Ultimate Soft Pumpkin Cookies with Rich Cinnamon Cream Cheese Frosting
There’s something magical about the arrival of autumn that makes us crave warm, comforting flavors that wrap around us like a cozy sweater. These soft pumpkin cookies with cinnamon frosting embody everything we love about fall baking – they’re tender, perfectly spiced, and topped with the most luxurious cream cheese frosting that melts in your mouth with every bite.
What sets these pumpkin cookies apart from the rest is their incredible texture. Unlike many pumpkin cookies that can turn out dense or cake-like, these beauties strike the perfect balance between soft and chewy. The secret lies in the careful combination of real pumpkin puree, warm spices, and the right ratio of wet to dry ingredients that creates cookies so tender they practically dissolve on your tongue.
The star of this recipe isn’t just the pumpkin – it’s the harmonious blend of cinnamon, nutmeg, and vanilla that creates layers of flavor in every bite. The pumpkin provides natural moisture and a subtle earthiness that pairs beautifully with the warming spices, while the brown butter adds depth and richness that elevates these cookies from good to absolutely irresistible.
But let’s talk about that frosting – oh, that glorious cinnamon cream cheese frosting! It’s not your typical buttercream. This frosting combines the tangy richness of cream cheese with the warmth of cinnamon and just enough powdered sugar to create the perfect sweet-tangy balance. The texture is smooth and pipeable, making it ideal for creating beautiful swirls on top of each cookie, but it’s also stable enough that it won’t slide off or become too soft at room temperature.
These cookies are perfect for so many occasions. They’re elegant enough for a fall dinner party dessert, casual enough for a weekend baking project with the kids, and portable enough to pack in lunch boxes or bring to office potlucks. The combination of flavors screams autumn, making them ideal for Halloween parties, Thanksgiving gatherings, or simply enjoying with a cup of hot coffee on a crisp October morning.
One of the best things about this recipe is how forgiving it is for bakers of all skill levels. The cookie dough comes together easily without any tricky techniques, and the frosting can be made while the cookies are baking and cooling. Even if your cookies don’t come out perfectly round or uniform, the generous dollop of frosting on top will make them look professionally made.
The texture of these cookies is what dreams are made of – they’re soft enough to bite into easily but have just enough structure to hold their shape and support that beautiful swirl of frosting. They’re moist without being soggy, spiced without being overwhelming, and sweet without being cloying. Each cookie delivers the perfect autumn flavor profile that will have everyone asking for the recipe.
Storage is simple with these cookies, making them perfect for meal prep or making ahead for special occasions. They stay fresh in an airtight container for up to a week, and the frosting actually helps keep the cookies moist. You can even freeze the unfrosted cookies for up to three months and add the frosting when you’re ready to serve them.
Ingredients
For the Cookies:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 2 tablespoons milk
For the Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1½ teaspoons ground cinnamon
- 2-3 tablespoons heavy cream or milk
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves until well combined. Set aside.
- In a large mixing bowl, cream the softened butter with both granulated and brown sugars using an electric mixer until light and fluffy, about 3-4 minutes.
- Beat in the egg, vanilla extract, and pumpkin puree until fully incorporated and the mixture is smooth.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined – don’t overmix.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set and the centers look slightly underdone. The cookies should spring back lightly when touched.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- While cookies cool, prepare the frosting by beating cream cheese and butter until smooth and fluffy, about 2-3 minutes.
- Gradually add powdered sugar, vanilla, cinnamon, and salt, beating until smooth. Add cream one tablespoon at a time until desired consistency is reached.
- Once cookies are completely cool, pipe or spread frosting generously on top of each cookie.
- Serve immediately or store in an airtight container in the refrigerator for up to one week.
Pro Tips for Perfect Results
The key to achieving the perfect texture lies in not overbaking these cookies. They should look slightly underdone in the center when you remove them from the oven – they’ll continue cooking on the hot pan and finish setting as they cool.
Make sure your cream cheese and butter are properly softened for the frosting. This ensures a smooth, lump-free texture that pipes beautifully. If your frosting seems too thick, add cream one teaspoon at a time until you reach the perfect consistency.
For extra flavor depth, try browning the butter before adding it to the cookie dough. This adds a nutty, caramelized flavor that complements the pumpkin beautifully. Just make sure to let it cool slightly before mixing it with the sugars.
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves until combined.
- In a large bowl, cream butter with both sugars using electric mixer until light and fluffy, about 3-4 minutes.
- Beat in egg, vanilla extract, and pumpkin puree until fully incorporated and smooth.
- Gradually add flour mixture alternating with milk, beginning and ending with flour. Mix until just combined.
- Drop rounded portions of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 12-15 minutes until edges are set and centers look slightly underdone.
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- For frosting, beat cream cheese and butter until smooth and fluffy, about 2-3 minutes.
- Gradually add powdered sugar, vanilla, cinnamon, and salt. Add cream until desired consistency.
- Pipe or spread frosting generously on completely cooled cookies before serving.
Notes
Storage and Serving Suggestions
These frosted cookies are best stored in the refrigerator due to the cream cheese frosting, but they can sit at room temperature for several hours without issue. For longer storage, place unfrosted cookies in the freezer for up to three months and add fresh frosting when ready to serve.
Consider dusting the frosted cookies with a light sprinkle of cinnamon or nutmeg for an extra touch of fall flavor and visual appeal. They pair wonderfully with hot cider, coffee, or chai tea for the ultimate autumn experience.
