Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground ginger (optional)
- ½ teaspoon ground nutmeg
- 1 cup packed light brown sugar
- ½ cup unsalted butter, softened
- ½ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- For the frosting: 1 cup powdered sugar, 2 tablespoons butter, 1 teaspoon cinnamon, 1-2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, salt, ginger (if using), and nutmeg.
- In a large bowl, cream the softened butter and brown sugar until fluffy. Use a stand mixer for best results.
- Mix in the pumpkin puree, egg, and vanilla until combined.
- Gradually add dry ingredients to the wet mixture, stirring just until combined.
- Drop spoonfuls of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12-15 minutes or until edges are lightly golden. Cool on wire racks.
- Meanwhile, prepare the frosting by whisking together powdered sugar, butter, cinnamon, and milk until smooth.
- Spread or pipe the cinnamon frosting onto cooled cookies.
Notes
- For extra flavor, sprinkle crushed pecans or additional cinnamon on top of the frosting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze these cookies for up to 3 months; thaw before serving and reapply frosting if needed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg