Soft Pumpkin Cookies With Cinnamon Frosting are tender, cake-like cookies made with pumpkin puree, brown sugar, and warm fall spices. Each cookie has a soft, moist center and a thick layer of creamy cinnamon frosting that complements the pumpkin without overpowering it.
These cookies are made with a simple drop-cookie dough, so there is no rolling or cutting required. A short chilling time helps prevent excessive spreading, while cooling the cookies completely before frosting keeps the cinnamon topping thick and smooth.
Why This Recipe Works
- Pumpkin puree creates a soft texture. Its natural moisture gives the cookies their tender, cake-like centers without making the dough overly rich.
- Brown sugar helps retain moisture. It adds a subtle caramel flavor while keeping the cookies soft after cooling.
- Chilling controls spreading. Firming up the dough produces thicker cookies that provide a sturdy base for frosting.
- Warm spices complement the pumpkin. Cinnamon, ginger, and nutmeg add depth without overwhelming the delicate pumpkin flavor.
- Cream cheese balances the frosting. Its gentle tang keeps the cinnamon frosting from tasting excessively sweet.
Equipment Needed
- 2 large baking sheets, approximately 18 × 13 inches
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer with a paddle attachment
- 1½-tablespoon cookie scoop
- Rubber spatula
- Wire cooling rack
- Offset spatula or butter knife for frosting
Ingredients List
For the Pumpkin Cookies
- 2¼ cups (281 g) all-purpose flour, spooned and leveled
- 1 teaspoon (4 g) baking powder
- ½ teaspoon (2.5 g) baking soda
- ½ teaspoon (about 1.5 g) kosher salt
- 1½ teaspoons (about 4 g) ground cinnamon
- ½ teaspoon (about 1 g) ground ginger
- ¼ teaspoon (about 0.5 g) ground nutmeg
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- 1 large egg (about 50 g without the shell), at room temperature
- 1 teaspoon (5 mL) pure vanilla extract
- 1 cup (240 g) plain pumpkin puree
For the Cinnamon Frosting
- 4 ounces (113 g) full-fat cream cheese, softened
- ¼ cup (57 g) unsalted butter, softened
- 1½ cups (180 g) powdered sugar, sifted
- 1 teaspoon (about 2.5 g) ground cinnamon
- ½ teaspoon (2.5 mL) pure vanilla extract
- 1–2 teaspoons (5–10 mL) whole milk, if needed
Optional Garnish
- ¼ teaspoon (about 0.5 g) ground cinnamon, optional, for dusting
Ingredient Notes and Substitutions
- Pumpkin Puree: Use plain canned pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices. Pumpkin supplies moisture, color, and the characteristic flavor of the cookies. Thick homemade pumpkin puree can be substituted, but drain it if it appears watery; excess liquid can make the cookies spread or develop gummy centers.
- Brown Sugar: Light brown sugar adds moisture and a mild molasses flavor that pairs well with pumpkin. Dark brown sugar can replace it in the same amount for a deeper caramel flavor and slightly darker cookies. Using only granulated sugar may produce a less moist texture.
- Butter: Softened butter gives the cookies richness and helps them hold their shape when chilled. Salted butter can be substituted, but reduce the added kosher salt to ¼ teaspoon. Avoid melted butter, which will make the dough looser and encourage spreading.
- Cream Cheese: Full-fat block cream cheese creates a thick frosting with a pleasant tang. Neufchâtel cheese can be substituted, although the frosting may be slightly softer. Whipped cream cheese from a tub is not recommended because its consistency can make the frosting difficult to spread neatly.
- Cinnamon: Cinnamon appears in both the dough and frosting, giving the cookies a consistent warm spice flavor. Pumpkin pie spice can replace the cinnamon in the cookie dough for a more complex spice blend. For the frosting, plain cinnamon produces a smoother, more recognizable cinnamon flavor.
Step-by-Step Instructions
1. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, and nutmeg.
Mix thoroughly so the leavening agents and spices are evenly distributed. Set the bowl aside.
2. Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2–3 minutes.
