These soft pumpkin cookies are pure autumn comfort.
They’re pillowy, tender, and loaded with cozy spice, topped with a cinnamon-scented frosting that’s sweet but not too sweet.
One bite and you’ll want to wrap yourself in a blanket and grab a warm drink.
Why I Love This Recipe
This recipe is one of those that makes the whole house smell like fall. It’s quick to make, forgiving if you’re not a precise baker, and the flavor is rich without being overpowering.
- Soft, tender texture that’s never dry
- Sweet cinnamon frosting that pairs perfectly with pumpkin
- A batter that comes together in minutes
- Smells amazing while baking
- Feels like a bakery treat without the fuss
Servings & Time
- Servings: 20 cookies
- Prep Time: 15 minutes
- Bake Time: 12–14 minutes
- Total Time: 30 minutes
Macros (per cookie)
- Calories: 160
- Protein: 2g
- Carbs: 26g
- Fat: 6g
- Sugar: 17g
Why This Recipe Works (Quick Science)
Pumpkin puree adds both flavor and moisture, which is why these cookies stay so soft. The combination of baking powder and baking soda ensures they puff up gently instead of spreading too much. Cinnamon in the frosting complements the spices in the cookie and balances sweetness with warmth.
What You’ll Need
For the cookies:
- 1 cup (230g) pumpkin puree
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
For the frosting:
- ¼ cup (60g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Pro Tips
- Use pumpkin puree, not pumpkin pie filling—it makes a big difference.
- Don’t overmix once you add the dry ingredients; it keeps the cookies fluffy.
- Let cookies cool completely before frosting so the frosting doesn’t melt.
- For extra cinnamon flavor, sprinkle a little on top after frosting.
- If you like thicker frosting, add more powdered sugar a tablespoon at a time.
Tools Required
- Mixing bowls (medium and large)
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cooling rack
- Small offset spatula or butter knife
Substitutions & Variations
- Swap cinnamon with pumpkin pie spice for a deeper spice blend.
- Use brown sugar instead of granulated for a richer flavor.
- Add chopped pecans or walnuts to the batter for texture.
- Replace frosting with cream cheese frosting for extra tang.
Make Ahead Tips
You can make the cookies a day ahead and store them unfrosted in an airtight container, then frost right before serving.
Instructions
Step 1 – Cream Butter and Sugar
In a large mixing bowl, beat ½ cup (115g) softened butter with 1 cup (200g) granulated sugar until light and fluffy.
Step 2 – Add Pumpkin, Egg, and Vanilla
Mix in 1 cup (230g) pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract until smooth.
Step 3 – Combine Dry Ingredients
In a separate bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
Step 4 – Combine Wet and Dry
Gradually add dry mixture to wet mixture, stirring until just combined.
Step 5 – Scoop and Bake
Drop spoonfuls of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake at 350°F (175°C) for 12–14 minutes, until tops are set.
Step 6 – Cool Completely
Transfer cookies to a cooling rack and let cool completely.
Step 7 – Make Cinnamon Frosting
In a medium bowl, beat ¼ cup (60g) softened butter, 2 cups (240g) powdered sugar, 1 teaspoon cinnamon, 2 tablespoons milk, and ½ teaspoon vanilla extract until creamy.
Step 8 – Frost and Serve
Spread frosting generously over cooled cookies and serve.
Common Mistakes
- Overmixing the batter, which makes cookies tough.
- Using pumpkin pie filling instead of puree, which changes texture.
- Frosting before cookies are fully cooled.
- Not measuring flour correctly (too much makes them dense).
What to Serve With
- Hot coffee or chai tea
- Warm apple cider
- A scoop of vanilla ice cream for dessert
FAQ
Can I freeze these cookies? Yes—freeze unfrosted cookies for up to 2 months, thaw, then frost.
Do I have to refrigerate them? If frosted, store in the fridge for up to 4 days.
Can I make them gluten-free? Yes—use a 1:1 gluten-free baking flour.
Leftovers & Storage
Store frosted cookies in an airtight container in the fridge for 3–4 days. Unfrosted cookies can be stored at room temperature for 3 days.
Conclusion
These soft pumpkin cookies with cinnamon frosting are the ultimate cozy-day treat. They’re easy, quick, and guaranteed to make your kitchen smell amazing. Once you try them, you’ll want to bake them again and again—then come back and share how yours turned out.
