These soft pumpkin cookies with cinnamon frosting are everything you want in a fall dessert—cozy, comforting, and absolutely delicious. They’re the kind of cookies that disappear from the plate before you know it, whether you’re serving them at a holiday gathering, packing them in lunchboxes, or enjoying them with your afternoon coffee. And the best part? They come together easily with simple ingredients you probably already have in your pantry.
I’ve been making these cookies every fall for years, and they never fail to bring smiles. The pumpkin keeps them incredibly moist, the spices add warmth and depth, and that cinnamon frosting? It’s the crowning glory that takes these from “really good” to “I need the recipe right now!”
Table of Contents
Key Takeaways
- Pillowy-soft texture: These cookies are tender and cake-like, thanks to real pumpkin purée that keeps them moist for days
- Warm fall spices: Cinnamon, nutmeg, and ginger create that cozy, seasonal flavor you crave
- Irresistible cinnamon frosting: A simple buttercream with extra cinnamon adds the perfect sweet finish
- Easy to make: No chilling required, and they bake up in just 12-14 minutes
- Perfect for sharing: These cookies stay soft and delicious, making them ideal for gift-giving, potlucks, or meal prep
Why You’ll Love These Pumpkin Cookies
They’re ridiculously soft and stay that way – Unlike cookies that turn hard after a day, these remain tender and moist thanks to the pumpkin. They’re almost cake-like in texture, which makes them absolutely addictive.
Packed with real pumpkin flavor – We’re using real pumpkin purée here (not pumpkin pie filling!), which gives you authentic pumpkin taste plus all those lovely natural nutrients.
Quick and forgiving – No mixer required for the cookies themselves, no dough chilling, and they’re very forgiving if you’re new to baking. The dough comes together in one bowl in about 10 minutes.
Perfect for any fall occasion – Whether it’s a Halloween party, Thanksgiving dessert table, cozy weekend baking, or just because it’s October and you need something delicious, these cookies fit the bill.
Ingredient Highlights & Notes
For the Cookies:
- 2¼ cups all-purpose flour – Spoon and level for accuracy; don’t pack it down
- 1 teaspoon baking powder – Helps them rise and get that nice dome
- 1 teaspoon baking soda – Works with the pumpkin’s acidity for the perfect texture
- 2 teaspoons ground cinnamon – The backbone of our spice blend
- ½ teaspoon ground nutmeg – Adds warmth and depth
- ½ teaspoon ground ginger – A little zing that complements the pumpkin
- ½ teaspoon salt – Balances the sweetness and enhances all the flavors
- ½ cup (1 stick) unsalted butter, softened – Room temperature is key for easy mixing
- 1 cup granulated sugar – For sweetness and structure
- ½ cup light brown sugar, packed – Adds moisture and a hint of caramel flavor
- 1 cup pure pumpkin purée – Not pumpkin pie filling! Look for 100% pumpkin
- 1 large egg – Binds everything together
- 1 teaspoon pure vanilla extract – Always use the real stuff if you can
For the Cinnamon Frosting:
- ½ cup (1 stick) unsalted butter, softened – Should be soft but not melted
- 3 cups powdered sugar – Sifted if it’s lumpy
- 1½ teaspoons ground cinnamon – This is what makes the frosting special!
- 1 teaspoon pure vanilla extract – Rounds out the flavor
- 3-4 tablespoons milk or cream – Start with 3 and add more if needed for spreading consistency
Equipment & Tools
You don’t need anything fancy for these cookies, which is part of their charm! Here’s what I use:
- Large mixing bowl – For the cookie dough
- Medium mixing bowl – For the dry ingredients
- Whisk and wooden spoon – Or a hand mixer if you prefer
- Baking sheets – Two is ideal so you can rotate batches
- Parchment paper or silicone baking mats – Prevents sticking and makes cleanup a breeze
- Cookie scoop – A 2-tablespoon scoop gives you perfectly sized, uniform cookies
- Electric mixer – For the frosting (hand mixer or stand mixer works great)
- Offset spatula or butter knife – For spreading the frosting
Instructions
Making the Cookies:
Step 1: Preheat and prep (5 minutes)
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This is the time to get everything ready—trust me, once the dough is mixed, you’ll want to start baking right away!
Step 2: Combine dry ingredients (3 minutes)
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Give it a good whisk to make sure all those spices are evenly distributed. Set this aside.
Step 3: Cream butter and sugars (3 minutes)
In a large bowl, use a wooden spoon or hand mixer to cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This should take about 2-3 minutes if you’re using a mixer. You’ll see the mixture lighten in color and become smooth.
Step 4: Add wet ingredients (2 minutes)
Add the pumpkin purée, egg, and vanilla extract to the butter mixture. Mix until everything is well combined and smooth. The mixture might look a little separated at first—that’s totally normal! Just keep mixing and it’ll come together beautifully.
Step 5: Combine wet and dry (2 minutes)
Add the dry ingredient mixture to the wet ingredients. Stir gently with a wooden spoon or spatula until just combined. Don’t overmix—stop as soon as you don’t see any more flour streaks. The dough will be soft and slightly sticky, which is exactly what you want for those pillowy cookies!
Step 6: Scoop and bake (12-14 minutes)
Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. They’ll spread just a little as they bake. Bake for 12-14 minutes, until the edges are set and the tops look dry but still soft. They might not look completely “done,” but that’s okay—they’ll firm up as they cool, and this is what keeps them soft!
Step 7: Cool completely (20-30 minutes)
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This is important—if you frost them while they’re warm, the frosting will melt right off!
