Soft Pumpkin Cookies with Cinnamon Frosting: 3 Epic Reasons They’re Irresistible!

Soft Pumpkin Cookies with Cinnamon Frosting is the cozy fall treat I designed for busy kitchens and busy lives. As I share on my about page, my aim is to turn simple, nourishing flavors into reliable, weeknight-friendly desserts you can batch, bake, and bag for later. This recipe blends silky pumpkin purée with warm spices and a creamy cinnamon frosting that feels indulgent but comes together in minutes. It’s the kind of bake that travels well to school events, office potlucks, or a cozy family night. Read on for a practical, foolproof method that yields tender cookies and crowd-pleasing frosting.

Table of Contents

Table of Contents

What Make This Recipe It Special

Soft Pumpkin Cookies with Cinnamon Frosting is the cozy fall treat I reach for when the clock is ticking. I love how this recipe blends quick prep with homey flavors, so I can batch a dozen cookies while the kettle boils. It’s forgiving, too — the pumpkin keeps the cookies moist, while cinnamon and nutmeg wrap them in autumn air. This is a dish you can make ahead, wrap, and freeze for busy weeks. I’m excited to share how easy it is to bake something crowd-pleasing that still feels special.

Why You’ll Love This Recipe

I love how Soft Pumpkin Cookies with Cinnamon Frosting come together in under an hour.ىThey’re a weeknight win: moist, not too sweet, and cozy with autumn spices. These cookies are forgiving, so I batch them on Sundays and stash treats for later. They freeze well, so I can bake a double batch on Sunday and share them all week. That makes busy weeks feel a little lighter. A small tray of cookies brings instant comfort.

Ingredients

Soft Pumpkin Cookies with Cinnamon Frosting come together with simple pantry staples. Exact quantities are listed at the bottom of the article for printing.

• 1 cup unsalted butter, softened — base for cookies; keeps them tender.
• 1 cup brown sugar — adds moisture and rich caramel notes.
• ½ cup granulated sugar — helps cookies spread and brown nicely.
• 1 cup canned pumpkin purée — provides moisture and pumpkin flavor.
• 1 large egg — binds dough and adds lightness.
• 1 tsp vanilla extract — warm, cozy aroma throughout the batch.
• 2½ cups all-purpose flour — structure; substitute with gluten-free 1:1 as needed.
• 1 tsp baking powder — gentle lift for soft centers.
• 1 tsp baking soda — helps cookies set with pumpkin’s moisture.
• 2 tsp ground cinnamon — classic fall warmth in every bite.
• ½ tsp ground nutmeg — soft, aromatic spice note.
• ¼ tsp ground ginger — a hint of zing, optional.
• ¼ tsp salt — balances sweetness and boosts flavor.
• ¼ cup unsalted butter, softened — frosting base, adds smooth richness.
• 3 Tbsp cream cheese, softened — creamy tang for the frosting.
• 1½ cups powdered sugar — light, silky sweetness for frosting.
• 1 tsp vanilla extract — frosting depth and roundness.
• ½ tsp ground cinnamon — cinnamon kiss in frosting.
• 1–2 Tbsp milk — adjust to reach spreadable frosting texture.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting

I’m excited to walk you through making Soft Pumpkin Cookies with Cinnamon Frosting. This step-by-step approach keeps it practical for busy weeks and still delivers cozy fall flavor. You’ll end with tender cookies and a creamy frosting that feels like a hug in your mouth.

Step 1: Prep and preheat

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment for easy release. Have your mixing bowls, measuring cups, and spatulas within arm’s reach to keep the rhythm smooth.

This setup helps you stay organized, so you can move from bowl to bake without chasing ingredients. If you like, chill the mixing bowl briefly to keep the butter from melting too fast when you beat it. Small prep wins equal big results later.

Take a moment to gather the pumpkin purée, eggs, and vanilla. Having everything ready prevents mid-step scrambles and keeps the dough from getting too warm. Ready, set, bake—your kitchen is about to smell like autumn.

