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- 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 cup canned pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon ground cinnamon - 3 tablespoons milk (or adjusted as necessary) - 1/2 teaspoon vanilla extract To make these soft pumpkin cookies, start with the dry ingredients. Mix the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a bowl. This blend gives the cookies a warm spice flavor. Next, for the wet ingredients, cream the butter, brown sugar, and granulated sugar together. This step adds air and makes the mix fluffy. Then, mix in the pumpkin puree, egg, and vanilla extract. The pumpkin keeps the cookies soft and moist. Now, let’s talk about the cinnamon frosting. Start with softened butter. Cream it until smooth. Gradually add the powdered sugar and cinnamon. Mix well until creamy. Add milk to reach your desired thickness. These ingredients come together to create a delightful treat. For the full recipe, check out the link. Enjoy baking! - Preheat oven to 350°F (175°C) - Line a baking sheet with parchment paper First, set your oven to heat at 350°F (175°C). This temperature is perfect for soft cookies. While the oven warms, grab a baking sheet and cover it with parchment paper. This step helps the cookies not stick. - Combine flour, baking soda, baking powder, spices, and salt in a bowl In a medium bowl, mix together the dry ingredients. You need 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Add in 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. Whisk them until they blend well. This mix gives the cookies their flavor and lift. - Beat together softened butter, brown sugar, and granulated sugar until fluffy - Mix in pumpkin puree, egg, and vanilla extract Now, take a large bowl. Put in 1/2 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Beat these together until they are light and fluffy. This may take 2 to 3 minutes. Next, add in 1 cup of canned pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Mix until everything is smooth and combined. - Gradually add dry mixture to wet mixture, avoiding overmixing Slowly add the dry mix to the wet mix. Stir gently until you see no more flour. Be careful here; overmixing can make the cookies tough. We want them soft and tender. - Scoop and place dough on baking sheet with adequate spacing - Bake for 12-15 minutes until edges are set, centers are soft Use a cookie scoop or two tablespoons to shape the dough. Place them on the baking sheet, leaving about 2 inches between each cookie. This space allows them to spread. Bake your cookies for 12-15 minutes. The edges should look set, but the centers need to stay soft for a nice, chewy texture. - Cream softened butter in a bowl - Gradually mix in powdered sugar and cinnamon, then add milk and vanilla While the cookies cool, let’s make the frosting. In a medium bowl, cream 1/2 cup of softened butter until it’s smooth. Gradually add in 2 cups of powdered sugar and 1 teaspoon of ground cinnamon. Mix well after each addition. Finally, pour in 3 tablespoons of milk and 1/2 teaspoon of vanilla extract. Beat until the frosting is fluffy. If it’s too thick, add more milk, one tablespoon at a time. Once the cookies cool, frost them generously. Enjoy your soft pumpkin cookies with cinnamon frosting! For the complete recipe, check the Full Recipe section. To make these cookies soft and chewy, avoid overmixing the dough. When you mix the wet and dry ingredients, stop when you no longer see flour. This keeps the cookies light and fluffy. Each oven is different. You may need to adjust the baking time. If your cookies are browning too fast, lower the temperature by 25°F. For the perfect frosting, aim for a smooth and creamy texture. Start with softened butter to make mixing easier. When adding powdered sugar, do it slowly. This helps avoid a mess. If your frosting is too thick, add milk a little at a time. Use a spatula or a piping bag to spread or pipe the frosting on the cookies. Both methods can give a nice finish. Arrange the frosted cookies on a decorative platter. This makes them look more inviting. You can sprinkle a little ground cinnamon on top for added flair. For a festive touch, add mini pumpkin candies or fall-themed decorations around the cookies. This simple step can elevate your dessert display. {{image_4}} If you want to make these cookies gluten-free, swap the all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum. This will help keep the cookies soft. You can also try using almond flour or coconut flour. Just remember, these flours may change the texture. To add a fun twist to your cookies, consider these mix-ins: - Chocolate chips: They add a sweet touch. - Chopped nuts: Walnuts or pecans give a nice crunch. You can also change the spices to enhance the flavor. Try adding: - Allspice: It gives a warm taste. - Cloves: They add depth and richness. If you're in the mood for something different, try these frosting options: - Cream cheese frosting: It adds a tangy flavor that pairs well with pumpkin. - Maple glaze: This sweet glaze brings a fall vibe. Just mix powdered sugar with maple syrup and a bit of milk. These variations can help you customize your soft pumpkin cookies for any occasion. Enjoy experimenting! To keep your soft pumpkin cookies fresh, store them in an airtight container. This helps prevent them from drying out. Layer parchment paper between the cookies to avoid sticking. The best storage temperature is room temperature. They can last up to a week that way. Freezing cookies is a great way to enjoy them later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid. After that, transfer them to a freezer-safe bag. Label the bag with the date. To serve, thaw the cookies at room temperature for about 30 minutes. If you have leftover cinnamon frosting, store it in an airtight container. Keep it in the fridge for up to a week. To use it again, let it come to room temperature. You can also whip it lightly before spreading. If you want to be creative, use the frosting as a dip for apples or spread it on toast for a sweet treat. Yes, you can use fresh pumpkin! Just cook and puree it first. Make sure to drain any excess water. This helps achieve the right cookie texture. Fresh pumpkin adds a nice flavor too. Look for the edges to be set and the tops slightly firm. The centers should still feel soft when you touch them. If you see that, take them out. They will continue to cook slightly as they cool. Absolutely! You can make the dough and chill it in the fridge. Wrap it in plastic wrap for best results. This can save time when you want to bake later. Just let it sit out for a few minutes before scooping. If your cookies are dry, check your measurements. Make sure you used the right amount of pumpkin. Adding a little milk can help moisten them. You could also try baking for a shorter time next time. These cookies contain common allergens like wheat, eggs, and dairy. For gluten-free options, use a gluten-free flour. You can also swap the egg for a flaxseed or chia seed mixture. Always check ingredients for specific allergies. Soft Pumpkin Cookies with Cinnamon Frosting I love these soft pumpkin cookies, and I think you will too. They are perfect for fall or anytime you crave something sweet and spiced. The cookies are soft, moist, and topped with creamy cinnamon frosting. You can find the full recipe [here](#). - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 cup canned pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon ground cinnamon - 3 tablespoons milk (or adjusted as necessary) - 1/2 teaspoon vanilla extract These cookies have the right balance of sweet and spice. The pumpkin makes them soft and chewy. You can easily make them at home. Just follow the steps in the full recipe. Enjoy the process! You will love the smell of these cookies baking. They fill your kitchen with warmth and joy. Plus, the cinnamon frosting takes them to another level. It adds a creamy touch that makes each bite special. You learned how to make soft pumpkin cookies and add tasty cinnamon frosting. The key steps include mixing dry and wet ingredients carefully. I also shared tips for perfect texture and fun variations. Remember, don’t overmix the dough for the best cookies. Enjoy your baking adventure! Your friends and family will love these treats. Share them or keep them for yourself. Happy baking!

