Name: Soft Pumpkin Cookies with Cinnamon Frosting
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; 2 tablespoons milk (more as needed for consistency)

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Moist, cake-like, and warmly spiced, these soft pumpkin cookies with cinnamon frosting are everything I love about fall baking. Each bite delivers tender pumpkin flavor topped with a creamy cinnamon-spiced frosting—ideal for cozy afternoons, Thanksgiving trays, or when I just want a comforting homemade treat.

Soft Pumpkin Cookies with Cinnamon Frosting

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 cup canned pumpkin puree

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground ginger

For the Cinnamon Frosting:

¼ cup unsalted butter, softened

1 ½ cups powdered sugar

1 teaspoon ground cinnamon

½ teaspoon vanilla extract

2 tablespoons milk (more as needed for consistency)

Directions

I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy.

I mix in the pumpkin puree, egg, and vanilla extract until everything is fully combined.

In a separate bowl, I whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

I gradually add the dry ingredients to the wet mixture, stirring gently until just combined—being careful not to overmix.

Using a tablespoon or cookie scoop, I drop dough onto the prepared baking sheets, spacing each one about 2 inches apart.

I bake the cookies for 10–12 minutes, or until the edges are set and the centers spring back slightly when touched.

After baking, I let the cookies cool on the pan for 5 minutes before moving them to a wire rack to cool completely.

While the cookies cool, I make the frosting: I beat the softened butter until smooth, then gradually add the powdered sugar and cinnamon.

I mix in the vanilla and milk, beating until the frosting becomes fluffy and spreadable. I add a little more milk if I need to adjust the consistency.

Once the cookies are completely cool, I spread or pipe the frosting on top.

Servings and timing

This recipe makes approximately 24 cookies.

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Calories: About 180 kcal per cookie

Variations

I sometimes stir mini chocolate chips or chopped pecans into the cookie dough for added texture. For a tangier contrast, I swap the cinnamon frosting for a cream cheese version. I’ve also added a pinch of cloves or allspice for a deeper spice flavor, especially around the holidays.

Storage/Reheating

Once frosted, I store the cookies in an airtight container in the refrigerator for up to 5 days. If I plan to serve them later, I wait to frost them until just before serving. I let refrigerated cookies sit at room temperature for about 15 minutes before enjoying, or microwave them for 10 seconds to soften slightly.

FAQs

How do I keep the cookies soft after baking?

I store them in an airtight container with a slice of bread inside—it helps retain moisture and keeps the cookies soft longer.

Can I freeze these cookies?

Yes, I freeze them unfrosted in a single layer, then transfer to a freezer-safe container. When ready to serve, I thaw them at room temperature and frost them fresh.

Can I use fresh pumpkin instead of canned?

Absolutely. I use homemade pumpkin puree as long as it’s thick and not too watery. I drain or blot it with paper towels if needed.

Is it okay to skip the frosting?

Yes, the cookies are delicious on their own, but the cinnamon frosting really takes them to the next level. Sometimes I dust them with powdered sugar if I’m skipping the frosting.

Can I make the dough ahead of time?

I refrigerate the dough for up to 24 hours. It firms up a bit, so I let it sit at room temperature for 10–15 minutes before scooping and baking.

Conclusion

These soft pumpkin cookies with cinnamon frosting are one of my favorite ways to celebrate fall flavors. They’re easy, comforting, and always a crowd-pleaser. Whether I’m baking for a cozy night in or a holiday party, this recipe never fails to impress.

Recipe:

Soft Pumpkin Cookies with Cinnamon Frosting

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Author: Cheryl
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Moist, cake-like, and warmly spiced pumpkin cookies topped with creamy cinnamon frosting—perfect for fall baking and festive gatherings.

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the pumpkin puree, egg, and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing each about 2 inches apart.
Bake for 10–12 minutes, or until edges are set and centers spring back slightly when touched.
Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat the softened butter until smooth. Gradually add powdered sugar and cinnamon.
Mix in vanilla and milk, beating until the frosting is fluffy and spreadable. Add more milk if needed.
Once cookies are completely cool, spread or pipe the frosting on top.