Soft Pumpkin Cookies with Cinnamon Frosting are a cozy treat that’s perfect for chilly days or whenever you want a little fall flavor. These cookies are tender and moist with a gentle pumpkin taste, and the cinnamon frosting on top adds just the right touch of sweet spice to make every bite feel special.
I love making these cookies when I want something comforting but not too heavy. The pumpkin keeps them soft and gives them a bit of natural sweetness, and that cinnamon frosting is my favorite part—it makes the cookies feel like a little celebration in your mouth. I usually make a batch and then hide them because they disappear fast!
The best way to enjoy them is with a warm cup of tea or coffee, and they’re fantastic for sharing with friends or family during the fall season. I always find that these cookies bring smiles and a cozy feeling to any gathering, and they’re super simple to bake, which makes them even better in my book.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, for the right flavor and texture. You can also use fresh pumpkin cooked and mashed if you prefer a natural option.
Butter & Cream Cheese: These keep cookies soft and make the frosting creamy. For dairy-free, try vegan butter and dairy-free cream cheese alternatives.
Spices: Cinnamon, nutmeg, and cloves add warmth and depth. If you don’t have cloves, extra cinnamon works well.
Flour & Leavening: All-purpose flour gives structure. Baking powder and soda ensure the cookies rise just right and stay tender.
Sugar: Granulated sugar sweetens the cookies, while powdered sugar is best for smooth frosting. You can swap granulated sugar for coconut sugar for a subtle change.
How Can I Keep These Pumpkin Cookies Soft and Moist?
The secret to soft pumpkin cookies is balancing pumpkin puree with dry ingredients and careful baking:
- Use pumpkin puree: It adds moisture and tenderness.
- Don’t overmix: Stir just until combined to avoid tough cookies.
- Watch baking time: Bake until edges are set but centers remain soft, about 12-15 mins.
- Cool on pan briefly: Let cookies cool a few minutes on baking sheet to set gently before moving to a rack.
These steps help the cookies stay soft and moist, making each bite delightful with creamy frosting on top.
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately and easily.
- Hand mixer or stand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – for accurate ingredient amounts to get the best cookie texture.
- Baking sheets – flat and sturdy for even baking of cookies.
- Parchment paper or silicone mats – prevent cookies from sticking and make cleanup easier.
- Wire cooling rack – cools cookies evenly without sogginess.
- Spatula or spoon – perfect for mixing and spreading frosting.
- Cookie scoop or tablespoon – helps make evenly sized cookies for uniform baking.
Flavor Variations & Add-Ins
- Stir in 1/2 cup chopped pecans or walnuts for a crunchy texture that pairs well with pumpkin.
- Add 1/2 cup chocolate chips to the dough for a sweet contrast to the spiced pumpkin flavor.
- Mix in 1/2 teaspoon ginger or pumpkin pie spice instead of nutmeg and cloves for a different warm spice twist.
- Swap cinnamon frosting for cream cheese frosting with a hint of orange zest for a bright, fresh finish.
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon ground cloves (optional)
For the Cinnamon Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (as needed for consistency)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake the cookies. Allow an additional 10 minutes to make the frosting and frost the cookies once cooled. Overall, expect about 40 minutes of active time, plus cooling.
Step-by-Step Instructions:
1. Prepare the Cookies:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup. In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the egg, then stir in the vanilla extract and pumpkin puree until all combined. In another bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Gradually mix the dry ingredients into the wet ingredients, stirring gently until just combined. The dough will feel soft and a little sticky.
2. Bake the Cookies:
Use a cookie scoop or spoon to drop rounded dough portions about 2 inches apart onto your prepared baking sheets. Bake in the preheated oven for 12 to 15 minutes, or until the edges look set but the centers remain soft. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
3. Make the Cinnamon Frosting:
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Slowly add the powdered sugar, mixing well after each addition. Stir in the cinnamon and vanilla extract. Add milk or cream one tablespoon at a time to reach a smooth, spreadable frosting consistency.
4. Frost the Cookies:
Once your cookies are fully cooled, spread a generous layer of cinnamon frosting on each one. For an added touch, sprinkle a little extra ground cinnamon over the frosting before serving.
5. Serve and Store:
Enjoy your soft pumpkin cookies immediately with a warm drink, or store them in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, bring them back to room temperature for the best flavor and softness.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! To use fresh pumpkin, roast or steam peeled pumpkin chunks until soft, then mash or blend until smooth. Make sure to cool it before using in the recipe. Use the same amount as canned puree.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving to enjoy their soft texture and delicious frosting.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Be sure to check that your baking powder and other ingredients are gluten-free as well.
Can I Prepare the Frosting Ahead of Time?
Yes, you can make the cinnamon frosting a day ahead. Keep it covered in the refrigerator and give it a good stir before spreading. Add a splash of milk if it’s too thick after chilling.
