Ingredients
Scale
- 1 ¾ cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (240 g) canned pumpkin puree
Instructions
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the egg, vanilla extract, and pumpkin puree, and mix until well incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Preheat oven to 350°F (175°C). Drop spoonfuls of dough onto a parchment-lined baking sheet, leaving space between cookies.
- Bake for 12-15 minutes, until edges are lightly golden. Cool completely before frosting.
- Meanwhile, prepare the cinnamon frosting: melt butter in a saucepan over low heat. Remove from heat and whisk in powdered sugar, cinnamon, and vanilla extract.
- Gradually add milk or heavy cream, one tablespoon at a time, until reaching desired consistency.
- Spread the warm cinnamon frosting over the cooled pumpkin cookies with a spatula or pipe for a finished look.
Notes
- Ensure cookies are fully cooled before applying the frosting for clean, neat decoration.
- You can add a dash of cinnamon to the frosting for extra flavor.
- Frosted cookies are best enjoyed within 2-3 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg