Soft Pumpkin Cookies with Cinnamon Frosting
These Soft Pumpkin Cookies with Cinnamon Frosting are the ultimate fall treat—pillowy, moist, and bursting with warm pumpkin spice. Topped with a creamy cinnamon frosting that melts into every bite, they’re perfect for cozy afternoons, holiday gatherings, or gifting. Made with real pumpkin and pantry staples, these cookies come together easily and deliver bakery-style flavor with homemade charm. Whether you’re baking for a crowd or just craving something sweet and seasonal, these cookies are guaranteed to impress.
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring Cups and Spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cooling rack
- Spatula or butter knife for frosting
Ingredients
Cookies:
- 1 cup pumpkin puree (canned or fresh)
- 2 ½ cups all-purpose flour (or gluten-free flour blend)
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 2 large eggs
- ½ cup unsalted butter (softened) or dairy-free substitute
- 1 tsp vanilla extract
- ½ tsp salt
Cinnamon Frosting:
- 4 oz cream cheese (softened; vegan option available)
- ¼ cup unsalted butter (softened) or dairy-free alternative
- 2 cups powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars in a large bowl until light and fluffy. Add eggs one at a time, then pumpkin puree and vanilla; mix well.
- Whisk together flour, baking soda, baking powder, salt, and spices in a separate bowl. Gradually add to wet ingredients, mixing until just combined.
- Drop spoonfuls of dough 2 inches apart on prepared sheets. Bake 10–12 minutes, until edges set but centers remain soft. Cool on sheets 5 minutes, then transfer to wire racks.
- Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then cinnamon and vanilla.
- Frost cooled cookies evenly and garnish if desired. Serve or refrigerate until ready.
Notes
- For extra chewiness, slightly underbake cookies.
- Use pure pumpkin puree, not pumpkin pie filling, for best flavor control.
- Frosting can be made a day ahead; keep refrigerated and bring to room temperature before frosting.
- To make vegan, substitute butter and cream cheese with plant-based versions.
- Store cookies in an airtight container to maintain softness; add a slice of bread to keep moisture.
- Add-ins like nuts or chocolate chips can be mixed into the dough before baking.