Almost always when I bake with pumpkin chocolate is involved. The two go so well together. But I also love pumpkin and cinnamon together and these cookies are seriously so good you won’t miss chocolate at all!
These cookies are your perfect fall cookie. Nothing says fall more to me than pumpkin and cinnamon! The cookies are so soft and delicious! Then to make it even more amazing it is topped with a beautiful and creamy cinnamon sugar buttercream frosting. It is heavenly!
I really like how these cookies taste when cold. I just love cold buttercream frosting! It has a nice bite to it since the buttercream is set up. These stay really well for awhile in the fridge.
My family loved these cookies and I know you will too!
One Year Ago: Build Your Own Jack-O’-Lantern Cupcakes
Two Years Ago: Whole Wheat Pumpkin Chocolate Chip Muffins
Three Years Ago: Pumpkin Chocolate Chip Cookies
- 3 cups unbleached, all-purpose flour
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 & ¼ cups light brown sugar
- ½ cup butter, unsalted
- 1 cup canned pumpkin puree
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 egg
- 1 ½ sticks butter, unsalted
- 1 teaspoon vanilla extract
- pinch of salt
- 3 cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon cinnamon
- Preheat oven to 350. Line two cookie sheets with parchment paper or silpats.
- Stir together the flour, nutmeg, baking soda, and salt. Set aside.
- Cream the butter and brown sugar until completely combined and smooth. Beat in the pumpkin and sour cream, vanilla, and egg until well mixed. Scrape down the sides and bottom of the bowl as needed.
- On low speed, add the flour mixture in 3 additions, mixing just until combined.
- Scoop the dough onto the prepared sheets with about 2 tablespoons of dough. Use a spoon to press down lightly on the tops of the cookies to flatten them just a bit. Bake for 13-15 minutes, or until the centers are baked through. You can check this with a toothpick like a cake.
- Remove to a wire cooling rack and let cool completely.
- Beat the butter at medium-high speed until smooth, 1-2 minutes. Add in the vanilla extract and pinch of salt. Beat mixture at medium-high speed to combine, about 15 seconds.
- Slowly add powdered sugar until incorporated. Add 2 Tbsp. of milk and beat until incorporated. Add the cinnamon and beat for another minute.
- Use an offset spatula or butter knife to spread onto the cooled cookies.
Adapted from Bake at 350