Ingredients
Scale
- 1 ½ cups pumpkin puree (canned or fresh)
- 2/3 cup granulated sugar
- 1 large egg
- 1/2 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- For the cinnamon frosting:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon ground cinnamon
- 2-3 tablespoons milk (or as needed for consistency)
Instructions
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. Add the egg and pumpkin puree, mixing well until combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually incorporate dry ingredients into the wet mixture, stirring until just combined. Cover and chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion dough onto sheets, spacing evenly.
- Bake for 12-15 minutes or until edges are lightly golden. Remove and cool completely on wire racks.
- For the cinnamon frosting, mix powdered sugar, softened butter, and ground cinnamon in a small bowl. Gradually add milk until smooth and spreadable.
- Once cookies are cooled, spread or pipe the cinnamon frosting over each. Optionally, sprinkle with cinnamon or nuts. Let set for about 15 minutes before serving.
Notes
- Ensure butter is softened but not melted for optimal texture.
- Chill the dough to prevent spreading and enhance flavor.
- Use fresh spices for vibrant flavor in the frosting.
- Add chopped nuts or chocolate chips for variation.
- Use an accurate cookie scoop for uniform cookies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal Kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg