Soft Pumpkin Cookies with Cinnamon Frosting are a delightful treat that bring together the warm flavors of fall in every bite. These cookies are tender and moist thanks to the pumpkin puree, and the cinnamon frosting on top adds just the right touch of spicy sweetness that makes them so special. They’re perfect for anyone who loves that cozy pumpkin spice vibe without it being too heavy.
I love making these pumpkin cookies when the weather starts to get chilly because the cinnamon frosting reminds me of warm hugs and quiet afternoons. One tip I always follow is to let the cookies cool completely before frosting them; it helps the frosting stay thick and luscious without melting away. Plus, the soft texture of the cookie paired with the creamy frosting is just irresistible!
The best part about these cookies is sharing them with friends and family, especially around the holidays or when you want to brighten someone’s day with a sweet surprise. I often pack a few in a little box to give as a thoughtful gift, and they never fail to bring smiles. They’re simple, comforting, and a nice twist on traditional pumpkin desserts that everyone seems to love.
Key Ingredients & Substitutions for Soft Pumpkin Cookies
Pumpkin Puree: Use canned pumpkin for convenience or homemade puree. Avoid pumpkin pie filling since it has added spices and sugar. For a twist, try sweet potato puree instead.
Spices: Cinnamon, ginger, nutmeg, and cloves create that warm fall flavor. If you don’t have cloves, just leave them out or add a pinch of allspice. Freshly ground spices make a difference in taste.
Butter & Sugars: Softened butter and a mix of granulated + brown sugar keep these cookies moist and slightly caramelized. For dairy-free, substitute butter with coconut oil and use coconut sugar in place of brown sugar.
Flour: All-purpose flour works best for structure. For gluten-free, try a 1:1 baking blend but expect slight texture changes. Don’t skip the baking soda and baking powder — they help the cookies rise softly.
Cream Cheese Frosting: This adds creamy tang and richness. Use regular or vegan cream cheese. If you prefer a simpler frosting, powdered sugar mixed with cinnamon and a little milk works well too.
How Do I Keep These Pumpkin Cookies Soft and Moist?
Keeping these cookies tender means handling the dough gently and timing the bake right. Here’s what helps:
- Don’t overmix the dough once you add the dry ingredients—mix just until combined.
- Use both baking powder and baking soda to achieve a soft rise.
- Bake until the edges are set but centers look slightly underdone; they’ll firm up as they cool.
- Cool on the baking sheet for a few minutes before moving them; this lets cookies finish cooking without drying out.
- Make sure pumpkin puree is well-drained if homemade, so excess moisture doesn’t make dough too wet.
Following these tips will give you tender, soft cookies that hold their shape and taste amazing with the cinnamon frosting on top!
Equipment You’ll Need
- Baking sheets – for baking the cookies evenly and preventing sticking.
- Parchment paper or silicone baking mats – keeps cookies from sticking and makes cleanup easy.
- Mixing bowls – you’ll mix dry and wet ingredients separately for better results.
- Electric mixer or hand mixer – helps cream butter and sugar smoothly for a light texture.
- Measuring cups and spoons – essential for accurate ingredient amounts.
- Spatula or wooden spoon – great for folding ingredients gently without overmixing.
- Wire cooling rack – lets cookies cool evenly and frosting set properly.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the dough for a nice crunch and nutty taste.
- Stir in chocolate chips or white chocolate chips to add sweetness and texture contrast.
- Swap cinnamon frosting for maple or cream cheese frosting with a hint of orange zest for a citrus twist.
- Mix in some shredded coconut or dried cranberries to bring extra flavor and chewiness.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 1 cup pumpkin puree (pureed cooked pumpkin or canned pumpkin)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1-2 tablespoons milk (optional, to adjust consistency)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 12-15 minutes baking time, and additional cooling time of about 15-20 minutes. You’ll spend a few minutes mixing, baking, cooling, and frosting, making these cookies a satisfying and not-too-time-consuming sweet treat!
Step-by-Step Instructions:
1. Prepare the Oven:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves (if using). This ensures the spices and leavening agents are evenly combined.
3. Cream Butter and Sugars:
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until the mixture is light and fluffy, about 2-3 minutes. This gives your cookies a nice texture.
4. Add Wet Ingredients:
Beat in the egg and vanilla extract until just blended. Then add the pumpkin puree and mix until smooth and combined.
5. Combine Wet & Dry Ingredients:
Slowly add the dry ingredients to the wet mixture. Mix on low speed just until everything is incorporated—don’t overmix to keep your cookies soft.
6. Scoop the Cookies:
Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets about 2 inches apart. Gently flatten each ball slightly with the back of a spoon or your hand to help them bake evenly.
7. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes. The edges should be set but the center will still look soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
8. Prepare the Cinnamon Frosting:
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Add powdered sugar, vanilla extract, and cinnamon. Beat until well combined. If the frosting is too thick, add milk one tablespoon at a time to reach desired consistency.
9. Frost the Cookies:
Once the cookies are completely cool, spread a generous layer of cinnamon frosting on each cookie.
10. Garnish and Serve:
Optionally sprinkle a pinch of ground cinnamon over the frosting to add a pretty finishing touch. Serve immediately or store cookies in an airtight container for later.
Enjoy your soft pumpkin cookies with creamy cinnamon frosting—a perfect cozy treat for any occasion!
Can I Use Canned Pumpkin for These Cookies?
Yes! Canned pumpkin puree works perfectly and saves time. Just be sure to use pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container in the refrigerator for up to 4 days. This keeps the frosting fresh and the cookies soft. You can bring them to room temperature before serving for best flavor.
Can I Make the Dough or Frosting Ahead of Time?
You can prepare the cookie dough a day in advance and keep it covered in the fridge. The frosting can also be made ahead and refrigerated—just give it a quick stir before spreading.
What Can I Substitute if I Don’t Have Cream Cheese for the Frosting?
Try using mascarpone cheese or a softened buttercream frosting instead. Both will give a creamy texture but mascarpone has a milder flavor, while buttercream is sweeter.