The mixture should look light, creamy, and evenly combined. Scrape down the sides of the bowl as necessary.
3. Add the Wet Ingredients
Beat in the egg and vanilla extract until incorporated.
Add the pumpkin puree and mix on low speed just until combined. The mixture may look slightly separated because pumpkin contains considerable moisture. This is normal and will resolve when the dry ingredients are added.
4. Make the Cookie Dough
Add the dry ingredients to the pumpkin mixture in two additions. Mix on low speed or fold with a rubber spatula until no dry flour remains.
The dough should be thick, soft, and sticky, similar to a very thick cake batter. Avoid overmixing, which can make the finished cookies tough.
5. Chill the Dough
Cover the bowl and refrigerate the dough for 30 minutes.
The dough should become noticeably firmer and easier to scoop. Chilling helps the cookies bake into rounded mounds rather than spreading into thin disks.
6. Prepare the Oven and Baking Sheets
Near the end of the chilling time, preheat the oven to 350°F (175°C).
Line two large baking sheets with parchment paper. Position the oven racks in the upper and lower thirds of the oven.
7. Portion the Cookies
Use a 1½-tablespoon cookie scoop to divide the chilled dough into 24 portions, placing 12 cookies on each prepared baking sheet.
Leave approximately 2 inches between the portions.
The dough will be sticky, so there is no need to roll it by hand. Gently smooth any tall peaks with the back of a lightly dampened spoon if desired.
8. Bake the Cookies
Bake for 11–13 minutes, switching the baking sheets between racks and rotating them halfway through.
The cookies should look puffed with set edges and matte, lightly springy tops. They will remain fairly pale, so do not wait for deep browning.
If a cookie's center still looks wet, bake for another 1–2 minutes.
9. Cool Completely
Allow the cookies to rest on their baking sheets for 5 minutes, then transfer them to a wire cooling rack.
Let them cool completely for approximately 40 more minutes before frosting.
The cookies should feel soft but firm enough to lift without breaking. Frosting them while warm will cause the topping to melt.
10. Make the Cinnamon Frosting
In a medium bowl, beat the softened cream cheese and butter together for approximately 2 minutes, until smooth and creamy.
Add the sifted powdered sugar, cinnamon, and vanilla extract. Beat on low speed until incorporated, then increase to medium speed and mix until fluffy.
The frosting should be thick enough to hold soft swirls. If it is too stiff to spread, mix in the milk 1 teaspoon at a time, using no more than 2 teaspoons.
11. Frost the Cookies
Spread approximately 1 tablespoon of cinnamon frosting over the top of each cooled cookie using an offset spatula or butter knife.
Create gentle swirls across the surface, leaving a small border around each cookie if desired.
For a neater finish, refrigerate the frosting for 10 minutes before spreading if it becomes too soft.
12. Garnish and Serve
Lightly dust the frosted cookies with the optional ground cinnamon.
Serve immediately or refrigerate until the frosting firms up. For the softest texture, allow chilled cookies to stand at room temperature for 10–15 minutes before serving.
Storage, Freezing, and Make-Ahead Instructions
- Refrigeration: Store frosted Soft Pumpkin Cookies With Cinnamon Frosting in an airtight container in the refrigerator for up to 4 days. Arrange the cookies in a single layer when possible. If stacking is necessary, chill them until the frosting is firm, then separate the layers with parchment paper. Allow the cookies to sit at room temperature for 10–15 minutes before serving for a softer texture.
- Freezing: Unfrosted pumpkin cookies freeze well for up to 2 months. Cool them completely, arrange them in a single layer on a baking sheet, and freeze until firm. Transfer them to a freezer-safe container with parchment paper between layers. Thaw the cookies in the refrigerator or at room temperature before adding freshly prepared frosting. Freezing frosted cookies is possible, but the cream cheese frosting may lose some of its smooth texture after thawing.
- Make-Ahead Preparation: Prepare the cookie dough up to 24 hours ahead and store it tightly covered in the refrigerator. Let it stand at room temperature for about 5–10 minutes if it becomes too firm to scoop. You can also bake the cookies one day ahead. Store the unfrosted cookies in an airtight container and prepare the cinnamon frosting shortly before serving. The frosting may be made up to 2 days ahead and refrigerated separately. Allow it to soften slightly, then beat briefly until smooth before spreading.
