There’s something undeniably special about the arrival of pumpkin season. Whether it’s the crisp air, cozy sweaters, or the scent of cinnamon wafting through the kitchen—fall has a way of wrapping us in comfort. These Soft Pumpkin Cookies with Cinnamon Frosting are a celebration of all those things, rolled into one sweet, pillowy bite. If you’re looking for a cookie that’s melt-in-your-mouth soft with a kiss of spice and a creamy cinnamon finish, you’re in the right place.
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What Are Soft Pumpkin Cookies with Cinnamon Frosting?
These are not your typical crisp-edged cookies. Soft, cakey, and delightfully fluffy, these pumpkin cookies are like little bites of pumpkin pie in cookie form. The dough is rich with real pumpkin puree, warm spices, and just the right amount of sweetness. But the real showstopper? The cinnamon cream cheese frosting—silky, spiced, and swoon-worthy.
Why You’ll Love This Recipe
Ultra-soft and cakey texture – These cookies are tender and moist thanks to the pumpkin puree.
Warm and cozy flavor – The combination of pumpkin, cinnamon, nutmeg, and cloves makes every bite feel like a warm hug.
Perfect for fall gatherings – These cookies are a hit at potlucks, parties, or tucked into a lunchbox.
Freezer-friendly – Make a batch now, save half for later!
That frosting though… – I could honestly eat it by the spoonful. It takes these cookies from good to unforgettable.
What Do These Pumpkin Cookies Taste Like?
Imagine the fluffy texture of a muffin top, but even more tender. Now add the subtle sweetness of brown sugar and a blend of fall spices, with a smooth cinnamon cream cheese frosting that melts into each bite. The result is a sweet, spiced cookie that’s soft, fragrant, and indulgently cozy.
Benefits of These Cookies
Naturally moist from pumpkin – No need for loads of butter or oil.
Simple ingredients – Mostly pantry staples.
Kid-friendly – Soft enough for little ones and loved by picky eaters.
Versatile – Frost them or don’t, add mix-ins, or make them gluten-free.
Ingredients You’ll Need
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
½ cup brown sugar, packed
½ cup unsalted butter, softened
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
For the Cinnamon Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar
½ tsp ground cinnamon
1 tsp vanilla extract
1-2 tbsp milk (as needed for consistency)
Tools You’ll Need
Mixing bowls (at least two)
Electric mixer or stand mixer
Rubber spatula
Cookie scoop or spoon
Baking sheets
Parchment paper or silicone baking mats
Cooling rack
Small offset spatula or butter knife (for frosting)
Optional Additions and Substitutions
Additions:
Mini chocolate chips or white chocolate chips
Chopped pecans or walnuts
A dash of cardamom for extra spice depth
Substitutions:
Butter: Swap for margarine or a plant-based butter for dairy-free.
Flour: Use a 1:1 gluten-free flour blend for a gluten-free version.
Cream Cheese: Use a dairy-free cream cheese to make the frosting vegan (with dairy-free butter too!).
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Step 2: Cream the Wet Ingredients
In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract. Beat until well combined.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Step 4: Combine
Gradually add the dry ingredients to the wet mixture. Stir until just combined—don’t overmix! The dough will be soft and sticky.
Step 5: Scoop and Bake
Using a cookie scoop or spoon, drop heaping tablespoons of dough onto your prepared baking sheets. Space them about 2 inches apart.
Bake for 12-14 minutes, or until the tops are set and lightly golden. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Frosting
Beat the cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla. Beat until fluffy. Add milk 1 tbsp at a time if needed for a spreadable consistency.
Step 7: Frost and Enjoy
Once cookies are completely cooled, frost with a small spatula or butter knife. Sprinkle with extra cinnamon or chopped nuts if you’d like!
What to Serve with Pumpkin Cookies
These cookies are perfect with:
A warm mug of chai or spiced latte
A scoop of vanilla or cinnamon ice cream
A hot cup of apple cider (YUM)
Tucked into a fall dessert platter with candied pecans and caramel apples
Tips for Making the Best Pumpkin Cookies
Don’t skip the spices – They’re what give the cookies that classic fall flavor.
Use room-temperature ingredients – Especially for the butter and cream cheese.
Cool completely before frosting – Otherwise, your beautiful frosting will melt right off.
Make a double batch – These go fast. Trust me.
How to Store Your Pumpkin Cookies
Unfrosted cookies can be stored in an airtight container at room temperature for up to 4 days. Once frosted, store in the fridge for up to a week. You can also freeze the unfrosted cookies for up to 3 months—just thaw and frost when ready.
General Recipe Notes
This recipe makes about 24 medium-sized cookies.
The dough is soft—don’t try to roll it into balls.
For a bakery-style finish, add a light dusting of cinnamon sugar over the frosting.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s well-puréed and drained of excess moisture.
Do these cookies freeze well?
Absolutely. Freeze unfrosted cookies in a single layer, then transfer to a freezer-safe bag.
Can I skip the frosting?
You can, but I highly recommend keeping it—it takes the flavor to a whole new level!
Can I make these vegan?
With the right swaps (dairy-free butter, vegan egg replacer, dairy-free cream cheese), yes!
Conclusion
These Soft Pumpkin Cookies with Cinnamon Frosting are everything you want in a fall treat: easy to make, impossibly tender, and bursting with pumpkin spice goodness. Whether you’re baking them for a gathering, gifting them to friends, or sneaking a few with your morning coffee, they’re guaranteed to bring a smile.
I promised you versatile, and here’s proof—frosted or not, dressed up or simple, these cookies shine. Give them a try and let me know what you think!
Craving more pumpkin goodness? Don’t miss these other reader favorites:
Pumpkin Spice Muffins with Brown Sugar Crumble
Creamy Pumpkin Cheesecake Bars
Easy Pumpkin Bread with Maple Glaze
Share Your Cookie Love!
Tried these cookies? I’d LOVE to see your creations! Drop a comment below, share a pic on Pinterest, or tag me on Instagram. Nothing makes me happier than seeing your delicious bakes.
Nutritional Information (Per Cookie, Frosted)
Calories: ~160
Fat: 7g
Carbohydrates: 23g
Sugar: 14g
Protein: 1g
Fiber: 1g
Note: Nutrition values are estimates and will vary based on frosting amount and any substitutions.