• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Homemade In The Kitchen

Small Batch Recipes and Recipes For Two

  • About
  • Recipes
  • Work With Me
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest

November 13, 2013

Soft Pumpkin Sugar Cookies with Cinnamon Frosting

Jump to Recipe

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

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.

Continue to Content
Soft Pumpkin Sugar Cookies with Cinnamon Frosting

Soft Pumpkin Sugar Cookies with Cinnamon Frosting

Yield: 18 cookies
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes

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

Ingredients

  • 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

  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.
  5. For the frosting: 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.

Did you make this recipe?

Let me know what you think! Rate the recipe above, leave a comment below, and/or share a photo on Instagram using #HITKrecipesAll recipes are tested in a U.S. kitchen with U.S. ingredients at normal elevation using a conventional gas oven. Results may vary.

© Carla Cardello

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

  • Pumpkin Chocolate Chip or Raisin Cookies
  • Chocolate Chip Cut Out Cookies
  • Red Velvet Sugar Cookie Bars

Filed Under: Cookies + Bars Tagged With: cinnamon, fall, pumpkin

Did you make my recipe?

Please let me know by sharing a photo in my private Facebook group or uploading and tagging me on Instagram using #HITKrecipes (Note: If your Instagram account is private, I won't be able to see your photo)

Reader Interactions

Comments

  1. kita says

    November 13, 2013 at 8:02 AM

    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)

    Reply
    • Carla says

      November 13, 2013 at 9:13 AM

      You poor thing. I think these cookies would be perfect bribery.

      Reply
  2. [email protected] says

    November 13, 2013 at 9:06 AM

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

    Reply
    • Carla says

      November 13, 2013 at 9:15 AM

      The perfect fall cookie :)

      Reply
  3. Kayle (The Cooking Actress) says

    November 13, 2013 at 9:26 AM

    omgosh how adorable are theeeese??!

    Reply
    • Carla says

      November 13, 2013 at 1:31 PM

      Thanks Kayle!

      Reply
  4. [email protected] & Trinkets says

    November 13, 2013 at 12:01 PM

    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.

    Reply
    • Carla says

      November 13, 2013 at 1:32 PM

      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!

      Reply
  5. Emer says

    November 13, 2013 at 1:20 PM

    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….

    Reply
    • Carla says

      November 13, 2013 at 1:34 PM

      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.

      Reply
  6. Liz says

    November 13, 2013 at 2:19 PM

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

    Reply
    • Carla says

      November 13, 2013 at 9:54 PM

      Thanks Liz!

      Reply
  7. The Ninja Baker says

    November 13, 2013 at 3:36 PM

    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!

    =)

    Reply
    • Carla says

      November 13, 2013 at 9:55 PM

      How about a slice of pie in one hand and cookies in the other ;)

      Reply
  8. Julianne @ Beyond Frosting says

    November 13, 2013 at 5:30 PM

    Pumpkin sugar cookies?! I have to try this!

    Reply
    • Carla says

      November 13, 2013 at 9:55 PM

      You won’t regret it :D

      Reply
  9. Brianne @ Cupcakes & Kale Chips says

    November 13, 2013 at 8:57 PM

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

    Reply
    • Carla says

      November 13, 2013 at 9:56 PM

      Sugar and spice! Thanks Brianne.

      Reply
  10. Dina says

    November 13, 2013 at 9:26 PM

    they look yummy and festive!

    Reply
    • Carla says

      November 13, 2013 at 9:56 PM

      Thanks Dina!

      Reply
  11. Eileen says

    November 13, 2013 at 10:14 PM

    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!

    Reply
  12. Eileen says

    November 13, 2013 at 10:16 PM

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

    Reply
  13. Isabelle @ Crumb says

    November 13, 2013 at 10:41 PM

    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!

    Reply
  14. Anita at Hungry Couple says

    November 14, 2013 at 10:05 AM

    Beautiful, Carla!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Nice To Meet You!
I’m Carla, a 30-some childfree woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

Learn more →
Subscribe
Disclosures and Disclaimers

Footer

Stay Updated

Subscribe to new recipes via email:

Other Sites By Carla

  • City Life Adventures
  • Carla Cardello

Latest Recipes

Small Lemon Cake with slice taken out

Small Lemon Cake Recipe

This Small Lemon Cake recipe is a 6 inch lemon cake for two from scratch then decorated with homemade lemon buttercream frosting. Yesterday I brought you my lemon buttercream frosting. Today ...

Read More

Blue bowl of Lemon Buttercream Frosting with lemon slices

Lemon Buttercream Frosting (Small Batch)

Need the best lemon frosting recipe for your small cake? This small batch Lemon Buttercream Frosting makes enough to frost a small cake or 6 cupcakes. Spring is finally in the air in ...

Read More

Baked Fish and Chips

Baked Fish And Chips

This Baked Fish And Chips recipe without beer is panko crusted cod and potato wedges made healthier by baking everything together as a sheet pan meal. Serve as a dinner for two for a fish fry at home ...

