Go Back Email Link
Soft pumpkin cookies with cinnamon frosting and sprinkles on a black wooden board.
Print Recipe
5 from 9 votes

Soft pumpkin cookies

Soft pumpkin cookies that practically melt in your mouth topped with cinnamon frosting.
Prep Time15 minutes
Cook Time12 minutes
Cooling Time30 minutes
Total Time57 minutes
Course: Cookie recipes
Cuisine: American
Servings: 40 cookies
Calories: 107kcal
Author: Cheryl Bennett

Ingredients

For the cookies

  • 2 cups all purpose flour 240g
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 16 tablespoons unsalted butter 226g / 2 sticks
  • 1 cup sugar 200g
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup pure pumpkin puree *not pie filling /240ml or 244g by weight

For the frosting

  • 2 cups powdered confectioners sugar / 250g
  • 8 tablespoons unsalted butter softened / 113g / 1 stick
  • 2 tablespoons whole milk or apple cider
  • ¼ - ½ teaspoon ground cinnamon *to taste
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F / 180°C / Gas Mark 4
  • In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Whisk to combine and set aside.
  • In a separate medium mixing bowl, beat butter and sugar with an electric mixer on medium speed for 2 - 3 minutes until light and fluffy.
  • Add egg, vanilla and pumpkin. Beat for an additional 2 minutes. (don't worry if it looks curdled, it's fine)
  • Add flour mixture to pumpkin mixture and beat until combined, but do not over-mix.
  • Using a small cookie scoop (1 1/2 tbsp.) drop dough 2 inches apart onto lined cookie sheets. *see note
  • Bake for 12 minutes or until tops are set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  • While cookies are cooling, make frosting: With electric mixer, beat all ingredients together until light and fluffy.
  • Spread frosting on cooled cookies and top with sprinkles, if desired.

Notes

  • To prevent cookies from spreading too  much during baking, refrigerate scooped dough for 15 - 20 minutes before baking.
  • Everyone's oven is slightly different, so keep an eye on your first batch of cookies for timing. My cookies needed 12 minutes, but yours may need more or less time, depending on your oven.
  • To make large cookies, use a 3.25 ounce scoop - yield will be approximately 20 - 22 cookies.

Nutrition

Serving: 1cookie | Calories: 107kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 88mg | Sugar: 5g