Pumpkin Cookies with Cinnamon Buttercream Frosting
Soft, spiced pumpkin cookies topped with velvety cinnamon buttercream frosting are the ultimate fall treat. In just 25 minutes, you can whip up a batch that’s perfect for sharing or savoring solo.
Ingredients
Cookies
- 1 cup butter, softened
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 egg
- 1 1/2 teaspoons vanilla
- 7.5 ounces pumpkin puree not pumpkin pie filling, ½ can
- 2 cups all-purpose flour
Frosting
- 1/4 cup butter, melted
- 3 cups powdered sugar more or less depending on how thick you like it
- 2 Tablespoons milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350℉.
- In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Add both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat until combined, scraping bowl occasionally.
- Add eggs and vanilla; beat until combined.
- Beat in pumpkin.
- Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet.
- Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
- As cookies are cooling, mix all frosting ingredients together in a medium mixing bowl.
- Once cookies have cooled completely, frost them.
Nutrition
Calories: 148kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 22mgSodium: 134mgPotassium: 27mgFiber: 1gSugar: 16gVitamin A: 1124IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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