspoon | For the cookies |
| Unsalted butter, softened | 1/2 cup | For the cinnamon frosting |
| Milk | 1/4 cup | For the cinnamon frosting |
| Vanilla extract | 1 teaspoon | For the cinnamon frosting |
| Powdered sugar | 4 cups | For the cinnamon frosting |
| Ground cinnamon | 1 teaspoon | For the cinnamon frosting |
My Favorite Soft Pumpkin Cookies with Cinnamon Frosting
Hello, my dear. Come sit at the counter. I want to tell you about these cookies. They are like little bites of autumn. I first made them for my grandson, Leo. He said they tasted like a cozy hug. I still laugh at that. Doesn’t that smell amazing? The cinnamon and pumpkin together is pure magic. Let’s make some memories, and some cookies, together.
First, we get everything ready. This makes the baking so much calmer. Preheat your oven to 350°F. Line your baking sheets with parchment paper. (My hard-learned tip: This saves so much scrubbing later!). Now, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl. Set it aside. In a big bowl, cream the soft butter and sugar. Mix until it’s light and fluffy. It should look like pale yellow clouds.
Step 1: Beat in the pumpkin puree. Then add the egg and vanilla. Mix it all until it’s smooth and orange. It reminds me of pumpkin pie filling. Now, add your bowl of dry ingredients. Stir gently until just combined. A few streaks of flour are okay. Overmixing makes tough cookies. Quiz: What spice makes these smell like autumn? Share below!
Step 2: Drop spoonfuls of dough onto your sheets. Space them about two inches apart. They will spread and become puffy. I use a tablespoon from my everyday set. Bake them for 12 to 15 minutes. The edges will turn a light gold. Let them cool on the sheet for five minutes. Then move them to a rack. Patience is key for the frosting step.
Step 3: For the frosting, beat the soft butter until creamy. Gradually add the powdered sugar, milk, and vanilla. Keep mixing. It will become smooth and fluffy. Now, stir in that wonderful cinnamon. Frost the cookies only when they are completely cool. If you frost them warm, the frosting will melt right off. I learned that the messy way! Let the frosting set for a bit. Then, enjoy your delicious creation.
Cook Time: 15 minutes per batch
Total Time: About 1 hour
Yield: About 3 dozen cookies
Category: Dessert, Cookies
Three Fun Twists to Try
Once you master the classic, try a little twist. It’s fun to play with your food. Here are three ideas I love. They make the cookies feel new again. Which one would you try first? Comment below!
The Chocolate Chip Surprise: Fold a cup of chocolate chips into the dough. Chocolate and pumpkin are a happy pair.
The Nutty Crunch: Sprinkle chopped pecans on top of the wet frosting. It adds a lovely texture.
The Maple Kiss: Use maple syrup instead of vanilla in the frosting. It tastes like a fall morning.
Serving Them Up with Style
These cookies are wonderful all on their own. But sometimes, I like to make it special. For a pretty plate, stack them high on a cake stand. Add a few whole cinnamon sticks for decoration. They look so festive. Serve them with a cold glass of apple cider. The tartness is perfect with the sweet frosting. For the grown-ups, a hot mug of spiced rum cider is lovely. Which would you choose tonight?
Keeping Your Pumpkin Cookies Perfect
Let’s talk about keeping these cookies soft. They stay fresh in a sealed container for three days. I keep mine on the counter under a cake dome.
You can freeze them, too! Freeze unfrosted cookies on a tray first. Then pack them in a freezer bag. They will keep for two months. Thaw them on the counter when you are ready.
I once frosted cookies before freezing. The frosting got sticky. Now I frost after thawing. It works much better. Batch cooking saves time for busy days.
Having a treat ready matters. It brings a little joy on a hard day. Have you ever tried storing it this way? Share below!
Cookie Troubles? Easy Fixes Right Here
First, cookies too flat? Your butter was likely too soft. Butter should be cool to your touch. Chill your dough for 30 minutes before baking.
Second, cookies too cakey? You probably mixed the batter too much. Mix just until you see no more flour. I remember when my grandson mixed for five minutes. We got little muffin tops!
Third, frosting too runny? Your butter may have been too warm. Just add a bit more powdered sugar. Getting the texture right builds your confidence. It also makes the flavor just perfect.
*Fun fact: Nutmeg comes from the seed of a tropical fruit.* Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use your favorite 1-to-1 gluten-free flour blend. It works very well.
Q: Can I make the dough ahead? A: Absolutely. Cover and chill it for up to two days. Let it soften a bit before scooping.
Q: What if I don’t have nutmeg? A: Use a little extra cinnamon. Or try a pinch of ginger instead.
Q: Can I double the recipe? A: You can. Just mix in a very large bowl. Your mixer will be very full!
