Pumpkin Cinnamon Cookies

pumpkin cinnamon cookies with cream cheese frosting

I can’t think of a better treat to start off the fall season then with these pumpkin cinnamon cookies with cream cheese frosting! They’re very easy to make, taste amazing, and the best part…your guests will LOVE them. With the exception of a taste test, I typically try my best (try being the key word here) not to eat what I’ve made while I’m photographing the food. That went right out the window with these pumpkin cinnamon cookies. I’d take some photos, have a cookie. Take some more shots, have a few more cookies. I think my lunch that day were these cookies.

I won’t even say how much of the cream cheese frosted I “taste tested”. Ha!  The intent of making these pumpkin cinnamon cookies in the first place was to share them with our friends in Virginia when we went there one weekend to play some board games. I think we showed up with maybe 10-12 of them? Thankfully I had brought some other cookies with us!

These bakery-style pumpkin cinnamon cookies with cream cheese frosting will be a perfect treat to whip up for a book or wine club night or for a weekend fall party!

about the recipe

This pumpkin cinnamon cookies recipe is one that doesn’t take long at all to prepare and the cookie dough doesn’t require any chilling! I used Libby’s organic canned pumpkin for this cookie recipe, but you can use whatever brand you’d like. It doesn’t have to be organic either. That’s just my preference with a few of the baking ingredients I use. I chose to use my 1″ cookie scoop, but if you don’t have one of these it’s not a big deal. You can easily use a regular spoon!

With the perfect blend of cream cheese, butter, vanilla, and powdered sugar, the cream cheese frosting recipe, which I’ve used before with my super moist carrot cake cupcakes (that version of the frosting recipe is doubled), also comes together quickly and makes a good amount to cover the cookies and a little extra (depending on how generous you are with applying the frosting).

can I substitute butter for shortening in this pumpkin cinnamon cookie recipe?

This is a question I get asked more and more because some of my recipes do use shortening. The answer is yes, absolutely! For this pumpkin cinnamon cookie recipe, you can substitute 1 cup of butter (or 2 sticks) for 1 cup of shortening. It’s an equal substitution. 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.

check out all my cookie recipes on pinterest!

pumpkin cinnamon cookies

★★★★★ 5 from 2 reviews

• Author: Jennifer
• Prep Time: 20 minutes
• Cook Time: 15 minutes (does not include cooling time or frosting)
• Total Time: 35 minutes
• Yield: Approx. 36 cookies
• Category: Cookies
• Method: Baking
• Cuisine: Dessert

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Description

These bakery-style pumpkin cinnamon cookies with cream cheese frosting will be a perfect treat to whip up for a book or wine club night or for a weekend fall party! They’re incredibly soft and bursting with that pumpkin, cinnamon flavor. Smother on that cream cheese frosting and these cookies will be gone in no time!

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Ingredients

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 Shortening (I used Crisco), room temperature
• 1 cup Granulated Sugar
• 1 Large Egg, room temperature
• 1 cup Canned Pumpkin (I used Libby’s Organic Canned Pumpkin)
• 1 tsp. Vanilla Extract

cream cheese frosting

• 8 oz. (1 block) Cream Cheese, room temperature
• 1/2 cup (1 stick) Unsalted Butter, room temperature
• 1 tsp. Vanilla Extract
• 2 1/2–3 cups Powdered Sugar, sifted

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Instructions

pumpkin cinnamon cookies

1. Adjust the oven rack to 2nd level position and pre-heat the oven to 350º.
2. Line baking sheets with parchment paper and set aside.
3. In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set bowl of dry ingredients aside.
4. Using your hand-mixer or stand mixer with paddle attachment, beat the shortening and sugar on medium speed until light and fluffy. Add in the egg and then canned pumpkin and mix until completely blended. Scrap down the sides of the bowl as needed.
5. Switch the mixer speed to low and slowly add in the dry ingredients about 1/2 cup at a time until the cookie dough is fully mixed.
6. Using a 1″ cookie scoop or spoon, place cookie dough roughly 1 1/2″-2″ apart on baking sheet. Bake for 12-15 minutes at 350º.
7. Remove from oven and allow cookies to cool on baking sheet for about 5 minutes before transferring them to a cooling rack.

cream cheese frosting

1. Using your hand-held mixer or stand mixer with paddle attachment, beat the cream cheese and butter on medium- to medium-high speed until completely blended. Add in the vanilla.
2. Switch the mixer speed to low and add in the powdered sugar a little at a time making sure it’s blended before adding more. Scrap down the sides of the bowl as needed. If you find the frosting to be on the thinner side, you can add about 1/4 cup more to see if this helps get it to the consistency you would like. Be careful not to add too much.
3. Frost cooled cookies using an angled spatula or knife.
4. 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.

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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.

Keywords: pumpkin cinnamon cookies, pumpkin cookies, cookies, pumpkin, cream cheese frosting, cream cheese, frosting, fall desserts, easy desserts, fall cookies

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