Soft Pumpkin Cookies with Cinnamon Frosting taste like tiny bites of pumpkin pie wrapped in a soft, cake-like cookie with creamy, spiced frosting on top. They work perfectly for busy bakers who want a cozy fall dessert in about 45 minutes, start to finish. I baked a batch on a random Tuesday once and ate three over the sink, so you can trust that I take this recipe very seriously.
Why You Should Try This Soft Pumpkin Cookies with Cinnamon Frosting
These soft pumpkin cookies stay pillowy and tender, almost like little pumpkin clouds with a cinnamon roll vibe. The cinnamon frosting melts slightly into the tops and gives each cookie a sweet, warm, bakery-style finish.
You mix the dough in one bowl, skip any chilling, and scoop straight to the baking sheet. The recipe uses canned pumpkin, pantry spices, and simple ingredients, so you can bake a batch whenever the pumpkin craving hits.
“These Soft Pumpkin Cookies with Cinnamon Frosting taste like pumpkin pie and a cinnamon roll had the coziest cookie baby ever. ★★★★★”
Ingredients You’ll Need
For the Soft Pumpkin Cookies
- 1 cup canned pumpkin puree
- Use 100% pure pumpkin, not pumpkin pie filling. Libby’s or store brand both work well.
- 1/2 cup unsalted butter, softened to room temperature
- If you only have salted butter, use it and reduce the added salt slightly.
- 1 cup packed light brown sugar
- Brown sugar keeps the cookies soft and adds caramel notes.
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- You can swap the spice mix for 2 to 2 1/2 teaspoons pumpkin pie spice if that already sits in your pantry.
For the Cinnamon Frosting
- 4 tablespoons unsalted butter, softened
- 4 ounces cream cheese, softened
- Use full-fat brick style cream cheese for the best texture.
- 2 cups powdered sugar, sifted if lumpy
- 1 1/4 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons milk or heavy cream
- Start with 1 tablespoon and add more to reach a spreadable consistency.
- Pinch of fine sea salt
- This keeps the frosting from tasting too sweet.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Hand mixer or stand mixer with paddle attachment
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or tablespoon
- Wire cooling racks
- Offset spatula or butter knife for frosting
Tips & Tricks
- Use room temperature butter and cream cheese so they blend smooth and creamy.
- Blot pumpkin puree lightly with a paper towel if it looks very wet, which helps the cookies stay thick and not too cakey.
- Measure flour by spooning it into the cup and leveling it, so you avoid dense cookies.
- Mix the dry ingredients just until combined to keep the cookies tender.
- Line baking sheets with parchment so the cookies release easily and bake evenly.
- Chill the frosting for 10 to 15 minutes if it feels too soft, then spread it on cooled cookies.
- Frost only cooled cookies so the frosting does not slide off or melt.
- Add a tiny pinch of extra cinnamon on top of the frosted cookies for a bakery-style look.
- Use a small cookie scoop for evenly sized cookies that bake at the same rate.
- Bake one sheet at a time in the center of the oven for the most even results.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Step 1: Mix the Wet Ingredients
Set the oven to 350°F and line two baking sheets with parchment paper. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy, about 2 to 3 minutes. Add the egg, vanilla, and pumpkin puree, then beat again until the mixture looks smooth and creamy.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Break up any spice clumps so the flavor spreads evenly through the dough. Keep the whisking quick so you do not compact the flour.
Step 3: Combine Wet and Dry
Add the dry ingredients to the wet mixture in two additions. Stir gently with a spatula or mix on low speed until no dry streaks of flour remain. Scrape the sides and bottom of the bowl so the dough mixes evenly, but stop as soon as everything comes together.
Step 4: Scoop and Bake
Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten the tops with damp fingertips or the back of a spoon, since the dough does not spread a lot. Bake 11 to 13 minutes, until the tops look set and the edges feel slightly firm when you tap them.
Step 5: Cool the Cookies
Remove the baking sheet from the oven and let the cookies sit on the sheet for 5 minutes. Transfer the cookies to a wire rack and let them cool completely. The texture finishes setting as they cool, so they stay soft but not gummy.
Step 6: Make the Cinnamon Frosting
In a clean bowl, beat the softened butter and cream cheese until smooth and fluffy, about 2 minutes. Add the powdered sugar, cinnamon, vanilla, and salt, then mix on low until the sugar starts to blend in. Increase the speed and beat until creamy, adding 1 to 2 tablespoons milk or cream until the frosting reaches a thick but spreadable consistency.
Step 7: Frost the Cookies
Once the cookies cool completely, spread a generous spoonful of cinnamon frosting on each one. Swirl the frosting with an offset spatula or butter knife for a pretty finish. If you plan to stack the cookies later, chill the frosted cookies for 20 to 30 minutes so the frosting firms up.
What to Serve with Soft Pumpkin Cookies with Cinnamon Frosting
Serve these soft pumpkin cookies with cold milk, hot coffee, or a big mug of chai or hot chocolate. They fit nicely on a fall dessert platter with sliced apples, caramel dip, and maybe a few chocolate chip cookies. Pack them in lunchboxes, bring them to potlucks, or set them out for game night and watch them disappear faster than you expect.
Storage Options
- Store frosted cookies in an airtight container in the fridge for up to 5 days.
- Place parchment between layers so the frosting does not stick to the cookies above.
- Freeze unfrosted cookies in a freezer bag for up to 2 months, then thaw at room temperature and frost fresh.
- Freeze frosted cookies on a baking sheet until firm, then transfer to a container and freeze up to 1 month.
- Let chilled or frozen cookies sit at room temperature for 20 to 30 minutes before serving so the texture softens and the flavors shine.
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Add the egg, vanilla extract, and pumpkin puree to the bowl and beat again until the mixture is smooth and creamy.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- Add the dry ingredients to the wet mixture in two additions, mixing on low speed or stirring gently with a spatula just until no dry streaks of flour remain. Do not overmix.
- Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Lightly flatten the tops with damp fingertips or the back of a spoon.
- Bake for 11 to 13 minutes, or until the tops look set and the edges feel slightly firm when gently tapped.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely.
- In a clean mixing bowl, beat the softened butter and cream cheese together until smooth and fluffy, about 2 minutes.
- Add the powdered sugar, ground cinnamon, vanilla extract, and a pinch of salt. Mix on low speed until the sugar begins to incorporate, then increase the speed and beat until creamy.
- Add 1 to 2 tablespoons of milk or heavy cream, a little at a time, and continue beating until the frosting is thick but spreadable. If it feels too soft, chill briefly before using.
- Once the cookies are completely cool, spread a generous spoonful of cinnamon frosting on top of each cookie, swirling with an offset spatula or butter knife.
- If you plan to stack the cookies, chill the frosted cookies for 20 to 30 minutes so the frosting can firm up before storing.
Notes
Approximate per 1 cookie (about 1 of 24 with frosting): 170 calories; fat 7 g; saturated fat 4 g; carbohydrates 26 g; fiber 1 g; sugars 17 g; protein 2 g; sodium 130 mg. Values will vary based on specific ingredients and portion size.
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