. Fall Recipes Sweet: Soft Pumpkin Cookies with Cinnamon Frosting – esrecipes

Fall Recipes Sweet: Soft Pumpkin Cookies with Cinnamon Frosting

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There’s something about the smell of pumpkin spice that just screams “fall,” doesn’t it? I remember as a kid, my grandma would bake pumpkin bread every October. The whole house would fill with that warm, comforting aroma, and I’d patiently (or not

so patiently!) wait for a warm slice slathered in butter. This recipe for Fall Recipes Sweet: Soft Pumpkin Cookies with Cinnamon Frosting is my grown-up take on that childhood memory – all the cozy vibes, none of the bread-y dryness. These cookies are unbelievably soft, perfectly spiced, and topped with a dreamy cinnamon frosting. Get ready to bake your way to a seriously delicious autumn experience!

Why You’ll Love These Pumpkin Cookies

Let’s be honest, pumpkin spice everything has its moment. But sometimes, pumpkin recipes can fall flat (literally!). These cookies? They don’t. Here’s what makes them special:

  • Seriously Soft Texture: We’re not aiming for crunchy here. These cookies are melt-in-your-mouth soft thanks to a combination of pumpkin puree, oil, and a little secret ingredient (more on that later!).
  • Perfectly Spiced: The blend of cinnamon, ginger, nutmeg, and cloves creates a warm, authentic pumpkin spice flavor without being overpowering.
  • Easy to Make: This recipe is straightforward, perfect for beginner bakers or anyone looking for a simple and satisfying fall treat.
  • Cinnamon Frosting Magic: The creamy, cinnamon-infused frosting adds the perfect touch of sweetness and elevates these cookies to the next level.
  • The Smell! Seriously, baking these cookies will fill your kitchen with the most amazing fall fragrance.

What You’ll Need: The Ingredient List

Let’s gather our ingredients. This list is broken down into cookie dough and frosting – easy peasy!

For the Pumpkin Cookies:

  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 large egg
  • 1 cup (237ml) pumpkin puree (not pumpkin pie filling!)
  • ¼ cup (60ml) vegetable oil
  • 1 teaspoon vanilla extract
  • Secret Ingredient: 1 tablespoon sour cream (this adds moisture and tenderness!)

For the Cinnamon Frosting:

  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • ¼ cup (60ml) milk (or heavy cream for extra richness)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Let’s Get Baking! Step-by-Step Instructions

Now for the fun part! Here’s how to make these amazing pumpkin cookies:

Making the Cookie Dough:

  1. Preheat & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
  2. Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Getting these all properly combined ensures even distribution of spice.
  3. Cream the Butter & Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. The creaming process incorporates air, making the cookies lighter.
  4. Add Egg & Wet Ingredients: Beat in the egg until well combined. Then, stir in the pumpkin puree, vegetable oil, and vanilla extract. Mix until everything is just blended.
  5. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour, which can lead to tougher cookies. Don’t forget the sour cream – it’s the key to that tender texture! Stir that in gently at the very end.
  6. Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
  7. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Seriously, let them cool completely – the frosting will melt otherwise!

Making the Cinnamon Frosting:

  1. Cream the Butter: In a medium bowl (or the bowl of a stand mixer), cream the softened butter until smooth and fluffy.
  2. Add Powdered Sugar: Gradually add the powdered sugar, beating on low speed until combined. Sifting the powdered sugar beforehand helps prevent lumps in your frosting.
  3. Add Milk & Cinnamon: Add the milk (or cream), cinnamon, and vanilla extract. Beat on high speed until the frosting is smooth and creamy. Adjust the amount of milk to reach desired consistency – add a little more if it’s too thick, a little less if it’s too thin.

Frosting Time!

  1. Once the cookies are completely cool, generously frost each one with the cinnamon frosting.
  2. Get creative! You can sprinkle a little extra cinnamon on top for a finishing touch.

Tips, Variations, and Serving Suggestions

Let’s take this pumpkin cookie recipe to the next level!

  • Storage: Store the cookies in an airtight container at room temperature for up to 3 days.
  • Freezing: You can freeze the cookie dough for up to 2 months. Just thaw in the refrigerator overnight and bake as directed. You can also freeze the baked cookies.
  • Spice it Up: For a spicier cookie, add ¼ teaspoon of cayenne pepper to the dough.
  • Chocolate Chip Addition: Fold in ½ cup of chocolate chips (dark or milk, your choice!) for a chocolate-pumpkin delight.
  • Nutty Goodness: Add ½ cup of chopped pecans or walnuts to the dough.
  • Serving Suggestions: Enjoy these cookies with a warm cup of coffee, tea, or a glass of milk. They are also amazing with a scoop of vanilla ice cream!

Nutritional Information (Approximate, per cookie – without frosting)

(Please note: these are estimates and can vary based on ingredient brands and portion sizes. Frosting will add significant sugar and fat.)

  • Calories: 180-200
  • Fat: 8-10g
  • Saturated Fat: 5-7g
  • Cholesterol: 20-25mg
  • Sodium: 80-100mg
  • Carbohydrates: 25-30g
  • Sugar: 10-12g
  • Protein: 1-2g

These Fall Recipes Sweet: Soft Pumpkin Cookies with Cinnamon Frosting are the perfect way to celebrate the season. They’re easy to make, incredibly delicious, and guaranteed to brighten your day. So, preheat your oven, gather your ingredients, and get ready to indulge in a little bit of pumpkin spice heaven. I can’t wait to hear what you think! Happy Baking!

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