Read More

4 Inch Chocolate Cheesecake recipe

4 Inch Chocolate Cheesecake

Looking to bake cheesecake for two? This 4 Inch Chocolate Cheesecake recipe makes two mini chocolate cheesecakes in springform pans. Garnish with chocolate ganache and cherry pie filling. Last ...

Read More

4 Inch Cheesecake Recipe

4 Inch Cheesecake Recipe

Looking to bake cheesecake for two? This 4 Inch Cheesecake recipe makes two mini cheesecakes in springform pans. Garnish with cherry pie filling, strawberry sauce, and more! With Valentine's ...

Read More

Lasagna For Two

Lasagna For Two

Love lasagna but hate leftovers? Lasagna For Two baked in a loaf pan is a small baked pasta dish that makes only 4 slices. Made with a beef and ricotta cheese filling. Back in 2015, I posted my ...

Read More

Red Velvet Cupcakes (Small Batch)

Small Batch Red Velvet Cupcakes

Small Batch Red Velvet Cupcakes with cream cheese frosting are moist and delicious homemade cupcakes from scratch without a cake mix. Recipe makes 6 cupcakes. I’m backkkkk! Did you miss ...

Read More

6 Inch Gingerbread Cake

6 Inch Gingerbread Cake

This small 6 Inch Gingerbread Cake recipe made from scratch without cake mix is a moist and fluffy cake that tastes like Christmas in every bite. Despite being under a stay at home advisory in ...

Read More

Easy Mini Cheesecake Recipes

Easy Mini Cheesecake Recipes (Small Batch)

Dessert for two ideas for easy Mini Cheesecake Recipes made in a muffin pan. Small batch recipes make 6 mini cheesecakes. Once upon a time I used to be known as the Cheesecake Queen among my ...

Read More

Copyright © 2007–2021 · Chocolate Moosey LLC
All Rights Reserved. All images are registered with the United States Copyright Office.
Please do not use images without permission. To republish a recipe, please link back to the post.
Privacy Policy

Footer

Stay Updated

Subscribe to new recipes via email:

Other Sites By Carla

  • City Life Adventures
  • Carla Cardello

Latest Recipes

Small Lemon Cake with slice taken out

Small Lemon Cake Recipe

This Small Lemon Cake recipe is a 6 inch lemon cake for two from scratch then decorated with homemade lemon buttercream frosting. Yesterday I brought you my lemon buttercream frosting. Today ...

Read More

Blue bowl of Lemon Buttercream Frosting with lemon slices

Lemon Buttercream Frosting (Small Batch)

Need the best lemon frosting recipe for your small cake? This small batch Lemon Buttercream Frosting makes enough to frost a small cake or 6 cupcakes. Spring is finally in the air in ...

Read More

Baked Fish and Chips

Baked Fish And Chips

This Baked Fish And Chips recipe without beer is panko crusted cod and potato wedges made healthier by baking everything together as a sheet pan meal. Serve as a dinner for two for a fish fry at home ...

Read More

4 Inch Chocolate Cheesecake recipe

4 Inch Chocolate Cheesecake

Looking to bake cheesecake for two? This 4 Inch Chocolate Cheesecake recipe makes two mini chocolate cheesecakes in springform pans. Garnish with chocolate ganache and cherry pie filling. Last ...

Read More

4 Inch Cheesecake Recipe

4 Inch Cheesecake Recipe

Looking to bake cheesecake for two? This 4 Inch Cheesecake recipe makes two mini cheesecakes in springform pans. Garnish with cherry pie filling, strawberry sauce, and more! With Valentine's ...

Read More

Lasagna For Two

Lasagna For Two

Love lasagna but hate leftovers? Lasagna For Two baked in a loaf pan is a small baked pasta dish that makes only 4 slices. Made with a beef and ricotta cheese filling. Back in 2015, I posted my ...

Read More

Red Velvet Cupcakes (Small Batch)

Small Batch Red Velvet Cupcakes

Small Batch Red Velvet Cupcakes with cream cheese frosting are moist and delicious homemade cupcakes from scratch without a cake mix. Recipe makes 6 cupcakes. I’m backkkkk! Did you miss ...

Read More

6 Inch Gingerbread Cake

6 Inch Gingerbread Cake

This small 6 Inch Gingerbread Cake recipe made from scratch without cake mix is a moist and fluffy cake that tastes like Christmas in every bite. Despite being under a stay at home advisory in ...

Read More

Easy Mini Cheesecake Recipes

Easy Mini Cheesecake Recipes (Small Batch)

Dessert for two ideas for easy Mini Cheesecake Recipes made in a muffin pan. Small batch recipes make 6 mini cheesecakes. Once upon a time I used to be known as the Cheesecake Queen among my ...

Read More

Copyright © 2007–2021 · Chocolate Moosey LLC
All Rights Reserved. All images are registered with the United States Copyright Office.
Please do not use images without permission. To republish a recipe, please link back to the post.
Privacy Policy