Soft Pumpkin Cookies with Cinnamon Frosting
Soft Pumpkin Cookies with Cinnamon Frosting are the perfect fall treat. Fluffy pumpkin cookies topped with creamy cinnamon frosting.
Every fall, I start craving something sweet and spiced that makes the house smell like the season. These soft pumpkin cookies do exactly that. They bake up light, fluffy, and full of warm pumpkin flavor. When I topped them with the cinnamon frosting, my kitchen smelled better than any candle you could buy.
I made these on a quiet Sunday afternoon, and by the time my family got home, the whole place felt like autumn had moved in. My wife called them “little bites of pumpkin heaven,” and I have to agree. The texture is soft like cake, and the frosting adds a creamy sweetness that takes them over the top.
I like recipes that make people smile, and these cookies do just that. They are simple to make, easy to frost, and they stay soft for days. Whether you serve them for dessert, give them as a gift, or enjoy them with a cup of coffee, these cookies are a true fall favorite in our house.
Questions You May Have About This Recipe
Can I use canned pumpkin puree?
Yes, canned pumpkin puree works perfectly. Make sure it is pure pumpkin, not pumpkin pie filling.
Can I make the frosting ahead of time?
Yes, the frosting can be made a day ahead and kept refrigerated. Bring it to room temperature before using.
Do these cookies need to be refrigerated?
They can be stored at room temperature for up to three days, but if your kitchen is warm, refrigerate them to keep the frosting firm.
Can I freeze the cookies?
Yes, freeze them without frosting in an airtight container for up to two months. Thaw before adding frosting.
Can I skip the frosting?
You can, but the cinnamon frosting adds a flavor that makes these cookies special.
What You Need to Make Soft Pumpkin Cookies with Cinnamon Frosting
For the Cookies
2 ½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
1 cup canned pumpkin puree
1 large egg
2 teaspoons vanilla extract
For the Frosting
½ cup butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Preheat oven to 350°F and line a baking sheet with parchment paper.
In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Add pumpkin puree, egg, and vanilla. Mix until combined.
Gradually add the dry ingredients and mix until a dough forms.
Scoop dough onto baking sheet and flatten slightly.
Bake for 12 to 14 minutes until the edges are set. Let cool completely.
For the frosting, beat butter and cream cheese until smooth. Add powdered sugar, cinnamon, and vanilla. Mix until creamy.
Spread or pipe frosting over cooled cookies. Dust lightly with cinnamon if desired.
Tips
Use room temperature ingredients for a smoother dough.
Don’t overmix the dough or the cookies can become dense.
Make sure cookies are completely cool before frosting.
Add a pinch of cloves for extra warmth.
Store leftovers in a covered container to keep them soft.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These cookies were melt in your mouth soft. The cinnamon frosting was incredible.” Carol L.
⭐️⭐️⭐️⭐️ “I made these for my church bake sale and they sold out first. Everyone asked for the recipe.” Nancy P.
⭐️⭐️⭐️⭐️⭐️ “The perfect fall cookie. I loved how light they were and that they stayed soft for days.” Susan M.
⭐️⭐️⭐️⭐️ “Very easy to make and such a cozy flavor. I added a sprinkle of pumpkin spice on top.” Diane T.
⭐️⭐️⭐️⭐️⭐️ “My grandkids went crazy for these. The frosting is worth making extra of.” Linda H.
Printable Recipe
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Soft Pumpkin Cookies with Cinnamon Frosting
Soft, fluffy pumpkin cookies topped with a creamy cinnamon frosting. The perfect fall dessert that stays moist and flavorful.
Ingredients
- For the Cookies
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- For the Frosting
- ½ cup butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla. Mix until combined.
- Gradually add the dry ingredients and mix until a dough forms.
- Scoop dough onto baking sheet and flatten slightly.
- Bake for 12 to 14 minutes until the edges are set. Let cool completely.
- For the frosting, beat butter and cream cheese until smooth. Add powdered sugar, cinnamon, and vanilla. Mix until creamy.
- Spread or pipe frosting over cooled cookies. Dust lightly with cinnamon if desired.
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