Soft Pumpkin Cookies with Cinnamon Frosting | Fall’s Ultimate Treat

Introduction

Looking for a cookie that tastes like autumn in every bite? These Soft Pumpkin Cookies with Cinnamon Frosting are moist, tender, and perfectly spiced with pumpkin, cinnamon, and nutmeg. Topped with a creamy cinnamon frosting, they’re the ultimate seasonal indulgence for Halloween parties, Thanksgiving dessert tables, or cozy weekend treats.

Unlike dense pumpkin bars, these cookies are light, soft, and melt in your mouth, making them irresistible for kids and adults alike.

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Ingredients You’ll Need

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup pumpkin puree (canned or fresh)
• 2 large eggs
• 2 tsp vanilla extract
• 3 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ tsp ground ginger

For the Cinnamon Frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp ground cinnamon
• 2–3 tbsp milk
• 1 tsp vanilla extract

✨ Substitutions & Tips:

• Use pumpkin pie spice instead of individual spices for convenience.
• Swap butter with coconut oil for a dairy-free version (adjust frosting accordingly).
• For a lighter frosting, use cream cheese instead of butter.

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Timing

• Prep Time: 20 minutes
• Cook Time: 12–15 minutes
• Cooling & Frosting: 15 minutes
• Total Time: 50 minutes

Yields about 24 cookies, depending on size.

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Step-by-Step Instructions

Step 1: Preheat Oven & Prep Pans

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Step 2: Make the Cookie Dough

In a large bowl, beat butter, granulated sugar, and brown sugar until creamy. Add pumpkin puree, eggs, and vanilla, mixing until smooth. In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add dry ingredients to wet, mixing until combined.

Step 3: Scoop & Bake

Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, leaving 2 inches between cookies. Bake for 12–15 minutes or until edges are lightly golden. Let cool completely.

Step 4: Prepare the Cinnamon Frosting

In a medium bowl, beat softened butter, powdered sugar, cinnamon, vanilla, and milk (start with 2 tbsp) until creamy and spreadable. Adjust consistency with more milk if needed.

Step 5: Frost the Cookies

Once cookies are completely cooled, spread frosting on top. Optionally, sprinkle a pinch of cinnamon or crushed pecans for garnish.

💡 Pro Tip: For extra soft cookies, slightly underbake them by 1–2 minutes — they’ll finish cooking as they cool.

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Nutrition (per cookie, without garnish)

• Calories: 180 kcal
• Protein: 2g
• Fat: 8g
• Carbohydrates: 25g
• Sugars: 16g

A festive treat with seasonal spices, perfect for sharing or enjoying with a cup of coffee or hot cider.

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Healthier Alternatives

• Substitute part of the flour with whole wheat or oat flour for added fiber.
• Reduce sugar by ¼ cup and let the cinnamon frosting provide extra flavor.
• Use a sugar-free powdered sugar substitute for the frosting.
• Add chopped nuts or dark chocolate chips for extra nutrition and texture.

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Serving Suggestions

• Serve with warm pumpkin spice latte or hot chocolate for cozy vibes.
• Perfect for dessert trays, cookie swaps, or festive gift boxes.
• Stack cookies with frosting in between for mini pumpkin cookie sandwiches.
• Sprinkle with extra cinnamon sugar for a crunchy, sweet finish.

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Common Mistakes to Avoid

• Overmixing the dough: Leads to dense cookies. Mix until just combined.
• Baking too long: Cookies will dry out; aim for soft, slightly underbaked centers.
• Frosting on warm cookies: Frosting will melt; wait until fully cooled.
• Skipping spices: Cinnamon, nutmeg, and ginger are key for that signature fall flavor.

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Storing Tips

• Room Temp: Store in an airtight container for up to 3 days.
• Refrigerator: Lasts up to 5 days; keep frosting covered.
• Freezer: Freeze unfrosted cookies for up to 2 months. Frost after thawing for best texture.

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Conclusion

These Soft Pumpkin Cookies with Cinnamon Frosting are the ultimate fall treat — tender, flavorful, and perfectly sweet. Easy to bake and guaranteed to delight family and friends, they’ll quickly become a seasonal favorite. Try them today and share your decorating ideas in the comments!

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FAQs

Q1: Can I use canned pumpkin puree?
Yes! Make sure it’s 100% pumpkin, not pumpkin pie filling.

Q2: Can I make them gluten-free?
Yes! Use a 1:1 gluten-free flour blend.

Q3: Can I make frosting ahead of time?
Absolutely! Store in the fridge and bring to room temperature before spreading.

Q4: Can I add chocolate chips?
Yes! Fold in ½ cup for extra indulgence.

Q5: How do I keep cookies soft?
Slightly underbake and store in an airtight container with a slice of bread to retain moisture.