Soft Pumpkin Cookies with Cinnamon Frosting – Fluffy, Cozy, Irresistible, Easy Fall Bliss
I have a confession. I used to be a pumpkin skeptic. All those basic fall drinks and overly spiced pies left me cold.
Then I created these soft pumpkin cookies with cinnamon frosting, and my entire worldview shifted. This isn’t just another seasonal recipe. It’s a fluffy, cake-like cookie cloud smothered in a spicy-sweet glaze that will ruin all other desserts for you.
If you think you don’t like pumpkin, you’re wrong. You just haven’t had the right vehicle for it. These soft pumpkin cookies with cinnamon frosting are that vehicle, and they’re about to become your new personality trait for the next three months.
Have you ever bitten into a cookie that was so tender it practically dissolved on your tongue?
That’s the magic of these soft pumpkin cookies with cinnamon frosting. They’re like little edible hugs. The secret is the perfect moisture balance from the pumpkin puree, which creates a melt-in-your-mouth texture that’s impossible to resist.
And that frosting? It’s not an afterthought. It’s a creamy, cinnamon-kissed blanket that ties the whole cozy experience together.
It’s the kind of dessert that makes people ask for the recipe before they’ve even swallowed their first bite.
Table of Contents
Ingredients
Gathering these ingredients is the first step to cookie nirvana. I promise, most are pantry staples. The star, of course, is pure pumpkin puree.
Not pumpkin pie filling! That’s a common mix-up. You want the plain, unsweetened stuff.
It makes all the difference for the perfect texture and flavor of these soft pumpkin cookies.
- All-purpose flour
- Baking soda & baking powder
- Salt
- Pumpkin pie spice (the MVP)
- Unsalted butter, softened
- Light brown sugar & granulated sugar
- Pure pumpkin puree (not pie filling!)
- Large egg
- Pure vanilla extract
- For the Cinnamon Frosting: Powdered sugar, milk, vanilla, and a generous amount of ground cinnamon.
Step-by-Step Instructions
- Preheat your oven and prepare your baking sheets. Get your oven to 350°F (175°C) and line your baking sheets with parchment paper. This prevents sticking and makes cleanup a non-issue.Trust me, you don’t want to skip this.
- Whisk together your dry ingredients. In a medium bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures your spices are evenly distributed, so every bite is perfectly spiced.
- Cream the butter and sugars.In a larger bowl, beat the softened butter with both sugars until the mixture is light and fluffy. This step incorporates air, which is key for that soft, cake-like texture we’re obsessed with.
- Incorporate the wet ingredients. Beat in the pumpkin puree, egg, and vanilla extract until just combined.The batter will be wonderfully thick and aromatic. Don’t overmix here!
- Combine wet and dry mixtures. Gradually add the dry ingredients to the wet, mixing on low speed until no streaks of flour remain.A thick, scoopable cookie dough is what you’re looking for.
- Scoop and bake. Drop rounded tablespoons of dough onto your prepared sheets. Bake for 10-12 minutes.They should look set but still soft in the center. Let them cool completely before frosting. Patience is a virtue, especially when frosting is involved.
- Whip up the cinnamon frosting.While the cookies cool, whisk the powdered sugar, milk, vanilla, and cinnamon until smooth. You’re aiming for a drizzle-able but thick consistency. Go heavy on the cinnamon for that signature kick.
- Frost and devour.Once the cookies are completely cool, drizzle or spread the cinnamon frosting over the top. Then, try to resist eating them all in one sitting. I believe in you.
Storage Instructions
These cookies are best friends with your fridge and freezer.
To keep them fresh, store them in an airtight container. They’ll stay perfect at room temperature for about 2 days. For longer storage, I highly recommend the fridge.
Layer them between parchment paper in a container.
They will keep in the refrigerator for up to one week. For long-term hoarding, freeze the unfrosted cookies on a sheet pan, then transfer to a freezer bag. They’ll be good for up to 3 months.
Thaw and frost when ready!
Why You’ll Love This Soft Pumpkin Cookies with Cinnamon Frosting
- The Ultimate Crowd-Pleaser: I’ve brought these to potlucks, bake sales, and random Tuesday nights. They disappear instantly. They are a guaranteed hit for any fall gathering.
- Surprisingly Simple: This is a one-bowl recipe for the dough, IMO.There’s no fancy equipment or complicated techniques. It’s a straightforward process with a massive payoff, making it a great easy baking project.
- Perfect Make-Ahead Dessert: You can bake the cookies days in advance and frost them right before serving. This makes holiday prep or last-minute guest situations a total breeze.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of puree.This will give you a weirdly sweet, spiced mess. Just don’t do it.
- Overmixing the cookie dough. This develops gluten and leads to tough cookies.Mix until just combined for maximum softness.
- Frosting warm cookies. The cinnamon frosting will just melt into a sad, runny puddle. Let them cool completely for a perfect glaze.
- Overbaking.These cookies are meant to be soft and cake-like. Take them out when the centers still look a little underdone.
Alternatives and Variations
Feel like mixing it up? This recipe is wonderfully adaptable.
For a gluten-free version, use a 1:1 gluten-free flour blend. To make it vegan, use a flax egg and vegan butter. You can even add in some chocolate chips or chopped pecans to the dough for extra texture.
For a dairy-free frosting, simply use your favorite plant-based milk.
FAQs
Can I freeze this?
Absolutely! Freeze the unfrosted cookies for best results. Place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag.
They’ll keep for up to 3 months. Thaw at room temperature and frost before serving.
What’s the best substitute for pumpkin pie spice?
No pumpkin pie spice? No problem.
Make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon each of ginger and nutmeg, and a pinch of cloves or allspice. It’s a great stand-in that works perfectly.
How long does it stay fresh?
These soft pumpkin cookies with cinnamon frosting stay fresh in an airtight container at room temp for 2 days. For longer freshness, store them in the fridge where they’ll maintain their texture for up to a week.
Is this kid-friendly?
Is the sky blue?
Kids absolutely adore these cookies. They’re soft, not too crunchy, and the sweet frosting is a major win. It’s a fantastic recipe to make with little helpers in the kitchen.
Can I prep it ahead of time?
100%.
You can make the cookie dough, scoop it onto a baking sheet, and refrigerate it for up to 48 hours before baking. You can also bake the cookies 1-2 days in advance and frost them the day you plan to serve them.
Final Thoughts
This recipe for soft pumpkin cookies with cinnamon frosting is my ultimate gift to your fall baking lineup. It’s simple, deeply satisfying, and packed with all the cozy flavors we crave this time of year.
I’m willing to bet this becomes your new seasonal staple. Now, go preheat that oven and tell me in the comments what you think!
Find more comforting fall baking inspiration on our Pinterest board filled with seasonal favorites.
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until just combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low until no flour remains.
- Drop rounded tablespoons of dough onto prepared baking sheets. Bake for 10–12 minutes until set but soft.
- Cool cookies completely before frosting.
- To make frosting, whisk powdered sugar, milk, vanilla, and cinnamon until smooth and thick but spreadable.
- Spread or drizzle frosting over fully cooled cookies. Enjoy!
