These bakery style pumpkin cinnamon cookies are a delicious way to enjoy the fall season! Each bite gives you an incredibly soft cake-like pumpkin, cinnamon flavored cookie topped with a vanilla cream cheese frosting. They're so good, they'll be gone in no time!

reasons you will absolutely love these pumpkin cinnamon cookies

• Easy to follow recipe
• No chilling of cookie dough
• Super soft cake-like cookies
• Pumpkin and cinnamon flavors in each bite
• Frosted with a smooth cream cheese frosting
• Yields roughly 36 cookies—great for sharing with friends, family, or neighbors

quick tips for making the best pumpkin cookies

Use a cookie scoop. You can use a spoon, but a cookie scoop is much nicer! I used a 1 inch cookie scoop.

Go with canned pumpkin. If you make your own homemade pumpkin puree, that's wonderful! For this recipe, we're going with canned pumpkin. Be careful not to confuse this with pumpkin butter! I used Libby's organic canned pumpkin.

Use vegetable shortening. I know for some this ingredient is taboo, but it gives the cookies they're nice dome like shape and won't spread. But yes, if you really want to use butter, I share the substitution below.

what is the ratio for substituting vegetable shortening with butter?

This is a 1:1 ratio. Substitute 1 cup of butter for 1 cup of shortening.

One thing to note with this substitution is with butter, because it's not 100% fat like shortening is (it's made up of butter and water), the cookies may spread out more.

enjoy these other delicious pumpkin recipes from Beyond the Butter

• Fudgy Chocolate Brownies with Pumpkin Buttercream Frosting
• Chocolate Pumpkin Cake Roll
• Perfect Pumpkin Pie
• One Bowl Chocolate Chip Pumpkin Bread

Pumpkin Cinnamon Cookies

Author: Jennifer

These bakery style pumpkin cinnamon cookies are a delicious way to enjoy the fall season! Each bite gives you an incredibly soft cake-like pumpkin, cinnamon flavored cookie topped with a vanilla cream cheese frosting. They're so good, they'll be gone in no time!

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Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Course Cookies, Dessert

Cuisine American

Servings 36 servings

Ingredients

 

1x2x3x

US Customary | Metric

pumpkin cinnamon cookies

• 2 cups All-Purpose Flour
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Cinnamon
• 1/8 tsp Salt
• 1 cup Vegetable Shortening , room temperature
• 1 cup Granulated Sugar
• 1 Large Egg, room temperature
• 1 cup Canned Pumpkin Puree
• 1 tsp Vanilla Extract

cream cheese frosting

• 8 oz Cream Cheese, room temperature
• 1/2 cup Unsalted Butter, room temperature
• 1 tsp Vanilla Extract
• 3 cups Sifted Powdered Sugar

Instructions

pumpkin cinnamon cookies

• Adjust the oven rack to 2nd level position (just above center) and preheat the oven to 350ºF.
• Line 2 baking sheets with parchment paper or silicone mats and set aside.
• In a medium-size mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set to the side.
• Using your hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable shortening and granulated sugar on medium-high speed until light and fluffy.
• Add in the egg, then canned pumpkin puree and mix until completely blended. Scrape down the sides of the bowl as needed.
• Switch the mixer speed to low gradually adding in the dry ingredients until the cookie dough is just combined.
• Using a 1 1/2 tablespoon size cookie scoop or spoon, placing the cookie dough roughly 1 1/2 - 2 inches apart on the baking sheet. Bake for 12-15 minutes at 350ºF.
• Remove from oven and allow cookies to cool on baking sheet for about 5 minutes before transferring them to a wire cooling rack. Cookies should be completely cooled before frosting.

cream cheese frosting

• Using your hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until smooth and well blended. Add in the vanilla extract.
• Switch the mixer speed to low and add in the sifted powdered sugar a little at a time making sure it's blended before adding more. Scrap down the sides of the bowl as needed.
• Frost the cooled cookies using an offset spatula.
• Sprinkle with a little cinnamon sugar or pumpkin pie spice for garnish.
• Place frosted cookies in an airtight container in the refrigerator with a sheet of wax paper in between to keep the frosting from sticking to the bottom of the cookie on top.

Recipe Notes

Recipe adapted from A Taste of Bedminster Elementary cookbook.

To keep the frosted cookies from sticking to one another, place a sheet of wax paper in between them.

Remember to keep them stored in an air-tight contacted in the refrigerator after they've been frosted.

Keyword cookies, cream cheese, cream cheese frosting, easy desserts, fall cookies, fall desserts, frosting, pumpkin, pumpkin cinnamon cookies, pumpkin cookies

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