Ingredients
Scale
- For the pumpkin cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- For the cinnamon frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 2-3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
- Whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl.
- Cream softened butter and brown sugar in a large bowl until fluffy. Add egg, pumpkin puree, and vanilla; mix well.
- Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms. Chill in the refrigerator for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form dough into 1½-inch balls, place on prepared baking sheets, and slightly flatten.
- Bake for 12-15 minutes until edges are golden. Cool on wire racks.
- In a mixing bowl, beat softened butter. Add powdered sugar, cinnamon, vanilla, and milk gradually, beating until fluffy.
- Spread cinnamon frosting over cooled cookies, sprinkle with nuts or cinnamon sugar if desired, and let set before serving.
Notes
- Chill the cookie dough for easier shaping and better texture.
- You can substitute fresh pumpkin puree, ensuring it’s cooked and pureed thoroughly.
- For gluten-free options, use a gluten-free flour blend.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal Kcal
- Sugar: 15 g
- Sodium: 130 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg