Soft Pumpkin Cookies with Cinnamon Frosting – A Cozy Fall Treat
There’s nothing like the aroma of freshly baked pumpkin cookies wafting through your kitchen in the fall. These Soft Pumpkin Cookies with Cinnamon Frosting are tender, flavorful, and topped with a creamy, spiced frosting that elevates every bite.
Perfect for seasonal celebrations, afternoon treats, or holiday cookie platters, these cookies are a crowd-pleaser. The combination of warm pumpkin spice, moist texture, and sweet cinnamon frosting makes them irresistible.
In this recipe, we’ll guide you step by step to bake soft, melt-in-your-mouth pumpkin cookies that will become a fall favorite in your household.
Ingredients
For the Cookies
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Cinnamon Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
Preparing the Cookies
- Preheat oven. Set to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugar. In a large bowl, beat together softened butter and sugar until light and fluffy.
- Add pumpkin, egg, and vanilla. Mix until fully combined.
- Combine dry ingredients. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet and dry. Gradually fold dry ingredients into pumpkin mixture until a soft dough forms.
- Scoop cookies. Use a cookie scoop or spoon to drop dough onto baking sheets, spacing 2 inches apart.
Baking
- Bake cookies. 12–15 minutes, until edges are set but centers remain soft. Cool completely on a wire rack before frosting.
Preparing the Frosting
- Cream frosting. Beat softened butter with powdered sugar, cinnamon, and vanilla. Add milk gradually until desired frosting consistency is reached.
- Frost cookies. Spread or pipe frosting onto cooled cookies.
Serving
- Enjoy immediately. Store leftover cookies in an airtight container for up to 3 days.
Serving Suggestions
- Pair with a warm cup of spiced tea or pumpkin latte.
- Serve as a seasonal dessert at fall gatherings or holiday parties.
- Stack cookies with frosting between layers for a pumpkin cookie sandwich variation.
Tips & Tricks
- Use canned pumpkin puree for convenience and consistency.
- Don’t overbake—cookies should be soft and tender in the center.
- Chill frosting slightly before piping for a cleaner look.
- Optional add-ins: chocolate chips, chopped nuts, or raisins for extra texture.
Storage
- Room Temperature: Store in an airtight container up to 3 days.
- Refrigerator: Keeps for 5–7 days. Bring to room temperature before serving.
- Freezer: Freeze baked cookies without frosting up to 2 months. Thaw before frosting.
Cheesy Mashed Potato Puff Bites
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix mashed potatoes, cheddar, Parmesan, egg, flour, garlic powder, salt, pepper, and optional add-ins.
- Form 1–2 inch balls and place them on the prepared baking sheet.
- Brush each ball with melted butter.
- Bake for 15–20 minutes until golden brown and crispy.
- Sprinkle with chopped chives or parsley and serve warm with optional dipping sauces.
Notes
Final Thoughts
Soft Pumpkin Cookies with Cinnamon Frosting capture the essence of fall in every bite. Moist, spiced, and topped with creamy cinnamon frosting, these cookies are perfect for cozy nights, festive gatherings, or seasonal gifts
