Soft Pumpkin Cookies with Cinnamon Frosting

These soft pumpkin cookies are a delightful fall treat, featuring a soft, pillowy, cake-like texture that melts in your mouth. They are bursting with pumpkin flavor and warm spices, and are topped with a sweet and creamy cinnamon frosting, making them an irresistible dessert for any occasion.​

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Why Make This Recipe

You should make this recipe because it is quick, easy, and produces incredibly soft and flavorful cookies that are perfect for the autumn season. These cookies are a crowd-pleaser and a great way to use up leftover pumpkin puree. The melt-in-your-mouth texture combined with the warm cinnamon frosting creates a truly outstanding cookie that is hard to resist.​

How to Make Soft Pumpkin Cookies with Cinnamon Frosting

To make these cookies, you will first cream together the butter and sugars, then beat in the pumpkin and other wet ingredients. The dry ingredients are mixed in separately and then combined with the wet mixture. The dough is dropped by spoonfuls onto a baking sheet and baked until the tops are set. Once cooled, the cookies are topped with a simple homemade cinnamon frosting.​

Ingredients

For the Cookies:

• 1 cup butter, softened​
• ¾ cup white sugar​
• ¼ cup brown sugar​
• 1 teaspoon baking powder​
• 1 teaspoon baking soda​
• ½ teaspoon salt​
• 1 teaspoon ground cinnamon​
• ½ teaspoon ground nutmeg​
• 1 egg​
• 1 ½ teaspoons vanilla extract​
• 7.5 ounces pumpkin puree (not pumpkin pie filling)​
• 2 cups all-purpose flour​

For the Cinnamon Frosting:

• ¼ cup butter, melted​
• 3 cups powdered sugar​
• 2 tablespoons milk​
• 1 teaspoon vanilla extract​
• ½ teaspoon ground cinnamon​

Directions

For the Cookies:

1. Preheat your oven to 350°F (175°C).​
2. In a large bowl, beat the softened butter with an electric mixer on medium speed for about 30 seconds.​
3. Add the granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until the mixture is combined, scraping the bowl occasionally.​
4. Add the egg and vanilla and beat until well combined. Then, beat in the pumpkin puree.​
5. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon until just combined. Do not overmix.​
6. Drop the dough by heaping teaspoons about 2 inches apart onto an ungreased cookie sheet.​
7. Bake for 10 to 12 minutes, or until the tops are set.​
8. Transfer the cookies to a wire rack to cool completely before frosting.​

For the Cinnamon Frosting:

1. While the cookies are cooling, mix all the frosting ingredients together in a medium mixing bowl until smooth. If the frosting seems too thin, you can add more powdered sugar until it reaches your desired thickness.​
2. Once the cookies have cooled completely, spread the frosting over each cookie.​

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting

These cookies are delicious served at room temperature once the frosting has set. They are a perfect treat on their own, or paired with a glass of milk, a cup of coffee, or a warm fall beverage like apple cider.​

How to Store Soft Pumpkin Cookies with Cinnamon Frosting

Store the frosted cookies in a sealed, airtight container at room temperature for up to three days. If you need to stack them, place a layer of parchment paper or wax paper between the layers to prevent the frosting from sticking.​

Tips to Make Soft Pumpkin Cookies with Cinnamon Frosting

For the best results, use softened butter, as it will properly aerate when beaten with the sugars, contributing to the soft texture of the cookies. Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, as pie filling contains added sugars and spices. Do not overbake the cookies; they should be just set at the edges to maintain their soft, cake-like consistency.​

Variations

For a tangier frosting, you can make a cinnamon cream cheese frosting by combining cream cheese, butter, powdered sugar, and cinnamon. You can also add a pinch of ground ginger or cloves to the cookie dough for a more complex spice flavor. If you prefer a glaze over a thick frosting, you can make a simple cinnamon glaze with powdered sugar, milk, and cinnamon.​

FAQs

Why are my pumpkin cookies dry?
The most likely reason for dry pumpkin cookies is overbaking. It’s important to bake them just until the tops are set and the edges are firm. They will continue to bake slightly on the hot cookie sheet after being removed from the oven.​

Can I chill the dough?
Yes, some recipes recommend chilling the dough for at least 30 minutes. This can help to meld the flavors and can prevent the cookies from spreading too much, though it’s not always a required step for this type of cookie.​

Can I make these cookies ahead of time?
Yes, the cookies can be baked and stored in an airtight container for a few days before frosting and serving. You can also prepare the frosting in advance and store it in the refrigerator in a covered bowl.

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