Pumpkin Spice & Everything Nice: Easy Frosted Fall Cookies 🎃✨🍪
1. Introduction
As the leaves change color and the air turns crisp, it’s time to indulge in cozy fall desserts. Pumpkin cookies are a delightful seasonal treat that combine the warm flavors of cinnamon and pumpkin with a sweet, creamy frosting. Whether you’re baking for a family gathering or simply craving a comforting snack, these soft pumpkin cookies with cinnamon frosting are sure to satisfy your fall craving. This recipe highlights easy-to-follow steps, mouthwatering ingredients, and tips on making the best fall dessert ideas that everyone will love.
2. Ingredient List
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the cinnamon frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 2-3 tablespoons milk or heavy cream
- Optional: a pinch of nutmeg or vanilla extract
3. Step-by-Step Instructions
Preparing the Cookie Dough
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. This ensures even distribution of your spices and leavening agents.
Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy. This step is crucial for soft, melt-in-your-mouth pumpkin cookies.
Add Pumpkin, Egg, and Vanilla
Stir in the pumpkin puree, egg, and vanilla extract until well combined. The pumpkin lends moisture and flavor to your cookies.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Be careful not to overmix, as this can make the cookies dense.
Shape and Bake
Use a cookie scoop or tablespoon to form dough balls and place them on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 12-15 minutes, or until the edges are golden brown. Let the cookies cool for a few minutes before frosting.
Prepare the Cinnamon Frosting
In a bowl, beat the softened butter, powdered sugar, cinnamon, and vanilla until smooth. Add milk one tablespoon at a time until you reach the desired consistency.
Frost and Decorate
Spread the cinnamon frosting over the cooled pumpkin cookies. For an extra festive touch, sprinkle with cinnamon or piped sprinkles.
4. Storage Tips
Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To keep cookies fresh and soft, consider stacking them with parchment paper in between.
5. Serving Suggestions
These fall dessert ideas are perfect for holiday gatherings, autumn parties, or a cozy afternoon treat. Pair them with a warm cup of spiced chai or a glass of cold milk. For an added seasonal flair, garnish with a dusting of cinnamon or a drizzle of caramel sauce.
Want to elevate your baking game? Check out our collection of delicious recipes for more inspiration or explore our caramel dishes for extra indulgence.
6. Additional Resources and Related Recipes
If you’re interested in other fall-inspired treats, explore our recipes for Pumpkin Cinnamon Rolls or Buttterbeer Cookies. Baking is even more fun when you have the right tools—consider adding a nonstick cookware set or a powerful blender to your kitchen arsenal.
7. FAQs about Pumpkin Cookies
Can I substitute canned pumpkin with fresh pumpkin?
Yes, but ensure the fresh pumpkin is cooked and pureed smoothly. Canned pumpkin is more convenient and offers a consistent texture.
Are pumpkin cookies suitable for gluten-free diets?
To make this recipe gluten-free, swap out the all-purpose flour for a certified gluten-free flour blend.
How long does it take to prepare pumpkin cookies?
The entire process from mixing to baking takes approximately 30-35 minutes, making it a quick and satisfying fall dessert.
8. Kitchen Tools that You Might Need for This Recipe
- Fullstar Ultimate Veggie Prep Master – Perfect for chopping and prepping ingredients efficiently, saving you time and effort.
- KitchenAid Classic Iconic Stand Mixer – Achieve perfectly creamed butter and sugar, making your cookies irresistibly soft.
- Ninja SLUSHi Pro RapidChill Drink Maker – Chill your beverages or even your frosting for a perfect finish.
Investing in quality kitchen tools not only simplifies the baking process but also enhances your overall experience. Explore these options to upgrade your baking setup today!
9. Conclusion
There’s nothing quite like biting into a warm, soft pumpkin cookie imbued with seasonal spices and topped with luscious cinnamon frosting. This simple and delicious fall dessert idea is perfect for celebrating autumn or sharing with loved ones. With easy steps, flavorful ingredients, and handy kitchen tools, you’re all set to bake up a batch of these irresistible pumpkin cookies that will become a fall favorite. Happy baking!
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Pumpkin Spice & Everything Nice: Easy Frosted Fall Cookies
Enjoy the flavors of fall with these soft and cozy Pumpkin Spice & Everything Nice Frosted Fall Cookies. Perfect for autumn gatherings, these cookies combine warm pumpkin, cinnamon, and ginger with a luscious cinnamon frosting, making them an ideal seasonal treat.
- Total Time: 30-35 minutes
- Yield: 24 cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the cinnamon frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 2–3 tablespoons milk or heavy cream
- Optional: a pinch of nutmeg or vanilla extract
Instructions
- Mix the dry ingredients: Whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt in a medium bowl.
- Cream the butter and sugar: Beat the softened butter and sugar together until light and fluffy.
- Add pumpkin, egg, and vanilla: Mix in the pumpkin puree, egg, and vanilla until well combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
- Shape and bake: Form dough into balls, place on a parchment-lined baking sheet, and bake at 350°F (175°C) for 12-15 minutes until edges are golden brown. Cool before frosting.
- Prepare the cinnamon frosting: Beat softened butter, powdered sugar, cinnamon, and vanilla until smooth. Add milk gradually until desired consistency is achieved.
- Frost and decorate: Spread frosting over cooled cookies and add optional garnishes like cinnamon or sprinkles.
Notes
- Ensure not to overmix the dough to keep cookies tender and soft.
- You can refrigerate the dough for 30 minutes for easier handling.
- Frost the cookies once completely cooled to prevent melting or sliding.
- For extra flavor, add a pinch of nutmeg or vanilla extract to the frosting.
- Store in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
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