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Soft Pumpkin Cookies with Cinnamon Frosting

These Soft Pumpkin Cookies are soft, chewy, and bursting with pumpkin flavor, topped with a velvety cinnamon frosting. Perfect for fall and easy to make!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/2 cup melted butter Melt the butter before combining.
  • 1 egg Room temperature for better mixing.
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
For the Cinnamon Frosting
  • 1/2 cup softened cream cheese
  • 1/4 cup unsalted butter Softened at room temperature.
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1-2 tbsp milk As needed for consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the pumpkin puree, melted butter, granulated sugar, and egg. Mix until you have a smooth, consistent batter.
  3. In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. Gradually add the dry ingredients into the wet mixture, stirring until fully combined. The dough will be quite soft.
  5. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space in between for spreading.
Baking
  1. Place the baking sheet in the oven and bake for 10-12 minutes or until the edges are lightly golden.
  2. Allow the cookies to cool on a wire rack.
Frosting
  1. While the cookies cool, beat together the cream cheese, softened butter, powdered sugar, vanilla extract, ground cinnamon, and milk until smooth and creamy.
  2. Once the cookies are completely cooled, generously frost each cookie with the cinnamon frosting.
Serving
  1. Gather your family and friends to enjoy these delicious Soft Pumpkin Cookies with Cinnamon Frosting!

Notes

For best results, refrigerate the dough for 30 minutes before baking. Store leftovers in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.