Welcome to Fall with Soft Pumpkin Cookies!
Hey there, fellow fall lovers! Isn’t autumn such a magical time of year? The air gets crisp, leaves change colors, and it’s officially pumpkin season! Today, I’m super excited to share one of my favorite recipes: soft pumpkin cookies topped with dreamy cinnamon frosting. Seriously, they’re the perfect blend of sweet and spiced, making them ideal for cozy nights in, gatherings with friends, and, of course, the holidays. So, let’s dive in and bake something delicious together!
The Joy of Homemade Pumpkin Cookies
Let’s talk about why homemade pumpkin cookies are the way to go. First off, they’re light and fluffy, and the pumpkin provides a delightful moistness that just can’t be matched by store-bought options. Plus, when you whip these up yourself, you control every ingredient—sweetness levels, texture, and extras, like spices. You can even sneak in a few healthy bits if you want! It’s a win-win!
Nutritional Benefits
You might be wondering if cookies can be good for you. Well, pumpkin is actually loaded with nutrients! It’s a great source of vitamins A and C, which are awesome for your immune system. Plus, it contains fiber that’s helpful for digestion. With these cookies, you’re not just indulging, but also getting some of those nutritious vibes from the pumpkin puree. So feel free to enjoy a cookie (or two) guilt-free!
Fun Variations to Try
If you’re feeling a bit adventurous, here are some simple tweaks to customize these cookies even more:
- Chocolate Chip Delight: Add a cup of chocolate chips into the batter for a chocolatey twist!
- Nutty Crunch: Toss in some chopped nuts, like pecans or walnuts, to add a bit of crunch.
- Decorative Touch: Use colorful sprinkles on top of the frosting to make them festive for any occasion!
Soft Pumpkin Cookies with Cinnamon Frosting Recipe
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 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
- 1/4 teaspoon salt
For the Cinnamon Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons heavy cream (or milk)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix well until smooth.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Ensure everything is well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Mix Together: Gradually add the dry mixture into the wet ingredients, stirring just until combined. Be careful not to overmix! The batter should be thick and slightly sticky.
- Shape Cookies: Use a cookie scoop or spoon to drop balls of dough (about 2 tablespoons each) onto the prepared baking sheet. Leave at least 2 inches of space between each.
- Bake: Bake in the preheated oven for 12-15 minutes or until the edges are set and the tops are firm. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: While the cookies cool, whip up the cinnamon frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, heavy cream, vanilla extract, and ground cinnamon until it’s smooth and spreadable.
- Frost Cookies: Once the cookies are completely cooled, use a piping bag or spatula to generously frost each cookie with the cinnamon frosting.
- Serve and Enjoy: Sprinkle a dash of additional ground cinnamon on top for garnish, and serve those sweet, spiced treats immediately! Or store in an airtight container at room temperature for a few days to keep them fresh.
Practical Tips
- If you want even fluffier cookies, make sure not to overmix the dough once you add the dry ingredients.
- Cool completely before frosting—the frosting will melt if the cookies are warm.
- These cookies can also be frozen! Just freeze them before frosting, and once you’re ready to enjoy, simply thaw and add the frosting.
Equipment Needed
Here’s a handy list of what you’ll need in the kitchen:
- Large mixing bowls for combining ingredients
- Whisk for mixing dry ingredients together
- Cookie scoop or spoon to shape your cookies
- Parchment paper to line your baking sheet
- Piping bag or spatula for frosting
- Cooling rack to cool your cookies
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned? Yes, you can! Just make sure to cook and puree it until it’s smooth.
- How do I know when my cookies are done? They should be soft but set around the edges. A toothpick can help you check; if it comes out clean, they’re ready!
- Can I make the frosting ahead of time? Of course! Just store it in an airtight container in the fridge, but let it come to room temperature before spreading.
- What if I don’t have heavy cream? It’s totally fine to use milk instead! The frosting will still be delicious.
- How long can these cookies be stored? They should be good for about 3-5 days at room temperature, or you can freeze them for up to three months!
Join the Pumpkin Fun!
If you try these soft pumpkin cookies with cinnamon frosting, I want to hear all about it! Did you make any variations? How did they turn out? Let’s connect on Pinterest! Pin this recipe and keep the fall vibes going! Happy baking!