Making the Cinnamon Frosting:
Step 8: Beat the butter (2 minutes)
In a medium bowl, use an electric mixer to beat the softened butter until it’s creamy and smooth, about 1-2 minutes.
Step 9: Add sugar and spices (3-4 minutes)
Add the powdered sugar, cinnamon, and vanilla. Start mixing on low speed so you don’t create a sugar cloud in your kitchen! Once it’s incorporated, add 3 tablespoons of milk and beat on medium-high speed for 2-3 minutes until the frosting is light and fluffy. If it’s too thick to spread easily, add another tablespoon of milk.
Step 10: Frost the cookies (10 minutes)
Once the cookies are completely cool, spread about 1-2 tablespoons of frosting on top of each cookie using an offset spatula or the back of a spoon. You can be generous here—the frosting is so good, you’ll want plenty on each cookie!
Tips, Variations & Substitutions
Storage & Freshness Tips:
🥄 Don’t skip the parchment paper – It really does prevent sticking and helps the cookies bake evenly. Trust me on this one!
🥄 Measure your flour correctly – Too much flour makes dry cookies. Spoon it into your measuring cup and level it off with a knife rather than scooping directly from the bag.
🥄 Don’t overbake – These cookies should look slightly underdone when you take them out. They’ll continue to cook on the hot pan as they cool.
Delicious Variations:
Add chocolate chips – Fold in ¾ cup of chocolate chips (dark, milk, or white chocolate all work!) to the dough for extra indulgence.
Make them maple – Replace half the granulated sugar with maple syrup and add a splash of maple extract to the frosting.
Spice it up – Add ¼ teaspoon of ground cloves or cardamom for a more complex spice profile.
Cream cheese frosting – Swap the cinnamon buttercream for cream cheese frosting if you prefer that tangy flavor.
Mini cookies – Use a smaller scoop and reduce baking time to 10-12 minutes for bite-sized treats.
Dietary Substitutions:
🔄 Gluten-free – Use a 1:1 gluten-free baking flour blend. The cookies may be slightly more delicate but still delicious.
🔄 Dairy-free – Replace the butter with vegan butter or coconut oil (measured solid) in both the cookies and frosting. Use non-dairy milk in the frosting.
🔄 Reduce sugar – You can reduce the sugar in the cookies by ¼ cup without drastically affecting texture, though they’ll be less sweet.
Serving Suggestions
These soft pumpkin cookies with cinnamon frosting are incredibly versatile! Here are some of my favorite ways to enjoy them:
With coffee or tea – The warm spices pair beautifully with a hot cup of coffee, chai tea, or even a pumpkin spice latte for the ultimate fall experience.
With cold milk – Classic and perfect, especially if you’re serving these to kids (or kids at heart!).
Ice cream sandwiches – Use two unfrosted cookies to sandwich a scoop of vanilla, cinnamon, or butter pecan ice cream. Freeze for 30 minutes before serving.
Party platters – These are show-stoppers on a dessert table. Arrange them on a pretty platter with some fresh apple slices and caramel dip for a festive fall spread.
Gift boxes – Pack them in a decorative tin or box with parchment paper between layers. They make wonderful homemade gifts for teachers, neighbors, or anyone who appreciates a good cookie!
Storage, Make-Ahead & Reheating
Storage:
Room temperature: Store frosted cookies in an airtight container with parchment paper between layers. They’ll stay soft and delicious for up to 5 days. The pumpkin really helps keep them moist!
Refrigerator: If your kitchen is very warm, you can refrigerate them for up to 1 week. Just let them come to room temperature before serving for the best texture.
Freezer: These freeze beautifully! You can freeze them frosted or unfrosted.
- Unfrosted cookies: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature and frost before serving.
- Frosted cookies: Freeze the same way as unfrosted. The frosting will stay intact if you’re careful when stacking. Thaw in the container at room temperature for about 2 hours.
Make-Ahead Options:
Cookie dough: You can make the dough up to 2 days ahead and store it covered in the refrigerator. Let it sit at room temperature for 15-20 minutes before scooping and baking.
Freeze the dough: Scoop the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.
Make frosting ahead: The cinnamon frosting can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Let it come to room temperature and give it a quick whip with the mixer before spreading.
Reheating:
While these cookies are delicious at room temperature, if you want to enjoy them warm (and who could blame you?), pop an unfrosted cookie in the microwave for about 10-15 seconds. The warmth brings out the spices even more! Just add the frosting after warming.
Nutrition Information
Per cookie (makes about 24 cookies):
- Calories: 185
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 125mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 2g
Note: These are treats meant for enjoying, not everyday health food! The pumpkin does add some vitamin A and fiber, and you’re getting those wonderful anti-inflammatory benefits from the cinnamon and ginger. But mostly, these are just pure deliciousness.
Conclusion
There’s something truly special about pulling a batch of these soft pumpkin cookies with cinnamon frosting from the oven. The way they fill your kitchen with the warm, cozy scent of fall spices, the pillowy-soft texture that makes them almost impossible to stop eating, and that sweet cinnamon frosting that takes them over the top—these cookies are pure autumn magic.
I love that they’re easy enough to make on a weeknight when you need a little pick-me-up, but special enough to serve at holiday gatherings. They’re the cookies I reach for when I want to share something homemade with friends, when I need a contribution to the school bake sale, or when I simply want to fill my home with the scent of cinnamon and pumpkin on a crisp fall day.
You’ve got this! These cookies are forgiving, delicious, and absolutely worth making. I can’t wait for you to experience that first bite of soft, spiced pumpkin cookie topped with sweet cinnamon frosting. Happy
