Cinnamon Frosted Pumpkin Spice Cookies With Toasted Coconut

 photo newdisc_zps0bdd4666.jpg

pumpkin larger


Cinnamon Frosted Pumpkin Spice Cookies With Toasted Coconut

These are not your typical pumpkin cookie.  What takes these pumpkin cookies over the top is the cinnamon frosting topped with toasted coconut.  Coconut is probably not something you think of too often when you are baking with pumpkin, but sometimes you just have to try new things.  The nutty, crunchy toasted coconut really compliments the sweet sugary frosting and soft cookie.


The cookie itself has a subtle pumpkin flavor with an apparent note of nutmeg. Recently, we have been trying to recreate the Dunkin Donut’s old fashioned plain donut, whose signature flavor comes from nutmeg. I have not been able to even come close, however, this pumpkin cookie tastes a lot like it!  Weird right?  Well, I think it is because as I said before, the pumpkin flavor is subtle.  It is there, but is really not the star of the show.  The nutmeg is.   They are sure to curb anyone’s craving for pumpkin yet also may appeal to those who do not favor pumpkin.  So give them a try

Cinnamon Frosted Pumpkin Spice Cookies With Toasted Coconut
Prep time
Cook time
Total time
Recipe type: Dessert
  • 1 Cup of white sugar
  • ½ Cup ( or one stick) of butter
  • 1 Egg
  • 2 teaspoons of vanilla
  • 2 tablespoons of pumpkin puree
  • 1½ Cup of flour
  • 1 teaspoon of baking powder
  • ¼ teaspoon of salt
  • 1 teaspoon nutmeg
  • ½ teaspoon cinnamon
  • Coconut
  • Frosting:
  • I follow this recipe for our buttercream frosting
  • Wilton Buttercream Icing
  • Just add a little dash of cinnamon!
  1. Cream the sugar, butter, vanilla, egg and pumpkin in a bowl, mixing well until combined.   In another bowl, sift together the remaining ingredients (dry ingredients) .   Add the dry ingredients to the other bowl and mix well.   Spoon onto greased cookie sheets.  Bake on 350° for 8-12 minutes.
  2. For the coconut:
  3. While these are cooking put a think layer of shredded coconut on a cookie sheet and on the lower rack in the oven for about 3 minutes.  It will burn fast, so keep an eye out!
  4. Let them cool completely before frosting and then sprinkle with the toasted coconut.

About Melissa P-V
Melissa - Author at How To This And That is a Wife and Mom of 2 girls, a few pets and a couple egg layers in scenic Maine. Crazy about Social Media and using my blog to share recipes, DIY projects, resourceful tips & tricks. Thanks for being a part of it all.

6 thoughts on “Cinnamon Frosted Pumpkin Spice Cookies With Toasted Coconut

  1. These are such delicious and easy cookies to make. I love making dishes with pumpkin, and these cookies are so delicious looking. Like how easy they are to make.

  2. now that i had breakfast….. :D

  3. Awesome. I want to make as many things with pumpkin as possible during October and November. These would be a great gift too. Thanks!

  4. Pumpkin and coconut – two of my favorites, I would never have thought of putting them together! Pinned for (near) future reference!

  5. Amanda Williams says:

    My mouth is watering just looking at these! The only pumpkin food I usually like is pumpkin pie, but I am going to try these. I may make these for our family get together in a couple weeks. Do you think replacing the sugar with splenda (my stepdad is diabetic) would still make these cookies come out this good? Thank you for the recipe!

    • Absolutely ! I replace sugar with Splenda a lot of the time. I am not sure about the icing on the top though, that is made from confectioner’s sugar.
      Have fun !

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>