Q: Any optional add-ins? A: A handful of raisins or walnuts is lovely. Stir them in at the very end. Which tip will you try first?
From My Kitchen to Yours
I hope you love baking these autumn treats. They always make my kitchen smell like happiness. I would love to see your creations.
Share a photo of your cookie plate. You can tag my blog on Pinterest. It is so fun for me to see your bakes. Have you tried this recipe? Tag us on Pinterest!
Thank you for baking with me today. Happy cooking!
—Anna Whitmore.
Soft Pumpkin Cookies with Cinnamon Frosting Recipe
Description
Soft, cake-like pumpkin cookies topped with a creamy cinnamon frosting. The perfect easy fall dessert that tastes like autumn in every bite!
Ingredients
For the Cookies:
For the Cinnamon Frosting:
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure cookies bake evenly and don’t stick.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt. Set aside to incorporate the spices evenly.
- In a large mixing bowl, cream the softened unsalted butter with granulated sugar using a mixer until the mixture becomes light and fluffy, which usually takes 2-3 minutes.
- Beat in the canned pumpkin puree, followed by the large egg and vanilla extract, mixing until all are well combined into a smooth batter.
- Gradually add the whisked dry ingredients into the wet pumpkin mixture, stirring just until all ingredients are incorporated to avoid overmixing.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Place the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the cookies look lightly golden around the edges and are set in the center.
- Allow the cookies to cool on the baking sheets for 5 minutes, which helps them set further, then transfer to a wire rack to cool completely.
- While the cookies cool, beat the softened butter in a medium bowl until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating continuously until the frosting is smooth and fluffy.
- Stir in the ground cinnamon thoroughly to infuse the frosting with warm spice flavor.
- Once the cookies are completely cooled, spread or pipe the cinnamon frosting evenly over each cookie.
- Allow the frosting to set before serving to ensure it holds its shape and texture.
Notes
- For best results, ensure cookies are completely cool before frosting. Store in an airtight container at room temperature for up to 3 days.
My Favorite Fall Cookie
Hello, dear. It’s Anna. Let’s talk about pumpkin cookies. They are soft like little cakes. They smell like a cozy afternoon. I make them every October. It just feels right.
My grandson calls them “hug cookies.” I still laugh at that. But he’s right. A warm spice can feel like a hug. That’s why this matters. Food is more than eating. It’s a feeling of home.
A Little Story for You
I once forgot the sugar. Can you believe it? The cookies were so sad. My friend Edna took a bite. Her face was a picture! We laughed so hard. Now I check the sugar twice.
That mistake taught me a good lesson. Always taste as you go. It saves a whole batch of cookies. What’s the funniest kitchen mistake you’ve ever made? I’d love to hear it.
Secrets to Soft Cookies
Do not overmix the dough. Stir just until the flour disappears. This keeps them tender. Also, use real pumpkin puree. Not the pie filling. The can should say “puree.”
Let the cookies cool completely before frosting. I know it’s hard to wait. But if they are warm, the frosting will melt right off. Patience makes a prettier cookie.
The Magic of Cinnamon Frosting
This frosting is the best part. It’s sweet with a spicy kick. Doesn’t that smell amazing? The cinnamon makes it special. It’s not just plain sugar.
*Fun fact: Cinnamon comes from tree bark! Isn’t that wild? We sprinkle bark on our cookies.* Stir it in well. You want every bite to have that warm flavor. Do you prefer frosting or no frosting on your cookies?
Why We Share Food
I always make a double batch. One for me, one to give away. I bring some to my neighbor. She has a new baby. It’s a small thing that says, “I’m thinking of you.”
That’s the second reason this matters. Sharing food connects us. It starts conversations. It builds community. Who will you share these cookies with? Tell me your plan.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups | For the cookies |
| Baking soda | 1 teaspoon | For the cookies |
| Baking powder | 1 teaspoon | For the cookies |
| Ground cinnamon | 1 teaspoon | For the cookies |
| Ground nutmeg | 1/2 teaspoon | For the cookies |
| Salt | 1/2 teaspoon | For the cookies |
| Unsalted butter, softened | 1/2 cup | For the cookies |
| Granulated sugar | 1 1/2 cups | For the cookies |
| Canned pumpkin puree | 1 cup | For the cookies |
| Large egg | 1 | For the cookies |
| Vanilla extract | 1 teaspoon | For the cookies |
| Unsalted butter, softened | 1/2 cup | For the cinnamon frosting |
| Milk | 1/4 cup | For the cinnamon frosting |
| Vanilla extract | 1 teaspoon | For the cinnamon frosting |
| Powdered sugar | 4 cups | For the cinnamon frosting |
| Ground cinnamon | 1 teaspoon | For the cinnamon frosting |
My Favorite Soft Pumpkin Cookies with Cinnamon Frosting
Hello, my dear. Come sit at the counter. I want to tell you about these cookies. They are like little bites of autumn. I first made them for my grandson, Leo. He said they tasted like a cozy hug. I still laugh at that. Doesn’t that smell amazing? The cinnamon and pumpkin together is pure magic. Let’s make some memories, and some cookies, together.
