If you’re looking for a soft, flavorful, and irresistibly cozy cookie, these Soft Pumpkin Cookies with Cinnamon Frosting are exactly what you need. Perfect for autumn, these cookies combine the natural sweetness and moisture of pumpkin with warm spices, and the creamy cinnamon frosting takes them to the next level. Soft, tender, and perfectly spiced, they’re ideal for dessert, afternoon snacks, or sharing at a fall gathering.

Why You’ll Love This Recipe

Soft and fluffy: Moist pumpkin keeps the cookies tender.
Warm autumn flavors: Cinnamon, nutmeg, and pumpkin spice make them irresistible.
Creamy frosting: A simple cinnamon frosting adds a sweet, spiced finish.
Easy to make: Straightforward steps with common ingredients.
Perfect for fall: Great for seasonal gatherings, parties, or cozy nights at home.

Soft Pumpkin Cookies with Cinnamon Frosting

Soft, spiced pumpkin cookies topped with a creamy cinnamon frosting – The Best fall treats

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Total Time 32

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

Cookie Dough

1/2 cup unsalted butter softened
1/2 cup granulated sugar
1/2 cup brown sugar packed
1 egg room temperature
1 tsp vanilla extract
1 cup pumpkin puree canned or fresh
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Cinnamon Frosting

1/2 cup unsalted butter softened
2 cups powdered sugar
1 tsp ground cinnamon
2-3 tbsp milk adjust for desired consistency
1 tsp vanilla extract

Equipment

Mixing bowls
Whisk
Baking sheet
Parchment paper
Spatula

Method

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, vanilla extract, and pumpkin puree. Mix until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gradually add dry ingredients to the wet mixture and mix until combined.
Drop dough by tablespoonfuls onto prepared baking sheets, spacing cookies about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool completely on wire racks.
For the frosting: In a bowl, beat softened butter, powdered sugar, cinnamon, milk, and vanilla extract until smooth and creamy. Spread over cooled cookies.
Serve immediately or store in an airtight container for up to 5 days.

Notes

These pumpkin cookies are soft, flavorful, and perfect for fall gatherings. Don’t forget to save this recipe to your Pinterest board for easy access later!

Ingredients

For the Cookies:

1 cup canned pumpkin puree
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)

For the Cinnamon Frosting:

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Step-by-Step Instructions

Preheat oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, beat together softened butter, granulated sugar, and brown sugar until light and fluffy.
Add pumpkin and eggs: Mix in pumpkin puree, eggs, and vanilla extract until smooth.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
Mix wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture until fully combined. Don’t overmix; the batter should be soft and slightly sticky.
Scoop cookies: Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, spacing about 2 inches apart.
Bake: Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set. Remove from oven and cool completely on a wire rack.
Prepare frosting: While cookies cool, beat together cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla extract. Mix until creamy and fluffy.
Frost cookies: Spread or pipe the cinnamon frosting on cooled cookies. Enjoy immediately or store for later.

Tips for Success

Use pure pumpkin puree: Not pumpkin pie filling — it’s sweeter and spiced already.
Cool completely before frosting: This prevents frosting from melting.
Spice balance: Adjust cinnamon, nutmeg, and cloves to your preference.
Storage: Store in an airtight container for up to 5 days at room temperature or in the fridge for longer freshness.
Make-ahead: Bake cookies in advance and frost just before serving.

Serving Suggestions

Serve with a warm cup of coffee, tea, or hot chocolate.
Pair with a scoop of vanilla ice cream for a dessert twist.
Arrange on a holiday platter for seasonal parties.
Perfect for gift-giving — wrap in parchment and tie with a ribbon.

Make-Ahead and Storage Tips

Refrigerate: Cookies can last up to 5 days in an airtight container in the fridge.
Freeze: Unfrosted cookies freeze well for up to 3 months. Frost after thawing.
Transporting: For parties or gifting, frost at the location or pack frosting separately in a small container.

Why This Recipe Works

These soft pumpkin cookies are a hit because they combine moist, tender texture with the perfect level of spice. The pumpkin naturally keeps the cookies soft, while the cinnamon frosting adds sweetness without being overpowering. They’re forgiving to make, customizable with your favorite spices, and versatile for any occasion — from casual snacking to festive gatherings.

Whether you’re baking for fall parties, school events, or cozy nights at home, these pumpkin cookies deliver comfort, flavor, and that classic seasonal warmth everyone loves.