Soft Pumpkin Cookies with Cinnamon Frosting are a delightful treat that brings the cozy flavors of fall right to your kitchen. These cookies are perfectly soft and tender, packed with warm pumpkin and a hint of spice. Topped with a smooth, sweet cinnamon frosting, they’re like a little hug in cookie form.
I love making these cookies during the cooler months when the smell of pumpkin and cinnamon fills the air. They’re so easy to bake, and the frosting adds just the right touch of sweetness and spice. I always find it fun to spread the frosting while the cookies are still a bit warm, so it melts in slightly and feels extra special.
These cookies are perfect for sharing with friends or family during a relaxed afternoon, paired with a cup of tea or hot cocoa. Whenever I bring these to a get-together, they disappear fast because everyone loves the soft texture and the comforting flavor combination. They’re a great way to enjoy pumpkin beyond just pie!
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pumpkin puree makes this recipe super simple. If fresh pumpkin is your choice, roast and mash until smooth. Avoid pumpkin pie filling since it has added spices and sugar.
Flour: All-purpose flour is best here for a soft texture. For a gluten-free option, try a 1:1 gluten-free baking flour blend, but results may be slightly different in texture.
Spices: Cinnamon, ginger, nutmeg, and cloves create the warm fall flavor. Prefer mild spice? Cut the cloves in half or add a bit more cinnamon instead.
Butter and Sugars: Butter keeps the cookies tender while packed brown sugar adds moisture and depth. You can swap butter for coconut oil but expect a slight coconut note.
Cream Cheese Frosting: Softened cream cheese makes the frosting smooth and tangy. For a dairy-free option, try a plant-based cream cheese and vegan butter.
How Can I Keep These Pumpkin Cookies Soft and Moist?
The key to soft pumpkin cookies is balancing wet and dry ingredients carefully and not over-baking. Here are some tips:
- Use softened butter, not melted, for a light texture.
- Mix the flour in gradually and stop once combined—over-mixing develops gluten and makes cookies tough.
- Watch baking time closely—cookies should look set on edges but still soft in the center when you take them out.
- Let cookies cool on the baking sheet a few minutes; they firm up gently without drying out.
Also, pumpkin puree adds moisture that helps keep the cookies chewy. Finally, spreading the frosting after the cookies are fully cool stops melting and keeps the frosting fluffy.
Equipment You’ll Need
- Baking sheets – You’ll need a couple for baking batches of cookies; a non-stick surface or lined with parchment keeps cookies from sticking.
- Parchment paper or silicone baking mats – Makes cleanup easy and prevents cookies from spreading too much.
- Mixing bowls – One large for wet ingredients and one medium for dry ingredients to keep things organized.
- Electric mixer or hand mixer – Speeds up creaming the butter and sugars until light and fluffy for soft cookies.
- Spoon or cookie scoop – Helps drop even-sized dough portions onto the baking sheet for uniform cookies.
- Spatula – Great for folding ingredients together gently without over-mixing.
- Cooling rack – Lets cookies cool evenly so they stay soft and don’t get soggy underneath.
Flavor Variations & Add-Ins
- Add mini chocolate chips for a classic sweet contrast to pumpkin’s earthiness; I like this for a treat with kids.
- Stir in chopped pecans or walnuts for crunch and a nutty note; great if you want texture.
- Swap cinnamon frosting for a simple cream cheese glaze with a hint of maple syrup for a different sweet touch.
- Mix in a teaspoon of pumpkin pie spice instead of individual spices to save time and keep flavors balanced.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cinnamon Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake each batch. Allow around 30 minutes for the cookies to cool and for you to make and spread the frosting. Overall, plan for around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix well until combined.
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to over-mix to keep the cookies soft.
3. Bake the Cookies:
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges look set but the centers remain soft. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
4. Prepare the Cinnamon Frosting:
While the cookies cool, beat together the softened cream cheese and butter in a medium bowl until smooth and creamy. Add vanilla extract, then gradually mix in the powdered sugar until the frosting is fluffy. Stir in the ground cinnamon until it is well blended throughout the frosting.
5. Frost and Serve:
When the cookies are fully cooled, spread a generous layer of cinnamon frosting on top of each cookie. For an extra touch, sprinkle a little additional cinnamon over the frosting. Serve and enjoy!
Storage:
Store any leftover cookies in an airtight container in the refrigerator for up to 5 days.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin?
Yes! Just roast, peel, and puree fresh pumpkin until smooth. Make sure it’s well-drained to avoid adding extra moisture that can affect cookie texture.
How Should I Store These Cookies?
Keep them in an airtight container in the fridge for up to 5 days. The cream cheese frosting needs refrigeration, and cookies stay soft and fresh this way.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough, wrap it tightly, and refrigerate for up to 2 days before baking. Let it come to room temperature for about 20 minutes before scooping and baking.
Can I Freeze the Frosted Cookies?
It’s best to freeze the cookies without frosting. Freeze baked cookies in a sealed container or bag for up to 3 months. Thaw fully, then frost them when ready to serve for the best texture.
