These Soft Pumpkin Cookies with Cinnamon Frosting are my favorite way to welcome fall flavors into my kitchen. They’re pillowy, moist, and full of pumpkin spice goodness. Topped with a rich cinnamon frosting, each bite melts in my mouth and tastes like the perfect blend of autumn comfort and dessert indulgence.
Why You’ll Love This Recipe
I love how incredibly soft and tender these cookies turn out every single time. The pumpkin adds moisture and natural sweetness, while the cinnamon frosting gives them that extra touch of cozy warmth. These are not just any cookies—they’re the kind I bake when I want my kitchen to smell like fall and my taste buds to be completely satisfied. Whether I’m serving them at a gathering or saving a few for myself, they never disappoint.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
All-purpose flour
-
Baking powder
-
Baking soda
-
Salt
-
Ground cinnamon
-
Ground nutmeg
-
Ground ginger
-
Unsalted butter (softened)
-
Brown sugar
-
Granulated sugar
-
Pumpkin puree (not pumpkin pie filling)
-
Egg
-
Vanilla extract
For the Cinnamon Frosting:
-
Unsalted butter (softened)
-
Powdered sugar
-
Ground cinnamon
-
Vanilla extract
-
Milk or heavy cream (to adjust consistency)
Directions
-
I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
-
In a bowl, I whisk together the flour, baking powder, baking soda, salt, and spices.
-
In a separate bowl, I cream the softened butter with both sugars until light and fluffy.
-
I mix in the pumpkin puree, egg, and vanilla extract until well combined.
-
I gradually add the dry ingredients into the wet mixture until a soft dough forms.
-
I drop spoonfuls of dough onto the baking sheet and bake for about 12–14 minutes, until the edges are set and the tops are slightly firm.
-
While the cookies cool, I make the frosting by beating the butter until creamy, then slowly adding powdered sugar, cinnamon, vanilla, and just enough milk to get a smooth, spreadable consistency.
-
Once the cookies are completely cool, I spread or pipe the cinnamon frosting on top.
Servings and timing
This recipe makes about 24 cookies, depending on the size I scoop. It takes around 15 minutes to prepare the dough, 12–14 minutes to bake, and about 10 minutes to frost once they’ve cooled—so I usually have them ready in about 45 minutes total.
Variations
-
I sometimes add a handful of chopped walnuts or pecans for crunch.
-
For a cream cheese twist, I substitute part of the butter in the frosting with cream cheese.
-
I’ve used maple extract in place of vanilla for a deeper fall flavor.
-
I like making them mini-sized for parties and topping with a dollop of frosting instead of a full spread.
-
If I want a little extra spice, I increase the cinnamon or add a dash of cloves.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If I’m stacking them, I place parchment paper between layers to keep the frosting from sticking. They also freeze well—frosted or unfrosted. I just let them thaw at room temperature before enjoying. No reheating needed unless I want to warm the cookie slightly in the microwave for a soft, bakery-fresh feel.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, I can. I just make sure to puree it well and strain out excess moisture so the dough doesn’t get too wet.
Why are my cookies too soft or sticky?
These cookies are naturally soft, but if they’re too sticky, it could be from too much moisture. I make sure to measure the pumpkin carefully and avoid overmixing.
Can I freeze the dough?
Absolutely. I scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag. When ready to bake, I just add a minute or two to the baking time.
How do I keep the frosting from being too runny?
I start with less milk and add just a teaspoon at a time until the frosting reaches the consistency I want. If it gets too thin, I add more powdered sugar.
Can I make these cookies gluten-free?
Yes, I can substitute the flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.
Conclusion
These Soft Pumpkin Cookies with Cinnamon Frosting are everything I love about fall baking—warm, cozy, sweet, and spiced just right. Whether I’m baking a batch to share or treating myself to a seasonal snack, they always bring comfort and joy with every bite.
Print
Soft Pumpkin Cookies with Cinnamon Frosting
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Soft Pumpkin Cookies with Cinnamon Frosting are tender, moist, and full of warm fall spices. Topped with a rich cinnamon frosting, they’re the perfect seasonal treat for gatherings or cozy snacking.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- For the Cinnamon Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1–2 tbsp milk or heavy cream (to adjust consistency)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–14 minutes, or until the edges are set and tops are slightly firm. Allow to cool completely on a wire rack.
- To make the frosting, beat the softened butter until creamy. Add powdered sugar gradually, followed by cinnamon, vanilla extract, and just enough milk to achieve a spreadable consistency.
- Once cookies are fully cooled, frost each cookie with the cinnamon frosting.
Notes
- Add chopped walnuts or pecans for extra crunch.
- Use cream cheese in place of some butter in frosting for a tangy twist.
- Substitute maple extract for a deeper fall flavor.
- Mini versions are great for parties with a small dollop of frosting.
- Increase cinnamon or add cloves for spicier flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
