Cozy Soft Pumpkin Cookies with Cinnamon Frosting

This Soft Pumpkin Cookies with Cinnamon Frosting Recipe creates tender, spiced pumpkin cookies topped with a creamy, cinnamon-infused frosting for a delightful autumn dessert. Perfect for holiday gatherings, cozy afternoons, or gifting, these cookies capture the warm flavors of fall in every bite. I baked these for a Thanksgiving potluck, and their melt-in-your-mouth texture with sweet frosting was a crowd favorite! Ready in about 40 minutes, this recipe is easy and festive.

Why You’ll Love This Soft Pumpkin Cookies with Cinnamon Frosting Recipe

These cookies are simple to make with a soft, cakey texture and rich pumpkin spice flavor. The cinnamon frosting adds a sweet, warm finish that’s customizable with nuts or sprinkles. They’re perfect for sharing, freezing, or enjoying with coffee. It’s a fall dessert that feels like a hug. Find more pumpkin recipes here.

Health Benefits of Soft Pumpkin Cookies with Cinnamon Frosting

Pumpkin provides vitamin A for eye health and fiber for digestion. Cinnamon may support blood sugar regulation. Using whole wheat flour adds nutrients. Enjoy in moderation with fruit for balance. Learn more about pumpkin desserts at Sally’s Baking Addiction.

Ingredients for Soft Pumpkin Cookies with Cinnamon Frosting

For the Cookies:

• 2 cups all-purpose flour (or 50/50 all-purpose and whole wheat)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp kosher salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup canned pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

For the Cinnamon Frosting:

• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp ground cinnamon
• 2 tbsp milk (or heavy cream)
• 1/2 tsp vanilla extract

For Garnish (Optional):

• Chopped pecans
• Cinnamon sugar sprinkle

Substitutions: Use coconut oil for dairy-free cookies. Swap sugar with maple syrup for natural sweetness (adjust flour slightly). Replace milk with plant-based milk for vegan frosting. Use gluten-free flour blend for gluten-free needs.

Notes: Use pure pumpkin puree, not pie filling, for best flavor. Chill dough if sticky for easier scooping. Frost cookies when fully cooled to prevent melting.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting

Make Cookie Dough

In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a large bowl, beat butter and sugar until creamy, about 2 minutes. Add pumpkin, egg, and vanilla; mix well. Gradually add dry ingredients to wet, mixing until just combined. This forms the spiced dough.

Bake Cookies

Preheat oven to 350°F. Line a baking sheet with parchment. Scoop 1 tbsp dough portions, spacing 2 inches apart. Flatten slightly with a spoon. Bake 10-12 minutes until set but soft. Cool on sheet 5 minutes, then transfer to rack. This bakes the soft cookies.

Make Frosting

In a bowl, beat softened butter, powdered sugar, cinnamon, milk, and vanilla until smooth and spreadable. Adjust milk for desired consistency. This creates the creamy topping.

Frost Cookies

Once cookies are fully cooled, spread or pipe frosting on top. This adds sweet warmth.

Serve

Garnish with pecans or cinnamon sugar if desired. Serve at room temperature.

Preparation Tips

• Use pure pumpkin: Avoid pie filling for correct texture. This ensures flavor. I used puree, and it was perfect.
• Chill dough if sticky: Refrigerate 15 minutes for easier scooping. This helps shaping. I chilled mine, and it was great.
• Don’t overbake: Remove when edges set for soft cookies. This keeps cakey texture. I timed mine, and it was ideal.
• Cool completely: Frost only cooled cookies to avoid melting. This keeps frosting neat. I waited, and it was spot-on.
• Mix spices evenly: Whisk dry ingredients well for balanced flavor. This distributes warmth. I whisked mine, and it was delicious.
• Adjust frosting: Add milk slowly for spreadable consistency. This perfects texture. I adjusted mine, and it was great.
• Store unfrosted: Frost before serving for freshest look. This maintains appearance. I frosted fresh, and it was perfect.

Variations and Substitutions

• Nut topping: Sprinkle walnuts for crunch. This adds texture. I tried walnuts, and it was tasty.
• Spice boost: Add 1/4 tsp ginger for extra warmth. This enhances fall flavor. I tried ginger, and it was exciting.
• Vegan version: Use plant-based butter and egg replacer. This suits plant-based. I tried vegan, and it was delicious.
• Maple frosting: Swap milk with maple syrup in frosting. This adds sweetness. I tried maple, and it was vibrant.
• Whole wheat: Use all whole wheat flour for heartiness. This adds fiber. I tried whole wheat, and it was great.
• Gluten-free: Use 1:1 GF flour blend. This accommodates diets. I tried gluten-free, and it was great.
• Chocolate chips: Mix 1/4 cup chips into dough. This adds indulgence. I tried chocolate, and it was fine.

Storage and Meal Prep

Store unfrosted cookies in an airtight container at room temperature for up to 5 days; frost before serving. Store frosted cookies in fridge for 3 days. Freeze baked, unfrosted cookies for up to 2 months; thaw at room temp and frost fresh. Prep dough and frosting a day ahead; refrigerate. Bake fresh for best texture.

Frequently Asked Questions About Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Here are answers to common questions about this treat.

1. Why are my cookies dense?
   Don’t overmix dough; use fresh baking soda. I mixed lightly, and they were fluffy.
2. Can I make it ahead?
   Bake cookies early; frost fresh. I prepped early, and it was great.
3. Why is frosting runny?
   Add powdered sugar or chill briefly. I adjusted mine, and it was perfect.
4. Can I use fresh pumpkin?
   Yes, but puree and drain well. I used canned, but fresh was fine.
5. Why no cream cheese frosting?
   Cinnamon frosting is lighter; try cream cheese if desired. I used cinnamon, and it was great.
6. Can I skip chilling?
   Yes, but chilling helps shape sticky dough. I chilled mine, and it was easier.

Serving Suggestions

Serve with hot apple cider for a fall vibe. Pair with vanilla ice cream for dessert. Enjoy at holiday parties with tea. I served mine with coffee, and it was a perfect match. This treat is great for desserts or gifting.

Nutrition Info for Soft Pumpkin Cookies with Cinnamon Frosting

Per serving (1/12 of recipe, 12 servings):

• Calories: 250 kcal
• Protein: 3g
• Carbohydrates: 38g
• Fiber: 1g
• Sugars: 24g
• Fat: 10g
• Saturated Fat: 6g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Soft Pumpkin Cookies with Cinnamon Frosting Recipe is a cozy, fall-inspired treat that’s perfect for any sweet occasion. Its tender texture and spiced frosting make it irresistible. How do you like to customize your pumpkin cookies? Let us know in the comments!