Soft Pumpkin Cookies with Cinnamon Frosting are a warm, cozy treat that’s bursting with the flavors of fall. These cookies are tender and moist, thanks to the pumpkin, and topped with a creamy frosting that has just the right hint of cinnamon spice. They’re the perfect balance of sweet and spicy, making each bite feel like a little hug for your taste buds.
I love making these cookies when the weather starts to cool down because the smell of pumpkin and cinnamon fills the whole kitchen and instantly makes me feel at home. My favorite tip is to chill the dough before baking—it helps the cookies keep their soft texture while getting those slightly crispy edges that everyone loves. Plus, the cinnamon frosting adds a lovely touch of sweetness that isn’t too overpowering.
These cookies are great for sharing with friends or enjoying with a cup of tea or coffee on a lazy afternoon. I always find that they bring people together, whether it’s for a casual weekend snack or a special dessert at a gathering. If you want a little twist, sprinkling a tiny bit of extra cinnamon on top of the frosting just before serving gives them a nice little extra kick.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pie filling, for the best texture and flavor. If unavailable, homemade cooked pumpkin or butternut squash puree works well too.
Spices: Cinnamon is the star here, with ginger and nutmeg adding warm depth. Feel free to swap nutmeg with cloves or allspice for a different twist.
Flour: All-purpose flour keeps these cookies soft and tender. For gluten-free options, try a 1:1 baking flour blend.
Cream Cheese in Frosting: This gives the frosting a creamy tang. You can substitute with mascarpone or Greek yogurt (strain thick) for a lighter version.
How Do I Keep Pumpkin Cookies Soft and Fluffy?
Softness comes from balancing wet and dry ingredients and baking just right. Here’s what I do:
- Use plenty of pumpkin puree—it adds moisture and tenderness.
- Don’t overmix once the flour is in; this keeps the cookies soft, not tough.
- Bake until edges set but centers are still soft; cookies continue cooking as they cool.
- Let cookies cool a bit on the baking sheet before moving; this helps them hold their shape and stay squishy.
Also, chilling dough before baking can help prevent excessive spreading, keeping cookies nice and plump.
Equipment You’ll Need
- Mixing bowls – a large one for cookies and a medium one for frosting; easy to mix ingredients thoroughly.
- Electric mixer or hand mixer – makes creaming butter and sugar quick and smooth for better texture.
- Measuring cups and spoons – to measure ingredients accurately for consistent results.
- Baking sheets – sturdy, flat surface to bake cookies evenly without burning.
- Parchment paper or silicone baking mat – prevents sticking and makes clean-up simple.
- Wire cooling rack – helps cookies cool evenly and keeps frosting from melting.
- Spatula or butter knife – perfect for spreading the cinnamon frosting evenly.
- Cookie scoop or tablespoon – for uniform cookie size and easy portioning.
Flavor Variations & Add-Ins
- Chocolate chips – add a sweet, melty contrast to the pumpkin; I like to stir in half a cup before baking.
- Chopped pecans or walnuts – add crunch and a nutty flavor that pairs great with pumpkin spices.
- Swap cinnamon in frosting for maple or vanilla extract – for a different but still cozy taste.
- Add a pinch of ground cloves or cardamom to the cookie dough – for a more complex spice profile.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
For the Cinnamon Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1-2 tablespoons milk (optional for consistency)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 12-15 minutes to bake, and additional 20 minutes to cool before frosting. Plan for around 50 minutes total, including time to make the cinnamon frosting.
Step-by-Step Instructions:
1. Get Ready
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easy.
2. Make the Cookie Dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Then, add the egg, pumpkin puree, and vanilla extract. Mix until everything is well combined.
3. Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Gradually add this dry mixture to the wet pumpkin mixture. Stir just until combined – don’t overmix, or cookies can get tough.
4. Bake the Cookies
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches between each cookie to allow spreading. Bake for 12-15 minutes, until the edges are set and tops are just firm but still soft.
5. Cool the Cookies
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely before frosting.
6. Prepare the Cinnamon Frosting
While cookies cool, beat softened cream cheese and butter in a medium bowl until smooth and creamy. Add powdered sugar, ground cinnamon, and vanilla extract. Beat until fluffy. If the frosting is too thick, add milk one tablespoon at a time until you reach desired spreading consistency.
7. Frost and Garnish
Once cookies are completely cool, spread the cinnamon frosting evenly over each one. For a pretty finish, sprinkle a little extra ground cinnamon on top.
8. Serve and Store
Enjoy these soft pumpkin cookies right away, or store them in an airtight container in the fridge. Bring to room temperature before serving to keep them soft and delicious.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, roast and puree it until smooth. Make sure it’s well drained so your cookie dough isn’t too wet. Use the same amount as canned pumpkin puree in the recipe.
How Should I Store These Pumpkin Cookies?
Store frosted cookies in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving to restore their soft texture.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the cookie dough in the fridge for up to 24 hours before baking. This helps enhance the flavors and keeps the cookies soft and thick.
What Can I Substitute for Cream Cheese in the Frosting?
You can substitute mascarpone cheese or use a softened butter and powdered sugar mixture if you prefer a dairy-free option, though cream cheese provides the best texture and tang.
