Skip to main content

Soft Pumpkin Cookies with Cinnamon Buttercream Frosting - SixSistersStuff



Deliciously soft pumpkin cookies with a hint of warm spices, topped with a creamy and flavorful cinnamon buttercream frosting. Perfect for fall gatherings or anytime you crave a delightful pumpkin treat.

Ingredients:
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • Cinnamon Buttercream Frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 tablespoons milk

Instructions:

Warm the oven up to 350F 175C and put parchment paper on baking sheets

Blend the pumpkin puree, sugar, oil, and egg together in a large bowl until everything is well mixed

Whisk the flour, baking powder, salt, baking soda, ground nutmeg, ground cloves, and ground ginger together in a different bowl

Slowly add the dry ingredients to the pumpkin mixture and mix them in until they are just combined

Place spoonfuls of dough about 2 inches apart on the baking sheets that have been prepared

After the oven is hot, bake the cookies for 10 to 12 minutes, or until they are set and the edges are just beginning to turn golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way down

To make the Cinnamon Buttercream Frosting, soften the butter and beat it in a bowl until it is smooth and creamy

Add the milk, vanilla extract, ground cinnamon, and powdered sugar one cup at a time

Mix the frosting well until it's fluffy and smooth

Put the Cinnamon Buttercream Frosting on top of the cookies once they are completely cool

You can either spread it on or pipe it on

If you want, you can decorate the frosting by adding a little extra ground cinnamon on top

Before you serve or store the cookies, let the frosting set


Labels:

Comments

Post a Comment

Popular posts from this blog

Paleo Slow Cooker Chicken and Vegetable Stew

Perfectly cooked in a slow cooker, this stew is full of flavor and packed with chicken and vegetables, making it a great Paleo option. This dish can be made in advance as a freezer meal for easy cooking and is ideal for Whole30. Ingredients: 2 lbs boneless, skinless chicken thighs, diced 4 carrots, sliced 2 bell peppers, diced 1 onion, diced 3 cloves garlic, minced 1 can 14 oz diced tomatoes 1 cup chicken broth 2 tsp dried thyme 2 tsp dried rosemary Salt and pepper to taste Instructions: Add the chicken, carrots, bell peppers, onion, and garlic to a slow cooker Add the diced tomatoes, chicken broth, salt, pepper, dried thyme, and dried rosemary Mix everything together Cook, covered, for 6-8 hours on low or 3-4 hours on high, or until the chicken is thoroughly cooked and the vegetables are soft Enjoy while hot!
Post a Comment
Read more

Shrimp & Avocado Tostadas Sushi

These shrimp and avocado tostadas are a fun take on traditional sushi. They have a great mix of tastes and textures, with the freshness of seafood and the creaminess of avocado, all wrapped in sushi rice and nori sheets. Ingredients: 6 sheets nori seaweed 2 cups sushi rice, cooked 1 cup cooked shrimp, peeled and deveined 1 avocado, thinly sliced 1/4 cup mayonnaise 2 tablespoons Sriracha sauce 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon rice vinegar 1 teaspoon sugar Salt, to taste Black sesame seeds, for garnish Cilantro leaves, for garnish Instructions: In a small bowl, mix together mayonnaise, Sriracha sauce, soy sauce, sesame oil, rice vinegar, sugar, and a pinch of salt to make spicy mayo sauce Place a nori sheet on a bamboo sushi mat Spread a thin layer of sushi rice over the nori, leaving a small border around the edges Arrange shrimp a...
Post a Comment
Read more

Pumpkin Crepes with Cinnamon Ginger Cheesecake Filling

The best fall breakfast treat is these Pumpkin Crepes with Cinnamon Ginger Cheesecake Filling. Pumpkin crepes that are warm and spiced are filled with a rich and creamy cheesecake filling that will make your mouth water. Add whipped cream and maple syrup on top to make them even better! Ingredients: 1 cup pumpkin puree 1 cup all-purpose flour 2 eggs 1 cup milk 1/4 cup granulated sugar 1/2 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp vanilla extract 1/4 tsp salt 4 oz cream cheese 1/4 cup powdered sugar 1/2 tsp cinnamon 1/4 tsp ground ginger Whipped cream optional Maple syrup optional Instructions: In a mixing bowl, combine the pumpkin puree, flour, eggs, milk, granulated sugar, cinnamon, ground ginger, vanilla extract, and salt Mix until you have a smooth crepe batter In a separate bowl, beat together the cream cheese, powdered sugar, cinnamon, and groun...
Post a Comment
Read more