There’s nothing that says “autumn has arrived” quite like the warm, spicy scent of pumpkin baking in the oven. These Soft Pumpkin Cookies with Cinnamon Frosting are everything a fall treat should be: pillowy, cake-like, and topped with the most wonderful, tangy-sweet frosting.
I remember one chilly October afternoon with my sister, Jennifer. She declared it “cookie season,” and soon we were covered in flour, our giggles echoing in the warm kitchen as we swirled cinnamon frosting onto each perfect, pillowy little cookie. These will always be her cookies.
A Few Things You’ll Love About These Cookies
- Texture: These cookies are incredibly soft and cake-like, not crisp or chewy.
- Flavor: A perfect balance of warm autumn spices like cinnamon, nutmeg, and ginger.
- Frosting: The tangy cream cheese frosting is the perfect complement to the sweet pumpkin cookie.
- Simplicity: The recipe uses simple ingredients and is very straightforward, making it perfect for a cozy afternoon of baking.
Gathering the Goodness for Our Cookies
For the Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 cup canned pumpkin purée
- 1 teaspoon vanilla extract
For the Cinnamon Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
A Couple of Tools That Help
Before we begin, here are two things from my kitchen that make the process a little smoother.
My Trusty Stand Mixer
My mom’s old stand mixer has seen decades of baking, and I always feel a little closer to her when I use it. It makes creaming the butter and sugar together an absolute dream.
A Simple Cookie Scoop
I use a cookie scoop to make sure all my cookies are the same size. It’s a simple trick Jennifer taught me so there would be no squabbling over who got the biggest one!
Bringing Our Cookies to Life, Step by Step
Step 1: Warming the Kitchen
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. That comforting warmth from the preheating oven is always the best signal that something wonderful is about to happen.
Step 2: The Warm Autumn Spices
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. I love this step, the scent of the spices mixing together is the first hint of the deliciousness to come.
Step 3: The Creamy Heart of the Dough
In a separate large mixing bowl, beat the softened butter and brown sugar until they’re light and creamy. Then, add the egg, pumpkin purée, and vanilla. Mix everything together until it’s beautifully smooth and combined.
Step 4: Just Until Combined
Gently and gradually, add the dry ingredients to your wet mixture. Be careful to stir only until everything is just combined. Overmixing can make the cookies tough, and we want them to be as soft as a cloud.
Step 5: Into the Oven They Go
Drop rounded spoonfuls of dough onto your prepared baking sheets. Bake for 10–12 minutes. You’ll know they’re ready when they are set and the edges are just barely golden, but the centers are still wonderfully soft. Let them cool completely on a wire rack—patience is key here!
Step 6: Whipping Up That Dreamy Frosting
While the cookies cool, you can make the frosting. In a bowl, beat the softened cream cheese and butter until smooth. Slowly add the powdered sugar, cinnamon, and vanilla. Add a tablespoon of milk at a time until you get that perfect, creamy, spreadable consistency.
Step 7: The Sweet Finishing Touch
Once the cookies are completely cool, frost them generously. A little sprinkle of extra cinnamon on top is a lovely final touch that Jennifer always insisted on.
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands you use. This is calculated using an online calculator and is intended for informational purposes only.
A Few Little Swaps for a Lighter Touch
- Flour Swap: For a bit more fiber, you can substitute half of the all-purpose flour with white whole wheat flour or whole wheat pastry flour.
- Sugar Reduction: While it will change the texture slightly, you can reduce the brown sugar in the cookie dough by about 1/4 cup if you prefer a less sweet cookie.
- Frosting Lightener: For a lighter frosting, you can use Neufchâtel cheese instead of full-fat cream cheese and skip the butter, though it will be tangier and less rich.
The Best Ways to Share These Cookies
- Enjoy a cookie (or two!) with a steaming mug of hot apple cider or a simple cup of tea. It’s the perfect pairing for a crisp autumn day.
- Arrange them on a platter for a Thanksgiving dessert table or any fall gathering. They always disappear so quickly!
- For a truly decadent treat, serve one slightly warmed with a tiny scoop of vanilla bean ice cream on the side.
A Few Little Secrets I’ve Learned
- Using Pumpkin Pie Filling: Make sure you use 100% pure pumpkin purée, not pumpkin pie filling. The filling is pre-sweetened and spiced, which will make your cookies overly sweet and throw off the flavor balance.
- Frosting Warm Cookies: This is a common mistake born from impatience! If you frost the cookies while they are still warm, the frosting will melt right off. Let them cool completely on a wire rack first.
- Overbaking: It’s easy to bake these for too long, expecting them to get firm. Pull them out of the oven when they are just set and still very soft. They will firm up a bit as they cool, resulting in that perfect cake-like texture.
Keeping Your Cookies Fresh for Later
Store your frosted cookies in a single layer in an airtight container. If you need to stack them, place a sheet of parchment paper between the layers to keep the frosting from smudging. They will stay fresh at room temperature for up to 3 days or in the refrigerator for about a week.
From My Kitchen to Yours
Baking is so much more than just following steps; it’s about pouring love into what you create. I hope these cookies fill your home with the warm, comforting scent of autumn and help you create sweet memories with the people you cherish. From my kitchen to yours, I hope you enjoy every single bite.
Just in Case You’re Wondering…
Can I make the cookie dough ahead of time?
Yes, you absolutely can. You can prepare the dough and store it in an airtight container in the refrigerator for up to 2 days before baking. Just let it sit at room temperature for about 15-20 minutes to soften slightly before scooping.
Why did my cookies turn out flat instead of pillowy?
This can happen for a couple of reasons. Your butter might have been too soft or even melted, which can cause spreading. It’s also a good idea to check the expiration date on your baking soda and baking powder, as they lose their leavening power over time.
Can I try a different kind of frosting?
Of course! While I think the cinnamon cream cheese frosting is the perfect match, a simple vanilla buttercream, a maple glaze, or even just a light dusting of powdered sugar would also be lovely. Feel free to make it your own.
Print
Soft Pumpkin Cookies with Cinnamon Frosting
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Soft Pumpkin Cookies with Cinnamon Frosting are pillowy, cake-like, and full of warm autumn spices, topped with a sweet and tangy cream cheese frosting.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
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, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, beat softened butter and brown sugar until light and creamy. Add egg, pumpkin purée, and vanilla; mix until smooth.
- Gradually stir dry ingredients into wet mixture until just combined.
- Drop spoonfuls of dough onto prepared baking sheets. Bake 10–12 minutes, until set and lightly golden on the edges. Cool completely on a wire rack.
- For frosting: beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla. Mix in milk 1 tablespoon at a time until spreadable.
- Frost cooled cookies generously and sprinkle with extra cinnamon if desired.
Notes
Use pure pumpkin purée, not pumpkin pie filling. Allow cookies to cool completely before frosting to prevent melting. Do not overbake—cookies should be soft and pillowy.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: soft pumpkin cookies, cinnamon frosting, fall dessert, pumpkin spice cookies