Perfectly soft, cakey, and pillowy, these pumpkin cookies are packed with warm fall spices and finished with a dreamy cinnamon cream cheese frosting. Each bite melts in your mouth, giving you that cozy autumn feeling without being overly sweet or heavy.
This recipe for Pumpkin Cookies with Cinnamon frosting is easy to follow, reliable, and backed by expert tips that ensure perfect results every time. Whether you’re baking for a holiday party or just craving a fall treat, these cookies deliver every time.
Table of Contents
Why This Recipe is the Best
The Perfect Texture
Pumpkin Cookies with Cinnamon frosting should be soft, cakey, and hold their shape. This recipe uses pure pumpkin purée along with a precise balance of baking soda and baking powder to create cookies that are fluffy yet sturdy. The result is a pillowy texture that doesn’t fall apart.
Rich Fall Flavor
Each cookie bursts with the perfect blend of cinnamon, nutmeg, and cloves. These warm spices pair beautifully with the pumpkin to create that classic autumn flavor we all crave. No shortcuts here just bold, nostalgic taste in every bite.
The Dreamiest Frosting
The cinnamon cream cheese frosting takes these cookies to the next level. It’s rich, tangy, and smooth with just the right hint of spice. You’ll also get a lighter cinnamon glaze option if you prefer something simpler.
Foolproof Tips
Alongside the recipe, you’ll find expert advice and a troubleshooting guide to help you avoid common mistakes. From flat cookies to runny frosting, we’ve got you covered so your batch turns out just right every time.
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“With just one half-cup of pumpkin puree, you can get more than your daily recommended intake of vitamin A, plus fiber, potassium, and immune-boosting nutrients making it a smart addition to sweet recipes like cookies.” While this quote paraphrases findings, it directly reflects information from Dr. Federica Amati, PhD, MPH, RNutr, head nutritionist at ZOE, as featured in real‑simple.com, which cites data supporting pumpkin’s nutritional punch.
You’ll Also Love
➤ Maple Pumpkin Cookies
➤ Pumpkin S’mores Cookies
Ingredients Needed
To make the best Pumpkin Cookies with Cinnamon frosting, you’ll need a mix of pantry staples and fall-inspired spices. Here’s everything broken down for clarity.
For the Cookie Dough
• Butter, sweet cream salted, softened
• Granulated sugar
• Canned pumpkin, not pumpkin pie filling
• Large eggs, at room temperature
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• All-purpose flour
• Chopped walnuts or pecans (optional for crunch and texture)
For the Frosting
• One batch of homemade cinnamon cream cheese frosting, recipe provided below
Each ingredient works together to create the soft texture and rich flavor that make Pumpkin Cookies with Cinnamon frosting so irresistible.
Essential Tools for Perfect Cookies
Having the right tools makes it easier to get consistent, bakery-quality results every time you bake Pumpkin Cookies with Cinnamon frosting. Here’s what you’ll need:
Stand Mixer or Hand Mixer
To cream butter and sugar properly, a mixer is essential. It saves time and ensures a light, fluffy base for your cookies.
Cookie Scoop
Using a scoop helps portion the dough evenly so every cookie bakes at the same rate and comes out the same size.
Baking Sheets
Go for heavy-duty baking sheets that distribute heat evenly and prevent over-browning.
Parchment Paper
Line your baking sheets to keep cookies from sticking. It also helps with easy cleanup and more even baking.
These tools aren’t fancy, but they make a big difference when you want your Pumpkin Cookies with Cinnamon frosting to look and taste their best.
How to Make Pumpkin Cookies with Cinnamon Frosting
Follow these clear steps to make soft, flavorful cookies with that perfect cinnamon finish. Each instruction is designed for success, even if you’re a beginner.
1. Preheat your oven
Set your oven to 350°F so it reaches the right temperature before your cookies go in. Line your baking sheets with parchment paper.
2. Cream the butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This step helps create air pockets for a softer cookie texture.
3. Add the wet ingredients
Crack in the eggs one at a time, mixing after each. Add the pumpkin purée and beat until the mixture is fully combined and smooth.
4. Combine the dry ingredients
In a separate bowl, sift together the flour, baking powder, salt, cinnamon, nutmeg, and ginger. Sifting prevents clumps and blends the spices evenly.
