If autumn had a flavor, it would taste like these Soft Pumpkin Cookies with Cinnamon Frosting. Tender, cake-like cookies infused with warm spices and topped with a creamy cinnamon frosting — they’re the essence of fall in every bite. Perfect with a cup of coffee or tea, these cookies are light, flavorful, and melt-in-your-mouth delicious. I once added a drizzle of maple syrup on top for an extra cozy touch, and it took them to a whole new level. Whether you’re baking for family gatherings, holiday parties, or simply want a taste of pumpkin season, these cookies are guaranteed to impress.
Why You’ll Love This Recipe
These Soft Pumpkin Cookies are the ultimate combination of flavor and texture — pillowy soft, lightly spiced, and perfectly balanced by a smooth cinnamon frosting. They’re simple to make, require no chilling, and fill your kitchen with the comforting aroma of pumpkin spice. The frosting adds a sweet, buttery finish that pairs beautifully with the mild pumpkin flavor. They’re great for fall celebrations, cookie exchanges, or even as a Thanksgiving dessert alternative. Once you bake them, they’ll become a seasonal favorite year after year.
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Soft Pumpkin Cookies with Cinnamon Frosting: The Perfect Fall Treat
- Total Time: 32 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft Pumpkin Cookies with Cinnamon Frosting are tender, cake-like cookies bursting with cozy fall flavors of pumpkin, cinnamon, and nutmeg. Topped with a creamy cinnamon-spiced frosting, these cookies are perfect for autumn gatherings, bake sales, or a warm treat with coffee or tea.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- For the Cinnamon Frosting:
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp milk or cream
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar together until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until cookies are set and lightly golden on the edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the Cinnamon Frosting: In a bowl, beat butter until creamy. Gradually add powdered sugar, milk, cinnamon, and vanilla, mixing until smooth and spreadable.
- Frost cooled cookies generously and let the frosting set before serving.
Notes
- For extra flavor, sprinkle a bit of cinnamon sugar on top of the frosting.
- Store cookies in an airtight container for up to 4 days or refrigerate for longer freshness.
- Do not overbake — cookies should remain soft and moist.
- Can be frozen (unfrosted) for up to 2 months; frost after thawing.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour – Gives the cookies structure while keeping them light and soft.
Baking Powder and Baking Soda – Ensure the cookies rise into fluffy perfection.
Salt – Balances sweetness and enhances flavor.
Ground Cinnamon, Nutmeg, and Ginger – Classic fall spices that complement the pumpkin beautifully.
Unsalted Butter – Adds richness and moisture to the cookies.
Brown Sugar – Provides warmth and a subtle caramel sweetness.
Granulated Sugar – Balances the flavors and helps with texture.
Pumpkin Puree – The star ingredient that keeps the cookies soft and moist.
Egg – Helps bind the ingredients and adds structure.
Vanilla Extract – Adds depth and warmth to the flavor profile.
For the Cinnamon Frosting:
Powdered Sugar – Creates a smooth, sweet frosting base.
Butter – Gives creaminess and richness to the frosting.
Milk or Cream – Thins the frosting to the perfect spreading consistency.
Ground Cinnamon – Adds a cozy, spiced note that complements the pumpkin flavor.
Vanilla Extract – Enhances the frosting’s warmth and sweetness.
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until fully combined. Gradually add the dry ingredients to the wet mixture, stirring until a soft, sticky dough forms.
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the cookies are set and lightly golden around the edges. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
To make the frosting, beat together butter, powdered sugar, cinnamon, and vanilla extract. Add milk or cream a tablespoon at a time until smooth and spreadable. Once the cookies are cooled, spread a generous layer of frosting over each one. For a little extra flair, sprinkle the tops with a dusting of cinnamon or nutmeg.
Equipment needed :
Servings and timingMust-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes about 24 cookies. Preparation takes roughly 15 minutes, baking about 12 minutes per batch, and cooling plus frosting another 15 minutes. Total time: approximately 45 minutes.
Storage/reheating
Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. Unfrosted cookies can be stored at room temperature for up to 3 days or frozen for up to 2 months.
Variations and Customizations
Maple Frosting – Replace milk with maple syrup for a deeper, fall-inspired sweetness.
Cream Cheese Frosting – Swap the butter frosting for a tangy cream cheese version.
Spiced Sugar Topping – Sprinkle cinnamon sugar on top before baking instead of frosting.
Glazed Pumpkin Cookies – Make a thin glaze with powdered sugar and milk for a lighter finish.
Nutty Twist – Add chopped pecans or walnuts to the dough for crunch.
Chocolate Chip Pumpkin Cookies – Stir in mini chocolate chips for an extra treat.
Salted Caramel Drizzle – Drizzle caramel sauce and sprinkle sea salt over the frosting.
Pumpkin Spice Boost – Add a pinch of allspice or cloves for extra warmth.
Whole Wheat Option – Substitute half the flour with whole wheat for a heartier texture.
Frosting-Free Version – Skip the frosting and enjoy these cookies plain — they’re delicious either way.
FAQs
Can I use pumpkin pie filling instead of puree?
No, use pure pumpkin puree — pumpkin pie filling has added sugar and spices.
Why are my cookies cakey?
These cookies are naturally soft and cake-like because of the pumpkin; that’s part of their charm!
Can I freeze the dough?
Yes, scoop the dough onto a tray, freeze, then store in a freezer bag. Bake from frozen with 1–2 extra minutes.
Can I make them ahead of time?
Yes, bake and frost up to a day in advance for the best flavor and texture.
Can I skip the frosting?
Absolutely, they’re delicious plain or with a light glaze.
What’s the best way to make them extra soft?
Do not overbake — remove them as soon as the centers are set.
Can I double the recipe?
Yes, this recipe doubles easily for larger gatherings.
How do I make the frosting thicker?
Add more powdered sugar a tablespoon at a time until it reaches the desired consistency.
Can I use margarine instead of butter?
Butter gives the best flavor, but margarine will work if needed.
Can I add other spices?
Yes, pumpkin pie spice works beautifully if you prefer a one-step blend.
Conclusion
Soft Pumpkin Cookies with Cinnamon Frosting are everything you love about fall — cozy, sweet, and perfectly spiced. They’re easy to make, beautiful to serve, and taste like a hug in cookie form. Whether you share them with loved ones or keep them all to yourself, these cookies will fill your kitchen with warmth and joy all season long.
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