Soft Pumpkin Cookies with Cinnamon Frosting Recipe
If you’re craving something cozy, sweet, and utterly irresistible, you have to try these Soft Pumpkin Cookies with Cinnamon Frosting. They’re like a hug in cookie form, blending the warm spices of cinnamon, nutmeg, and cloves with the moist richness of pumpkin puree. Every bite melts in your mouth, perfectly soft and topped with a creamy cinnamon frosting that brings everything together in a deliciously spiced finish. Whether it’s your first time baking pumpkin cookies or you’re hunting for your next fall favorite, this recipe is a total winner in both simplicity and flavor.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that create magic when combined. Each component has its role—from the pumpkin puree adding moistness and that lovely orange hue to the brown sugar giving a deep, caramel-like sweetness. The spices infuse an unmistakable fall flavor, while the buttery frosting ties it all up with creamy cinnamon goodness.
- 2 cups all-purpose flour: The base keeps your cookies soft but structured perfectly.
- 1/2 teaspoon baking soda: Helps your cookies rise just enough without puffing up too much.
- 1/2 teaspoon salt: Balances sweetness and intensifies flavor.
- 1 teaspoon ground cinnamon: Key spice that brings warmth and depth.
- 1/2 teaspoon ground nutmeg: Adds a subtle, earthy note that you can’t skip.
- 1/4 teaspoon ground cloves: A little goes a long way to round out the spice profile.
- 1/2 cup butter, softened: Makes cookies tender with a rich, creamy texture.
- 1 1/4 cups brown sugar, packed: Provides moisture and that lovely molasses flavor.
- 1/2 cup granulated sugar: Balances out the brown sugar for sweetness and texture.
- 1 large egg: Binds the dough and adds richness.
- 1 teaspoon vanilla extract: Enhances all the other flavors beautifully.
- 1 cup pumpkin puree: The star that keeps these cookies soft and naturally flavorful. Make sure it’s pumpkin puree, not pie filling!
- 3 cups powdered sugar: For the cinnamon frosting’s smooth and sweet base.
- 1/3 cup butter, softened: Gives the frosting that luscious, creamy texture.
- 3-4 tablespoons milk: Adjusts frosting consistency to spread perfectly.
- 1 teaspoon vanilla extract: Adds a warm, rich note to the frosting.
- 1 1/2 teaspoons ground cinnamon: The frosting’s delicious twist of spicy warmth.
- Pinch of salt: Balances the sweetness in the frosting.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Step 1: Preheat and Prep
Start by heating your oven to 350°F. This step is essential to ensure your cookies bake evenly from the moment they go in. While the oven warms, gather your ingredients to keep the process smooth and fun.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mixing the spices well here is crucial so every bite has a balanced flavor and none of those lovely aromas get lost.
Step 3: Cream Butter and Sugars
Using a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy and light. This step adds airiness and helps the cookies become soft and tender rather than dense.
Step 4: Combine Wet Ingredients
Beat in the egg and vanilla extract until fully combined. Then mix in the pumpkin puree. At this point, your batter will look orange and a bit unusual, but that’s the promise of deliciousness ahead!
Step 5: Add Dry Ingredients to Wet
Slowly mix the flour and spice mixture into the wet ingredients just until combined. Overmixing is the cookie enemy here—it can make them tough, so stop as soon as you don’t see flour streaks.
Step 6: Scoop the Dough
Drop rounded tablespoons of dough onto an ungreased baking sheet with about 2 inches of space between each. The cookies spread a little but not so much that they lose their shape.
Step 7: Bake to Perfection
Bake for 12-15 minutes, looking for centers that are set but still soft. They shouldn’t brown on top; if they do, the cookies are overdone. Keep in mind they’ll continue to cook slightly on the hot pan after removal.
Step 8: Cool Before Frosting
Let the cookies rest on the baking sheet for five minutes before transferring them to a wire rack to cool completely. Waiting is hard, but crucial—warm cookies will dissolve your frosting and make a mess.
Step 9: Make the Cinnamon Frosting
Beat the softened butter until light and fluffy. Gradually add the powdered sugar, mixing slowly to avoid a powdered sugar storm. Stir in milk, vanilla, cinnamon, and salt. Adjust milk or sugar until the frosting is smooth and spreadable.
Step 10: Frost the Cookies
Once cookies are completely cool, spread or pipe the cinnamon frosting over the top. Use a butter knife for rustic charm or a piping bag if you want to impress guests. Either way, every bite will be blissful!
How to Serve Soft Pumpkin Cookies with Cinnamon Frosting
Garnishes
A sprinkle of cinnamon or a few chopped toasted pecans on top of the frosting adds an extra burst of flavor and texture. If you want to get fancy, a tiny drizzle of caramel sauce makes these cookies a showstopper.