5. Mix dry into wet
Slowly add the dry ingredients to the wet mixture. Use a spatula or mixer on low speed. Mix just until you no longer see flour. Avoid overmixing to keep the cookies tender.
6. Optional: Add nuts
Fold in chopped walnuts or pecans if using. This adds a slight crunch and flavor contrast.
7. Scoop and shape the dough
Using a cookie scoop, drop portions of dough onto your lined baking sheets. Slightly flatten each one with the back of a spoon for even baking.
8. Bake
Place the cookies in the oven and bake for about 12 minutes. The tops should be set but not browned. They will continue to cook slightly as they cool.
9. Cool completely
Let the cookies sit on the baking sheet for a few minutes before moving them to a wire rack. Make sure they are fully cool before frosting.
10. Frost and finish
Spread each cookie with cinnamon cream cheese frosting. For extra flavor and a beautiful finish, sprinkle a bit of ground cinnamon on top.
You’ve just made a batch of delicious Pumpkin Cookies with Cinnamon frosting, ready to impress anyone lucky enough to grab one.
How to Make the Cinnamon Cream Cheese Frosting
This cinnamon cream cheese frosting is smooth, tangy, and the perfect finishing touch for your Pumpkin Cookies with Cinnamon. Here’s how to make it step by step.
Step 1: Beat the Cream Cheese and Butter
In a mixing bowl, combine softened cream cheese and butter. Use a hand or stand mixer to beat until the mixture is smooth, creamy, and free of lumps. Starting with room temperature ingredients helps everything blend evenly.
Step 2: Add Sugar and Flavor
Gradually add powdered sugar, mixing on low speed at first to avoid a sugar cloud. Once combined, add vanilla extract and ground cinnamon. Mix until the frosting becomes thick and spreadable. If it feels too soft, place it in the fridge for a few minutes to firm up.
For a Lighter Option: Easy Cinnamon Glaze
If you want something simpler, whisk together one cup of powdered sugar with one to two tablespoons of milk and half a teaspoon of ground cinnamon. Adjust the milk to reach your desired consistency. Drizzle over the cooled Pumpkin Cookies with Cinnamon for a lighter finish.
Pumpkin Cookies with Cinnamon Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the softened butter and sugar together using a mixer until light and fluffy.
- Add eggs one at a time, mixing well after each. Then add pumpkin purée and beat until smooth.
- In a separate bowl, sift flour, baking powder, salt, cinnamon, nutmeg, and ginger together.
- Slowly mix dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in optional chopped nuts if using.
- Use a cookie scoop to portion dough onto baking sheets. Flatten each slightly.
- Bake for 12 minutes or until tops are set but not browned.
- Let cookies cool on baking sheet for a few minutes, then transfer to wire rack. Cool completely before frosting.
- Spread cinnamon cream cheese frosting over each cookie. Optionally, sprinkle ground cinnamon on top.
Notes
Nutrition Facts (Per Serving)
Calories: 185 | Total Fat: 8g | Saturated Fat: 4.5g | Cholesterol: 30mg | Sodium: 120mg | Carbohydrates: 26g | Sugar: 17g | Protein: 2g | Fiber: 1g Nutrition Disclaimer Nutritional information provided is an estimate and may vary based on the products and brands you use. Calculate the actual nutrition values using your preferred nutrition calculator and the exact ingredients you choose.Expert Tips for Success
These small details make a big difference when baking Pumpkin Cookies with Cinnamon frosting. Follow these tips to avoid common mistakes and get the best results every time.
Don’t Overmix the Flour
Once you add the dry ingredients, mix just until the flour disappears. Overmixing develops gluten, which can make your cookies tough instead of soft.
Use a Cookie Scoop
A scoop helps ensure each cookie is the same size. This promotes even baking and keeps your cookies looking professional.
Cool Cookies Completely Before Frosting
Frosting warm cookies causes the frosting to melt and slide off. Make sure the cookies are completely cool before adding the cream cheese frosting.
Watch Your Bake Time
Remove the cookies as soon as the tops are set and no longer look wet. They should not be browned. Overbaking dries them out and ruins the soft, cakey texture that makes Pumpkin Cookies with Cinnamon so good.
Recipe Variations and Customizations
Pumpkin Cookies with Cinnamon frosting are already a hit, but there’s plenty of room to make them your own. Try these fun twists to suit your taste or surprise your guests.
