Soft Pumpkin Cookies with Cinnamon Frosting are an absolute treat that brings together the warm flavors of fall in every bite. These cookies are wonderfully soft and moist, thanks to the pumpkin, and they’re topped with a creamy cinnamon frosting that adds just the right amount of spice and sweetness.
I love making these cookies when the weather starts to turn cooler because the cinnamon frosting feels so cozy and comforting on a chilly day. One thing I always do is chill the dough a little before baking—it helps keep the cookies super soft and gives them a perfect texture that just melts in your mouth.
These cookies are great for sharing at holiday gatherings or just enjoying with a cup of tea or coffee on a quiet afternoon. They’re the kind of treat that everyone asks for again and again, and I’m pretty sure it’s because they taste like a little hug in cookie form. If you like pumpkin and cinnamon, you’re going to love these!
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor. If fresh pumpkin is your choice, roast and mash it well before measuring.
Flour: All-purpose flour works best here for soft cookies. For a gluten-free option, try a 1-to-1 gluten-free baking flour blend for similar texture.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger gives classic pumpkin spice warmth. Adjust spice amounts to your liking if you prefer milder or stronger flavors.
Cinnamon Frosting: Cream cheese combined with butter makes a creamy, tangy base. If you’re avoiding dairy, a vegan cream cheese alternative with plant-based butter can work well.
Sweeteners: Using both granulated and brown sugar adds depth—brown sugar keeps cookies moist. You can try coconut sugar or maple syrup for a different twist but expect slight changes in texture.
How Do I Get These Pumpkin Cookies Soft and Perfect Every Time?
The softness comes from a few key steps to keep in mind:
- Mix Gently: Once dry ingredients are added, mix until just combined. Overmixing can make cookies tough.
- Use Oil: Vegetable oil helps keep the cookies moist and tender compared to butter alone.
- Bake Time: Watch the cookies at 12 minutes. They should be just set at the edges but still soft in the middle.
- Cooling: Let the cookies cool on the baking sheet for 5 minutes before moving them to a rack. This helps them set without drying out.
- Chill Option: For even softer, thicker cookies, chill the dough for 30 minutes before baking. It firms up the fat and helps cookies spread less.
These little details make a big difference for tender, soft pumpkin cookies you’ll want to make again and again!
Equipment You’ll Need
- Mixing bowls – a large one for wet ingredients and a medium one for dry makes mixing easy.
- Electric mixer or hand mixer – helps you beat the cream cheese and butter frosting until smooth and creamy.
- Baking sheets – flat and sturdy for even baking of your cookies.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup simple.
- Spoon or cookie scoop – for evenly sized cookies that bake uniformly.
- Wire cooling rack – cools cookies quickly and keeps bottoms crisp without steaming.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped walnuts or pecans for a crunchy texture and nutty flavor.
- Mix in 1/2 cup mini chocolate chips to balance the spice with sweet chocolate bursts.
- Try swapping ground cinnamon with pumpkin pie spice for a more complex spice profile.
- Use maple extract in the frosting instead of vanilla for a subtle, rich sweetness perfect for fall.
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients You’ll Need:
For the Cookies:
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For the Cinnamon Frosting:
- 4 ounces (115g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 2 cups (240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1-2 tablespoons milk or heavy cream (to adjust consistency)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake the cookies. Allow an additional 10-15 minutes for cooling and making the frosting, plus some time to frost the cookies. Overall, expect around 45 minutes to have these soft pumpkin cookies ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Cookies:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract until smooth.
In another bowl, sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Gradually add these dry ingredients to the wet mixture, stirring just until combined — avoid overmixing.
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart.
2. Bake and Cool:
Bake the cookies for 12-15 minutes, until the edges are set and slightly golden, but the centers remain soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
3. Make the Cinnamon Frosting and Frost Cookies:
While the cookies cool, beat together the softened cream cheese and butter in a medium bowl until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the vanilla extract and cinnamon. If the frosting is too thick, add milk or cream one tablespoon at a time to reach your preferred spreadable texture.
Once cookies are completely cool, spread the cinnamon frosting generously on top of each cookie. Optionally, sprinkle a little extra ground cinnamon over the frosting for garnish.
4. Serve and Enjoy!
Your soft pumpkin cookies with cinnamon frosting are now ready to be enjoyed. Perfect with a cup of tea or coffee, these cookies are a cozy treat that’s sure to delight.
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Roast and mash fresh pumpkin until smooth, then measure out the same amount as the recipe calls for canned pumpkin puree. Make sure it’s well-drained to avoid extra moisture in the dough.
How Should I Store These Pumpkin Cookies?
Store the cookies in an airtight container in the refrigerator to keep the frosting fresh. They’ll stay soft for up to 4 days. Bring to room temperature before serving for best flavor and texture.
Can I Freeze the Cookies or Frosting?
Absolutely! You can freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before frosting. The cinnamon frosting can also be frozen separately in an airtight container and thawed in the fridge.
What Can I Substitute for Cream Cheese in the Frosting?
If you want a dairy-free option, try using a vegan cream cheese substitute or coconut cream. Note that this may slightly change the frosting’s texture and flavor but will still taste delicious.
