Pumpkin Cookies with Cinnamon Frosting – Soft & Chewy Recipe

Imagine the first bite of a softly spiced cookie that tastes like a warm autumn afternoon, topped with a creamy cinnamon frosting that melts just so. These Pumpkin Cookies with Cinnamon Frosting are tender, gently sweet, and lush with cozy spice—perfect for gatherings, gifting, or a quiet moment with tea. You can expect a cookie that’s cake-soft but still sturdy enough to hold its swirls of frosting, with a flavor that highlights real pumpkin and cinnamon in every bite. If you’re craving something comforting and festive without being fussy, this recipe is your new go-to.

Why You’ll Fall for These Pumpkin Cookies with Cinnamon Frosting

These cookies are everything we love about fall, wrapped into a couple of tender bites. They’re easy to make, reliable for bakers of all levels, and they deliver big flavor with minimal fuss. The pumpkin keeps them moist for days, while the frosting adds a silky, cinnamon-kissed finish that feels special without being overly sweet. They’re also incredibly versatile—delicious plain, with a sprinkle of chopped pecans, or even with a dash of extra spice for a stronger holiday kick. Best of all, they taste just as good on a casual weeknight as they do on a festive dessert tray.

What You’ll Need: Ingredients for Pumpkin Cookies with Cinnamon Frosting

For the Pumpkin Cookies

• All-purpose flour (2 1/4 cups) – Provides structure for soft, cakey cookies without being dense.
• Baking powder (1 teaspoon) – Helps the cookies rise gently and stay light.
• Baking soda (1/2 teaspoon) – Balances acidity from the pumpkin for a tender crumb.
• Fine sea salt (1/2 teaspoon) – Enhances flavor and balances sweetness.
• Ground cinnamon (1 1/2 teaspoons) – The star spice, warm and aromatic.
• Ground ginger (1/2 teaspoon) – Adds brightness and a subtle, cozy heat.
• Ground nutmeg (1/4 teaspoon) – Brings warmth and depth to the spice blend.
• Ground cloves (1/8 teaspoon, optional) – A tiny amount adds classic holiday flair.
• Unsalted butter, softened (1/2 cup/113 g) – Creams with sugar for tenderness and flavor.
• Light brown sugar (3/4 cup) – Adds moisture and a hint of caramel richness.
• Granulated sugar (1/2 cup) – Balances sweetness and helps with structure.
• Large egg (1) – Binds the dough and improves texture.
• Pure vanilla extract (2 teaspoons) – Rounds out the flavors with warmth.
• Pumpkin puree, not pie filling (1 cup) – The moisture and signature taste; choose puree only.
• Chopped pecans or chocolate chips (1/2 cup, optional) – Adds texture and a fun twist.

For the Cinnamon Cream Cheese Frosting

• Cream cheese, softened (4 ounces) – Creates a tangy, creamy base that balances sweetness.
• Unsalted butter, softened (4 tablespoons) – Adds silkiness and rich flavor.
• Powdered sugar (2 to 2 1/2 cups) – Sweetens and thickens the frosting to a spreadable consistency.
• Ground cinnamon (1 to 1 1/4 teaspoons) – The highlight of the frosting; adjust to taste.
• Pure vanilla extract (1 teaspoon) – Adds depth and a delicate aroma.
• Pinch of fine sea salt – Brightens flavor and balances sweetness.
• Milk or heavy cream (1–2 tablespoons, as needed) – Loosens the frosting for easier spreading.

