Soft Pumpkin Cookies with Cinnamon Frosting are like a little bite of fall in every mouthful. These cookies are tender and fluffy, packed with warm pumpkin flavor and just the right hint of spice. Topped with a sweet and creamy cinnamon frosting, they bring a cozy twist to a classic treat that feels like a hug on a chilly day.
I love making these pumpkin cookies when the air gets cooler and the leaves start to turn. The smell of cinnamon and pumpkin baking fills my kitchen and makes the whole house feel inviting. What’s great about these cookies is how soft they stay even after a couple of days, so they’re perfect for sharing or enjoying with a cup of tea whenever you want.
One fun tip I’ve found is to chill the cookie dough before baking—it helps the flavors meld together and keeps the cookies from spreading too much. These cookies taste just as good straight from the oven as they do the next day. I usually save a few for friends because they’re always asking for the recipe, and they never miss a chance to ask when the cinnamon frosting is involved!
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pie filling, for the best texture and flavor. If fresh pumpkin is on hand, roast and puree it for an even fresher taste.
Spices: Cinnamon, nutmeg, ginger, and cloves give warmth and depth. Feel free to adjust quantities or swap with pumpkin pie spice for convenience.
Sugar: The combo of granulated and brown sugar adds both sweetness and moisture. Brown sugar makes cookies soft and a bit chewy.
Frosting: Cream cheese and butter make a creamy, tangy base that balances sweetness. You can swap cream cheese with mascarpone or use all butter for a classic buttercream.
How Can I Make Sure My Pumpkin Cookies Stay Soft and Don’t Spread Too Much?
The key to soft, thick pumpkin cookies is gentle mixing and chilling the dough.
- Mix wet and dry ingredients just until combined. Overmixing can make cookies tough.
- Chill the dough for about 30 minutes before baking. This helps cookies hold their shape and stay soft.
- Use a scoop for even-sized cookies so they bake uniformly.
- Bake just until edges look set but centers are still soft. They firm up as they cool.
Following these steps ensures you get moist, tender cookies perfect for spreading frosting on top!
Equipment You’ll Need
- Baking sheets – sturdy ones help cookies bake evenly without warping.
- Parchment paper or silicone mats – prevent sticking and make cleanup easy.
- Mixing bowls – have one large for wet and one medium for dry ingredients to keep things organized.
- Hand mixer or stand mixer – makes combining butter and cream cheese for frosting super smooth.
- Spoon or cookie scoop – handy to drop equal dough portions for uniform cookies.
- Wire cooling rack – lets cookies cool evenly and keeps bottoms from getting soggy.
Flavor Variations & Add-Ins
- Add chopped nuts like pecans or walnuts for a crunchy contrast to the soft cookie.
- Stir in white chocolate chips or raisins for sweet bursts in every bite.
- Try swapping cinnamon in the frosting for pumpkin pie spice to deepen fall flavors.
- Mix in a teaspoon of espresso powder into the dough to enhance the spice notes.
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Cinnamon Frosting:
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1-2 tablespoons milk (optional, to thin frosting if needed)
- A pinch of ground cinnamon for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, around 12-15 minutes baking time, plus some cooling time. If you choose to chill the dough before baking, add about 30 minutes for best results. Overall, you can expect about 1 hour from start to finish including cooling and frosting.
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Baking Sheets:
Set your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Mix Wet Ingredients:
In a large bowl, stir together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until smooth and well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly mixed.
4. Mix Wet and Dry Together:
Add the dry ingredients gradually to the pumpkin mixture, stirring gently just until the dough comes together. Don’t overmix; this helps keep the cookies soft.
5. Scoop and Bake:
Drop heaping tablespoons of dough about 2 inches apart on your prepared pan. If time allows, chill the dough for 30 minutes to help the cookies keep their shape. Bake for 12 to 15 minutes, until cookie edges look set and a toothpick comes out clean.
6. Cool the Cookies:
Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
7. Make the Cinnamon Frosting:
Using a mixer, beat the softened butter and cream cheese until creamy. Add the powdered sugar, vanilla, and cinnamon, beating until fluffy. If the frosting is too thick, add milk a little at a time until spreadable.
8. Frost the Cookies:
Once your cookies are fully cooled, spread or pipe the cinnamon frosting evenly on top.
9. Garnish and Serve:
Sprinkle a pinch of ground cinnamon over the frosted cookies for a pretty touch. Now they’re ready to enjoy!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Use roasted and pureed fresh pumpkin in place of canned pumpkin puree. Just make sure it’s well strained so the dough isn’t too wet.
How Should I Store These Cookies?
Store cookies in an airtight container in the refrigerator for up to 5 days. The frosting stays creamy and the cookies remain soft when chilled.
Can I Freeze the Cookies or Dough?
Absolutely! You can freeze baked cookies or unbaked dough balls. For dough, freeze on a tray then transfer to a bag. Thaw dough in the fridge before baking. Baked cookies freeze well for up to 3 months; thaw at room temperature before frosting.
What Can I Substitute for Cream Cheese in the Frosting?
You can use mascarpone cheese or soften buttercream frosting instead. Keep in mind cream cheese adds a nice tang that balances the sweetness perfectly.
