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Soft Pumpkin Cookies with Cinnamon Frosting (Print Version)

Whip up these delightful soft pumpkin cookies, topped with creamy cinnamon frosting. A warm, personal recipe that feels like a hug!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 30 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cookie Base

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1 teaspoon baking powder
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon ground nutmeg
06 - ¼ teaspoon ground ginger
07 - ⅛ teaspoon ground cloves
08 - ½ teaspoon salt
09 - ½ cup (1 stick) unsalted butter, softened
10 - ½ cup granulated sugar
11 - ½ cup packed light brown sugar
12 - 1 large egg
13 - 1 cup (240g) canned pumpkin puree
14 - 1 teaspoon pure vanilla extract

→ Cinnamon Cream Cheese Frosting

15 - ½ cup (1 stick) unsalted butter, softened
16 - 4 oz cream cheese, softened
17 - 3 cups powdered sugar, sifted
18 - 1 teaspoon pure vanilla extract
19 - ½ teaspoon ground cinnamon
20 - 1-2 tablespoons milk or cream (optional, for consistency)

→ Optional Extras

21 - 1 cup chocolate chips (white or dark)
22 - Extra cinnamon for dusting

# Instructions:

01 - First things first, preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. This parchment paper step is non-negotiable for me, otherwise, I end up with cookies stuck to the pan and a scrubbing nightmare. In a medium bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Make sure it's all nicely combined; you don't want a pocket of just baking soda in one cookie, yikes! Set that dry mix aside for a moment.
02 - In a large bowl, or your stand mixer if you have one, cream together the room temperature butter, granulated sugar, and brown sugar until it's light and fluffy. This usually takes me about 2-3 minutes. This step is crucial for that soft, tender texture we're aiming for. I’ve definitely under-creamed before, and the cookies turned out a bit dense, not the airy pillows I love. Once that's looking good, beat in your eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the pumpkin puree and vanilla extract until just combined. Don't overmix here, or your cookies might get tough.
03 - Now for the dry ingredients! Gradually add your whisked dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few streaks of flour are totally fine. Overmixing develops the gluten too much, and we want soft, not chewy (in a bad way) soft pumpkin cookies. I usually stop the mixer when I still see a tiny bit of flour and then finish mixing by hand with a spatula, just to be sure. The dough will be pretty soft and sticky, don't worry, that's normal!
04 - Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. They do spread a bit, so give them space! I use a cookie scoop for consistency; it makes them all bake evenly, which is a lifesaver. Bake for 12-15 minutes, or until the edges are set and the centers look slightly puffed and just barely firm. They won't brown much, so don't wait for that! I usually pull mine out right at 12 minutes for that extra soft, melt-in-your-mouth texture.
05 - While your soft pumpkin cookies are cooling (remember my earlier mistake!), it’s frosting time! In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing until smooth after each addition. Then, stir in the vanilla extract and cinnamon. If it seems too thick, add a tiny splash of milk or cream, a teaspoon at a time, until you get that perfect, spreadable consistency. If it's too thin, a little more powdered sugar will fix it. I’ve definitely had frosting that was too thin and just dripped everywhere, oops!
06 - Once the soft pumpkin cookies are completely cool – and I mean COMPLETELY cool – it's time to frost them! You can use an offset spatula, a knife, or even pipe it on if you're feeling fancy. I usually just dollop a generous spoonful on each cookie and spread it out. The aroma of the cinnamon frosting with the pumpkin is just heavenly, honestly. Take a moment to appreciate it! And there you have it, ready to enjoy. They look beautiful on a serving platter, too, if you're feeling generous enough to share.

# Notes:

01 - Always use parchment paper or a silicone baking mat; it saves so much grief and prevents sticking.
02 - Do NOT overmix your dough once the flour is added; this is key to truly soft pumpkin cookies.
03 - Cool your cookies completely before frosting them, or you'll have a melted mess, trust me on this!
04 - Serving these slightly warm (unfrosted) with a cup of coffee is my personal favorite way to enjoy them.

# Tools You'll Need:

01 - Baking sheets
02 - parchment paper
03 - mixing bowls (medium & large)
04 - whisk
05 - rubber spatula
06 - electric mixer (stand or hand)
07 - cookie scoop (optional)

# Nutrition Facts (Per Serving):

Calories: 180
Total Fat: 9g
Total Carbohydrate: 25g
Protein: 2g

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