The first day the leaves start to turn, I always find myself reaching for my pumpkin cookie recipe. There’s just something about the smell of cinnamon and nutmeg that makes the kitchen feel cozy, and these Soft Pumpkin Cookies with Cinnamon Frosting? They’re autumn in every bite! Soft, cakey, and perfectly spiced, they’re a total crowd-pleaser.
Plus, with a prep time of just 20 minutes, a bake time of 12 minutes, and a cool time of around 30 minutes, you can have a batch ready in under an hour. Get ready for the best soft pumpkin cookies you’ve ever tasted!
Table of Contents
Why You’ll Love These Soft Pumpkin Cookies
- Incredibly Soft and Cakey: The texture is what sets these cookies apart.
- Perfect Balance of Pumpkin and Spice: I’ve nailed the ratio, trust me.
- Easy to Make: Simple steps and readily available ingredients make this recipe a breeze.
- Cinnamon Frosting Complements Perfectly: That little kick of cinnamon takes these cookies to the next level.
Ingredients for Soft Pumpkin Cookies
- 1/2 cup vegetable shortening (Sweet Cream Salted)
- 1 cup Granulated Sugar
- 1 cup Canned Pumpkin
- 2 Large Eggs
- 4 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 1/2 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ginger
- 2 cups All-Purpose Flour
- 1 Cup Chopped Walnuts or Pecans (optional)
- 1 batch of cinnamon cream cheese frosting: A tangy-sweet finish that perfectly complements the warm spice and pumpkin flavors.
Equipment You’ll Need
- Mixer: A stand mixer or hand mixer will make creaming the shortening and sugar much easier. I like my KitchenAid stand mixer.
- Cookie Sheets: I always use non-stick cookie sheets to prevent sticking.
- Cookie Scoop: A cookie scoop helps ensure uniform cookies that bake evenly.
- Sifter: A sifter will help to make sure that your flour, baking powder, salt and spices are well combined.
- Measuring Cups and Spoons: For accurate measuring of ingredients, I use Pyrex measuring cups and stainless steel measuring spoons.
How to Make Soft Pumpkin Cookies: Step-by-Step Instructions
- In a mixer cream the vegetable shortening and sugar until light and fluffy. I usually mix this for about 3-5 minutes until it’s noticeably lighter in color and has increased in volume.
- Add eggs and pumpkin and mix well. Make sure the eggs are fully incorporated before moving on to the next step, to ensure the ingredients combine well.
- Sift flour, baking powder, salt and spices together and fold into cookie batter. Sifting ensures there are no lumps. Gently fold, be careful not to overmix.
- Mix until well blended. The batter should be smooth and uniform in color.
- Drop a spoonful of the cookie batter onto a cookie sheet and flatten slightly with a spoon. I like to use a cookie scoop to keep my cookies uniform, and make sure to leave enough space between each cookie for spreading.
- Bake in a 350 degree oven for approximately 12 minutes. Keep a close eye on them; you want the edges to be lightly golden.
- Allow to cool completely on a wire rack. This will prevent them from sticking.
- Frost with The Best Cream Cheese Frosting or Cinnamon Cream Cheese Frosting. Be generous with the frosting.
- Sprinkle cinnamon over the frosting. A little extra cinnamon adds a nice touch.
Tips for Success: Baking Perfect Pumpkin Cookies
- Use Room Temperature Ingredients: Room temperature eggs and vegetable shortening emulsify better, resulting in a smoother batter.
- Avoid Over-Mixing the Dough: Over-mixing develops the gluten in the flour, leading to tough cookies.
- Proper Oven Temperature: Ensure your oven is preheated to the correct temperature for even baking.
- How to Tell When the Cookies are Done: The edges should be lightly golden, and the centers should be set, but still soft.
Why This Recipe Works (Science of Baking)
Vegetable shortening gives these cookies a tender crumb because it’s 100% fat, which interferes with gluten development. Baking powder provides the lift, making them light and airy. Pumpkin adds moisture and that signature pumpkin flavor. Cinnamon, nutmeg, and ginger combine to create that classic warm spice profile. As Lizzy Davis, Ph.D., explains, pumpkins offer vitamins and antioxidants. These fall flavors are great in other desserts too, like an Easy Pecan Pie Dump Cake.
