Pumpkin Cookies with Cinnamon Frosting - Soft & Easy Recipe!

The first bite of these Pumpkin Cookies with Cinnamon Frosting is like autumn wrapped in a napkin: soft, slightly pillowy cookies flecked with amber spice, topped with a ribbon of creamy frosting dusted with cinnamon. Warm aromas of baked pumpkin, toasted sugar and spice fill the kitchen as they bake, and the frosting melts gently across the warm surface, creating glossy ridges and a sweet tang. They look homey and elegant at once—deep golden cookies crowned with pale frosting and a sprinkle of cinnamon—inviting you to pause, breathe, and share a moment. Making them is as comforting as eating them: the rhythm of measuring, mixing and the slow waft of spice creates the kind of memory you want to return to on rainy afternoons and holiday mornings.

Why You’ll Love This Pumpkin Cookies with Cinnamon Frosting:

These cookies balance plush, tender texture with a lively spice profile, and the frosting adds a creamy, slightly tangy counterpoint. Every mouthful has warmth from cinnamon and nutmeg, a subtle molasses note from brown sugar, and the soft, moist crumb of pumpkin that keeps them from feeling heavy. They are versatile—perfect for a casual cookie plate, an elegant dessert tray, or packaged as a gift. They hold their shape beautifully, and the frosting can be piped or spread for different presentations. Whether you crave something cozy with your coffee or want a treat for guests, these cookies bring seasonal flavors to the forefront while remaining simple enough for a weeknight baking session. Best of all, they are forgiving: modest technique, reliable ingredients, and a handful of tips will give you bakery-style results at home.

Ingredients for This Pumpkin Cookies with Cinnamon Frosting:

Step-by-Step Instructions for Pumpkin Cookies with Cinnamon Frosting:

1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set them near your workspace. The smell of warming oven will soon mingle with pumpkin and cinnamon.
2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed. The spice-sifted aroma should be warm and inviting.
3. Cream butter and sugars: In a large bowl using a hand mixer or stand mixer, beat the softened butter, brown sugar and granulated sugar on medium speed until the mixture is light, slightly fluffy and fragrant—about 2–3 minutes. Scrape the bowl once so everything folds in evenly.
4. Add oil, pumpkin, egg and vanilla: Beat in the vegetable oil, then the pumpkin puree, egg and vanilla until the batter is smooth and glossy. The batter will be moist and thick; smell for the warm pumpkin scent that fills the bowl.
5. Combine wet and dry: Gradually add the dry ingredients to the wet mixture in two additions, mixing on low speed until just combined. Do not overmix—stir only until you no longer see streaks of flour to preserve tenderness.
6. Fold in add-ins: Gently fold in chopped pecans, walnuts or chocolate chips if using. The dough should be thick but scoopable; if it feels too loose, chill for 10–20 minutes to firm slightly.
7. Scoop onto baking sheets: Use a 1 ½-tablespoon cookie scoop (or two spoons) to drop evenly sized mounds onto the prepared baking sheets, spacing cookies about 2 inches apart. Smooth any sharp peaks with a damp fingertip to encourage even browning.
8. Bake: Bake on the center rack for 10–12 minutes, rotating the pans halfway through. The cookies are ready when edges are set and golden while centers still yield a slight spring when pressed. They will continue to firm as they cool.
9. Cool completely: Transfer cookies to a wire rack and allow them to cool completely before frosting. Cooling prevents the frosting from melting and gives the cookie its final tender crumb.
10. Make the cinnamon frosting: While cookies cool, beat the softened cream cheese and butter together until silky and lump-free. Add powdered sugar in two additions, then beat in cinnamon, vanilla and a small pinch of salt. Taste and adjust—frosting should be sweet, tangy and spiced without overpowering the pumpkin.
11. Frost and finish: Using a spatula or piping bag, spread or pipe a generous swirl of frosting on each cooled cookie. For a polished look, finish with a light dusting of cinnamon or a few chopped nuts. Let the frosting set for 15–30 minutes before serving to develop a slightly firmer crust.

How Long to Cook:

Bake the cookies at 350°F (175°C) for approximately 10–12 minutes per batch. Exact times vary based on oven calibration and cookie size—smaller scoops will finish closer to 9–10 minutes, larger to 12–14 minutes.

Internal doneness checks for cookies differ from meat: look for set, golden edges and a center that still gives slightly when pressed—the cookie should not be doughy but should remain soft. If using a very dark baking sheet, start checking 1–2 minutes earlier as the bottoms will brown faster.