Step 2: Cream butter and sugars

In a large bowl, beat the butter with the brown sugar and granulated sugar until light and fluffy. You should hear a soft, satiny sound as it ribbons through the bowl. This aeration is what will keep the cookies tender.

Scrape down the sides so no sugar hides in the corners. The mixture will look pale and glossy, like a sunlit caramel. If your butter was a touch soft, don’t worry—soft here is fine for a soft cookie texture.

Keep mixing until the color lightens and the texture is airy. This base sets the stage for moist, easy-to-bite cookies. The scent of caramel will start to drift through your kitchen.

Step 3: Add pumpkin purée, egg, vanilla for Soft Pumpkin Cookies with Cinnamon Frosting

Stir in the pumpkin purée, egg, and vanilla until well combined. The batter will take on a warm, pumpkin-orange hue. This is your autumn in a bowl.

Avoid overmixing after adding the pumpkin. Overbeating can make the cookies tougher rather than tender. Mix just until the batter looks cohesive and smooth.

The pumpkin keeps the cookies moist and flavorful through the bake. It’s the secret to soft centers and a cozy bite. You’re almost to the flavorful part of the recipe.

Step 4: Whisk dry ingredients for Soft Pumpkin Cookies with Cinnamon Frosting

Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. The spices wake up the dough, wrapping it in warm fall aroma. Make sure there are no lumps for even texture.

Dry ingredients act as the flavor bridge between cookie and frosting. If you scoop into the bowl with a heavy hand, you’ll overwork the dough later. A light touch here keeps the cookies tender.

Set the dry mix aside while you finish the wet. This keeps things organized and speeds up the process. The color of the mixture should look inviting and cozy.

Step 5: Combine wet and dry; chill dough for Soft Pumpkin Cookies with Cinnamon Frosting

Gradually add the dry ingredients to the wet, stirring until just blended. Stop as soon as you don’t see flour. Overmixing now can make the cookies denser.

Cover the dough and chill for about 30 minutes. Chilling helps the cookies hold their shape during baking. If you’re short on time, a quick 15-minute chill still works well.

The dough will look soft and pliable, not oily. This is the moment you’ll appreciate the chill in a busy kitchen. It pays off in evenly shaped cookies.

Step 6: Bake the cookies for Soft Pumpkin Cookies with Cinnamon Frosting

Scoop rounded tablespoons of dough onto the parchment, spacing them about 2 inches apart. Bake 12–14 minutes, until the edges are set and the tops look dry. The centers should remain slightly soft for a tender bite.

Let the cookies cool completely on a rack before frosting. If you frost while warm, the frosting won’t set properly. A cool cookie is a happy cookie.

If cookies puff a bit, give them a gentle nudge with a spatula for even tops. This quick trick helps them bake evenly and look uniform. You’ll thank yourself when you stack them later.

Step 7: Make the Cinnamon Frosting

Beat the butter and cream cheese until smooth and creamy. Then mix in powdered sugar, vanilla, and cinnamon. Add milk gradually until you reach a spreadable consistency.

Step 8: Frost and finish Soft Pumpkin Cookies with Cinnamon Frosting

Frost cooled cookies with the cinnamon frosting. Use a thin spatula or a small knife for a smooth coat. Let the frosting set for a few minutes before stacking or bagging.

Store in an airtight container at room temperature for several days. These cookies also freeze well for make-ahead moments. Enjoy the cozy mood they bring to your table.

Tips for Success

• Ensure Soft Pumpkin Cookies with Cinnamon Frosting come out tender by following these tips.
• Use room-temperature butter and cream cheese for smooth creaming.
• Chill the dough 20–30 minutes to help cookies hold shape.
• Measure flour by spooning and leveling to avoid dense cookies.
• Mix dry into wet just until combined; don’t overwork the dough.
• Bake a test sheet to calibrate your oven and timing.

