Soft Pumpkin Cookies with Cinnamon Buttercream Frosting Recipe
I love pumpkin cookies, but wanted something different from the usual cream cheese frosting. This cinnamon frosting is the perfect compliment!
Small Mixing Bowl
- 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
- 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
Preheat oven to 350 degrees F. 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.
Mix all frosting ingredients together and frost cooled cookies.
- We recommend following the order of ingredients. The cookies work best when they are combined in that order.
Calories: 148kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 134mg | Potassium: 27mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1124IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg