Soft Pumpkin Cookies with Cinnamon Frosting are like little bites of fall wrapped in a warm, cozy hug. These cookies are tender and moist, with the sweet, earthy flavor of pumpkin shining through. The cinnamon frosting on top adds a perfect touch of spice and sweetness that makes each bite feel like a special treat.
I love making these cookies when the air starts to get crisp because the pumpkin and cinnamon remind me of all the best parts of autumn. The dough is easy to work with, and the frosting is smooth and full of cinnamon goodness. It’s fun to see how quickly these cookies disappear once family and friends get a taste—they always ask for seconds!
My favorite way to enjoy these cookies is with a cup of warm tea or a glass of cold milk. They’re perfect for sharing at a cozy get-together or packing in a lunchbox to brighten someone’s day. Honestly, they’ve become my go-to recipe whenever I want to bring a little comfort and joy with every bite.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pie filling. If fresh pumpkin is your only option, roast and puree it well. It adds moisture and that warm fall flavor every bite needs.
Spices: Cinnamon is the star here, paired with nutmeg, ginger, and optional cloves. Feel free to skip cloves if you prefer a milder taste. Pumpkin pie spice blends can be a handy swap for the mix.
Butter and Cream Cheese: Both bring richness to the cookies and frosting. If dairy-free, try coconut oil for the cookies and a vegan cream cheese for frosting. The texture might shift a bit but still tasty.
Flour: All-purpose flour works perfectly, but for a softer cookie, cake flour is a nice alternative. If gluten-free is needed, try a 1-to-1 gluten-free baking flour blend.
How Do I Keep These Pumpkin Cookies Soft and Moist?
Softness is key to these cookies. Here’s how to get it right:
- Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing develops gluten, making cookies tough.
- Watch baking time: Bake just until edges set but centers look slightly soft. Cookies will firm up as they cool.
- Use pumpkin puree: The moisture in pumpkin keeps the cookies tender. Make sure to use pure pumpkin, not pumpkin pie filling.
- Let cookies cool before frosting: This prevents the frosting from melting, keeping a nice texture and appearance.
- Store properly: Keep cookies in an airtight container to maintain softness–refrigerate leftover frosted cookies to keep the cream cheese fresh.
Equipment You’ll Need
- Mixing bowls – One large for the dough and one medium for the frosting, so you can keep ingredients separate and mix easily.
- Electric mixer or hand mixer – Makes creaming butter and sugar smooth and frosting fluffy.
- Measuring cups and spoons – For accurate ingredient amounts and balanced flavors.
- Baking sheets – Use flat, rimmed sheets lined with parchment to prevent sticking and easy cleanup.
- Cookie scoop or tablespoon – Helps make evenly sized cookies so they bake uniformly.
- Cooling rack – Allows cookies to cool evenly and keeps them from getting soggy.
- Spreading knife or piping bag – For applying the cinnamon frosting neatly and evenly.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for crunch and a nutty contrast to soft cookies.
- Mix in mini chocolate chips to add a sweet, melty surprise that pairs well with pumpkin.
- Swap cream cheese frosting for maple frosting for a different cozy flavor twist.
- Add a pinch of cayenne or black pepper to the dough for a subtle spicy kick that highlights the cinnamon.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional)
For the Cinnamon Frosting:
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Optional Garnish:
- Ground cinnamon or pumpkin pie spice for dusting
Time Needed
This recipe takes about 15 minutes to prepare, 12–14 minutes baking time, plus some cooling time. You’ll also spend a few minutes making the frosting while cookies cool. Plan for about 45 minutes to complete the whole process.
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to keep cookies from sticking and for easy cleanup.
2. Make the Cookie Dough
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then beat in the egg, pumpkin puree, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves (if using). Gradually add these dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cookies soft and tender.
3. Shape and Bake the Cookies
Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart so they have room to spread. Bake for 12 to 14 minutes, checking that the edges are set and the centers still look soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
4. Prepare the Cinnamon Frosting
While the cookies cool, make the frosting. In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy. Slowly add the powdered sugar, mixing well after each addition. Stir in the vanilla extract and ground cinnamon until smooth and fluffy.
5. Frost and Finish the Cookies
Once the cookies are completely cooled, spread a generous layer of the cinnamon frosting on top with a knife or pipe it with a piping bag for a pretty swirl. If you like, lightly dust the frosted cookies with extra ground cinnamon or pumpkin pie spice for a lovely finishing touch.
Enjoy right away, or store leftovers in an airtight container in the refrigerator for up to 5 days to keep them fresh and soft.
Can I Use Fresh Pumpkin Instead of Canned Purée?
Yes! Just make sure to cook and puree the fresh pumpkin until smooth before measuring 1 cup. It may have slightly more moisture, so you might want to reduce any additional liquid a bit to keep the dough from becoming too wet.
Can I Make These Cookies Ahead of Time?
Absolutely! You can bake the cookies and store them unfrosted in an airtight container for up to 3 days. Frost them just before serving for the best texture and flavor.
How Should I Store Leftover Cookies?
Keep leftover frosted cookies in an airtight container in the refrigerator for up to 5 days. If unfrosted, store them at room temperature in an airtight container for 2-3 days.
Can I Freeze the Cookies and Frosting?
Yes, you can freeze baked and cooled cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw completely before frosting. You can also freeze the frosting separately; thaw and re-whip before spreading.
