Go Back
Soft pumpkin cookies with cinnamon frosting are beautifully displayed in this featured image, highlighting their delicious autumn flavor.
Lady Maria

Perfect Pumpkin Cinnamon Cookies

These soft pumpkin cookies are bursting with warm cinnamon flavor and topped with a creamy cinnamon frosting. This recipe delivers a melt-in-your-mouth texture, avoiding the common pitfalls of cakey or greasy pumpkin cookies. Perfect for fall baking and sharing with loved ones.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 cups powdered sugar for frosting
  • 1/4 cup milk for frosting
  • 1 teaspoon vanilla extract for frosting
  • 1/2 teaspoon ground cinnamon for frosting

Equipment

  • Stand mixer or hand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Cookie sheets
  • Parchment paper or silicone baking mats
  • measuring cups and spoons
  • Ice cream scoop or cookie scoop (optional)
  • whisk
  • wire rack
  • Rubber spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  4. Beat in the egg and vanilla extract until well combined.
  5. Add the pumpkin puree and mix until just combined. Do not overmix.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Drop by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. While the cookies are cooling, prepare the frosting. In a large bowl, cream together the softened butter and powdered sugar until smooth.
  11. Gradually add the milk, vanilla extract, and cinnamon to the frosting, mixing until the frosting reaches your desired consistency. Add more milk if needed to thin the frosting.
  12. Once the cookies are completely cool, frost them with the cinnamon frosting.
  13. Enjoy immediately or store in an airtight container.

Notes

For the best results, use room temperature ingredients, especially the butter and egg. Avoid overmixing the dough to prevent tough cookies. Slightly underbaking the cookies will ensure a soft and chewy texture. Store the cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Adding a slice of bread to the storage container can help keep the cookies soft. Ensure that you are using 100% pumpkin puree and NOT pumpkin pie filling, as pumpkin pie filling contains added sugars and spices that will throw off the balance of the recipe. A pinch of cardamom or ginger can be added to the dough for extra warmth.