Fall is here, and there’s nothing more comforting than the sweet aroma of pumpkin and cinnamon filling your kitchen. These soft pumpkin cookies with cinnamon frosting are the perfect cozy treat—easy enough for beginners, yet rich and flavorful enough to impress friends and family. Whether you’re baking for a school snack, a holiday gathering, or just to enjoy with a warm cup of tea, these cookies are bound to become a seasonal favorite.
Recipe Info
| Category | Dessert |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Servings | 24 cookies |
| Calories | 180 per cookie |
Ingredients You’ll Need
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
For the Cinnamon Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Pinch of salt
Step‑By‑Step Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. - Cream Butter and Sugars
In a large bowl, beat together butter, granulated sugar, and brown sugar until light and fluffy. - Add Wet Ingredients
Mix in the pumpkin puree, egg, and vanilla extract until smooth. - Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. - Mix Dry and Wet
Gradually add the dry ingredients to the wet mixture, mixing until just combined. - Scoop Cookies
Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart. - Bake
Bake for 10–12 minutes, or until the edges are set and the tops are soft. Let cookies cool completely on a wire rack. - Make the Frosting
Beat together cream cheese and butter until smooth. Add powdered sugar, vanilla, cinnamon, and salt, and beat until creamy. - Frost the Cookies
Once cookies are completely cooled, spread the cinnamon frosting on top. Optionally, sprinkle with a pinch of cinnamon or nutmeg.
Helpful Notes & Tips
- Soft Texture: Don’t overbake! Cookies should be slightly undercooked in the center for the softest texture.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Spice Control: Adjust cinnamon and nutmeg to taste for a milder or spicier flavor.
Recipe Variations
- Chocolate Chip Pumpkin Cookies: Fold in 1 cup of semi-sweet chocolate chips before baking.
- Maple Cinnamon Frosting: Substitute 1 tsp maple extract for vanilla in the frosting for a subtle maple flavor.
- Dairy-Free Option: Use dairy-free butter and cream cheese alternatives to make the frosting vegan-friendly.
Serving Suggestions
- Pair these cookies with a warm cup of apple cider or hot chocolate.
- Garnish with a sprinkle of crushed pecans or cinnamon sugar for an extra cozy touch.
- Perfect alongside a fall brunch spread or a dessert plate for gatherings.
Conclusion
These soft pumpkin cookies with cinnamon frosting are as comforting as a cozy blanket on a crisp autumn day. Enjoy them fresh, share with loved ones, and let the flavors of pumpkin and cinnamon bring warmth to your kitchen this fall.