Soft Pumpkin Cookies with Cinnamon Frosting – Warm, Fluffy, and Perfectly Spiced
There’s nothing quite like a soft pumpkin cookie on a crisp autumn day — fluffy, warmly spiced, and topped with creamy cinnamon frosting that melts in your mouth. These Soft Pumpkin Cookies with Cinnamon Frosting are the essence of fall baking: cozy, comforting, and irresistibly delicious.
Each bite is tender and cake-like, bursting with pumpkin flavor and the perfect blend of cinnamon, nutmeg, and vanilla. The cinnamon frosting adds a sweet, velvety finish that pairs beautifully with the lightly spiced cookies. They’re simple to make, freezer-friendly, and guaranteed to fill your kitchen with the smell of fall.
Whether you’re baking for a family gathering, a festive party, or just a cozy night in, these pumpkin cookies will quickly become a seasonal favorite.
Why You’ll Love These Soft Pumpkin Cookies
1. Perfectly soft and fluffy texture
Moist and cake-like, not dry or crumbly — these cookies stay soft for days.
2. Cozy fall flavor in every bite
Pumpkin purée, brown sugar, and warm spices create that classic autumn taste.
3. Easy to make
No chilling, no rolling — just mix, drop, and bake.
4. Creamy cinnamon frosting
Smooth and buttery with a hint of spice, it’s the perfect finishing touch.
5. Great for gifting or gatherings
They pack beautifully and make wonderful seasonal treats.
6. Freezer-friendly
You can freeze both baked cookies and dough for easy prep ahead of time.
What You’ll Need
These cookies use pantry staples and a can of pumpkin purée — no special equipment required.
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée (not pumpkin pie filling)
For the Cinnamon Frosting:
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone mats.
This helps ensure even baking and easy cleanup.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
Set aside — this will give your cookies their soft texture and warm spice balance.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy — about 2–3 minutes.
Add the egg and vanilla extract. Beat again until fully incorporated.
Step 4: Add Pumpkin Purée
Mix in the pumpkin purée until well blended. The batter may look slightly curdled — that’s normal.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined.
Do not overmix — the goal is a smooth, thick batter that holds its shape when scooped.
The dough will be softer and more cake-like than typical cookie dough.
Step 6: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded portions of dough onto your prepared baking sheets, spacing them about 2 inches apart.
Bake for 12–14 minutes, or until the cookies are puffed and set but still soft in the center.
Avoid overbaking — they should remain light and tender, not crispy.
Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Step 7: Make the Cinnamon Frosting
While the cookies cool, prepare the frosting.
In a medium bowl, beat the softened butter until creamy.
Add powdered sugar, cinnamon, vanilla, salt, and 2 tablespoons of cream or milk. Beat on medium speed until smooth and fluffy.
If the frosting is too thick, add a bit more milk; if too thin, add a spoonful of powdered sugar.
Step 8: Frost the Cookies
Once cookies are completely cool, spread a generous layer of cinnamon frosting over each one using a spatula or the back of a spoon.
For an extra touch, sprinkle lightly with cinnamon or nutmeg on top.
Tips for Perfect Pumpkin Cookies
- Use pure pumpkin purée, not pie filling.
Pumpkin pie filling has added sugar and spices that can alter the texture and flavor. - Don’t overbake.
These cookies should stay soft and cake-like — take them out when they’re just set on top. - Cool completely before frosting.
Warm cookies will melt the frosting, making it runny. - Adjust frosting thickness.
Add milk one teaspoon at a time until you reach a creamy, spreadable consistency. - Use room temperature ingredients.
Softened butter and eggs help create a smooth batter and even texture. - Double the batch for freezing.
They freeze beautifully and taste freshly baked once thawed.
Flavor Variations
Maple Cinnamon Frosting:
Replace 1 tablespoon of milk with pure maple syrup for a cozy maple twist.
Pumpkin Chocolate Chip Cookies:
Stir in 1 cup of mini chocolate chips before baking for extra indulgence.
Brown Butter Frosting:
Brown the butter for the frosting before mixing — adds a nutty, caramel flavor.
Cream Cheese Frosting:
Swap the butter frosting for a tangy cream cheese version for a bakery-style finish.
Nutty Pumpkin Cookies:
Add 1/2 cup chopped pecans or walnuts to the dough for a satisfying crunch.
