PERFECT PUMPKIN CINNAMON COOKIES

Okay, friend, let’s be honest: store-bought cookies rarely capture that cozy, homemade feeling, especially when you’re craving those fall flavors. Imagine sinking your teeth into a perfectly soft, melt-in-your-mouth cookie bursting with pumpkin spice, then getting a kiss of sweet cinnamon frosting. Today, we’re ditching the dry, crumbly disappointments and baking up a batch of the most delightful Soft Pumpkin Cookies with Cinnamon Frosting you’ve ever tasted – and I promise, you’ll be amazed at how easy it is!

Gathering Your Heavenly Ingredients

Here’s everything you’ll need to create these little pumpkin spice dreams:

For the Soft Pumpkin Cookies:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling!)

For the Dreamy Cinnamon Frosting:

• 4 tablespoons (½ stick) unsalted butter, softened
• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract

Step-by-Step to Pumpkin Cookie Perfection

Let’s get baking! Don’t worry, I’ll guide you through every step.

Preparing the Cookie Dough:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper – this is KEY for easy cleanup and preventing sticking.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures all those spices are evenly distributed.
3. In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes. Don’t rush this step!
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, leading to tough cookies.
6. Stir in the pumpkin puree until everything is evenly incorporated. The dough will be soft – that’s perfect!

Baking the Cookies:

1. Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies.
2. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set. They should still be soft to the touch.
3. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.

Whipping Up the Cinnamon Frosting:

1. While the cookies are cooling, prepare the frosting. In a medium bowl, cream together the softened butter and powdered sugar until smooth and creamy.
2. Add the milk, cinnamon, and vanilla extract. Beat until the frosting is light and fluffy. Add more milk, a tablespoon at a time, if needed to reach your desired consistency.

Frosting and Enjoying!

1. Once the cookies are completely cool, frost them generously with the cinnamon frosting.
2. Enjoy immediately, or store in an airtight container at room temperature for up to 3 days. (Though, let’s be real, they probably won’t last that long!)

The Secret Ingredient: Love (and Good Spices!)

Okay, so it’s not *actually* a secret ingredient, but baking with love really does make a difference! Pay attention to the details, use good quality spices, and don’t be afraid to experiment a little. These Soft Pumpkin Cookies with Cinnamon Frosting are a blank canvas for your creativity.

Troubleshooting Your Pumpkin Treats

Even the best bakers have their off days! Here are a few common issues and how to fix them:

• Cookies are too flat: Your butter may have been too soft, or you may have overmixed the dough. Next time, make sure your butter is softened but still cool to the touch, and mix until just combined. Chilling the dough for 30 minutes before baking can also help.
• Cookies are too dry: You may have added too much flour. Be sure to measure your flour accurately by spooning it into your measuring cup and leveling it off with a knife.
• Frosting is too thick: Add a little more milk, a teaspoon at a time, until you reach your desired consistency.
• Frosting is too thin: Add a little more powdered sugar, a tablespoon at a time, until you reach your desired consistency.

Spice Up Your Fall Baking (Literally!)

Don’t be afraid to play around with the spices! If you’re a big fan of ginger, add a pinch of ground ginger to the cookie dough. A little cardamom can also add a unique warmth. And if you’re feeling adventurous, try adding a sprinkle of sea salt to the top of the frosted cookies for a sweet and salty treat. You can even use the techniques from our recipe for PUMPKIN COOKIES and incorporate some browned butter into the dough for a deeper, nuttier flavor!

Perfect Pairings & Serving Suggestions

These cookies are fantastic on their own, but they’re even better with a few simple additions. A warm mug of coffee or tea is always a great choice. For a truly decadent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream. And if you’re hosting a fall gathering, these cookies make a beautiful addition to a dessert platter alongside other seasonal treats like PUMPKIN CHEESE BALL or PUMPKIN STREUSEL BREAD.

Taking Pumpkin Flavor to the Next Level

If you love the combination of pumpkin and cinnamon, you’re in for a treat! There are so many delicious ways to enjoy these flavors. Why not try your hand at a PUMPKIN CINNAMON ROLL for a decadent breakfast or brunch? Or, for a fun and festive dessert, you could make PUMPKIN S’MORES COOKIE! If you want something similar, but just a touch different, you can always try a slice of Pumpkin Bread with Cream Cheese Frosting (link to: Pumpkin Bread with Cream Cheese Frosting), you’ll be shocked at the amazing flavors they hold!

Making Your Cookies Ahead of Time

Want to get ahead of the game? You can easily make the cookie dough ahead of time. Simply prepare the dough as directed, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2 days. When you’re ready to bake, let the dough sit at room temperature for about 30 minutes to soften slightly before scooping and baking. You can also bake the cookies ahead of time and freeze them, unfrosted, for up to 2 months. When you’re ready to serve, let them thaw completely at room temperature before frosting.

Now, Go Bake Some Happiness!

There you have it – everything you need to bake the most delicious Soft Pumpkin Cookies with Cinnamon Frosting. I know you’re going to love these! So grab your ingredients, preheat your oven, and let’s get baking. Happy baking, my friend!

Perfect Pumpkin Cinnamon Cookies

Amelia Chen-Morrison

These soft and delicious pumpkin cookies are bursting with fall flavors and topped with a creamy cinnamon frosting. Easy to make and perfect for any occasion, these cookies will quickly become a favorite. Enjoy the cozy taste of autumn with every bite!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 12 minutes mins

Total Time 37 minutes mins

Course Dessert, Snack

Cuisine American

Calories 150 kcal

Equipment

• Baking sheets
• Parchment paper
• Medium bowl
• Large bowl
• Whisk
• Stand mixer or electric hand mixer
• Measuring cups and spoons
• Rubber spatula
• Cookie scoop or tablespoon
• Wire rack
• Airtight container

Ingredients

  

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup 1 stick
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree not pumpkin pie filling!
• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract

Instructions

 

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
• In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
• Beat in the egg and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Stir in the pumpkin puree until everything is evenly incorporated.
• Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies.
• Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
• While the cookies are cooling, prepare the frosting. In a medium bowl, cream together the softened butter and powdered sugar until smooth and creamy.
• Add the milk, cinnamon, and vanilla extract. Beat until the frosting is light and fluffy. Add more milk, a tablespoon at a time, if needed to reach your desired consistency.
• Once the cookies are completely cool, frost them generously with the cinnamon frosting.
• Enjoy immediately, or store in an airtight container at room temperature for up to 3 days.

Notes

For best results, use room temperature butter. If the cookie dough is too soft, chill it in the refrigerator for 30 minutes before baking. Store the frosted cookies in an airtight container to prevent them from drying out. Add a pinch of ground ginger or cardamom to the cookie dough for a unique flavor twist. You can also freeze the baked cookies, unfrosted, for up to 2 months. Thaw completely before frosting.