Equipment Needed

• Two large mixing bowls (one for wet, one for dry)
• Electric mixer or a sturdy whisk (stand mixer as an alternative)
• Measuring cups and spoons
• Parchment paper or silicone baking mats
• Two rimmed baking sheets
• Cooling rack
• Spatula and rubber scraper
• Small offset spatula for frosting (optional)
• Oven mitts

Variations

I love making Soft Pumpkin Cookies with Cinnamon Frosting flexible. Fold in chocolate chips, toasted pecans, or dried cranberries for extra texture. For gluten-free kitchens, use a 1:1 gluten-free flour blend and a touch more pumpkin. These changes still bake up soft centers and a warm spice kiss.

If dairy-free, swap frosting with dairy-free cream cheese or a cashew-coconut blend. You still get creamy tang and cinnamon warmth without dairy. If sugar is a concern, reduce powdered sugar by ¼ cup and add milk. Keep an eye on moisture if using fruit fillings.

Spice fans can swap in allspice or ground cloves. Or zest orange for a bright note. These tweaks let me tailor gatherings while keeping cozy pumpkin magic. Soft Pumpkin Cookies with Cinnamon Frosting stays a crowd-pleaser. Tag me with photos of your twists.

Serving Suggestions

Serve Soft Pumpkin Cookies with Cinnamon Frosting warm or at room temperature on a pretty platter.

I love to pair them with a cinnamon-spiced latte, chai, or a glass of cold milk for cozy balance.

Dust with extra cinnamon and a dollop of whipped cream for special occasions, or stack cookies with parchment between layers for easy sharing.

Soft Pumpkin Cookies with Cinnamon Frosting: Make-Ahead and Freezer-Friendly

I love how Soft Pumpkin Cookies with Cinnamon Frosting can be prepped ahead, making weeknights calmer. I bake a batch, bag the extras, and you’ll have a dessert on hand.

I make-ahead a breeze by shaping dough into balls and chilling on a sheet, then bagging. Frozen dough stays good up to 2 months. Bake from frozen, 1–2 extra minutes.

To freeze baked cookies, I cool them completely, wrap individually, and stack with parchment. Or store in airtight containers. These Soft Pumpkin Cookies with Cinnamon Frosting stay tasty for 2–3 months. Thaw at room temp.

I keep the cinnamon-cream cheese frosting in the fridge for up to 5 days and frost fresh cookies just before serving for the best texture.

FAQs

How to make Pillsbury icing fluffy?

For Pillsbury icing, beat it with an electric mixer on medium-high for 2–4 minutes. This air-whips the frosting into light, spreadable clouds. If it’s too thick, add milk one teaspoon at a time and rebeat.

For extra softness, whisk in a splash of vanilla and chill the icing for 5–10 minutes before using. This helps it hold its shape on Soft Pumpkin Cookies with Cinnamon Frosting. The frosting should be creamy but not runny.

How do you make Pillsbury frosting fluffy?

The trick is to whip it well and adjust thickness gradually. Start at medium speed, then increase to high until fluffy, 3–5 minutes.

If needed, fold in a little more powdered sugar or a teaspoon of milk in small increments. For a tangy twist, try a small scoop of cream cheese frosting, but don’t overbeat if using dairy-based frosting.

What’s Pillsbury’s most popular recipe?

Pillsbury’s site often features their classic Cinnamon Rolls as a top pick. Sugar cookies and crescent rolls are also favorites for busy cooks.

These recipes are beloved for comfort and easy, reliable results from the brand you trust.

What company owns Pillsbury?

Pillsbury is owned by General Mills. They acquired the brand long ago and keep it thriving in households.

So you’ll find Pillsbury products across General Mills shelves and in many kitchens.

Final Thoughts

Bake feels lighter when I bake Soft Pumpkin Cookies with Cinnamon Frosting.

I love how my kitchen fills with warm spice and comforting smells.

I think these cookies stay tender thanks to pumpkin’s moisture and mixing.

I like frosting that adds creamy sweetness without masking pumpkin’s warmth completely.

This batch travels well; I freeze extras to make weeknights doable too.

A simple bake becomes my cozy ritual that nourishes family, friends, neighbors.

Sharing them sparks smiles; I hear compliments and savor the moment.

If time’s tight, I still find this recipe comforting.

I hope you taste autumn in every bite.

Print