Soft Pumpkin Cookies with Cinnamon Frosting

Soft Pumpkin Cookies with Cinnamon Frosting have quickly become one of my favorite treats to bake when the air starts to get a little crisp. These cookies hit that sweet spot between soft and cakey, with a warm cinnamon frosting that makes you want to keep reaching for one more. If you’re into pumpkin spice vibes but want something a bit different than the usual pie, these cookies might just be your new go-to.

Why You Should Try Soft Pumpkin Cookies with Cinnamon Frosting

Ever had a cookie that feels like a cozy hug? That’s exactly what these pumpkin cookies deliver. The pumpkin keeps them moist and tender, while the cinnamon frosting adds just the right amount of spice and sweetness. Plus, they’re perfect for any occasion whether you’re bringing them to a fall party or just sneaking one with your afternoon coffee.

Variations I’ve Tried

I’ve played around with this recipe quite a bit. Sometimes, I swap out the cinnamon frosting for a cream cheese version because who can say no to cream cheese? Other times, I toss in some chopped pecans or walnuts for a little crunch. And if you want to make them extra festive, adding a sprinkle of pumpkin pie spice to the frosting does wonders.

Adaly Kandice

Soft Pumpkin Cookies with Cinnamon Frosting

Soft and chewy pumpkin cookies paired with a creamy cinnamon frosting, perfect for fall treats.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24

Course: Dessert

Cuisine: American

Calories: 210

Ingredients

  

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt

• 1/2 cup butter, softened
• 2 cups powdered sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

 

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the pumpkin puree and egg until evenly combined.
4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Drop rounded tablespoons of dough onto the prepared baking sheets about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are lightly browned.
8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

1. In a medium bowl, beat the softened butter until smooth.
2. Gradually add powdered sugar and cinnamon, beating until combined.
3. Mix in milk and vanilla extract until frosting is smooth and spreadable.
4. Once cookies are completely cooled, spread frosting evenly on top of each cookie.

Notes

For extra spice, add a pinch of cloves or ginger. Store cookies in an airtight container for up to 5 days. Frosting can be refrigerated and stirred before use if it thickens.

Serving The Soft Pumpkin Cookies with Cinnamon Frosting

These cookies shine on their own, but why not pair them with a hot cup of chai or a creamy latte? They also make a sweet addition to a brunch spread or a holiday cookie platter. If you want to get fancy, try sandwiching two cookies together with frosting in the middle instant pumpkin cookie sandwich!

Tips for Soft Pumpkin Cookies with Cinnamon Frosting

• Use canned pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices messing with your recipe.
• Don’t overbake! The cookies will firm up as they cool, so pull them out when they still look slightly underdone.
• Make sure your cream cheese and butter are softened for smooth frosting no one wants lumpy frosting.
• If your frosting feels too thick, a teaspoon of milk can loosen it up nicely.

Storage

Store these cookies in an airtight container in the fridge because of the cream cheese frosting. They keep well for about 3-4 days. If you want to keep them longer, freeze unfrosted cookies and frost them after thawing. Just make sure to bring them to room temperature before serving for the best texture.

Common Mistakes to Avoid

• Skipping the spices? Don’t! The nutmeg and cloves add depth that pumpkin alone can’t provide.
• Using cold ingredients for the frosting can lead to a grainy texture. Softened is the way to go.
• Overmixing the dough can make the cookies tough mix just until combined.
• Frosting warm cookies will make the frosting melt and slide off. Patience is a virtue here.

Nutrition Facts (per serving)

• Calories: 210 kcal
• Carbohydrates: 30 g
• Protein: 2 g
• Fat: 8 g
• Fiber: 1 g
• Sugar: 18 g

These pumpkin cookies with cinnamon frosting bring a cozy sweetness that’s hard to resist. Whether you’re a pumpkin fan or just looking for a soft, flavorful cookie, this recipe is worth trying. Trust me, your taste buds will thank you.