Ingredient Substitutions
| Ingredient | Substitution |
|---|---|
| Pumpkin Puree | Applesauce, Sweet Potato Puree |
| All-Purpose Flour | Whole Wheat Flour, Gluten-Free Blend |
| Vegetable Shortening | Butter, Coconut Oil |
| Nuts | Other Nuts or Seeds |
| Eggs (Vegan) | Flax Egg |
| Vegetable Shortening (Vegan) | Vegan Butter, Coconut Oil |
Frosting Variations
- Brown Butter Frosting: Adds a nutty, caramel-like flavor.
- Maple Frosting: Perfect for a warm, autumnal twist.
- Simple Vanilla Glaze: A classic choice for a simple, sweet finish.
- Chocolate Ganache: For the chocolate lovers out there!
Troubleshooting: Common Baking Problems and Solutions
- Dough is too wet: Add more flour, one tablespoon at a time.
- Dough is too dry: Add a teaspoon of milk or water at a time.
- Frosting is too runny: Add more powdered sugar.
- Frosting is too thick: Add a teaspoon of milk or cream.
- Cookies are spreading too thin: Chill the dough before baking.
Healthier Options
- Reduce sugar content slightly (start with 1/4 cup).
- Use whole wheat flour (replace half of the all-purpose flour).
- Substitute applesauce for half of the shortening.
High Altitude Baking Adjustments
At high altitude, reduce baking powder by 1/2 teaspoon and increase liquid by 1-2 tablespoons. This helps prevent the cookies from rising too quickly and then collapsing.
How to Store Soft Pumpkin Cookies
- Room temperature: These cookies will last for 2-3 days in an airtight container.
- Refrigerator: Store in an airtight container for up to a week.
- Freezer: Wrap individually and store in a freezer-safe bag for up to 2-3 months.
Serving Suggestions
- Enjoy with a glass of milk or coffee.
- Use as part of an ice cream sandwich.
- Crumble over yogurt or ice cream.
- Serve with a dusting of powdered sugar.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, just make sure to puree it until smooth.
Can I freeze the cookie dough?
Absolutely! Just wrap it tightly and freeze for up to 2 months.
How do I make chocolate chip pumpkin cookies?
Simply add 1 cup of chocolate chips to the batter.
Can I make these cookies without a mixer?
Yes, but it will require some extra elbow grease.
How do I prevent the cookies from sticking to the pan?
Use a non-stick baking sheet or line it with parchment paper.
Conclusion
I hope these Soft Pumpkin Cookies with Cinnamon Frosting become a fall favorite in your house, just like they are in mine. They are easy to whip up, incredibly delicious, and sure to bring a smile to everyone’s face.
Now it’s your turn! Bake a batch, snap a photo, and share your results with me. Don’t forget to leave a comment below with any questions or rate the recipe if you loved it! Happy baking!
Follow us on Pinterest for cozy fall baking recipes, soft cookie favorites, and frosting ideas you’ll want to use all season long.
Amazing Soft Pumpkin Cookies With Cinnamon Frosting
Ingredients
Equipment
Method
- In a mixer cream the vegetable shortening and sugar until light and fluffy. I usually mix this for about 3-5 minutes until it’s noticeably lighter in color and has increased in volume.
- Add eggs and pumpkin and mix well. Make sure the eggs are fully incorporated before moving on to the next step, to ensure the ingredients combine well.
- Sift flour, baking powder, salt and spices together and fold into cookie batter. Sifting ensures there are no lumps. Gently fold, be careful not to overmix.
- Mix until well blended. The batter should be smooth and uniform in color.
- Drop a spoonful of the cookie batter onto a cookie sheet and flatten slightly with a spoon. I like to use a cookie scoop to keep my cookies uniform, and make sure to leave enough space between each cookie for spreading.
- Bake in a 350 degree oven for approximately 12 minutes. Keep a close eye on them; you want the edges to be lightly golden.
- Allow to cool completely on a wire rack. This will prevent them from sticking.
- Frost with The Best Cream Cheese Frosting or Cinnamon Cream Cheese Frosting. Be generous with the frosting.
- Sprinkle cinnamon over the frosting. A little extra cinnamon adds a nice touch.