FAQ
Why are my pumpkin cookies too flat?
The dough may have been too warm, or the pumpkin puree may have contained excess moisture. Chill the dough for the full 30 minutes and use thick pumpkin puree. Measuring the flour correctly also helps the cookies hold their shape.
Can I make Soft Pumpkin Cookies With Cinnamon Frosting ahead of time?
Yes. Bake the cookies a day ahead and store them unfrosted in an airtight container. Prepare the frosting separately, then decorate and refrigerate the cookies before serving.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices that would change the sweetness, moisture, and flavor of the dough. Use plain pumpkin puree for this recipe.
How do I know when the cookies are done?
The tops should be matte and gently spring back when lightly touched. The edges should be set, although they may not turn golden brown. Allow the cookies to finish setting on the baking sheets for 5 minutes before transferring them to a rack.
Can I make these cookies without cream cheese frosting?
Yes. You can omit the frosting or use a simple cinnamon glaze made with powdered sugar, cinnamon, and a small amount of milk. A glaze will create a thinner, sweeter coating rather than the thick, tangy topping in this recipe.
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
Method
- In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, and nutmeg. Mix thoroughly so the leavening agents and spices are evenly distributed. Set the bowl aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2–3 minutes. The mixture should look light, creamy, and evenly combined. Scrape down the sides of the bowl as necessary.
- Beat in the egg and vanilla extract until incorporated. Add the pumpkin puree and mix on low speed just until combined. The mixture may look slightly separated because pumpkin contains considerable moisture. This is normal and will resolve when the dry ingredients are added.
- Add the dry ingredients to the pumpkin mixture in two additions. Mix on low speed or fold with a rubber spatula until no dry flour remains. The dough should be thick, soft, and sticky, similar to a very thick cake batter. Avoid overmixing, which can make the finished cookies tough.
- Cover the bowl and refrigerate the dough for 30 minutes. The dough should become noticeably firmer and easier to scoop. Chilling helps the cookies bake into rounded mounds rather than spreading into thin disks.
- Near the end of the chilling time, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Position the oven racks in the upper and lower thirds of the oven.
- Use a 1½-tablespoon cookie scoop to divide the chilled dough into 24 portions, placing 12 cookies on each prepared baking sheet. Leave approximately 2 inches between the portions. The dough will be sticky, so there is no need to roll it by hand. Gently smooth any tall peaks with the back of a lightly dampened spoon if desired.
- Bake for 11–13 minutes, switching the baking sheets between racks and rotating them halfway through. The cookies should look puffed with set edges and matte, lightly springy tops. They will remain fairly pale, so do not wait for deep browning. If a cookie's center still looks wet, bake for another 1–2 minutes.
- Allow the cookies to rest on their baking sheets for 5 minutes, then transfer them to a wire cooling rack. Let them cool completely for approximately 40 more minutes before frosting. The cookies should feel soft but firm enough to lift without breaking. Frosting them while warm will cause the topping to melt.
- In a medium bowl, beat the softened cream cheese and butter together for approximately 2 minutes, until smooth and creamy. Add the sifted powdered sugar, cinnamon, and vanilla extract. Beat on low speed until incorporated, then increase to medium speed and mix until fluffy. The frosting should be thick enough to hold soft swirls. If it is too stiff to spread, mix in the milk 1 teaspoon at a time, using no more than 2 teaspoons.
- Spread approximately 1 tablespoon of cinnamon frosting over the top of each cooled cookie using an offset spatula or butter knife. Create gentle swirls across the surface, leaving a small border around each cookie if desired. For a neater finish, refrigerate the frosting for 10 minutes before spreading if it becomes too soft.
- Lightly dust the frosted cookies with the optional ground cinnamon. Serve immediately or refrigerate until the frosting firms up. For the softest texture, allow chilled cookies to stand at room temperature for 10–15 minutes before serving.