Soft Pumpkin Cookies with Cinnamon Frosting

Indulge in the cozy flavors of fall with these irresistible soft pumpkin cookies with cinnamon frosting. Easy to make and incredibly delicious, these cookies are perfect for any autumn gathering. From the warm spices to the creamy frosting, every bite will leave you craving more. Ready to bake a new favorite treat? Click through to discover the full recipe and make your kitchen smell like pumpkin heaven!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 cup canned pumpkin puree

1 large egg

1 teaspoon vanilla extract

For the Cinnamon Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

1 teaspoon ground cinnamon

3 tablespoons milk (or adjusted as necessary)

1/2 teaspoon vanilla extract

Instructions
 

Begin by preheating your oven to 350°F (175°C). As it heats, prepare a baking sheet by lining it with parchment paper to prevent the cookies from sticking.

    In a medium mixing bowl, combine the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Whisk these dry ingredients together until thoroughly blended, then set aside for later use.

      In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar. Use an electric mixer on medium speed to beat the mixture until it becomes light and fluffy, which should take about 2-3 minutes.

        Add the pumpkin puree, large egg, and vanilla extract to the bowl. Beat the mixture again until all the ingredients are well combined and smooth.

          Gradually incorporate the dry ingredient mixture into the wet mixture. Mix just until you see no more flour streaks in the dough; be careful not to overmix, as this can lead to tough cookies.

            Using a cookie scoop or two tablespoons, portion out rounded balls of dough and place them on the prepared baking sheet. Ensure there’s about 2 inches of space between each cookie to allow for spreading during baking.

              Bake the cookies in the preheated oven for 12-15 minutes. Check for doneness when the edges are set and the tops feel slightly firm. Remember, the centers should remain soft for the best texture.

                Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.

                  For the Cinnamon Frosting:

                    In a medium bowl, use an electric mixer to beat the softened butter until it becomes creamy and pale in color.

                      Gradually sift in the powdered sugar and ground cinnamon, mixing well after each addition until fully incorporated and smooth.

                        Pour in the milk and vanilla extract, then beat the mixture until it becomes fluffy and light. If the consistency is too thick for spreading, adjust with additional milk, one tablespoon at a time, until you achieve the desired texture.

                          Once the cookies have completely cooled, generously spread or pipe the cinnamon frosting on top of each cookie.

                            Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 24 cookies

                              - Presentation Tips: For a visually appealing display, arrange the frosted cookies on a decorative platter. Lightly sprinkle extra ground cinnamon over the tops for an added festive touch. You can also elevate the presentation by garnishing with mini pumpkin candies or edible fall-themed decorations.