Irresistibly Soft Pumpkin Cookies with Cinnamon Frosting
Delightful Soft Pumpkin Cookies with Cinnamon Frosting are quick to make and a guaranteed crowd-pleaser.
Equipment
- mixing bowls
- baking sheets
- whisk
- Spoon
- wire rack
Ingredients
For the Cookies
- ½ cup coconut oil melted
- ¼ cup almond milk or any milk of choice
- ¼ cup maple syrup or honey
- ½ cup pumpkin puree
- 1 ¾ cups all-purpose flour or whole wheat flour
- 1 cup brown sugar packed
- ⅓ cup granulated sugar or coconut sugar
- ¾ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Cinnamon Frosting
- 4 oz cream cheese softened
- ¼ cup butter room temperature
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C).
- In a spacious mixing bowl, combine melted coconut oil, almond milk, maple syrup, and pumpkin puree. Whisk until smooth.
- In another bowl, whisk together all-purpose flour, brown sugar, granulated sugar, cinnamon, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Drop heaping spoonfuls of the dough onto a lined baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes until the edges are slightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Frosting Instructions
- Beat cream cheese and butter together until smooth.
- Add powdered sugar, cinnamon, and vanilla extract; mix until well blended.
- Frost cooled cookies with the cinnamon frosting.
Notes
Use fresh pumpkin for richer flavor. Don’t overmix the dough to maintain tenderness. Store cookies in an airtight container.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 2000IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg
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