Your Step-by-Step Roadmap to Perfect Pumpkin Cookies with Cinnamon Frosting

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release and even browning.
2. Whisk the dry ingredients. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves (if using). Set aside.
3. Cream the butter and sugars. In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. This step aerates the mixture for soft cookies.
4. Add the egg and vanilla. Beat in the egg until fully incorporated, then mix in the vanilla. Scrape down the bowl to ensure even mixing.
5. Mix in the pumpkin puree. Add the pumpkin and beat until smooth. The mixture may look slightly curdled—don’t worry; it will come together once the dry ingredients are added.
6. Combine wet and dry. Add the dry ingredients to the bowl and mix on low speed just until no flour streaks remain. Do not overmix; a gentle stir keeps the cookies tender.
7. Fold in optional add-ins. If you’re adding pecans or chocolate chips, gently fold them in with a spatula.
8. Scoop the dough. Use a medium cookie scoop (about 1 1/2 tablespoons) to drop mounds onto the lined baking sheets, spacing them about 2 inches apart. Lightly pat the tops to flatten slightly; the cookies won’t spread much.
9. Bake. Bake for 10–12 minutes, rotating the pans halfway through. The cookies are done when the tops look set and spring back lightly to the touch.
10. Cool. Let the cookies rest on the sheets for 5 minutes, then transfer to a wire rack to cool completely. Frosting will melt if the cookies are even slightly warm.
11. Make the frosting. In a clean bowl, beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar, cinnamon, vanilla, and a pinch of salt. Beat on medium until fluffy, adding 1–2 tablespoons of milk or cream only if needed for a smooth, spreadable texture.
12. Frost generously. Once the cookies are completely cool, spread or pipe the frosting over the tops. If you like, dust lightly with extra cinnamon or sprinkle with chopped pecans for a pretty finish.
13. Set and serve. Let the frosting set for 10–15 minutes at room temperature, then enjoy—or chill briefly for a slightly firmer finish.

Timing & Preparation Details to Keep You on Track

• Prep time: 20 minutes
• Bake time: 10–12 minutes per batch
• Cooling time: 30 minutes
• Frosting time: 10 minutes
• Total time: About 1 hour
• Yield: Approximately 24 cookies

These cookies are best once the frosting has had a moment to set, though they’re delicious straight away too. For clean transport or a tidy cookie tray, chill the frosted cookies for 20 minutes to firm the frosting.

Storage notes: Store frosted cookies in an airtight container in the refrigerator for up to 4 days. Unfrosted cookies can sit at room temperature for 2–3 days. To freeze, place unfrosted cookies in a single layer until solid, then store in a freezer bag for up to 2 months. Frost after thawing for the freshest texture.

Tips for Success (So Every Batch Feels Bakery-Quality)

• Blot your pumpkin if it’s watery. If your puree seems loose, dab it with paper towels to remove excess moisture. This keeps the cookies from baking up too wet.
• Measure flour with the spoon-and-level method. Spoon flour into the cup and level it with a knife. Packed flour leads to dry cookies.
• Use room-temperature ingredients. Soft butter and slightly cool egg combine more easily, yielding a smoother dough.
• Chill for extra puffy cookies. If your kitchen is warm or you want thicker cookies, chill the dough for 20–30 minutes.
• Sift your powdered sugar. A quick sift gives frosting a silky finish—especially important for pretty swirls.
• Taste your cinnamon. Spices lose potency over time. If your jar is older, you may want an extra pinch for a bolder flavor.
• Don’t overbake. These cookies should look just set; they’ll continue to firm slightly as they cool.
• Customize your texture. Add chopped pecans for crunch, or chocolate chips for a cozy, dessert-like twist.

A Quick Nutritional Snapshot

Approximate values per frosted cookie (based on 24 cookies):

These numbers are estimates and will vary with ingredient brands, exact frosting amount, and optional add-ins.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes. Roast your pumpkin until tender, puree until smooth, and then blot or strain to remove excess moisture. You need a thick puree, similar in texture to canned pumpkin, for the best results.

How can I make these cookies gluten-free?

Use a 1:1 gluten-free all-purpose flour blend that includes xanthan gum. The cookies may spread slightly differently, but the flavor and tenderness should still be lovely.

Do these cookies freeze well?

Unfrosted cookies freeze beautifully for up to 2 months. To freeze frosted cookies, set them in a single layer in the freezer until firm, then store between sheets of parchment in an airtight container. Thaw in the fridge to maintain the frosting’s texture.

Parting Thoughts to Sweeten the Moment

Baking these Pumpkin Cookies with Cinnamon Frosting is about more than a treat; it’s a small ceremony of warmth and care. From whisking the cozy spices to swirling on that creamy frosting, each step is relaxing and rewarding. Whether you share them at a potluck, box them up for a neighbor, or enjoy them with someone you love, these cookies have a way of bringing people closer. Keep the recipe handy—you’ll get requests for it. And when the days call for something soothing and celebratory, you’ll know exactly what to bake.