Delicious Pumpkin Cookies Cinnamon Frosting
Okay, so listen, if you’re anything like me, your kitchen counter is currently sporting a charming collection of half-empty coffee mugs, a rogue sock (don’t ask), and that one cookbook you swore you’d open but haven’t. And if that sounds like home, then you *need* these Delicious Pumpkin Cookies Cinnamon Frosting in your life. Seriously, they’re basically fall in cookie form, but like, the good kind of fall where you’re wearing fuzzy socks and not battling leaf blowers. These aren’t your dry, crumbly hockey pucks; these are soft, pillowy, subtly spiced clouds of joy topped with a cinnamon frosting so good you’ll want to eat it with a spoon. It’s the kind of cookie that makes you feel like you’ve got your life together, even if the laundry situation suggests otherwise.
My husband, bless his heart, acts like a forensic cookie expert every time I bake these. He’ll pick one up, turn it over, sniff it, even *tap* it like he’s checking for structural integrity. The first time I made them, I left the plate on the counter to cool, went to wrangle the kids for bedtime, and came back to find him with a tell-tale smear of cinnamon frosting on his cheek, trying to look innocent. He claimed “quality control” demanded a taste test of *every single cookie*. The kids, on the other hand, just grab ’em and run, leaving a trail of crumbs like tiny, frosting-covered breadcrumbs leading to their secret stashes. Honestly, I’m pretty sure half the batch disappears before it even has a chance to fully cool. It’s a cookie free-for-all, and I wouldn’t have it any other way.
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Why You’ll Love This Delicious Pumpkin Cookies Cinnamon Frosting
* They’re so ridiculously soft, they practically melt in your mouth. Forget those sad, stiff cookies you get at the store.
* The pumpkin flavor is there, but it’s not yelling at you. It’s more of a warm, comforting whisper, perfectly balanced by the spices.
* That cinnamon frosting? It’s basically liquid gold. A little tangy, a little sweet, a whole lot of cinnamon goodness.
* They make your house smell like autumn threw a party and you’re the designated baker. Best. Air freshener. Ever.
* Because you deserve a little bit of cozy comfort that doesn’t involve wrestling with a complicated recipe or pretending you know how to knit.
Time-Saving Hacks
– If you’re really flying by the seat of your pants, don’t fuss with individual spices. Just grab a good quality pumpkin pie spice blend. Nobody’s judging.
– Use parchment paper on your baking sheets. It means zero scrubbing later, and your cookies won’t stick, which is always a win. Just crinkle it up and toss it when you’re done!
– The sneaky cheat? Use an ice cream scoop to portion out the dough. It makes all your cookies the same size (consistency, baby!) and saves your hands from getting all sticky. Plus, less time fiddling means more time to eat the dough.
Kitchen Confessions
– The first batch I ever made, I totally spaced and used WAY too much cinnamon in the frosting. It tasted like I licked a spice jar. My husband ate them anyway, but with a valiant, watery-eyed expression. Lesson learned: measure your spices, folks!
– My littlest once “helped” by adding an extra cup of flour, thinking it was sugar. We ended up with dense, crumbly rocks. We called them “rustic” and dunked them in milk until they disintegrated.
– Okay, fine, when it comes to frosting, I usually just slop it on with an offset spatula or even a butter knife. The perfectly swirled look? Yeah, that’s for people who don’t have five minutes left until school pickup. Messy but delicious is my jam.
What to Serve It With
Honestly? A huge mug of coffee (or tea, if you’re fancy), a cozy blanket, and absolutely nothing else. Maybe some existential dread, but these cookies will help.
Tips & Mistakes
Don’t overmix the dough! As soon as the flour is just combined, stop. Overmixing develops the gluten and can lead to tough cookies, and nobody wants a tough cookie. Also, don’t crowd your baking sheets, or they’ll spread into one giant cookie blob, which, while still edible, isn’t exactly what we’re going for.
Storage Tips
Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh.
Variations and Substitutions
Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. For these, if you’re out of buttermilk, just add a teaspoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes. No biggie. Want to jazz them up? A sprinkle of chopped pecans or walnuts in the dough is always a good idea.
Frequently Asked Questions
Delicious Pumpkin Cookies with Cinnamon Frosting
Ingredients
Main Ingredients
- 1.25 cups all-purpose flour
- 0.75 cups brown sugar packed
- 0.5 cups granulated sugar
- 0.5 cups unsalted butter softened
- 1 cups canned pumpkin puree
- 1 large egg
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until fluffy.
- Add the pumpkin puree and egg, mixing well until fully incorporated.
- In another bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt together.
- Gradually pour the dry mixture into the wet ingredients, stirring just until combined.
- Drop spoonfuls of dough onto a lined baking sheet, spacing them 2 inches apart.
- Bake for 12 to 15 minutes, or until lightly golden.
- Let the cookies cool on a wire rack before frosting.
Notes
Nutrition
Featured Comments
“Made this last night and it was so flavorful. Loved how the light came together.”
“Super easy and will make again! My family asked for seconds. Saving this one.”
