Introduction

These soft pumpkin cookies with cinnamon frosting are the perfect fall treat, blending warm spices and creamy sweetness. Moist and tender, they’re easy to make and delightful to share with family and friends.

The image shows three round, soft-looking cookies with a golden-brown color, placed on a white plate with a wooden texture. Each cookie has one thick layer of creamy, light beige frosting that is swirled on top and dusted with a fine layer of dark brown powder, possibly cinnamon or cocoa. The cookies have a smooth but slightly cracked surface. The plate is set on a white marbled textured cloth, and a small orange pumpkin and a cinnamon stick are visible in the blurred background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (300g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
½ cup (113g) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup (100g) light brown sugar, packed
1 cup (240g) canned pumpkin puree
1 large egg, at room temperature
1 teaspoon pure vanilla extract
4 ounces (113g) cream cheese, softened
¼ cup (56g) unsalted butter, softened (for frosting)
2 cups (240g) powdered sugar, sifted
1 teaspoon ground cinnamon (for frosting)
½ teaspoon pure vanilla extract (for frosting)
1-2 tablespoons milk or heavy cream, as needed (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, 2 teaspoons cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
Step 3: In a stand mixer, cream the softened butter on medium speed for 1 minute. Add granulated and brown sugars; beat for 2-3 minutes until light and fluffy.
Step 4: Scrape down the bowl. Add pumpkin puree, egg, and vanilla extract; beat until just combined.
Step 5: Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. Be careful not to overmix.
Step 6: (Optional) Chill the dough for at least 30 minutes for improved texture and less spreading.
Step 7: Scoop 1.5 to 2 tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Step 8: Bake for 10-14 minutes, until edges are lightly golden and centers are set. Rotate the baking sheets halfway through baking.
Step 9: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Repeat with remaining dough. Make sure cookies are fully cooled before frosting.
Step 10: For the frosting, beat softened cream cheese and butter in a stand mixer until smooth and creamy, about 2-3 minutes.
Step 11: Gradually add sifted powdered sugar on low speed, then increase to medium-high and beat until light and fluffy, 1-2 minutes.
Step 12: Add 1 teaspoon cinnamon and ½ teaspoon vanilla extract; beat until combined. Add milk or heavy cream, 1 tablespoon at a time, until the frosting reaches a spreadable consistency.
Step 13: Generously frost the completely cooled cookies with the cinnamon cream cheese frosting.
Step 14: (Optional) Lightly dust frosted cookies with extra ground cinnamon for an added touch.
Step 15: Serve fresh, or store in an airtight container in the refrigerator for up to 3-4 days. Allow cookies to come to room temperature before serving.

Tips & Variations

Chilling the dough helps control spreading and improves the texture of the cookies.
For a nuttier flavor, add ½ cup chopped pecans or walnuts to the dough before baking.
Use fresh pumpkin puree for an even richer taste, or substitute canned with homemade if preferred.
If you prefer less sweet frosting, reduce the powdered sugar by ¼ cup.

Storage

Store the frosted cookies in an airtight container in the refrigerator for 3 to 4 days. Before serving, let them come to room temperature to enjoy their soft texture and creamy frosting. For longer storage, freeze unfrosted cookies for up to 2 months, then thaw and frost before serving.

How to Serve

The image shows three cookies on a round wooden plate, each cookie topped with one thick layer of creamy white frosting swirled in a circular pattern and sprinkled lightly with brown spice powder on top. The cookies are golden-brown with a slightly cracked texture. The plate sits on a white marbled surface with a white cloth partially under it, and there is a cinnamon stick and a small orange pumpkin blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without cream cheese?

Yes, you can substitute the cream cheese frosting with a simple cinnamon buttercream or powdered sugar glaze, but the cream cheese adds a tangy richness that complements the spices well.

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! Roast and puree fresh pumpkin flesh to use in place of canned pumpkin. Ensure the puree is not too watery by draining excess liquid before measuring.