Soft Pumpkin Cookies with Cinnamon Frosting Cozy Fall Treat
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Author:samantha
Total Time:1 hour
Yield:24 cookies 1x
Description
Soft Pumpkin Cookies with Cinnamon Frosting invite you to a cozy fall treat soft centers silky frosting and the perfect reason to bake today
Ingredients
Scale
315 g of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
240 g of pumpkin puree
110 g of brown sugar, packed
50 g of granulated sugar
85 g of unsalted butter, softened
1 large egg
1 teaspoon of vanilla extract
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
90 g of white chocolate chips, optional
115 g of cream cheese, softened
240 g of powdered sugar
1–2 tablespoons of milk or heavy cream
Instructions
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
Whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, and ground nutmeg.
In a separate bowl, cream the butter with the brown sugar and granulated sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in white chocolate chips if using.
Chill the dough for 15–20 minutes to help it hold its shape.
Scoop dough into rounds about 1.5–2 inches in diameter and place on prepared baking sheets, spacing about 2 inches apart.
Bake 10–12 minutes, until the edges are set and centers look slightly underdone. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the cinnamon frosting by beating the softened cream cheese with the powdered sugar and enough milk or cream to reach a spreadable consistency.
Once cookies are completely cooled, spread or pipe frosting on top.
Notes
Soft Pumpkin Cookies with Cinnamon Frosting deliver cozy fall flavors in a tender, bakery-soft bite, ready in under an hour with a lush cinnamon frosting.
