Soft Cinnamon Sugar Cookies with a sweet Pumpkin Icing.
The heat wave in California has been ridiculous lately… so ridiculous that I find myself baking these Cinnamon Sugar Cookies with Pumpkin Icing to create a fake sense of fall around here. Mission accomplished! I adapted my sugar cookie recipe from a recipe in Sally’s Baking Addiction (one of my favorite food blogs). Have you ever tried adding cinnamon to a sugar cookie? It’s delicious. Ps. before you ask me if I’ve gone delirious and realized that Texas is backwards, the answer is yes! I know! Blame it on the cookie cutters and a phone conversation.
Initially I was just going to serve these cinnamon sugar cookies plain but they needed something extra. On their own these cookies are great but you want to dip them in a cup of coffee or enjoy with a glass of milk. That’s when I decided to add some form of icing, after all cookies are better with frosting! I thought about making the Cinnamon Cream Cheese Frosting I used with my Pumpkin Bars but since I already used cinnamon in my cookies, I wanted another flavor. This pumpkin icing uses just three ingredients and is AMAZING. I want to spread it on everything, it’s that good.
Make sure you have plenty of time before making this recipe, chilling the dough ahead of time is a must.
Did you notice the horse, heart and Texas cookie cutters? No they are not festive for fall but they are adorable!
- ¾ cup unsalted butter at room temperature
- ¾ cup white sugar
- 1 medium sized egg
- 2 teaspoons vanilla extract
- 2¼ cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup powdered sugar
- 1 tablespoons pumpkin puree
- 1 teaspoon vanilla almond milk (use ½ teaspoon regular milk and ½ teaspoon vanilla extract if you aren't using almond milk).
- Cream together butter, sugar, egg and vanilla extract until smooth in a bowl. A hand held mixer works best.
- In a separate large bowl, combine flour, cinnamon and baking soda. Mix until blended.
- Pour the liquid batter into the flour mixture and mix until the flour blends into the dough.
- Save yourself time later and divide the dough in half and flatten on two pieces of parchment paper with a rolling pin. Cover the pieces of parchment paper with clear wrap and place in the fridge for at least an hour before cutting into shapes.
- Pre heat the oven to 350 degrees.
- Cut the cookies into shapes and place on a nonstick baking sheet.
- Baking for 8-10 minutes.
- Allow the cookies to cool completely on wire racks before adding any icing.
- Combine powdered sugar, pumpkin puree and almond milk in a small bowl and mix until smooth.
- Ice the cooled cookies and allow the icing to set for at least 4 hours.
Looking for more pumpkin recipes? Try these: