Soft Pumpkin Cookies with Cinnamon Frosting
These soft pumpkin cookies are fluffy, tender, and warmly spiced, topped with a creamy cinnamon glaze, perfect for fall gatherings.
Ingredients
For the Cookies
- ½ cup unsalted butter, softened Bring to room temperature
- 1 cup brown sugar
- 1 large egg
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
For the Cinnamon Frosting
- 3 tbsp unsalted butter, softened Bring to room temperature
- 1 ½ cups powdered sugar
- 2 tbsp milk (or almond milk)
- ½ tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream butter and brown sugar until fluffy. Add egg, pumpkin puree, and vanilla. Mix until smooth.
- In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add dry ingredients to wet mixture.
- Drop spoonfuls of dough (about 2 tbsp each) onto prepared baking sheet.
Baking
- Bake 11–13 minutes, until cookies are set and slightly golden. Cool completely on a wire rack.
Frosting
- Make frosting: beat butter until creamy, then whisk in powdered sugar, milk, vanilla, and cinnamon until smooth and spreadable.
- Frost cooled cookies generously and enjoy!
Notes
Storage: Keep cookies in an airtight container for up to 3 days or refrigerate for 5 days. Freezer Option: Freeze unfrosted cookies, then frost after thawing. Substitutions: Swap nutmeg and cloves for pumpkin pie spice if that’s what you have on hand. Serving Ideas: Serve with hot apple cider, chai tea, or a pumpkin spice latte for the perfect fall pairing.