Serving Suggestions
These soft pumpkin cookies are delicious any time of day:
- With a warm cup of coffee or pumpkin spice latte
- As a sweet afternoon snack
- For fall parties, bake sales, or dessert tables
- Wrapped in a box or tin for homemade holiday gifts
- With a scoop of vanilla ice cream for an easy dessert
They’re also great for Thanksgiving gatherings — a lighter alternative to pumpkin pie that everyone loves.
How to Store and Freeze
At Room Temperature:
Store frosted cookies in an airtight container for up to 2 days.
If you want them to last longer, refrigerate them to keep the frosting fresh.
In the Refrigerator:
Keep in an airtight container for up to 5 days.
Let cookies come to room temperature before serving.
In the Freezer:
You can freeze unfrosted cookies for up to 2 months.
Thaw at room temperature, then frost before serving.
To freeze frosted cookies, arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a container with parchment between layers to prevent sticking.
Make-Ahead Option
You can prepare the dough up to 24 hours ahead of time and refrigerate it before baking.
When ready to bake, let the dough come to room temperature for about 15 minutes, then scoop and bake as usual.
The frosting can also be made ahead and stored in the refrigerator for up to 3 days. Just bring it to room temperature and re-whip before using.
Troubleshooting
Cookies spreading too much:
Your pumpkin purée may be too wet — add 1–2 tablespoons of extra flour.
Cookies too dry:
Overbaking or too much flour can cause dryness; measure flour correctly by spooning and leveling.
Frosting too thin:
Add more powdered sugar until thickened.
Frosting too thick:
Add milk 1 teaspoon at a time until smooth and spreadable.
Cookies sticky after storage:
That’s normal for pumpkin cookies. Store with parchment paper between layers.
Frequently Asked Questions
Can I use pumpkin pie mix instead of purée?
No — pumpkin pie mix has added sugar and spices. Use pure pumpkin purée for best results.
Can I use gluten-free flour?
Yes, use a 1:1 gluten-free baking blend that includes xanthan gum.
Can I skip the frosting?
Absolutely — the cookies are delicious on their own. You can also dust them with powdered sugar for a simpler finish.
Can I make these dairy-free?
Yes, use dairy-free butter and a plant-based milk for the frosting.
Can I add nuts or chocolate chips?
Definitely. Stir in your favorite mix-ins before baking.
Do these cookies need to be refrigerated?
If frosted, yes — store in the fridge to keep the frosting fresh. Unfrosted cookies can stay at room temperature.
Nutrition Information (Approximate per cookie)
- Calories: 190
- Protein: 2g
- Fat: 7g
- Carbohydrates: 29g
- Fiber: 1g
- Sugar: 18g
(Nutrition values vary depending on frosting and ingredients used.)
Why These Cookies Work So Well
The secret to these soft, pillowy pumpkin cookies lies in the combination of pumpkin purée, butter, and brown sugar. The moisture from the pumpkin creates a cake-like texture, while the balance of baking powder and soda gives them a gentle rise. Warm spices enhance the pumpkin flavor without overpowering it, and the cinnamon frosting ties it all together with a sweet, aromatic finish.
Unlike crisp cookies, these stay soft for days, making them perfect for sharing, storing, or gifting. Every batch turns out beautifully — fluffy, moist, and full of cozy fall flavor.
Tips for Customizing Your Pumpkin Cookie Routine
- Make a seasonal cookie platter.
Pair these with snickerdoodles, molasses cookies, or oatmeal raisin for a festive mix. - Add a drizzle instead of full frosting.
For lighter sweetness, drizzle the frosting instead of spreading it thickly. - Use cookie cutters for fun shapes.
Chill dough slightly and flatten before cutting into simple fall shapes like leaves or pumpkins. - Top with cinnamon sugar.
Sprinkle before baking for an extra touch of sweetness and sparkle. - Serve warm with ice cream.
A freshly baked pumpkin cookie with a scoop of vanilla ice cream makes an easy fall dessert.
Final Thoughts
These Soft Pumpkin Cookies with Cinnamon Frosting are everything you want in a fall treat — fluffy, spiced, and topped with silky-smooth frosting that makes each bite melt in your mouth. They capture the cozy warmth of pumpkin season in every soft, sweet cookie.
Whether you’re baking for friends, family, or yourself, these cookies deliver that perfect balance of sweetness and spice. They’re simple, comforting, and sure to become a seasonal favorite you’ll bake year after year.
Homemade pumpkin cookies have never been this soft, this flavorful, or this irresistible.