Pumpkin Cookies: 1 Amazing Fall Treat

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Pumpkin cookies cinnamon frosting have a way of instantly transporting me back to crisp autumn days and cozy evenings. I remember my mom making these every year when the leaves started to turn, the scent of cinnamon and pumpkin filling our kitchen. These aren’t just any cookies; they’re soft, fluffy, and bursting with warm spice, then crowned with a dreamy, creamy cinnamon frosting that perfectly complements the tender cookie. If you’re looking for an easy fall baking recipe that tastes like pure comfort, you’ve found it. Let’s get baking these delightful autumn desserts!

Why You’ll Love These Pumpkin Cookies Cinnamon Frosting

These aren’t just any cookies; they’re a little bite of autumn magic! Here’s why you’ll be making batch after batch:

Incredibly soft and fluffy texture, like bakery-style treats.
Bursting with warm, comforting fall spices in every bite.
The creamy cinnamon frosting is the perfect sweet, spiced topping.
They are a wonderfully easy fall baking recipe for any skill level.
Perfect for holiday cookie exchanges and gatherings.
The aroma alone will fill your home with cozy autumn vibes.
A delightful way to enjoy seasonal pumpkin flavors.

Ingredients for Pumpkin Cookies Cinnamon Frosting

Gather these ingredients for the best soft pumpkin cookies with a heavenly cinnamon frosting. I find that using room temperature butter and eggs really helps them combine smoothly. The canned pumpkin puree is key for that signature soft texture and flavor, so make sure you grab the puree and not the pie filling!

For the Cookies

1 cup (226g) unsalted butter, softened – this creates a rich base
1 cup (200g) granulated sugar
½ cup (100g) brown sugar, packed – adds moisture and a deeper flavor
1 cup (240g) canned pumpkin puree (not pumpkin pie filling) – the star for softness!
1 large egg – acts as a binder
1 tsp vanilla extract – enhances all the other flavors
2 ½ cups (312g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp ground cinnamon – essential for that warm spice
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
½ tsp salt – balances the sweetness

For the Cinnamon Frosting

½ cup (113g) unsalted butter, softened
2 ½ cups (300g) powdered sugar – for a smooth, creamy texture
1 tsp ground cinnamon – doubles down on the spice
1 tsp vanilla extract
1–2 tbsp milk, as needed for consistency – to get that perfect spreadable texture

How to Make Pumpkin Cookies Cinnamon Frosting

This recipe is so straightforward, you’ll be amazed at how quickly these fall delights come together. Let’s get these soft pumpkin cookies with cinnamon frosting into your oven!

Making the Pumpkin Cookies

Step 1: First things first, preheat your oven to 350°F (175°C). Grab a couple of baking sheets and line them with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
Step 2: In a large bowl, I like to cream together the softened butter with both the granulated and brown sugars. Beat them with an electric mixer until the mixture is light, fluffy, and looks pale. This usually takes about 2 to 3 minutes.
Step 3: Now, it’s time to add the pumpkin! Mix in the canned pumpkin puree, the large egg, and the vanilla extract. Don’t worry if the mixture looks a little curdled; that’s totally normal for pumpkin dough.
Step 4: In a separate bowl, whisk together all the dry ingredients for the cookies: the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Whisking them together ensures they’re evenly distributed.
Step 5: Gradually add the dry ingredients to the wet ingredients. Gently stir with a spatula or wooden spoon until everything is just combined. Be careful not to overmix here; overmixing can lead to tough cookies, and we want soft pumpkin cookies!
Step 6: Use a tablespoon or a cookie scoop to drop mounds of dough onto your prepared baking sheets. Make sure to leave about 2 inches between each cookie, as they will spread a bit.
Step 7: Bake these beauties for 12–14 minutes. You’ll know they’re ready when the tops look set and the edges are just starting to turn a light golden brown. The kitchen will smell amazing!

Preparing the Cinnamon Frosting

Step 8: While the cookies are cooling, whip up the frosting. In a medium bowl, beat the softened butter until it’s smooth and creamy. Add the powdered sugar, cinnamon, and vanilla extract. Mix on low speed at first, then increase as needed. Add 1–2 tablespoons of milk, a little at a time, until you reach a nice, spreadable consistency.

Assembling and Finishing

Step 9: Once the cookies have cooled on the baking sheet for about 5 minutes, carefully transfer them to a wire rack to cool completely. This is crucial! Frosting warm cookies is a recipe for a melty mess. Once they’re totally cool, generously frost the tops. Let the frosting set for about 10–15 minutes before serving your delicious pumpkin cookies cinnamon frosting.

Pro Tips for the Best Pumpkin Cookies Cinnamon Frosting

I’ve baked my fair share of pumpkin cookies, and these tips have been game-changers for achieving that perfect bakery-style texture and flavor. Trust me, a few small adjustments make a big difference in your soft pumpkin cookies with cinnamon frosting!

Always use pure pumpkin puree, not pie filling. It has the right moisture and flavor for these cookies.
Don’t overmix the dough once you add the flour. This is crucial for keeping your pumpkin cookies soft and tender.
Chill the dough for about 15 minutes if it feels too sticky to scoop. This makes handling much easier.
Let the cookies cool completely before frosting. Patience here means beautiful, intact frosting on your cookies.

