why make this recipe
Soft Pumpkin Cookies with Cinnamon Frosting are a delicious treat perfect for fall and any time you crave something sweet. They are not only easy to make but also bring a cozy flavor that reminds you of warm pumpkin pie. The combination of soft cookies with creamy cinnamon frosting makes them irresistibly good. Plus, these cookies are a fantastic way to use canned pumpkin and are great for sharing with friends and family.
how to make Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients:
- 1 cup canned pumpkin
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1/4 cup cream cheese
- 1/4 cup milk
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the pumpkin, sugar, and softened butter. Mix well until smooth.
- Beat in the egg and vanilla extract until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture and mix until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the cookies are set and lightly golden.
- For the frosting, beat together the cream cheese, powdered sugar, and milk until smooth.
- Once the cookies have cooled, spread a layer of frosting on top of each cookie.
- Enjoy your soft pumpkin cookies!
how to serve Soft Pumpkin Cookies with Cinnamon Frosting
These cookies can be served fresh from the oven or at room temperature. They are perfect for a dessert table, a cozy tea-time snack, or even as a sweet treat for lunchboxes. Pair them with a warm cup of tea or coffee for a delightful experience.
how to store Soft Pumpkin Cookies with Cinnamon Frosting
To store these cookies, keep them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just let them come to room temperature before serving. You can also freeze the cookies before frosting them for up to a month. When you’re ready to enjoy them, just thaw and frost.
tips to make Soft Pumpkin Cookies with Cinnamon Frosting
- Make sure your butter is softened for easy mixing.
- For extra flavor, add a pinch of ginger or cloves to the cookie batter.
- Do not overmix the dough; mix just until combined for soft cookies.
- Let the cookies cool completely before adding the frosting to avoid melting.
variation
You can add chocolate chips or nuts to the cookie dough for added texture. Instead of cream cheese frosting, you can use a simple vanilla glaze for a different flavor.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth. Canned pumpkin is quicker and more convenient.
Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. Just scoop and bake when you’re ready.
How can I make the frosting dairy-free?
You can use dairy-free cream cheese and a plant-based milk substitute to make the frosting dairy-free.