Soft Pumpkin Cookies with Cinnamon Frosting are a melt-in-your-mouth treat that brings together the warm, cozy flavors of pumpkin, cinnamon, and nutmeg. These cookies are pillowy soft and perfectly spiced, topped with a creamy, sweet cinnamon frosting. They’re the ultimate fall dessert or snack, perfect for cozy gatherings, holidays, or just because you’re craving something sweet.
Why You’ll Love This Recipe
These cookies are incredibly soft, thanks to the pumpkin puree, and have the perfect balance of spice and sweetness. The cinnamon frosting adds a rich and creamy touch that pairs perfectly with the pumpkin flavor. They’re easy to make, and they stay soft for days, making them a great make-ahead treat!
Ingredients
For the Cookies:
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1 3/4 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1 cup canned pumpkin puree
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1/4 cup milk (or dairy-free alternative)
For the Cinnamon Frosting:
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1/2 cup unsalted butter, softened
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1 1/2 cups powdered sugar
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1 tablespoon milk (or more for desired consistency)
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Pinch of salt
(Tip: Make sure the pumpkin puree is pure and not pumpkin pie filling for the best results.)
Directions
Make the Cookies:
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Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
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In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes).
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Beat in the egg, vanilla extract, and pumpkin puree until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Stir in the milk until the dough is smooth and soft (it will be slightly thicker than regular cookie dough).
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Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 10-12 minutes, or until the edges are lightly golden and the center is set. The cookies should be soft to the touch.
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Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make the Cinnamon Frosting:
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In a medium bowl, beat the softened butter until creamy.
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Gradually add the powdered sugar, 1/4 cup at a time, and beat until smooth.
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Add the vanilla extract, cinnamon, and a pinch of salt, and continue to beat until fully incorporated.
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Add the milk, a tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
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Once the cookies are completely cooled, frost each one with a generous amount of cinnamon frosting.
Servings and Timing
This recipe makes about 24 cookies. Prep time is 15 minutes, bake time is 10-12 minutes, and frosting time is about 10 minutes, so they’re ready in about 45 minutes.
Variations
I like to:
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Add a few chocolate chips or white chocolate chips to the cookie dough for a sweet twist.
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Sprinkle chopped pecans or walnuts on top of the frosting for a little crunch.
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Drizzle a bit of caramel sauce on top for extra sweetness.
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For a lighter frosting, use cream cheese instead of butter in the frosting.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. To freeze, wrap the cookies in plastic wrap and place them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
FAQs
Can I make the frosting ahead of time?
Yes, you can make the frosting a day ahead and store it in the fridge. Let it come to room temperature and re-whip before frosting the cookies.
Can I make these cookies without the frosting?
Absolutely! The cookies are soft and flavorful on their own, and they make a great snack without the frosting.
Can I use a different type of flour?
Yes! You can try whole wheat flour or gluten-free flour as a substitute, but keep in mind that it may change the texture slightly.
Conclusion
Soft Pumpkin Cookies with Cinnamon Frosting are the ultimate fall treat! The combination of soft, spiced pumpkin cookies with a rich cinnamon frosting makes them irresistible. These cookies are easy to make, and they stay soft for days, making them perfect for sharing or enjoying on your own. They’re a must-try for any pumpkin lover or anyone looking for a cozy, delicious dessert.
Soft Pumpkin Cookies with Cinnamon Frosting
Soft Pumpkin Cookies with Cinnamon Frosting are a melt-in-your-mouth treat that brings together the warm, cozy flavors of pumpkin, cinnamon, and nutmeg. These cookies are pillowy soft and perfectly spiced, topped with a creamy, sweet cinnamon frosting. They’re the ultimate fall dessert or snack, perfect for cozy gatherings, holidays, or just because you’re craving something sweet.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned pumpkin puree
1/4 cup milk (or dairy-free alternative)
For the Cinnamon Frosting:
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 tablespoon milk (or more for desired consistency)
Pinch of salt
Instructions
- Make the Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside. In a large bowl, cream together the softened butter and sugar until light and fluffy (about 2-3 minutes). Beat in the egg, vanilla extract, and pumpkin puree until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the milk until the dough is smooth and soft (it will be slightly thicker than regular cookie dough). Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the center is set. The cookies should be soft to the touch. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Cinnamon Frosting: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, 1/4 cup at a time, and beat until smooth. Add the vanilla extract, cinnamon, and a pinch of salt, and continue to beat until fully incorporated. Add the milk, a tablespoon at a time, until the frosting reaches a smooth, spreadable consistency. Once the cookies are completely cooled, frost each one with a generous amount of cinnamon frosting.
Notes
Make sure the pumpkin puree is pure and not pumpkin pie filling for the best results.
Add a few chocolate chips or white chocolate chips to the cookie dough for a sweet twist.
Sprinkle chopped pecans or walnuts on top of the frosting for a little crunch.
Drizzle a bit of caramel sauce on top for extra sweetness.
For a lighter frosting, use cream cheese instead of butter in the frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: Varies depending on ingredients used
- Sugar: Varies
- Sodium: Varies
- Fat: Varies depending on butter used
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies depending on cookie and frosting
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies depending on butter and egg used