What’s the secret to perfect soft pumpkin cookies?

The secret lies in the balance of ingredients and not overmixing. Using packed brown sugar and canned pumpkin puree provides essential moisture, while a gentle hand when combining the dough ensures they remain delightfully soft and chewy. This easy fall baking recipe truly shines with these techniques. For more baking tips, check out our collection of recipes.

Can I make pumpkin cookies ahead of time?

Yes, you absolutely can! You can prepare the cookie dough up to 24 hours in advance and keep it covered in the refrigerator. Simply scoop and bake as directed, adding a minute or two to the baking time if the dough is still cold. The frosting can also be made ahead and stored in an airtight container in the fridge, just re-whip it before frosting. Learn more about our baking philosophy.

How do I avoid common mistakes with pumpkin cookies?

The biggest pitfall is overmixing the dough, which leads to tough cookies. Another common mistake is frosting them while they’re still warm. Always ensure your cookies are completely cool before applying the cinnamon frosting for a clean finish and to prevent the frosting from melting. Understanding ingredient science can help prevent these issues; for instance, learn about the role of leavening agents like baking soda from this resource.

Best Ways to Serve Pumpkin Cookies Cinnamon Frosting

These delightful pumpkin cookies cinnamon frosting are incredibly versatile and perfect for so many occasions. I love serving them warm with a glass of cold milk for a simple, comforting treat, especially after a long day. For a more festive touch, they pair wonderfully with a hot cup of spiced apple cider or a rich hot chocolate, making them ideal for holiday gatherings or cozy autumn evenings. You could even serve them alongside a scoop of vanilla bean ice cream for an impromptu dessert! If you’re planning a party, consider our home entertaining ideas.

Nutrition Facts for Pumpkin Cookies Cinnamon Frosting

These soft pumpkin cookies with cinnamon frosting are a delicious treat, perfect for fall baking. Here’s a look at the estimated nutritional information per cookie:

Calories: 190
Fat: 9g
Saturated Fat: 5g
Protein: 2g
Carbohydrates: 26g
Fiber: 1g
Sugar: 18g
Sodium: 120mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used. For more information on dietary guidelines, consult MyPlate.

How to Store and Reheat Pumpkin Cookies Cinnamon Frosting

Properly storing these soft pumpkin cookies with cinnamon frosting ensures they stay delicious for days. Once completely cooled, store them in an airtight container at room temperature for up to 3-4 days. I like to place a piece of parchment paper between layers if I’m stacking them to keep the frosting from sticking. For longer storage, these cookies freeze beautifully! Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When you’re ready to enjoy a treat, let frozen cookies thaw overnight in the refrigerator. If you prefer them slightly warm, you can gently reheat them in a low oven (around 250°F or 120°C) for a few minutes, but be careful not to melt the frosting! For more storage tips, visit our privacy policy which often includes usage guidelines.

Frequently Asked Questions About Pumpkin Cookies Cinnamon Frosting

Can I use pumpkin pie filling instead of pumpkin puree?

I strongly advise against using pumpkin pie filling. It contains added sugars and spices that will alter the flavor and texture of these soft pumpkin cookies. Always opt for plain canned pumpkin puree for the best results in this easy fall baking recipe.

Why are my pumpkin cookies flat?

Flat cookies can happen for a few reasons! Make sure your baking soda and baking powder are fresh, as they help with leavening. Also, avoid overmixing the dough, which can develop the gluten too much and cause spreading. Chilling the dough for about 15 minutes before scooping can also help prevent excessive spreading.

How do I get the frosting to stay on the cookies?

The key is ensuring your cookies are completely cool before you even think about frosting them. If they’re even slightly warm, the frosting will melt right off. Also, letting the frosted cookies sit for about 10-15 minutes allows the frosting to set up a bit, making them easier to handle and store.

Can I add nuts or chocolate chips to these pumpkin cookies?

Absolutely! These cookies are a fantastic base for add-ins. Chopped pecans or walnuts would be delicious mixed into the dough for an extra crunch. Mini chocolate chips are also a wonderful addition for a touch of chocolatey goodness. Just fold them in gently after you combine the wet and dry ingredients.

Variations of Pumpkin Cookies Cinnamon Frosting You Can Try

While this recipe for soft pumpkin cookies with cinnamon frosting is fantastic as is, I love to get creative in the kitchen! Here are a few ways you can switch things up to make them your own:

Spiced Pecan Delight: Fold in ½ cup of chopped toasted pecans into the cookie dough before baking. The nutty crunch is a wonderful complement to the soft pumpkin cookie and the warm cinnamon frosting.
White Chocolate Cranberry: Add ½ cup of white chocolate chips and ½ cup of dried cranberries to the dough. The sweet white chocolate and tart cranberries create a festive flavor combination perfect for holiday baking.
Gluten-Free Option: Swap the all-purpose flour for a good quality gluten-free all-purpose baking blend that contains xanthan gum. You might need to adjust the dough consistency slightly, but you’ll still get delicious cookies.
Dairy-Free Frosting: For a dairy-free version, use a dairy-free butter substitute for the frosting and replace the milk with unsweetened almond or oat milk to achieve that perfect spreadable consistency.