Soft Pumpkin Cookies with Cinnamon Frosting
Pumpkin puree makes these cookies soft and cake-like. They are finished with a cinnamon cream cheese frosting and need to be kept refrigerated once frosted.
Use plain canned pumpkin puree for this dough. Pumpkin pie filling contains added sugar and spices, so it will change the balance of the recipe. Measure the puree rather than using the whole can.
Portion the dough evenly and give the cookies plenty of space. If 12 portions will not fit on your baking sheet with the spacing below, use fewer per sheet and bake extra batches. Keep the remaining dough chilled while a batch is in the oven.
Wait until the cookies are completely cool before spreading or piping the frosting. Warm cookies will melt it. Divide the frosting among all 24 cookies first, then use any extra to finish the tops.
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. Cover and refrigerate it at 40°F or below for up to a day. Let it soften just enough to spread, then briefly beat it smooth. Count that time toward the limit for leaving it out.
Do these cookies need to be refrigerated?
Yes. Keep frosted cookies covered at 40°F or below for up to 3 days. Bring out only what you plan to serve, and limit time out of refrigeration to 2 hours total, or 1 hour above 90°F.
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?
Yes. The unfrosted cookies are still sweet and spiced. Cool completely, then store airtight in a cool room for up to 2 days or freeze.
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
As an Amazon Associate I earn from qualifying purchases. An Etekcity EK6015 kitchen scale (paid link) helps divide the dough into 24 even portions. Tare the bowl or plate before weighing; the 45–50 g portion size below is a guide.
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.
Divide the dough into 24 equal portions, about 45 to 50 grams each. Place 12 portions at least 3 inches apart on each of two parchment-lined baking sheets and flatten slightly.
Bake one sheet at a time for about 14 to 18 minutes, until the edges are set and the centers spring back lightly without looking wet. Keep the second sheet chilled while the first bakes. Allow about 36 minutes for two batches, then cool completely on racks for about thirty minutes before frosting.
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 softened, not melted, butter. Take out the egg and dairy only long enough to prepare the dough and frosting.
Don’t overmix the dough or the cookies can become dense.
Use block cream cheese for the frosting. If it becomes too soft to pipe, refrigerate briefly rather than adding unmeasured amounts of sugar.
Add a pinch of cloves for extra warmth.
Store frosted cookies in a single layer if possible. Keep gifts chilled in transit and tell the recipient that the cream cheese frosting needs refrigeration.
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, cake-like pumpkin cookies with cinnamon cream cheese frosting. Divide the dough into 24 portions, cool completely before frosting, and refrigerate the finished cookies.
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.
- Divide the dough into 24 equal portions, about 45 to 50 grams each. Place 12 portions at least 3 inches apart on each of two parchment-lined baking sheets and flatten slightly.
- Bake one sheet at a time for about 14 to 18 minutes, until the edges are set and the centers spring back lightly without looking wet. Keep the second sheet chilled while the first bakes. Allow about 36 minutes for two batches, then cool completely on racks for about thirty minutes before frosting.
- 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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