Soft Pumpkin Cookies with Cinnamon Frosting are cozy little treats that bring the flavors of fall right to your kitchen. These cookies are tender and moist with just the right hint of pumpkin and warm spices, while the cinnamon frosting adds a sweet, creamy topping with a gentle spice kick. They’re perfect whenever you want a comforting dessert with a seasonal twist.
I love making these cookies when the air starts to feel crisp because they fill the house with that wonderful pumpkin-and-cinnamon aroma that instantly feels like home. One little tip I always follow is to not overbake so they stay soft and chewy—this really makes a difference in every bite. That cinnamon frosting is my favorite part; spreading it on while the cookies are slightly warm makes it melt in just perfectly.
These cookies are great for sharing with friends or enjoying with a cup of tea or coffee. I’ve found that they disappear quickly at any gathering! Whether you’re bringing them to a potluck or just treating yourself after a busy day, these soft pumpkin cookies are always a crowd-pleaser and a sweet reminder of pumpkin season’s simple joys.
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin, not pie filling, for a natural flavor and moisture. Canned or homemade works. If not available, you can substitute with sweet potato puree for a similar texture and sweetness.
Spices: Cinnamon, ginger, nutmeg, and cloves make these cookies warm and cozy. If you don’t have cloves, you can skip or add a pinch of allspice as a substitute.
Butter: I prefer unsalted butter so you can control salt levels. Using softened butter helps the batter mix well and keeps cookies tender. For a dairy-free option, try plant-based butter sticks.
Cream Cheese Frosting: Cream cheese adds tang and creaminess to balance the sweet spices. If you want a vegan option, use vegan cream cheese and vegan butter instead.
How Do I Keep Pumpkin Cookies Soft and Moist?
Softness is the star here. Here’s how to get it right:
- Don’t overbake. Bake until edges are set but centers look soft—usually 10-12 minutes. Cookies firm up as they cool.
- Use pumpkin puree to add moisture. Avoid pumpkin pie filling which is sweeter and thicker.
- Cream the butter and sugars well until fluffy; this traps air and helps tenderness.
- Mix dry ingredients just until combined—overmixing can make cookies tough.
Following these tips will help your cookies stay soft and tender every time. Let the cookies cool before frosting to prevent melting or sliding.
Equipment You’ll Need
- Baking sheets – flat and wide for even baking and easy cookie spacing.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup a breeze.
- Mixing bowls – one for dry ingredients, one for wet; helps keep things organized.
- Electric mixer or handheld mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – get your ingredient amounts right for perfect cookies.
- Spatula or wooden spoon – for gently mixing and scraping down bowl sides.
- Cooling rack – lets cookies cool evenly and keeps bottoms from getting soggy.
- Spoon or cookie scoop – shapes cookies evenly for uniform baking.
Flavor Variations & Add-Ins
- Mix in 1/2 cup chopped pecans or walnuts for a nice crunch and nutty flavor.
- Stir in 1/2 cup mini chocolate chips to add sweetness and melty pockets in each bite.
- Swap cinnamon frosting for a simple cream cheese glaze with powdered sugar and milk for a lighter topping.
- Add 1/4 teaspoon ground cardamom or allspice for a different warm spice profile.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree (not pumpkin pie filling)
For the Cinnamon Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (optional for consistency)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes for baking. Allow around 15 minutes cooling time before frosting so the cookies are ready to enjoy in under 45 minutes.
Step-by-Step Instructions:
1. Prepare Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup and non-stick baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. This ensures the spices and leavening are evenly distributed in your cookies.
3. Cream Butter and Sugars:
In a large bowl, beat the softened butter with granulated sugar and brown sugar using an electric mixer until the mixture becomes light and fluffy, about 3 to 4 minutes. This step helps create a tender texture.
4. Add Wet Ingredients:
Beat in the egg and vanilla extract to the creamed butter and sugars until fully combined. Then mix in the pumpkin puree evenly.
5. Combine with Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies soft.
6. Shape and Bake:
Drop the cookie dough by rounded tablespoons or use a cookie scoop onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until edges are set but centers remain soft. Cookies will firm up as they cool.
7. Cool the Cookies:
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly and prevents breaking.
8. Make the Cinnamon Frosting:
Beat the softened cream cheese and butter together until smooth. Add powdered sugar, ground cinnamon, and vanilla extract, and continue beating until the frosting is fluffy. If needed, add milk or cream 1 tablespoon at a time to reach a nice spreadable consistency.
9. Frost and Garnish:
Once the cookies are fully cooled, spread or pipe the cinnamon frosting generously on top of each cookie. For an extra touch, lightly sprinkle ground cinnamon over the frosting.
10. Enjoy!
Serve your soft pumpkin cookies with cinnamon frosting alongside a warm cup of tea or coffee. They’re perfect for sharing or enjoying as a cozy homemade treat!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use pure pumpkin puree rather than pumpkin pie filling because the filling contains added sugars and spices that can affect the cookie’s texture and flavor. If you only have pie filling, reduce other spices and sugar in the recipe to balance.
How Should I Store These Pumpkin Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. Because of the cream cheese frosting, you can also refrigerate them for up to a week—just bring them to room temperature before serving for the best taste and texture.
Can I Freeze Pumpkin Cookies with Frosting?
Yes! For best results, freeze the cookies without frosting in a single layer on a baking sheet, then transfer to a freezer-safe container. Freeze up to 3 months. Thaw completely, then add the cinnamon frosting before serving.
What Can I Substitute for Cream Cheese in the Frosting?
If you want a dairy-free or lighter option, you can substitute cream cheese with vegan cream cheese or use mascarpone for a richer taste. Just keep the butter or use a vegan alternative to maintain frosting texture.