First, we get everything ready. This makes the baking so much calmer. Preheat your oven to 350°F. Line your baking sheets with parchment paper. (My hard-learned tip: This saves so much scrubbing later!). Now, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl. Set it aside. In a big bowl, cream the soft butter and sugar. Mix until it’s light and fluffy. It should look like pale yellow clouds.
Step 1: Beat in the pumpkin puree. Then add the egg and vanilla. Mix it all until it’s smooth and orange. It reminds me of pumpkin pie filling. Now, add your bowl of dry ingredients. Stir gently until just combined. A few streaks of flour are okay. Overmixing makes tough cookies. Quiz: What spice makes these smell like autumn? Share below!
Step 2: Drop spoonfuls of dough onto your sheets. Space them about two inches apart. They will spread and become puffy. I use a tablespoon from my everyday set. Bake them for 12 to 15 minutes. The edges will turn a light gold. Let them cool on the sheet for five minutes. Then move them to a rack. Patience is key for the frosting step.
Step 3: For the frosting, beat the soft butter until creamy. Gradually add the powdered sugar, milk, and vanilla. Keep mixing. It will become smooth and fluffy. Now, stir in that wonderful cinnamon. Frost the cookies only when they are completely cool. If you frost them warm, the frosting will melt right off. I learned that the messy way! Let the frosting set for a bit. Then, enjoy your delicious creation.
Cook Time: 15 minutes per batch
Total Time: About 1 hour
Yield: About 3 dozen cookies
Category: Dessert, Cookies
Three Fun Twists to Try
Once you master the classic, try a little twist. It’s fun to play with your food. Here are three ideas I love. They make the cookies feel new again. Which one would you try first? Comment below!
The Chocolate Chip Surprise: Fold a cup of chocolate chips into the dough. Chocolate and pumpkin are a happy pair.
The Nutty Crunch: Sprinkle chopped pecans on top of the wet frosting. It adds a lovely texture.
The Maple Kiss: Use maple syrup instead of vanilla in the frosting. It tastes like a fall morning.
Serving Them Up with Style
These cookies are wonderful all on their own. But sometimes, I like to make it special. For a pretty plate, stack them high on a cake stand. Add a few whole cinnamon sticks for decoration. They look so festive. Serve them with a cold glass of apple cider. The tartness is perfect with the sweet frosting. For the grown-ups, a hot mug of spiced rum cider is lovely. Which would you choose tonight?
Keeping Your Pumpkin Cookies Perfect
Let’s talk about keeping these cookies soft. They stay fresh in a sealed container for three days. I keep mine on the counter under a cake dome.
You can freeze them, too! Freeze unfrosted cookies on a tray first. Then pack them in a freezer bag. They will keep for two months. Thaw them on the counter when you are ready.
I once frosted cookies before freezing. The frosting got sticky. Now I frost after thawing. It works much better. Batch cooking saves time for busy days.
Having a treat ready matters. It brings a little joy on a hard day. Have you ever tried storing it this way? Share below!
Cookie Troubles? Easy Fixes Right Here
First, cookies too flat? Your butter was likely too soft. Butter should be cool to your touch. Chill your dough for 30 minutes before baking.
Second, cookies too cakey? You probably mixed the batter too much. Mix just until you see no more flour. I remember when my grandson mixed for five minutes. We got little muffin tops!
Third, frosting too runny? Your butter may have been too warm. Just add a bit more powdered sugar. Getting the texture right builds your confidence. It also makes the flavor just perfect.
*Fun fact: Nutmeg comes from the seed of a tropical fruit.* Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make these gluten-free? A: Yes! Use your favorite 1-to-1 gluten-free flour blend. It works very well.
Q: Can I make the dough ahead? A: Absolutely. Cover and chill it for up to two days. Let it soften a bit before scooping.
Q: What if I don’t have nutmeg? A: Use a little extra cinnamon. Or try a pinch of ginger instead.
Q: Can I double the recipe? A: You can. Just mix in a very large bowl. Your mixer will be very full!
Q: Any optional add-ins? A: A handful of raisins or walnuts is lovely. Stir them in at the very end. Which tip will you try first?
From My Kitchen to Yours
I hope you love baking these autumn treats. They always make my kitchen smell like happiness. I would love to see your creations.
Share a photo of your cookie plate. You can tag my blog on Pinterest. It is so fun for me to see your bakes. Have you tried this recipe? Tag us on Pinterest!
Thank you for baking with me today. Happy cooking!
—Anna Whitmore.
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