Add-Ins
Mix in one cup of extras to change the flavor or texture. Good choices include chocolate chips for richness, cinnamon chips for extra spice, or chopped walnuts and pecans for a bit of crunch.
Alternative Frostings
Switch up the topping if you want something different. A smooth brown sugar frosting adds a caramel-like depth, while a simple caramel drizzle can make the cookies even more indulgent.
These small changes can take your Pumpkin Cookies with Cinnamon frosting from classic to completely unique with almost no extra effort.
Troubleshooting Common Problems
Even the best bakers run into a few hiccups. Here’s how to fix the most common issues when making Pumpkin Cookies with Cinnamon frosting.
Why are my cookies flat?
Flat cookies usually mean your butter was too soft or melted before mixing. Also, check your pumpkin purée. Some brands have more water, which can thin the dough. If needed, blot excess moisture from the purée with paper towels.
Why are my cookies dry?
Dry cookies often result from overbaking or overmixing the flour. Pull them from the oven when the tops look just set, not browned. Mix the dough only until combined to keep the cookies tender and soft.
Why is my frosting runny?
Runny frosting happens when the cream cheese or butter is too warm. Pop the frosting in the fridge for 15 to 20 minutes, then mix again briefly. It should firm up and spread beautifully over your Pumpkin Cookies with Cinnamon.
Storage and Freezing Instructions
Proper storage keeps your Pumpkin Cookies with Cinnamon frosting tasting fresh and delicious for days. Here’s how to handle leftovers and make-ahead batches.
Storing
Because these cookies are topped with cream cheese frosting, they should be stored in an airtight container in the refrigerator. They’ll stay fresh for up to five days. Let them sit at room temperature for about 10 minutes before serving to soften slightly.
Freezing
You can freeze both the unfrosted cookies and the raw cookie dough. For baked cookies, cool them completely and place them in a single layer inside a freezer-safe container. For dough, portion it out and freeze on a tray. Once solid, transfer to a freezer bag. Both will keep for up to three months.
These tips make it easy to enjoy Pumpkin Cookies with Cinnamon frosting whenever the craving hits, whether fresh or frozen.
Frequently Asked Questions (FAQ)
What makes pumpkin cookies moist and soft?
Pumpkin purée adds moisture, while the right balance of leavening agents like baking powder creates a fluffy, tender texture. Avoid overmixing and overbaking to keep the cookies light and soft.
How do I store frosted pumpkin cookies?
Store Pumpkin Cookies with Cinnamon frosting in the refrigerator inside an airtight container. This keeps the cream cheese frosting safe and the cookies fresh for up to five days.
Can you freeze pumpkin cookies?
Yes, you can freeze the cookies before or after baking. If freezing after baking, wait until they’re cool, then store in a freezer-safe container. For raw dough, portion it first and freeze for easy baking later.
Do I need to chill the dough?
No chilling is required for this recipe. The dough is thick enough to bake right away. This saves time and still gives you perfect Pumpkin Cookies with Cinnamon frosting.
Medical Disclaimer
The information provided in this article is for informational purposes only. It is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always consult with your physician or another qualified healthcare provider if you have any questions regarding a medical condition.
Enjoy your Pumpkin Cookies with Cinnamon frosting responsibly, especially if you have any dietary concerns or allergies.
Final Thoughts
These Pumpkin Cookies with Cinnamon frosting are soft, flavorful, and guaranteed to impress. From the cozy spices to the creamy topping, every detail is designed for maximum comfort and satisfaction. The simple instructions and expert tips make it easy for anyone to succeed, whether you’re baking for the holidays or just because.
If you tried this recipe, leave a comment and a star rating below. Share your results on Pinterest or Facebook so others can enjoy them too.
What add-ins or frosting variations did you try? Let us know in the comments. Your twist might inspire someone else’s next batch of Pumpkin Cookies with Cinnamon frosting.
High-Protein Nutrition Specialist and Wellness Advocate with over a decade of experience.
My human-first approach blends science-backed guidance with real-life empathy, shaped by my own journey through fatigue and muscle loss. Today, I help people reclaim strength, energy, and confidence through high-protein nutrition that’s both practical and empowering.
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
- Anne Newgenthttps://www.goldfoodie.com/author/anne-newgent/
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