Pumpkin Cinnamon Cookies

4.67 from 3 votes

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!

Prep Time20

Cook Time15

Total Time35

Course: Cookies, Dessert

Cuisine: American

Servings: cookies

Author: Jennifer

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 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

Garnish

Cinnamon Sugar
Pumpkin Pie Spice

US Customary - Metric

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 all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set to the side.
2 cups All-Purpose Flour, 1 tsp Baking Soda, 1 tsp Baking Powder, 1 tsp Cinnamon, 1/8 tsp Salt
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.
1 cup Vegetable Shortening , 1 cup Granulated Sugar
Add in the egg, canned pumpkin puree, and vanilla extract mixing until completely blended. Scrape down the sides of the bowl as needed.
1 Large Egg, 1 cup Canned Pumpkin Puree, 1 tsp Vanilla Extract
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 unsalted butter on medium-high speed until smooth and well blended. Add in the vanilla extract.
8 oz Cream Cheese, room temperature, 1/2 cup Unsalted Butter, room temperature, 1 tsp 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.
3 cups Sifted Powdered Sugar
Frost the cooled cookies using an offset spatula.
Sprinkle with a little cinnamon sugar or pumpkin pie spice for garnish. This is an optional step.
Cinnamon Sugar, Pumpkin Pie Spice
Cookies should be kept stored in an airtight food container in the refrigerator for up to 5 days or in the freezer for up to 3 months, separated with layers of wax paper to prevent the cookies from sticking together.

Video

Notes

Cookies should be kept stored in an airtight food container in the refrigerator for up to 5 days or in the freezer for up to 3 months, separated with layers of wax paper to prevent the cookies from sticking together.

For a more uniformed look, use a cookie scoop (I recommend a 1 1/2 tablespoon-size cookie scoop) or you can use a spoon.

I know some do not care for using vegetable shortening in their recipes, but I do recommend it for this as it gives the cookies a nice dome-like shape and keeps them from spreading.

To frost the pumpkin cinnamon cookies, you can use an offset spatula or a butter knife to frost the pumpkin cookies, or get a little fancy and pipe the frosting with a decorative piping tip.

Recipe adapted from A Taste of Bedminster Elementary cookbook.

Nutrition