Soft Pumpkin Sugar Cookies with Cinnamon Frosting #CookieWeek

Soft pumpkin sugar cookies topped with creamy cinnamon frosting and festive sprinkles to put you in the pumpkin mood.


Soft Pumpkin Sugar Cookies with Cinnamon Frosting | www.chocolatemoosey.com

It’s Day 2 of Cookie Week on Chocolate Moosey! In case you missed the details on Monday,, Cookie Week is a week full of cookie recipes hosted by Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic to get you ready for the holiday with over 20 bloggers posting every type you can possibly imagine, including treats for your furry friends. Be sure to follow our Pinterest board for recipes all in one place. We are also giving away fabulous baking-related prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar. Visit Monday’s post to enter the giveaway.

I knew I couldn’t go through November without posting anything pumpkin, so I finally opened my first can of the season. Usually I don’t wait this long, but I wanted to get through apple season first before I could concentrate on pumpkin goodies. As soon as I heard about cookie week, my first thought was pumpkin cookies of some sort. I already posted about my favorite pumpkin raisin cookies when I first started blogging. Now to bring you something different – Pumpkin Sugar Cookies with Cinnamon Frosting. Soft and spiced, these festive cookies belong on your cookie tray for fall.


Soft Pumpkin Sugar Cookies with Cinnamon Frosting | www.chocolatemoosey.com

I don’t know about you, but I love decorating sugar cookies with sprinkles even though I don’t use them enough. Seriously, I’m a sprinkles hoarder. Which type do you like – traditional sprinkles or nonpareils (the dots)? Personally I like the traditional kind the best, but I eat all sprinkles equally.


Soft Pumpkin Sugar Cookies with Cinnamon Frosting | www.chocolatemoosey.com

You won’t need to roll out the dough, which is a huge plus when time is limited. Just make balls like you would with any cookie dough and place them on the cookie sheet. However, I used shortening, so the dough won’t spread much. If you want smaller cookies, gently flatten the top just a bit (think flat fat dough balls). If you want slightly bigger cookies as pictured, flatten with the bottom of a glass before baking. Please note that if you do use butter, you may want to bake a test batch to see how much they’ll spread.


Soft Pumpkin Sugar Cookies with Cinnamon Frosting | www.chocolatemoosey.com

The frosting is very similar to the Lofthouse Cookies you see in bakeries everywhere. Creamy, sweet, and hardens ever so slightly so your frosting doesn’t get too smashed when storing the cookies. That also means it’s important to add sprinkles as soon as you frost a cookie to ensure they stick. If you wait to frost all of the cookies then add sprinkles, they may not stick as well. I highly recommend using an offset spatula to frost, but a knife will do in a pinch.
Soft Pumpkin Sugar Cookies with Cinnamon Frosting
 
Author:
Serves: 18 cookies
Ingredients
Cookies
  • 2 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup butter-flavored shortening
  • 1/4 cup vegetable oil
  • 1/4 cup canned pumpkin puree
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 1 egg
Frosting
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon cinnamon
  • Sprinkles
Instructions
For the cookies
  1. Preheat the oven to 350F. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large mixing bowl, beat together the shortening, oil, pumpkin, and both sugars until smooth. Beat in the egg and vanilla. Gradually beat in the flour mixture until completely incorporated (do not overbeat).
  4. Scoop the dough using a 1-1/2 tablespoon cookie scoop onto the baking sheets. Flatten each one with the bottom of a glass to roughly 1/2-inch thick. Bake 8-9 minutes or until edges are firm and center puffs. Cool on the sheet for 4 minutes then move to a wire rack to finish cooling.
For the frosting
  1. In a large mixing bowl, beat together the butter and sugar until smooth. Add the vanilla, cream, and cinnamon and beat until light and fluffy. Scoop a spoonful on top of each cooled cookie then spread with an offset spatula. Immediately top with sprinkles. Store in an airtight container for up to one week.

Source: Adapted from Lauren’s Latest
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If you liked these Soft Pumpkin Sugar Cookies with Cinnamon Frosting, you may also like these recipes from me:

Here are more cookie recipe ideas from other bloggers participating in cookie week:

Be sure to check out Day 1 of Cookie Week with my Peanut Butter Cup Sandwich Cookies and a chance to win one of four prizes from our sponsors!

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Comments

  1. So, I could totally sneak these in my bag today and munch on them all day while sitting in jury duty. Maybe even offer the bailiff to get out early? Yes, please? (give me hope)

  2. Pumpkin. Sugar Cookies. Frosting. Sprinkles. I’m all over these!!

  3. omgosh how adorable are theeeese??!

  4. I have an entire shelf of sprinkles that I never use (except the rainbow jimmies. I buy the giant bottle of those). But I don’t get rid of them because what if I need them? And then I buy more, and it’s a vicious cycle.

    Also, sugar cookies you don’t have to roll out are the best kind.

    • Or you see sprinkles on clearance then think well if I need sprinkles next year, I’d have to pay full price where right now I can get them for 50 cents. It’s a vicious cycle!

  5. Did I tell you about that time I tried to make pumpkin pie? It turned out so bad, I’ve never touched a can of pumpkin since. I never thought about putting it in cookies. Unfortunately here you can only get canned pumpkin for like 2 weeks around halloween, and only one store I know has it. Could you sub anything instead of pumpkin? I like butternut squash but it’s fresh not canned and I don’t know how similar they are….

    • Yes I remember that email! I have a small portion pumpkin pie recipe I’m posting in two weeks. Maybe start small with that to see if you like pumpkin pie? Anyway, if you can get fresh pumpkin, you can make your own purée. Butternut squash is as close to pumpkin as you can get, so I’d sub that. Peel, cube and cook like you would make mashed potatoes. Then purée them in a processor or blender.

  6. Mmmmm….my family goes nuts for iced cookies! And your fall twist on the classic sugar cookie looks amazing!

  7. I like pumpkin pie but believe I’m going to love these pumpkin cookies, Carla. There is something so wonderful about a soft cookie…And topped with cinnamon frosting? Beyond!

    =)

  8. Pumpkin sugar cookies?! I have to try this!

  9. Mmmm, love the cinnamon frosting to go with the pumpkin cookies! Yum!

  10. they look yummy and festive!

  11. I just made these same cookies – last week. I used Laura’s recipe too. I made a couple very minor adaptations to mine – elminated the confectioners sugar and added 2 tsp. of apple cider. I’ll vouch for you they are moist and delicious!

  12. Meant Lauren’s. That’s what happens when my fingers move faster than my brain :)

  13. There is nothing about these cookies that I don’t love.. Soft pumpkin, sweet icing, cute sprinkles…. check, check and check. :) I’ve never tried a Lofthouse Cookie before, but I have a feeling that’s about to change real soon!

  14. Beautiful, Carla!

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