Side Dishes
Pair your Soft Pumpkin Cookies with a warm cup of chai tea or hot apple cider. Their spicy warmth complements the cookies perfectly and makes for a delightful autumn snack or dessert combo.
Creative Ways to Present
Serve these cookies on a rustic wooden board surrounded by mini pumpkins and autumn leaves for a seasonal effect. Or stack them with a bit of frosting between layers to make a soft, pumpkin-flavored cookie sandwich that’ll wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature to maintain their signature softness. Avoid the fridge as it can harden the frosting and change the texture.
Freezing
You can freeze the unfrosted cookies by placing them on a baking sheet until firm, then transferring to a freezer bag. When ready, thaw completely before frosting. This keeps the texture fresh and frosting just as divine.
Reheating
If you want to warm your cookies, pop them in the microwave for about 10 seconds. This brings back that freshly-baked softness without melting the frosting—perfect for that just-made thrill anytime.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to stick with pure pumpkin puree because pie filling contains added sugars and spices that can alter the cookie’s flavor and texture in unexpected ways.
What if I don’t have all the spices listed?
While all the spices create a rich flavor, cinnamon and nutmeg are the essentials. You can skip cloves if needed but try to include at least cinnamon and nutmeg.
How do I keep the cookies soft for longer?
Store them in an airtight container at room temperature and avoid refrigeration. The frosting stays best at room temperature and keeps the cookie moist.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend, but results may vary slightly. Be sure to check your blend’s instructions for best outcomes.
Is there a way to make the frosting less sweet?
To reduce sweetness, try cutting the powdered sugar by about a half cup and adding a pinch more cinnamon for spiced balance. Just adjust milk to keep the spreadable texture.
Final Thoughts
These Soft Pumpkin Cookies with Cinnamon Frosting have become a yearly favorite in my kitchen and I promise, once you try them, they’ll become your go-to fall treat too. They’re easy to make, incredibly tasty, and perfect for sharing — or not! Grab your ingredients and dive right in; your taste buds will thank you every single time.
Print
Soft Pumpkin Cookies with Cinnamon Frosting Recipe
- Total Time: 40 minutes
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
These soft pumpkin cookies with cinnamon frosting capture the essence of fall with their warm spices and creamy, spiced frosting. Perfectly tender and packed with autumn flavors, this easy-to-make cookie recipe is a comforting treat that your whole family will love.
Ingredients
For the Pumpkin Cookies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup butter, softened (salted)
- 1 1/4 cups packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
For the Cinnamon Frosting:
- 3 cups powdered sugar
- 1/3 cup butter, softened
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Set your oven to 350°F and allow it to fully preheat, ensuring a perfect baking environment for your cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined to evenly distribute the spices.
- Cream Butter and Sugars: Using a large bowl, cream the softened butter with both the brown and granulated sugars for 3-4 minutes until fluffy, either with a hand mixer or by hand for a workout.
- Add Egg, Vanilla, and Pumpkin: Beat in the egg and vanilla extract until incorporated, then add the pumpkin puree, mixing until the batter has a uniform orange hue.
- Combine Mixtures: Gradually add the dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can make cookies tough.
- Prepare Baking Sheets: Drop rounded tablespoons of dough onto ungreased baking sheets, spacing each about 2 inches apart to allow for slight spreading.
- Bake: Place in the oven to bake for 12-15 minutes. The centers should seem set but still soft; avoid browning the tops to maintain moisture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely, which is crucial before frosting.
- Make Cinnamon Frosting: Beat softened butter until light and fluffy. Gradually add powdered sugar one cup at a time, then blend in milk, vanilla, cinnamon, and salt. Adjust consistency by adding milk or powdered sugar as needed until smooth and spreadable.
- Frost and Serve: Once cookies are completely cool, spread or pipe the cinnamon frosting on top. Serve immediately or store as instructed.
Notes
- Use regular pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
- Room temperature butter is essential for creamy frosting; avoid microwaving it to prevent oily texture.
- Do not overmix the dough to keep the cookies soft and tender.
- Cookies are best eaten within 2-3 days and should be stored in an airtight container at room temperature.
- Refrigeration is not recommended as the frosting hardens and becomes unpleasant in cold storage.
- Freeze unfrosted cookies only; prepare frosting fresh after thawing for optimal taste and texture.
- Optional: add a splash of maple syrup to the frosting by replacing half the vanilla extract for a lovely twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with frosting (approx. 45g)
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: pumpkin cookies, cinnamon frosting, fall cookies, soft cookies, pumpkin dessert, homemade cookies
