Homemade In The Kitchen

A Food Blog With Small Batch Recipes and Recipes For Two Made From Scratch

Header Right

Soft Pumpkin Sugar Cookies with Cinnamon Frosting

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.

Soft Pumpkin Sugar Cookies with Cinnamon Frosting

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

  2. Preheat the oven to 350F. Line two baking sheets with parchment paper.
  3. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. 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).
  5. 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

  2. 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.
© Carla Cardello (www.chocolatemoosey.com)

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:

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. 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

  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.
    Reply

    • 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. 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

    • 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

  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!
    Reply

  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!
    Reply

Leave a Reply

Your email address will not be published.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

Rate this recipe: ☆☆☆☆☆