Pumpkin Cinnamon Cookies with Buttercream Frosting

Decorated cookies are my new favorite thing to bake!

They are so fun with their soft little cookies and bright, creamy frosting! Plus I love a recipe that can be used for a ton of different things!

This is my classic sugar cookie recipe, like I used in my Ice Cream Cone Cookies. To make it fun for fall, I added more cinnamon and a touch more vanilla!

To make these pumpkins come alive, I used my closed star tip piping tip, I believe it was a #18! It's probably the largest one I had, but I wanted these pumpkins to be large and round! Using the star tip gives the pumpkins the classic ridges, but you can use any tip you want! For the stumps, I have this small leaf piping tip, a #67 to get little ridges in the stump and create a leaf.

Recipe Notes: Mix the butter and sugar together, until just combined! If you keep beating them together, you'll incorporate more air into the dough and the cookies will get slightly puffy in the oven! Still delicious, just a little airy!

The frosting will harden slightly, but try to keep them level and not stack them. Stacking them could smush the frosting!

Ingredients:

½ cup of butter, softened

1 cup of sugar

1 egg

½ cup of milk

1 teaspoon of vanilla

¼ of a teaspoon of almond extract

2 teaspoons of cinnamon

3 and ½ cups of flour

2 teaspoons of cream of tartar

1 teaspoon of baking soda

¼ teaspoon of salt

Frosting:

3 ½ cups of powdered sugar

1 stick of butter

¼ teaspoon of salt

1 teaspoon of vanilla

3 to 4 tablespoons of milk

Preheat oven to 375 degrees.

In a large bowl, cream together butter and sugar until just combined.

Add the egg, milk, vanilla, and almond extract. Mix together.

In another bowl, add flour, cream of tartar, cinnamon, baking soda, and salt. Whisk to combine.

Slowly, add the dry ingredients to the butter mixture.

Place dough on a floured surface and roll out about ¼ of an inch in thickness.

Bake for about 10-12 minutes, they will still be tan in color when they’re done!

While the cookies cool, time to make the frosting.

Combine the butter and powdered sugar into the bowl of a stand mixer. Slowly work up the speed until all the powdered sugar is incorporated.

Then add in the salt, vanilla, and three tablespoons of milk. If the frosting is still too thick, you can add in the remaining tablespoon.

Now, it’s time to frost the cookies!

After coloring your frosting to your ideal color, add to a piping bag with a star tip and pipe long strips starting on each side of the cookie, then do the middle strip.

Take the other piping bag with a leaf tip and add a little top to the pumpkin! Add a little leaf to the top and these are ready to be picked!