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Soft Pumpkin Cookies with Cinnamon Frosting

A stack of three soft, orange pumpkin cookie treats topped with thick cream cheese frosting. One cookie is broken open.
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Bake these incredibly soft pumpkin cookies, packed with warm autumn spices, and top them with a simple, dreamy cinnamon frosting. This recipe delivers a melt-in-your-mouth texture perfect for fall baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • For the Frosting:
  • 4 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg and vanilla extract until combined. Mix in the pumpkin puree.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  7. Bake for 10 to 12 minutes, or until the edges are set. The centers will look slightly soft.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the frosting: In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar, alternating with the milk, beating until smooth. Mix in the vanilla extract and cinnamon.
  10. Once the cookies are completely cool, spread or pipe the cinnamon frosting onto each cookie.

Notes

  • For the softest cookies, measure your flour by spooning it into the measuring cup and leveling it off.
  • If you prefer a tangier topping, substitute the cinnamon frosting with a simple cream cheese frosting.
  • These cookies freeze well before frosting. Store unfrosted cookies in an airtight container for up to 3 days at room temperature.

Nutrition

Find it online: https://completelyyummy.com/soft-pumpkin-cookie-recipe-with-frosting/