Soft Pumpkin Cookies with Cinnamon Frosting – A Cozy Autumn Treat
When the leaves start turning golden and the air carries that crisp whisper of fall, nothing feels more comforting than the scent of warm pumpkin spice drifting from the oven. These Soft Pumpkin Cookies with Cinnamon Frosting embody everything we love about autumn — cozy afternoons, fluffy sweaters, and homemade sweetness that feels like a hug in cookie form.
These cookies are delightfully soft, almost cake-like, with a tender crumb and deep pumpkin flavor. The creamy cinnamon frosting on top adds just the right amount of warmth and sweetness, making each bite melt in your mouth. Whether you bake them for a weekend treat, a bake sale, or simply to fill your kitchen with cozy aromas, this recipe is bound to become your new fall favorite.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 cup pumpkin purée
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Frosting:
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions:
- Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Cream butter and sugar: In a large mixing bowl, beat butter and brown sugar until light and fluffy.
- Add wet ingredients: Mix in pumpkin purée, egg, and vanilla until smooth.
- Combine mixtures: Gradually stir in the dry ingredients until a soft dough forms.
- Scoop and bake: Drop spoonfuls of dough onto the prepared sheets, spacing about 2 inches apart. Bake for 12–14 minutes until edges are set and centers are soft.
- Cool completely: Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Prepare frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cinnamon; beat until creamy.
- Frost cookies: Once cookies are fully cooled, spread or pipe the cinnamon frosting generously over each.
- Dust with cinnamon: For an extra cozy look, lightly sprinkle cinnamon on top.
Tips & Tricks:
- For an extra punch of spice, increase cinnamon or add a dash of allspice.
- Chill the dough for 20 minutes before baking for puffier cookies.
- Use a piping bag to swirl the frosting neatly like a bakery finish.
Variations:
- Add mini chocolate chips to the dough for a chocolate-pumpkin twist.
- Replace cinnamon in the frosting with maple syrup for a rich maple glaze.
- Turn them into sandwich cookies by placing frosting between two cookies!
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk flour, baking powder, baking soda, salt, and spices together.
- Beat butter and sugar until light and fluffy.
- Add pumpkin, egg, and vanilla; mix until smooth.
- Combine wet and dry ingredients to form dough.
- Drop spoonfuls of dough onto prepared sheets and bake 12–14 minutes.
- Cool completely before frosting.
- Make frosting by beating cream cheese, butter, powdered sugar, vanilla, and cinnamon.
- Frost cookies and sprinkle lightly with cinnamon.
Notes
Serving Suggestions:
These cookies pair beautifully with a mug of hot apple cider, chai latte, or pumpkin spice coffee. Stack a few in a rustic tin lined with parchment paper for a thoughtful homemade gift.
Storage Information:
Store frosted cookies in an airtight container in the fridge for up to 5 days. To freeze, layer unfrosted cookies between wax paper and store up to 2 months. Frost after thawing for best texture.
FAQ:
Q: Can I use fresh pumpkin instead of canned?
A: Yes! Just roast, mash, and strain it to remove excess moisture.
Q: My cookies turned out flat — what went wrong?
A: The dough may have been too warm; try chilling it before baking.
Q: Can I make the frosting ahead of time?
A: Absolutely! Store it in the fridge for up to 3 days and rewhip before spreading.
History / Fun Facts:
Pumpkin desserts have been loved in America since colonial times when settlers used native pumpkins in pies and puddings. The concept of a soft pumpkin cookie gained popularity in the mid-20th century, becoming a cherished fall staple. Cinnamon frosting, meanwhile, adds a modern bakery-style flair that elevates this humble treat into pure comfort food bliss.
There’s something nostalgic about baking these cookies. The aroma of pumpkin spice lingers long after they’ve cooled — a reminder that simple homemade recipes can make a season feel magical.
