Soft Pumpkin Cookies with Cinnamon Frosting are a cozy, tender treat that brings the flavors of fall straight into my kitchen. Each cookie is soft and fluffy, full of warm spices and rich pumpkin, then topped with a velvety cinnamon cream cheese frosting that melts in my mouth. These cookies are just the thing for a crisp autumn afternoon or to share with family and friends during the holidays.
Why You’ll Love This Recipe
I love how these cookies strike the perfect balance between sweetness and spice, giving me that nostalgic, home-baked comfort I crave when the weather cools down. They’re easy to make, come together quickly, and always get rave reviews. Whether I’m serving them at a gathering or sneaking one with my coffee, they never disappoint. Plus, the cinnamon frosting is an absolute dream—creamy, rich, and just spiced enough to keep me coming back for more.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
1 cup canned pumpkin puree
1 large egg
2 teaspoons vanilla extract
For the frosting:
½ cup butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
Directions
I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a medium bowl, I whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a larger bowl, I beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—this takes about 2-3 minutes with a mixer.
I then add the pumpkin puree, egg, and vanilla extract, mixing just until combined.
Gradually, I stir in the dry ingredients, forming a soft dough without overmixing.
Using a cookie scoop, I drop dough onto the prepared baking sheet and flatten each slightly.
I bake the cookies for 12–14 minutes, just until the edges are set. After baking, I let them cool completely on a wire rack.
While the cookies cool, I prepare the frosting by beating the butter and cream cheese until smooth. Then, I slowly mix in the powdered sugar, cinnamon, and vanilla until creamy.
Once the cookies are cool, I frost them generously and, if I’m feeling fancy, I dust a little extra cinnamon on top.
Servings and Timing
This recipe makes about 24 cookies. Prep Time: 15 minutes Cook Time: 12–14 minutes Cooling Time: 30 minutes Total Time: Just under 1 hour Calories per cookie: Approximately 150
Variations
When I want to switch things up, I like folding in some chocolate chips or white chocolate for a richer bite. Chopped pecans or walnuts also add a great crunch. Sometimes, I swap the cinnamon frosting for a maple glaze or classic cream cheese icing to give the cookies a new twist. And if I’m short on time, I’ve even skipped the frosting entirely—these cookies are that good on their own.
Storage/Reheating
I store the frosted cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. If I want to keep them longer, I freeze the unfrosted cookies and frost them fresh before serving. To reheat, I pop one in the microwave for 10-15 seconds—just enough to bring back that fresh-baked warmth without melting the frosting too much.
FAQs
What makes these pumpkin cookies soft?
It’s the combination of pumpkin puree and the creamed butter and sugars that gives these cookies their irresistibly soft and tender texture. I make sure not to overmix the dough to keep that pillowy bite.
Can I make these cookies ahead of time?
Yes, I often bake the cookies a day or two in advance and store them in the fridge. I frost them right before serving to keep the texture fresh and the presentation lovely.
Can I freeze these cookies?
Absolutely. I freeze the unfrosted cookies in a single layer, then transfer them to a freezer bag. When I’m ready to serve, I let them thaw and frost them fresh for best results.
What can I substitute for cream cheese in the frosting?
If I’m out of cream cheese, I use just butter for a simple cinnamon buttercream. It’s not quite as tangy, but it’s still delicious and spreads beautifully.
Do I need to chill the dough?
Not for this recipe. I love that I can mix the dough and bake it right away. The cookies still come out soft and perfect every time.
Conclusion
Soft Pumpkin Cookies with Cinnamon Frosting are one of those recipes I always come back to. They fill my kitchen with the most comforting aromas and bring joy with every bite. From their tender crumb to the smooth, spiced frosting, they capture everything I love about fall baking. Whether I’m making them for a special gathering or just to treat myself, they’re a seasonal favorite I’ll never get tired of.
Soft Pumpkin Cookies with Cinnamon Frosting are tender, cake‑like cookies filled with warm pumpkin spice flavor and topped with a creamy cinnamon‑cream cheese frosting—perfect for cozy fall afternoons or holiday baking.
Ingredients
2 ½ cups all‑purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
1 cup unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
1 cup canned pumpkin puree
1 large egg
2 teaspoons vanilla extract
For the Frosting:
½ cup butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper.
In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2‑3 minutes).
Add pumpkin puree, egg, and vanilla extract to the butter mixture and mix until combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined—do not overmix.
Use a cookie scoop to drop dough onto the prepared baking sheet; flatten each slightly.
Bake for 12–14 minutes, or until edges are set. Let cookies cool completely on a wire rack.
While the cookies cool, prepare the frosting: beat butter and cream cheese until smooth, then add powdered sugar, cinnamon, and vanilla extract and beat until creamy.
Once cookies are fully cooled, frost generously and optionally dust a little extra cinnamon on top.
Notes
Fold in chocolate chips or white chocolate chunks if you’d like added richness.
Add chopped pecans or walnuts for a little crunch in the dough.
Swap the cinnamon frosting for a maple glaze or plain cream cheese icing for variation.
For faster prep, skip the frosting—these cookies are still delicious plain.
