Soft Pumpkin Cookies with Cinnamon Frosting are everything you want in a fall treat—moist, tender pumpkin cookies topped with a smooth, spicy cinnamon frosting that’s just sweet enough. The pumpkin gives them a lovely, natural sweetness and keeps them soft, while the cinnamon frosting adds that cozy, warm flavor that makes you think of crisp autumn days.
I love making these cookies when the weather starts to get chilly because they fill the kitchen with the best smells. The cinnamon frosting is my favorite part—it’s creamy and just a little bit spicy, which pairs perfectly with the pumpkin. I usually make a big batch because everyone in my family can’t stop eating them!
These cookies are great for sharing at holiday gatherings or just enjoying with a cup of hot tea or coffee on a quiet afternoon. I like to keep a container of them handy for whenever I need a quick pumpkin-flavored pick-me-up. They’re soft, flavorful, and really hit the spot any time of day.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture. You can swap this with homemade pumpkin puree or even sweet potato puree for a slightly different taste.
Spices: Cinnamon, nutmeg, and ginger bring classic fall warmth. If you don’t have all, cinnamon alone still works well. Pumpkin pie spice is a handy all-in-one substitute.
Butter & Cream Cheese: These create richness in the cookies and frosting. For a dairy-free option, try coconut oil or vegan cream cheese.
Flour & Leaveners: All-purpose flour works best for soft cookies. You can substitute with gluten-free flour blends but the texture might change slightly.
How Do You Keep Pumpkin Cookies Soft and Moist?
Soft pumpkin cookies get their moist texture from the pumpkin puree and careful mixing. Here’s how to nail it:
- Cream the butter and sugars well for a fluffy base that helps with texture.
- Mix wet and dry ingredients just until combined—overmixing can make cookies tough.
- Bake at 350°F for 12-15 minutes until the edges are set but the centers still look slightly soft.
- Let cookies cool on the sheet briefly before moving them to a wire rack to finish cooling. This helps set their softness.
The pumpkin puree adds moisture naturally, so don’t skip it or substitute with watery ingredients. These tips together keep your cookies tender and soft every time.
Equipment You’ll Need
- Baking sheets – flat and sturdy for even baking without warping.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Mixing bowls – one large for wet ingredients and one for dry helps keep things organized.
- Hand mixer or stand mixer – makes creaming butter and sugar simple and quick.
- Spoon or cookie scoop – for evenly sized cookies that bake consistently.
- Wire cooling rack – cools cookies evenly so frosting doesn’t melt.
- Spatula – great for folding ingredients and spreading frosting smoothly.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped nuts like pecans or walnuts for crunch and a nutty flavor that pairs great with pumpkin.
- Mix in 1/2 cup mini chocolate chips to add melty sweetness that balances the spiced frosting.
- Swap cinnamon frosting with cream cheese frosting flavored with maple syrup for an autumn twist.
- Try adding 1/4 tsp ground cloves or allspice to the cookie dough for extra warm spice notes you’ll love in colder months.
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
For the Cinnamon Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 to 2 tbsp milk (as needed for consistency)
How Much Time Will You Need?
Preparing and baking the cookies will take about 30 minutes. After baking, allow the cookies to cool completely for about 15 minutes before frosting. Making and spreading the cinnamon frosting takes roughly 10 minutes. In total, plan for about 55 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare and Bake the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 to 4 minutes. Beat in the egg, then mix in the pumpkin puree and vanilla extract until smooth.
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add these dry ingredients to the wet mixture, stirring just until combined—don’t overmix. Drop rounded tablespoons of dough onto your prepared baking sheets, spacing cookies about 2 inches apart.
Bake for 12 to 15 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. The cookies will be soft. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
2. Make the Cinnamon Frosting:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and ground cinnamon, mixing well after each addition. Stir in the vanilla extract. Add milk one tablespoon at a time, mixing until the frosting reaches a smooth, spreadable consistency.
3. Frost and Serve:
Once the cookies have cooled completely, spread a generous amount of cinnamon frosting on each one. For a pretty finish and extra flavor, sprinkle a little cinnamon on top of the frosting. Serve the cookies immediately, or refrigerate to set the frosting. If chilled, bring them to room temperature before serving to keep them soft and delicious.
Can I Use Homemade Pumpkin Puree Instead of Canned?
Absolutely! Just make sure your homemade pumpkin puree is thick and not watery. If it’s a bit watery, strain it through a cheesecloth to remove excess liquid before using it in the recipe.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving for the softest texture. You can also freeze unfrosted cookies for up to 3 months and frost them after thawing.
Can I Make the Frosting Ahead of Time?
Yes! You can prepare the cinnamon frosting a day in advance. Keep it covered in the fridge, and give it a quick stir or re-whip before spreading to restore its creamy texture.
What If I Don’t Have Cream Cheese for the Frosting?
You can substitute the cream cheese with an equal amount of softened butter for a simpler buttercream frosting. The flavor and texture will be a bit different but still delicious!