Soft Pumpkin Sugar Cookies with Cinnamon Frosting

By srumbel

Author: Carla Cardello (www.chocolatemoosey.com)
Soft pumpkin sugar cookies topped with creamy cinnamon frosting and festive sprinkles to put you in the pumpkin mood.

Ingredients

• Cookies
• 2 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/4 cup butter-flavored shortening
• 1/4 cup vegetable oil
• 1/4 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 1 egg
• Frosting
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 2 tablespoons heavy whipping cream
• 1/2 teaspoon cinnamon
• Sprinkles

Preparation

Step 1

For the cookies
1.Preheat the oven to 350F. Line two baking sheets with parchment paper.
2.In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3.In a large mixing bowl, beat together the shortening, oil, pumpkin, and both sugars until smooth. Beat in the egg and vanilla. Gradually beat in the flour mixture until completely incorporated (do not overbeat).
4.Scoop the dough using a 1-1/2 tablespoon cookie scoop onto the baking sheets. Flatten each one with the bottom of a glass to roughly 1/2-inch thick. Bake 8-9 minutes or until edges are firm and center puffs. Cool on the sheet for 4 minutes then move to a wire rack to finish cooling.

For the frosting
1.In a large mixing bowl, beat together the butter and sugar until smooth. Add the vanilla, cream, and cinnamon and beat until light and fluffy. Scoop a spoonful on top of each cooled cookie then spread with an offset spatula. Immediately top with sprinkles. Store in an airtight container for up to one week.