Soft Pumpkin Cookies with Cinnamon Frosting are a cozy treat that feels like a warm hug. These cookies are tender and full of pumpkin flavor, with a touch of spice that makes them perfect for autumn or any time you want something sweet and soft. The cinnamon frosting adds a creamy, spicy-sweet finish that makes each bite even better.
I love making these cookies when the weather starts to cool down because the pumpkin keeps them moist and soft, and the cinnamon frosting reminds me of holiday mornings. One tip I have is to chill the cookie dough before baking; it helps the cookies hold their shape and stay fluffy. Plus, frosting them is a fun part that lets you get creative with how much cinnamon sweetness you want on top.
These cookies are great for sharing with friends or family, and I often pop a few in lunchboxes or serve them with a cup of tea or coffee. They’re the kind of treat that makes you slow down and enjoy a little moment of comfort. When I bake these, the whole house smells amazing, and everyone starts asking when they can have another one!
Key Ingredients & Substitutions
Pumpkin puree: The heart of these cookies! It keeps them moist and soft. You can use fresh cooked pumpkin or canned, but make sure it’s plain pumpkin puree, not pumpkin pie filling which is sweetened.
Butter: Adds richness and tenderness. If needed, you can swap it with an equal amount of coconut oil for a dairy-free option, though it might change the flavor slightly.
Spices (cinnamon, nutmeg, cloves): These bring warm, cozy flavor. If you don’t have all, extra cinnamon works well alone. Pumpkin pie spice can be used as an easy one-spice substitute.
All-purpose flour: Provides structure. For a gluten-free version, use a 1-to-1 gluten-free baking flour blend.
Cream cheese: Essential for the smooth, tangy cinnamon frosting. If you want a dairy-free option, vegan cream cheese works well here too.
How Do You Get Pumpkin Cookies Soft and Not Dry?
Moisture is key when making soft pumpkin cookies. Here’s what I do:
- Use pumpkin puree: This adds natural moisture and keeps the cookies tender.
- Don’t overbake: Bake just until edges set but centers are still soft. Overbaking dries them out quickly.
- Chill the dough: Refrigerate for 30 minutes before baking to help cookies hold shape and keep moisture inside.
- Gentle mixing: Mix ingredients until just combined. Over-mixing can make cookies tough.
Following these tips really helps get that soft, cake-like texture that makes these pumpkin cookies so enjoyable.
Equipment You’ll Need
- Mixing bowls – A large one for the cookie dough and a smaller one for the frosting make mixing easy and keep things tidy.
- Electric mixer or hand mixer – It helps cream the butter and sugar smoothly and whips the frosting fluffy without much effort.
- Measuring cups and spoons – Accurate measurements keep your cookies just right every time.
- Baking sheets – Use flat, rimmed sheets lined with parchment paper to prevent sticking and ensure even baking.
- Wire cooling rack – Lets your cookies cool fully before frosting, so the frosting doesn’t melt.
- Spatula or butter knife – Perfect for spreading the cinnamon frosting gently on the cooled cookies.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for a crunchy texture that pairs well with the soft pumpkin base.
- Mix mini chocolate chips into the dough to add a sweet surprise inside each cookie.
- Swap cinnamon in the frosting for maple extract to give your cookies a subtle maple twist.
- Use a cream cheese frosting flavored with a dash of orange zest for a bright, citrusy contrast.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cinnamon Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1-2 tablespoons milk (optional, for consistency)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and frosting, 12-15 minutes to bake, plus some time for cooling and frosting. In total, expect roughly 40-50 minutes from start to finish, including letting the cookies cool completely before frosting.
Step-by-Step Instructions:
1. Prepare the Dough:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Add the pumpkin puree, egg, and vanilla extract, beating until combined.
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add these dry ingredients to the wet ingredients, mixing just until everything comes together.
2. Bake the Cookies:
Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon or your hand. Bake for 12 to 15 minutes, until the edges are set but the centers remain soft. Be careful not to overbake to keep the cookies tender. Once baked, transfer the cookies to a wire rack and let them cool completely.
3. Make and Spread the Cinnamon Frosting:
While the cookies cool, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, and cinnamon, mixing well. If the frosting feels too thick, add milk a teaspoon at a time until you reach a spreadable consistency.
Once the cookies have cooled, spread the frosting generously on each one. For an extra touch, sprinkle a little cinnamon on top.
4. Enjoy and Store:
Enjoy your soft pumpkin cookies with their creamy, cinnamon frosting! Store any leftovers in an airtight container to keep them fresh and soft.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast or steam fresh pumpkin and puree it until smooth. Make sure it’s well-drained so your dough isn’t too wet. You can use it in the same amount as canned pumpkin puree.
How Should I Store These Pumpkin Cookies?
Store the frosted cookies in an airtight container in the fridge for up to 4 days. The frosting contains cream cheese, so refrigeration keeps it fresh and safe to eat.
Can I Freeze the Cookies or Frosting?
You can freeze unfrosted baked cookies in an airtight container or freezer bag for up to 3 months. Thaw completely before frosting. The cinnamon frosting freezes well too — thaw in the fridge and stir before spreading.
What Can I Use Instead of Cream Cheese in the Frosting?
If you want a dairy-free option, try using vegan cream cheese or a thick coconut cream. The flavor and texture may vary slightly but it will still be delicious!
