Soft Pumpkin Cookies with Cinnamon Frosting are everything you want in a sweet treat during the cozy fall months. The cookies are tender and packed with warm pumpkin flavor, while the cinnamon frosting adds just the right touch of spice and sweetness that perfectly complements the pumpkin. They’re soft, slightly chewy, and have that classic fall dessert vibe in every bite.
I love making these cookies when I want something simple but special to bring to a friend’s house or to enjoy with a cup of tea. The cinnamon frosting is my favorite part—smooth and lightly spiced, it’s easy to spread on top and gives the cookies a little extra magic. Plus, these cookies keep nicely for a few days, so you can savor that fall feeling a little longer.
My favorite way to serve these cookies is fresh out of the oven with a warm drink by my side. They remind me of chilly afternoons spent baking with family, filling the house with that sweet pumpkin and cinnamon scent. If you want to add a little crunch, a sprinkle of chopped nuts on the frosting is a nice touch too. These cookies are simple to make but always bring big smiles!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pie filling, to get the best texture and flavor. If you prefer fresh, roast and mash pumpkin, but be sure it’s thick and not watery.
Spices: Cinnamon, ginger, nutmeg, and cloves create that warm pumpkin spice flavor. If you don’t have all, just using cinnamon alone works well too.
Butter & Sugars: Softened butter helps cookies stay tender. Mix of granulated and brown sugar adds sweetness plus a bit of chewiness. If dairy is an issue, you could try coconut oil, but texture may change.
Cream Cheese Frosting: The cream cheese makes frosting creamy and tangy. You can swap it for mascarpone or softened vegan cream cheese for dairy-free options.
How Do You Get Soft, Tender Pumpkin Cookies Every Time?
Soft cookies come from balancing wet and dry ingredients and proper mixing.
- Mix sugars and butter well: Beat until fluffy to introduce air, helping softness.
- Add pumpkin puree and egg: These add moisture and tenderness, so don’t skip or reduce too much.
- Don’t overmix dry ingredients: Stir just until combined to prevent tough cookies.
- Watch baking time: Bake until edges are set but centers still look a bit soft; cookies firm up as they cool.
Let cookies cool a bit before frosting—warm cookies can melt frosting and make a mess. These tips help make reliably soft, cozy pumpkin cookies you’ll love!
Equipment You’ll Need
- Mixing bowls – handy for mixing wet and dry ingredients separately to avoid overmixing.
- Electric mixer or hand whisk – speeds up creaming butter and sugars for fluffy cookie dough.
- Measuring cups and spoons – essential for accuracy with ingredients like spices and flour.
- Baking sheets – use rimmed sheets to prevent dough from spreading too much during baking.
- Parchment paper or silicone baking mats – stop cookies from sticking and help with even baking.
- Wire cooling rack – lets cookies cool evenly so frosting won’t melt.
- Spatula or spoon – helpful for folding dough and spreading frosting smoothly.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy texture that goes well with pumpkin.
- Mix in white chocolate chips or dark chocolate chunks to add sweetness and a melty surprise.
- Replace cinnamon frosting with a maple glaze for a different but equally cozy flavor.
- Stir in dried cranberries or raisins to add a chewy contrast and a touch of tartness.
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
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cinnamon Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1-2 tablespoons milk, to thin as needed
Time Needed:
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Plan for an additional 15 minutes to cool the cookies completely before frosting them. Total time is roughly 45 minutes.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheets
Set your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone baking mat. This helps prevent sticking and makes clean-up easier.
2. Make the Cookie Dough
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Then, add the egg, vanilla extract, and pumpkin puree. Mix until everything is well combined.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
4. Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the pumpkin mixture. Stir gently until just combined to form a soft, slightly sticky dough.
5. Scoop and Bake
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches space between each. You can flatten each cookie slightly with the back of a spoon if you want.
6. Bake
Bake for 12-15 minutes, until the edges start to set but the centers are still soft.
7. Cool
Take the cookies out of the oven and let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
8. Prepare the Cinnamon Frosting
In a medium bowl, beat together softened cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla extract, and cinnamon. Continue beating until well mixed. If the frosting is too thick, add milk one tablespoon at a time until you reach a spreadable consistency.
9. Frost the Cookies
When the cookies are completely cool, spread the cinnamon frosting generously on top of each one.
10. Optional Finishing Touch
Sprinkle a tiny bit of ground cinnamon over the frosting for a nice touch and extra flavor.
11. Serve and Enjoy
Enjoy your soft pumpkin cookies fresh, or store them in an airtight container in the refrigerator. If refrigerated, let the frosting warm up a bit before serving for the best taste and texture.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Just roast and mash fresh pumpkin until smooth. Make sure it’s well-drained and thick, as extra moisture can affect the cookie texture.
How Should I Store These Cookies?
Store cookies in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving to soften the frosting and enhance flavors.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours. Let it sit at room temperature for 10-15 minutes before scooping and baking.
What Can I Use Instead of Cream Cheese in the Frosting?
You can substitute mascarpone cheese or a dairy-free cream cheese alternative if you want a different flavor or need a dairy-free option. The texture may vary slightly.
