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

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

For the Cinnamon Frosting:

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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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.

Store frosted cookies in an airtight container in the refrigerator for up to 5 days.

Add mini chocolate chips or chopped pecans for texture.

Substitute frosting with cream cheese frosting for a tangy twist.

Use homemade pumpkin puree if thick enough—blot with paper towels to remove excess moisture.

Refrigerate dough up to 24 hours before baking; allow to sit at room temperature before scooping.