Soft Cinnamon Pumpkin Cookies with Frosting
Bake an autumn delight that the whole family will enjoy using fall ingredient staples--pumpkin and cinnamon.
Equipment
- 1 Stand mixer optional
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp cinnamon powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, at room temperature
- 1/2 cup vegetable oil
- 1 1/4 cup brown sugar
- 15 ounces pumpkin puree
- 2 eggs
- 2 tsp vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese, at room temperature
- 1/2 cup butter, at room temperature
- 3 cups powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1/2 tsp cinnamon for dusting
Instructions
- Preheat oven to 350 F/ 180 C. Line a baking sheet with parchment paper and set aside.In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. Set it aside.
- Using a stand mixer, or a handheld mixer on medium-high speed, cream together the butter, vegetable oil, sugar, pumpkin puree, eggs and vanilla. Using a silicone spatula, scrape down the sides of the mixing bowl.
- Keeping the mixer speed on low, slowly add in the flour mixture. Mix just until all ingredients are well incorporated.
- Using a 1 to 1 1/2 tablespoon cookie scoop, scoop out the cookie dough onto the prepared baking sheet. Space the dough 2 inches apart.
- Bake for 12 to 15 minutes and allow to cool completely on a wirerack.
Instructions for Cream Cheese Frosting
- To make the frosting, using a stand mixer or a handheld mixer on a medium speed, cream together the softened cream cheese, vanilla and butter.Scrape down the sides of the bowl with a silicone spatula.
- Lower the mixer speed and slowly add in the powdered sugar. Increase the mixer speed to medium-high and continue mixing for 1 minute.
- Lower the mixer speed to medium and slowly add the milk. Mix until the frosting is smooth.
- Once the cookies have completely cooled, pipe about a tablespoon of frosting onto each cookie. Gently dust the tops of the cookies with cinnamon. Enjoy!