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- 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 large egg - 2 teaspoons vanilla extract - 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 - 1/2 cup unsalted butter, softened - 2 cups powdered sugar - 1 teaspoon ground cinnamon - 2 tablespoons milk - 1 teaspoon vanilla extract You can swap canned pumpkin with fresh pumpkin puree. Just make sure to cook and blend it well. If you want a dairy-free option, use vegan butter. You can also use coconut sugar instead of brown sugar for a different flavor. For a gluten-free treat, try using a gluten-free flour blend. Keep in mind that this can change the cookie's texture. Start by preheating your oven to 350°F (175°C). This step is key to getting soft cookies. Line a baking sheet with parchment paper to stop the cookies from sticking. In a large bowl, mix together 1/2 cup of softened butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer or a whisk to beat this mix until it is light and fluffy. Next, add in 1 cup of canned pumpkin puree, 1 large egg, and 2 teaspoons of vanilla extract. Mix until everything blends well. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. This helps to spread the spices evenly in your cookies. Gradually add the dry mix to the wet mix. Stir gently until just combined; it’s okay if there are a few lumps. Now, it’s time to shape the cookies. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the lined baking sheet. Make sure to leave at least 2 inches between each ball. This space allows them to spread while baking. Bake in the preheated oven for 10 to 12 minutes. Look for lightly golden edges and soft centers. When done, let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. While your cookies cool, let’s make the cinnamon frosting. In a mixing bowl, beat 1/2 cup of softened butter until creamy. Gradually add 2 cups of powdered sugar and 1 teaspoon of ground cinnamon. Mix until combined. Then, add 2 tablespoons of milk and 1 teaspoon of vanilla extract. Beat this mix until it becomes fluffy and spreadable. Once your cookies are fully cooled, spread a generous layer of frosting on each one. Enjoy the soft, sweet, and spiced flavors! To make soft pumpkin cookies, use canned pumpkin puree. It adds moisture and flavor. Mix the butter and sugars until light and fluffy. This step adds air, making cookies soft. Don't overmix the dough when adding dry ingredients. A few lumps are fine. Bake the cookies just until the edges turn golden. This keeps them soft in the middle. For the best cinnamon frosting, start with softened butter. Beat it until creamy. Gradually add powdered sugar and cinnamon. Mixing slowly helps avoid a sugar cloud. Use milk to adjust the consistency. You want the frosting spreadable but not runny. Once cookies cool, use a knife or spatula to spread frosting evenly. A generous layer makes each bite delightful. Cool the cookies on a wire rack after baking. This prevents sogginess and keeps them soft. If you frost too soon, the warm cookies can melt the frosting. Wait until the cookies are completely cool. This keeps the frosting fluffy and intact. Enjoy your cookies with a warm drink for a cozy treat! {{image_4}} You can add different flavors to your pumpkin cookies. Try replacing some pumpkin with mashed banana or applesauce. Both options keep cookies soft and moist. You can also add a splash of almond extract for a nutty twist. If you like it spicy, mix in some cloves or allspice for a bold taste. To make these cookies a bit healthier, swap regular flour for whole wheat flour. This adds fiber and nutrients. You can also use coconut oil instead of butter for a dairy-free option. If you want less sugar, try using maple syrup or honey instead of granulated sugar. Adjust the amount based on your taste preference. Get creative with your frosting! Instead of just cinnamon, add some cocoa powder for a chocolate twist. You can also sprinkle chopped nuts or mini chocolate chips on top for texture. For a fruity touch, add some dried cranberries or chopped pecans. These add crunch and flavor to each bite. To keep your soft pumpkin cookies fresh, place them in an airtight container. Line the bottom of the container with parchment paper. This helps absorb moisture and keeps the cookies soft. You can stack the cookies, but add another layer of parchment paper between them. Store at room temperature for up to 5 days. You can freeze these cookies easily. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about 1 hour until firm. Once frozen, transfer them to a freezer bag. For the frosting, store it in a separate airtight container. Both cookies and frosting can last up to 3 months in the freezer. When stored properly, soft pumpkin cookies maintain their quality for about 5 days at room temperature. If frozen, they can last up to 3 months without losing flavor. To enjoy them at their best, thaw cookies in the fridge or at room temperature before serving. They taste just as good after freezing! Yes, you can. If you want to skip the pumpkin, use applesauce or mashed bananas. These will keep the cookies soft. The flavor will change, but they will still taste good. Just remember to use the same amount as the pumpkin. The best way to frost soft cookies is to wait until they cool completely. This prevents the frosting from melting. Use a knife or a spatula to spread the frosting gently. You can also use a piping bag for a more fun look. Just make sure the frosting is fluffy and easy to spread. Adjusting the spice level is easy! If you like more spice, add extra cinnamon or nutmeg. You can also add a pinch of cloves for a warm kick. If you want less spice, reduce the amounts. Taste the dough before baking to find the right balance for you. This blog post covers every step to make soft pumpkin cookies. You learned about the key ingredients and how to prepare the dough. The tips helped you bake soft cookies and apply frosting easily. You can explore fun variations and creative toppings to customize your cookies. Remember, proper storage keeps them fresh longer. Enjoy baking and sharing these treats; they’re sure to impress everyone!

Soft Pumpkin Cookies with Cinnamon Frosting

Indulge in the flavors of fall with these soft pumpkin cookies topped with creamy cinnamon frosting! Easy to make and bursting with seasonal spices, these cookies are the perfect sweet treat for your autumn gatherings. The delightful combination of pumpkin and warm spices makes every bite a cozy experience. Click to discover the full recipe and elevate your baking game this season!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened to room temperature

1 cup brown sugar, packed firmly

1/2 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

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 to room temperature

2 cups powdered sugar

1 teaspoon ground cinnamon

2 tablespoons milk

1 teaspoon vanilla extract

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

    In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Using an electric mixer or a whisk, beat the ingredients together until the mixture is light, creamy, and fluffy.

      Add the canned pumpkin puree, the egg, and the vanilla extract to the butter-sugar mixture. Mix until everything is thoroughly blended and the mixture is smooth.

        In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt. This will ensure the spices and leavening agents are evenly distributed throughout the cookies.

          Gradually incorporate the dry ingredient mixture into the wet ingredients. Stir gently until just combined, taking care not to overmix; a few lumps are okay.

            Using a cookie scoop or a tablespoon, drop rounded balls of cookie dough onto the lined baking sheet, leaving at least 2 inches of space between each for spreading during baking.

              Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers appear soft. Remove them from the oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

                While the cookies cool, prepare the cinnamon frosting. In a mixing bowl, beat the softened butter until it becomes creamy and smooth. Gradually add the powdered sugar and ground cinnamon, mixing until fully combined. Add the milk and vanilla extract, and continue to beat the mixture until it becomes fluffy and spreadable.

                  Once your cookies are completely cooled, take a generous portion of the cinnamon frosting and spread it evenly across the top of each cookie.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies

                      - Presentation Tips: Stack the finished cookies on a decorative cake stand for an inviting display. For a delightful touch, sprinkle a small amount of cinnamon on top of the frosting and pair the cookies with a cozy autumn beverage like spiced cider or chai tea for a warm seasonal treat.