Why Make This Recipe
Soft Pumpkin Cookies with Cinnamon Frosting are a cozy, fall-inspired treat that’s perfect for chilly days and holiday gatherings. These cookies combine the comforting warmth of pumpkin pie spices with the fluffiness of a soft cookie and a dreamy cinnamon cream cheese frosting on top. They’re easy to make, great for sharing, and an excellent way to use up that can of pumpkin in your pantry!
Whether you’re baking for a party, gifting goodies, or simply indulging with a cup of tea , this recipe is a seasonal favorite that never disappoints.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
For the Cookies:
- 1 cup canned pumpkin
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
For the Cinnamon Frosting:
- 1/2 cup powdered sugar
- 1/4 cup cream cheese
- 1/4 cup milk
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix the canned pumpkin, sugar, and softened butter until smooth.
- Beat in the egg and vanilla extract.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the pumpkin mixture. Mix until just combined, do not overmix.
- Drop rounded spoonfuls of dough onto the baking sheet.
- Bake for 10–12 minutes, until cookies are set and lightly golden.
- While cooling, prepare the frosting: beat cream cheese, powdered sugar, and milk until smooth.
- Once cookies are cool, frost each one with the cinnamon cream cheese mixture.
- Enjoy your soft, frosted fall cookies!
How to Serve Soft Pumpkin Cookies
These cookies are versatile and crowd-pleasing! Serve them:
- Fresh out of the oven or fully cooled
- On a dessert tray during fall festivities
- With tea, coffee, or a glass of milk
- As sweet lunchbox additions or potluck treats
Pro Tip: Add a sprinkle of cinnamon on top of the frosting for a finishing touch!
How to Store Soft Pumpkin Cookies
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerated: Store up to 1 week. Let them come to room temp before serving.
- Freezer: Freeze the unfrosted cookies for up to 1 month. Thaw and frost when ready.
Tips to Make the Best Soft Pumpkin Cookies
- Use softened butter for easier mixing and smoother dough.
- Don’t overmix the dough; it can toughen the cookies.
- Let cookies cool completely before frosting, or the frosting will melt.
- For added warmth, throw in a pinch of cloves or ginger.
Variation Ideas
- Add chocolate chips or chopped pecans for texture.
- Swap frosting for a vanilla glaze or maple drizzle.
- Try using whole wheat flour for a healthier twist.
- Add a pinch of pumpkin spice for an extra cozy flavor.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Cook and puree fresh pumpkin until smooth. Just ensure there’s no excess water.
Can I make the dough ahead of time?
Absolutely. Store the dough in the fridge for up to 24 hours. Just scoop and bake when ready.
How can I make the frosting dairy-free?
Use dairy-free cream cheese and plant-based milk (like almond or oat milk) in place of the regular ones.
Conclusion
If you’re looking for the ultimate fall cookie, Soft Pumpkin Cookies with Cinnamon Frosting are a must-bake! They’re warm, soft, flavorful, and topped with creamy goodness , everything a cozy treat should be. Whether you’re baking for a holiday event or just need something sweet to enjoy with your coffee, this recipe is a guaranteed seasonal favorite.
