Soft Pumpkin Cookies with Cinnamon Frosting | Best Fall Season Dessert Recipe

Soft Pumpkin Cookies with Cinnamon Frosting bring the heart of autumn right into your kitchen. Each cookie is light, pillowy, and delicately spiced with warm flavors that instantly remind you of cozy afternoons and golden leaves outside the window. Topped with a creamy cinnamon frosting, they feel both comforting and festive. This recipe captures that perfect blend of sweetness and spice, making every bite feel like a seasonal treat you’ll want to bake again and again.

I’ve always loved how pumpkin transforms ordinary cookies into something unique. The natural softness it gives the dough creates a cake-like bite that feels so different from regular cookies. Paired with the smooth cinnamon frosting, these cookies turn into the kind of dessert that gets requested over and over during gatherings. Every time I make them, the smell alone fills the kitchen with warmth and excitement.

Why You’ll Love This Recipe

Biting into these pumpkin cookies feels like tasting autumn in dessert form. They’re soft, fluffy, and perfectly spiced, making them a go-to choice for when the air cools down and everyone craves something cozy.

Tender texture: Pumpkin puree gives the cookies a moist, cake-like softness that melts in your mouth.

Warm spice balance: Cinnamon, nutmeg, and cloves create a classic fall flavor in every bite.

Creamy topping: The cinnamon frosting adds sweetness with a hint of spice for a perfect finish.

Crowd pleaser: Kids love the soft texture, while adults appreciate the warm spice profile.

Holiday ready: Perfect for Thanksgiving, Halloween parties, or any fall event.

Make-ahead friendly: Cookies can be baked a day ahead, and frosting added later.

Something I enjoy doing is adding just a touch of extra cinnamon to the frosting. It makes the flavor pop in a way that pairs so beautifully with the pumpkin base. Sometimes I’ll sprinkle a little nutmeg on top after frosting to give it that bakery-style look too.

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Ingredients

For the Cookies:

• 2 ½ cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1 teaspoon baking soda
  
• 1 teaspoon ground cinnamon
  
• ½ teaspoon ground nutmeg
  
• ½ teaspoon ground cloves
  
• ½ teaspoon salt
  
• 1 cup unsalted butter, softened
  
• 1 ½ cups granulated sugar
  
• 1 cup canned pumpkin puree
  
• 1 large egg
  
• 1 teaspoon vanilla extract
  

For the Cinnamon Frosting:

• 4 ounces cream cheese, softened
  
• ¼ cup unsalted butter, softened
  
• 2 cups powdered sugar
  
• 1 teaspoon ground cinnamon
  
• 1 teaspoon vanilla extract
  
• 1–2 tablespoons milk, as needed
  

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Step-by-Step Instructions

1. Mix the Dry Ingredients

Start by whisking together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl. This step makes sure the spices are spread evenly throughout, giving each cookie a balanced flavor.

2. Cream the Butter and Sugar

In a separate mixing bowl, beat the softened butter and granulated sugar until light and fluffy. This helps give the cookies their airy texture. I like to let the mixer run for about 2–3 minutes so the butter gets really creamy.

3. Add Pumpkin, Egg, and Vanilla

Beat in the pumpkin puree, the egg, and the vanilla extract until smooth. The mixture will look a little looser than traditional cookie dough, but that’s exactly what creates the soft texture later.

4. Combine Wet and Dry Mixtures

Gradually stir the dry ingredients into the wet mixture until everything is well blended. Don’t overmix; just fold gently until the flour disappears. The dough should feel thick but spoonable.

5. Scoop and Bake

Preheat the oven to 350°F and line baking sheets with parchment paper. Drop spoonfuls of dough onto the sheets, leaving space between each cookie since they spread slightly. Bake for 12–15 minutes until the tops look set and spring back lightly when touched.

6. Cool the Cookies

Transfer the baked cookies onto a wire rack and let them cool completely before frosting. If frosted while warm, the icing will melt and slide off.

7. Make the Cinnamon Frosting

Beat the cream cheese and butter until smooth. Mix in the powdered sugar, cinnamon, and vanilla. If it feels too thick, add milk one tablespoon at a time until it reaches a spreadable consistency.

8. Frost and Serve

Spread the frosting generously over the cooled cookies. I like to swirl the tops with a spatula for a homemade, rustic look. Serve fresh, and enjoy the soft, spiced cookies topped with sweet, creamy frosting.

Tips & Variations

• Extra spice: Add a pinch of ginger for an even warmer flavor profile.
  
• Healthier option: Swap half the flour with whole wheat flour for added fiber.
  
• Frosting twist: Mix in a splash of maple syrup to the frosting for a cozy flavor.
  
• Nutty crunch: Sprinkle chopped pecans or walnuts on top for texture.
  
• Make ahead: Bake cookies a day before serving, then frost the next day for best freshness.
  
• Storage tip: Keep frosted cookies in the fridge, but bring them to room temperature before serving.
  

A trick I sometimes use is dusting the tops with cinnamon sugar right after frosting. It gives the cookies a sparkle and an extra layer of sweetness.

Serving Suggestions

These pumpkin cookies shine on dessert tables, especially during fall gatherings. Serve them with a warm drink like apple cider, chai tea, or hot chocolate for the coziest pairing. They’re also lovely at Thanksgiving dinners, sitting next to pies and cakes as a lighter alternative.

When I bake them for family get-togethers, I often place them on a rustic wooden platter with a sprinkle of cinnamon over the frosting. It creates a warm presentation that matches the flavor. For parties, I like stacking them on a tiered dessert stand—it always gets people excited to grab one.

Frequently Asked Questions

Can I freeze these cookies?

Yes, you can freeze the cookies unfrosted for up to 2 months. Thaw them before adding the frosting.

Can I use fresh pumpkin instead of canned puree?

You can, but make sure it’s cooked and blended very smooth. Canned pumpkin usually has the perfect consistency.

Do I need to chill the dough?

No, the dough doesn’t need chilling. It’s thick enough to bake right away.

Can I make the frosting ahead of time?

Absolutely. Store the frosting in the fridge for up to 3 days and let it soften before spreading on cookies.

How long do these cookies stay fresh?

Frosted cookies last 3–4 days in the fridge. For the best texture, enjoy them within the first two days.

Can I skip the frosting?

Yes, the cookies taste great plain too, but the frosting really makes them special.

Final Thoughts

Soft Pumpkin Cookies with Cinnamon Frosting are the kind of treat that instantly brings comfort. They carry that unmistakable fall flavor, soft and spiced, with a creamy topping that makes them feel indulgent but still light enough to enjoy anytime.

What I like most is how versatile they are. You can bake them for holidays, casual snacks, or even gift them to friends wrapped in a cozy box. They always feel special and memorable, which is why they’ve become a seasonal favorite in my kitchen.