Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 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 salt
- 1 cup powdered sugar (for frosting)
- 2 tablespoons milk (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- 1/2 teaspoon ground cinnamon (for frosting)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the pumpkin puree, sugar, and softened butter until smooth.
- Add the egg and mix until combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on a wire rack.
- For the frosting, mix powdered sugar, milk, vanilla extract, and cinnamon until smooth.
- Spread the frosting over cooled cookies.
Notes
- Store cookies in an airtight container for up to one week.
- These cookies freeze well; layer with parchment paper and store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Soft Pumpkin Cookies, Cinnamon Frosting, Pumpkin Recipes, Fall Baking