Allow cookies to cool completely (about 30–45 minutes) before frosting so the frosting does not melt. Once frosted, allow the frosting to chill/set for 15–30 minutes at room temperature or in the refrigerator for a slightly firmer finish.

Tips for Perfect Results:

• Measure flour properly: Spoon flour into your measuring cup and level it—packed flour yields denser cookies.
• Do not overmix: Once the dry ingredients meet the wet, mix just until combined to avoid tough cookies.
• Chill if needed: If your dough feels too soft, chilling for 15–30 minutes helps control spread and intensifies flavors.
• Use parchment or silicone: Prevents sticking and promotes even baking; aluminum alone may brown bottoms too quickly.
• Rotate pans: Turn baking sheets halfway through baking for even color and texture across batches.
• Cool before frosting: Ensure cookies are fully cool to keep frosting stable and visually appealing.
• Adjust sweetness to taste: Start with the listed sugar, then reduce or increase frosting sugar to match your preference—taste as you go.

Options for Substitutions:

• Gluten-free: Replace all-purpose flour with a 1-to-1 gluten-free baking blend that contains xanthan gum for a similar texture.
• Vegan: Use a flax or chia egg (1 tbsp ground seed + 2.5 tbsp water, chilled) and dairy-free cream cheese and butter alternatives; choose a neutral oil like avocado for richness.
• Lower-sugar: Reduce granulated sugar to 2 tablespoons in the dough and cut powdered sugar in the frosting by 1/3—balance with a touch more vanilla or a pinch of salt.
• Frosting swaps: For a lighter topping, use a cinnamon Greek yogurt glaze (Greek yogurt + powdered sugar + cinnamon + splash of milk) and chill until set.
• Spice variations: Use pumpkin pie spice in place of individual spices or add a pinch of cardamom or allspice for a unique twist.
• Nut-free: Skip nuts and add seeds (toasted pepitas) or extra chocolate chips for texture without tree nuts.

Watch Out for These Mistakes:

• Overbaking: Cookies will dry out quickly if left in the oven too long. Remove them when the edges are set and the centers are slightly soft.
• Too much flour: Packing flour into cups can make the dough stiff—use the spoon-and-level method for accurate measurement.
• Using pie filling: Pie filling contains sweeteners and spices; use plain pumpkin puree for consistent texture and flavor.
• Frosting on warm cookies: Frosting warm cookies and expecting neat presentation will lead to melting and sliding—cool completely first.
• Ignoring oven hot spots: If your cookies come out uneven, rotate pans and consider using an oven thermometer to verify accurate heat.
• Too many mix-ins: Overloading with nuts or chips can prevent uniform baking and make spreading inconsistent; keep to about 1 cup total.

Estimated Nutrition:

Estimated nutrition per cookie (based on 24 cookies per batch, each with frosting):

• Calories: ~260 kcal
• Protein: ~3 g
• Carbohydrates: ~30 g (of which sugars ~18 g)
• Fat: ~13 g (saturated fat ~6 g)
• Fiber: ~1.5 g
• Sodium: ~120 mg

These values are approximate and will vary based on exact ingredient brands and portion sizes. To reduce calories, consider thinner frosting or serving smaller cookies.

Frequently Asked Questions:

Can I use canned pumpkin?

Yes—use canned 100% pumpkin puree, not pumpkin pie filling. Canned pumpkin ensures consistent moisture and flavor and is fully cooked, making it ideal for cookies.

How far ahead can I make these cookies?

You can bake the cookies up to 3 days ahead and store them in an airtight container at room temperature. Frost them on the day of serving for the freshest appearance; frosted cookies can be refrigerated for up to 4 days.

Can I freeze the cookies or frosting?

Yes. Unfrosted baked cookies freeze well for up to 3 months—thaw overnight and frost before serving. Frosting can be frozen in an airtight container for up to 2 months; thaw and re-whip before spreading.

My cookies spread too much—what did I do wrong?

Excess spread often comes from warm dough, too much butter, or under-measuring flour. Chill the dough for 15–30 minutes, ensure accurate flour measurement, and check your baking soda/powder amounts. Also avoid using a dark baking sheet that accelerates browning.

Conclusion:

These Pumpkin Cookies with Cinnamon Frosting are more than a seasonal treat—they are a small ritual of comfort and connection. From the first whisk of spices to the final flourish of cinnamon dust, the process invites slow, joyful attention and creates a bounty to share. Whether gathered around a table with loved ones, packaged as a thoughtful gift, or savored alone with a warm mug, these cookies carry the gentle warmth of home. Trust the simple techniques, lean into the aromas, and let the frosting be the finishing touch that turns a good cookie into a cherished memory.