Soft Pumpkin Cookies with Cinnamon Frosting

There’s something about the smell of pumpkin, cinnamon, and sugar baking in the oven that makes a house feel like home. These Soft Pumpkin Cookies with Cinnamon Frosting are everything you want in a cozy fall dessert: pillowy soft, full of warm spice, and topped with the kind of creamy frosting you’ll want to eat with a spoon. Unlike crunchy cookies, these are tender and cake-like, almost like little bites of pumpkin bread, but better—because they come with frosting.

This recipe is perfect for busy bakers because it doesn’t take all day. You don’t need to chill the dough, and the batter comes together in just one bowl (less cleanup always wins). Plus, the cinnamon frosting is simple but makes the cookies feel bakery-quality. I tested these cookies several times, adjusting the pumpkin and spice balance so you get just enough pumpkin flavor without the cookies being too dense.

Whether you’re baking for a fall party, Thanksgiving dessert table, or just to make your kitchen smell like a pumpkin spice candle, these cookies are sure to disappear quickly. Pair them with a hot cup of coffee or cider, and you’ll have the ultimate fall treat.

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What Makes These Soft Pumpkin Cookies with Cinnamon Frosting Special?

• Perfectly soft texture – These cookies are tender, moist, and fluffy, almost like little pumpkin cakes.

• Simple one-bowl recipe – No fancy equipment or chilling time required, which means faster baking.

• Balanced pumpkin spice flavor – Not too sweet, not too pumpkin-heavy. Just the right blend of cinnamon, nutmeg, and cloves.

• Cinnamon frosting magic – The creamy, spiced frosting elevates these cookies from simple to unforgettable.

• Crowd-pleaser – Even people who “don’t like pumpkin” ask for seconds.

These aren’t your average pumpkin cookies. The quick prep and bakery-worthy finish make this recipe one you’ll come back to every fall.

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Ingredient Notes

• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling. The puree adds moisture and keeps the cookies soft. (Tip: blot excess liquid with a paper towel if it looks watery.)

• Brown sugar: Adds caramel-like sweetness and extra moisture. Light or dark both work.

• Butter: Unsalted is best. Melted butter keeps the cookies moist and gives them rich flavor.

• Egg: Helps bind the dough and adds structure.

• All-purpose flour: Regular flour works perfectly. For gluten-free, use a 1:1 GF flour blend.

• Pumpkin spice blend: A mix of cinnamon, nutmeg, ginger, and cloves. You can make your own or use store-bought.

• Baking powder & baking soda: Helps the cookies rise and stay fluffy.

• Powdered sugar: For the frosting. Sift it if lumpy.

• Ground cinnamon: Essential for the frosting’s cozy spice flavor.

• Milk or cream: To thin the frosting to a spreadable consistency.

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How To Make Soft Pumpkin Cookies with Cinnamon Frosting

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup easier.

2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, melted butter, brown sugar, egg, and vanilla until smooth.

3. Add dry ingredients: Stir in flour, baking powder, baking soda, salt, and pumpkin spice. Mix just until combined. The dough will be thick but soft.

4. Scoop dough: Use a cookie scoop or tablespoon to drop mounds of dough onto prepared sheets, leaving 2 inches apart.

5. Bake: Bake for 10–12 minutes. The cookies should look set and slightly golden at the edges. (Tip: They won’t brown much—look for a firm, springy top.)

6. Cool completely: Let cookies cool on a wire rack before frosting, or the frosting will melt.

7. Make frosting: Beat together softened butter, powdered sugar, cinnamon, vanilla, and 1–2 tablespoons milk until smooth and creamy.

8. Frost cookies: Spread or pipe frosting generously over cooled cookies. Sprinkle with extra cinnamon if desired.

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Storage Options

• Room temperature: Store frosted cookies in an airtight container for up to 2 days.

• Refrigerator: Keeps cookies fresh up to 5 days. Let them come to room temp before serving.

• Freezer: Freeze unfrosted cookies for up to 2 months. Thaw and frost when ready to serve.

• Reheating: Warm cookies in the microwave for 8–10 seconds to bring back that soft, fresh-baked feel.

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Variations and Substitutions

• Maple glaze instead of frosting: Swap cinnamon frosting for a drizzle of maple glaze.

• Chocolate chip pumpkin cookies: Stir in 1 cup of chocolate chips before baking.

• Gluten-free version: Use a 1:1 gluten-free flour blend.

• Dairy-free: Use dairy-free butter and plant-based milk for the frosting.

• Holiday twist: Add a pinch of cardamom or allspice for a more festive flavor.

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Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned?
   Yes, but make sure to cook and puree it until smooth. Strain extra water to avoid soggy cookies.

2. Why are my cookies flat?
   This usually means the dough was too wet. Try blotting your pumpkin puree before mixing.

3. Can I make these ahead of time?
   Yes! Bake the cookies, freeze them unfrosted, then thaw and frost before serving.

4. Can I double this recipe?
   Absolutely. Just make sure to bake in batches and rotate pans for even baking.

5. Do I have to frost them?
   Nope! They’re still delicious plain or with a light dusting of powdered sugar.

6. Can I make the frosting less sweet?
   Use less powdered sugar and a splash of cream cheese for a tangy twist.

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Conclusion

These Soft Pumpkin Cookies with Cinnamon Frosting are the kind of treat that makes fall feel extra special. They’re quick to whip up, cozy to eat, and perfect for sharing with family and friends. Whether you keep them simple or add your own spin, they’re sure to become a seasonal favorite.

So go ahead—preheat your oven, grab that can of pumpkin, and bake up a batch today. And don’t forget to share your creations—I’d love to see how yours turn out!

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