Soft Pumpkin Cookies with Cinnamon Buttercream Frosting Recipe
Enjoy our quick, easy, and soft pumpkin cookies with cinnamon buttercream frosting, creating an irresistible fall dessert.
Serving36 cookies
Ingredients
Cookies
- 1 cup butter, softened
- ¾ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 egg
- 1½ teaspoons vanilla
- 7.5 ounces pumpkin puree, (not pumpkin pie filling), ½ can
- 2 cups all-purpose flour
Frosting
- ¼ cup butter, melted
- 3 cups powdered sugar, (more or less depending on how thick you like it)
- 2 Tablespoons milk
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
Instructions
Cookies
- Preheat oven to 350℉.
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat until combined, scraping bowl occasionally.
- Add eggs and vanilla; beat until combined.
- Beat in pumpkin.
- Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 10 to 12 minutes or until tops are set.
- Transfer cookies to a wire rack; let cool.
Frosting
- As cookies are cooling, mix all frosting ingredients together in a medium mixing bowl.
- Once cookies have cooled completely, frost them.
Notes
We recommend following the order of ingredients. The cookies work best when they are combined in that order. Pumpkin cookie recipe adapted from BHG.
Nutrition
Calories: 148 kcal · Carbohydrates: 22 g · Protein: 1 g · Fat: 7 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 22 mg · Sodium: 134 mg · Potassium: 27 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 1124 IU · Vitamin C: 1 mg · Calcium: 15 mg · Iron: 1 mg