Soft Pumpkin Cookies with Cinnamon Frosting
These fluffy pumpkin cookies topped with smooth cinnamon frosting are the perfect fall treat, light and tender with a cozy spice flavor.
Ingredients
For the Pumpkin Cookies
- 2.5 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 1.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.25 tsp ground cloves
- 0.5 cup unsalted butter (softened) at room temperature
- 1 cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup pumpkin purée (not pumpkin pie filling)
For the Cinnamon Frosting
- 0.5 cup unsalted butter (softened) at room temperature
- 2 cups powdered sugar
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2-3 tbsp milk (as needed for consistency)
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat butter and brown sugar until fluffy. Add egg, vanilla, and pumpkin purée; mix until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined — don’t overmix!
- Drop rounded tablespoons of dough onto the baking sheets, leaving 2 inches of space between each.
Baking
- Bake for 11–13 minutes, or until the cookies are set and slightly golden around the edges.
- Cool for 5 minutes on the sheet, then transfer to a wire rack.
Frosting
- Beat butter, powdered sugar, cinnamon, and vanilla together until fluffy.
- Add milk gradually until smooth and spreadable.
- Frost cooled cookies generously and sprinkle lightly with cinnamon for that perfect fall touch.
Notes
Avoid using pumpkin pie mix as it is too sweet. For a dairy-free option, substitute with vegan butter and dairy-free milk. Store cookies in an airtight container in the fridge for up to 5 days. Unfrosted cookies can freeze well for up to 2 months, frost before serving.