These soft pumpkin cookies are the kind you dream about when the weather cools down. They’re pillowy, warmly spiced, and topped with a sweet cinnamon frosting that melts just enough into the cookie to make every bite perfect. They’re simple to whip up, and the house smells amazing while they bake.
Why I Love This Recipe
This recipe has become a fall tradition in my kitchen. The first time I made them, I didn’t even get a chance to frost all the cookies before half of them were gone! They’re that irresistible. The pumpkin keeps them soft for days, and the frosting adds a cozy, sweet finish.
- They stay soft and cake-like, never dry
- The cinnamon frosting is creamy and warming
- The recipe uses simple pantry staples
- Perfect for sharing at gatherings or with coffee on a quiet morning
Servings and Time
- Servings: 24 cookies
- Prep Time: 15 minutes
- Bake Time: 12–14 minutes
- Cooling + Frosting Time: 20 minutes
- Total Time: 50 minutes
Macros (per cookie with frosting)
- Calories: 165
- Protein: 2g
- Carbs: 27g
- Fat: 6g
- Fiber: 1g
- Sugar: 17g
Why This Recipe Works (Quick Science)
Pumpkin puree adds moisture and keeps the cookies soft and cake-like. The baking soda reacts with the pumpkin’s natural acidity to give them lift. Cream cheese in the frosting provides tang, which balances the sweetness, while cinnamon enhances the pumpkin flavor instead of overpowering it.
Common Mistakes
- Overmixing the batter: This makes the cookies tough instead of soft. Mix just until combined.
- Using pumpkin pie filling instead of puree: Pumpkin pie filling has added sugar and spices and will throw off the recipe.
- Not cooling cookies before frosting: Warm cookies will cause the frosting to melt and slide off.
What to Serve With
- A hot mug of chai tea or coffee
- A scoop of vanilla ice cream for dessert
- A glass of cold milk for a simple treat
What You’ll Need
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
For Cinnamon Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Tools
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper
- Cooling rack
Pro Tips
- Chill the cookie dough for 15 minutes if it feels too sticky to scoop.
- Use a cookie scoop for evenly sized cookies.
- For a stronger spice flavor, add a pinch of ginger.
- Store cookies in layers separated by parchment paper so frosting doesn’t smudge.
Substitutions and Variations
- Swap cream cheese frosting for a simple glaze if you prefer something lighter.
- Use coconut oil instead of butter for a dairy-free version (but still frost with a dairy-free frosting).
- Add mini chocolate chips to the cookie dough for extra indulgence.
Make Ahead Tips
You can make the cookie dough up to 2 days ahead and store it in the fridge. The frosting can also be made in advance and kept in the fridge, then whipped before spreading.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Step 1: Mix dry ingredients
In a medium bowl, whisk together 2 ½ cups flour, 1 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp cloves, and ½ tsp salt until well combined.
Step 2: Cream butter and sugar
In a large bowl, beat 1 cup softened butter and 1 ½ cups packed brown sugar with a hand mixer until light and fluffy.
Step 3: Add pumpkin, egg, and vanilla
Beat in 1 cup pumpkin puree, 1 egg, and 1 tsp vanilla extract until smooth.
Step 4: Combine wet and dry
Slowly mix the dry ingredients into the wet mixture until just combined. Don’t overmix.
Step 5: Scoop and bake
Drop spoonfuls (about 2 tbsp each) of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake at 350°F for 12–14 minutes until tops are set.
Step 6: Cool cookies
Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Step 7: Make cinnamon frosting
In a medium bowl, beat 4 oz softened cream cheese, ¼ cup softened butter, 2 cups powdered sugar, 1 tsp vanilla extract, and 1 tsp cinnamon until smooth and fluffy.
Step 8: Frost the cookies
Once cookies are completely cool, spread a thick layer of cinnamon frosting on top of each one.
Leftovers and Storage
Store cookies in an airtight container in the fridge for up to 5 days. Place parchment paper between layers so the frosting doesn’t smear. They can also be frozen (frosted or unfrosted) for up to 2 months. Thaw in the fridge overnight before serving.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just roast and puree fresh pumpkin until smooth. Make sure it’s not watery—strain extra liquid if needed.
Do I have to refrigerate the cookies?
Yes, because of the cream cheese frosting, they should be stored in the fridge.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture will be slightly different but still soft.
Conclusion
These soft pumpkin cookies with cinnamon frosting are pure comfort in cookie form. They’re simple, cozy, and the kind of recipe you’ll want to share—or keep all to yourself. Give them a try, then come back and let me know how yours turned out. I’d love to hear your tips, tweaks, or favorite add-ins!
