Soft Pumpkin Cookies with Cinnamon Frosting

Soft Pumpkin Cookies with Cinnamon Frosting are the cozy fall treat you’ve been craving. These melt-in-your-mouth cookies are fluffy, cake-like, and packed with pumpkin spice flavor. Topped with a creamy cinnamon glaze, they’re the perfect balance of sweet and spice — ideal for pumpkin season or any time you want a taste of autumn comfort.

Why You’ll Love These Cookies

• Soft and cakey: These pumpkin cookies are moist, tender, and light.
• Perfectly spiced: A warm blend of cinnamon, nutmeg, and ginger.
• Easy to make: No chilling required — just mix, bake, and frost.
• Holiday favorite: Great for Thanksgiving dessert tables or cozy evenings.

If you love spiced desserts, you’ll also enjoy Old-Fashioned Pumpkin Bars and Pumpkin Bread Recipe for more warm and comforting bakes.

Ingredients

For the Cookies:

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup canned pumpkin purée
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp pure vanilla extract

For the Cinnamon Frosting:

• 2 cups powdered sugar
• 3 tbsp melted butter
• 1 tsp ground cinnamon
• 2–3 tbsp milk (adjust for consistency)
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. In a large bowl, beat together butter and sugar until light and fluffy. Add egg, vanilla, and pumpkin purée, and mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined. The dough will be soft and slightly sticky.
5. Drop tablespoons of dough onto the prepared sheets, spacing 2 inches apart.
6. Bake for 10–12 minutes, or until the tops spring back lightly to the touch. Let cool completely on wire racks.
7. For the frosting, whisk together powdered sugar, melted butter, cinnamon, vanilla, and milk until smooth and creamy.
8. Spread frosting over cooled cookies using a spoon or offset spatula. Let sit until the frosting sets slightly before serving.

Tips & Variations

• Add a pinch of cloves or allspice for extra warmth.
• Top with chopped pecans or drizzle with caramel for a festive touch.
• Use brown butter in the frosting for a nutty, rich flavor twist.

These cookies pair perfectly with a mug of homemade hot coffee or Easy Peach Cobbler for dessert lovers who adore cozy, seasonal flavors.

Storage & Freezing

Store your Soft Pumpkin Cookies with Cinnamon Frosting in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. If freezing, place unfrosted cookies in a single layer in a freezer bag for up to 2 months. Frost after thawing for best texture.

FAQs

More to Try

• Cinnamon Roll Variations
• Old-Fashioned Pumpkin Bars
• Easy Apple Crisp with Oats
• Pumpkin Muffins
• Apple Loaf Cake

Conclusion

With their fluffy texture and sweet cinnamon glaze, Soft Pumpkin Cookies with Cinnamon Frosting bring pure fall joy to every bite. Whether you’re baking for friends, family, or yourself, these cookies will fill your home with warmth, spice, and everything nice.

Soft Pumpkin Cookies with Cinnamon Frosting

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• Author: Sarah
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Soft Pumpkin Cookies with Cinnamon Frosting are the cozy fall treat you’ve been craving. These melt-in-your-mouth cookies are fluffy, cake-like, and packed with pumpkin spice flavor. Topped with a creamy cinnamon glaze, they’re the perfect balance of sweet and spice — ideal for pumpkin season or any time you want a taste of autumn comfort.

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Ingredients

Scale 1x2x3x

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup canned pumpkin purée
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 tsp pure vanilla extract
• For the Cinnamon Frosting:
• 2 cups powdered sugar
• 3 tbsp melted butter
• 1 tsp ground cinnamon
• 2–3 tbsp milk (adjust for consistency)
• 1/2 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. In a large bowl, beat together butter and sugar until light and fluffy. Add egg, vanilla, and pumpkin purée, and mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined. The dough will be soft and slightly sticky.
5. Drop tablespoons of dough onto the prepared sheets, spacing 2 inches apart.
6. Bake for 10–12 minutes, or until the tops spring back lightly to the touch. Let cool completely on wire racks.
7. For the frosting, whisk together powdered sugar, melted butter, cinnamon, vanilla, and milk until smooth and creamy.
8. Spread frosting over cooled cookies using a spoon or offset spatula. Let sit until the frosting sets slightly before serving.

Notes

Add a pinch of cloves or allspice for extra warmth. Top with chopped pecans or drizzle with caramel for a festive touch. Use brown butter in the frosting for a nutty, rich flavor twist. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze unfrosted cookies up to 2 months. Frost after thawing for best results.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 15g
• Sodium: 90mg
• Fat: 6g
• Saturated Fat: 3.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 15mg

Keywords: pumpkin cookies, cinnamon frosting, fall dessert, soft cookies