Soft Pumpkin Cookies with Cinnamon Buttercream Frosting
If there is one flavor that instantly says fall, it’s pumpkin! These soft pumpkin cookies with cinnamon buttercream frosting are one of my favorite treats to bake as soon as the weather starts to cool down. They’re packed with pumpkin flavor, perfectly spiced, and topped with a fluffy homemade cinnamon buttercream that takes them over the top.
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The cookies bake up incredibly soft thanks to real pumpkin puree, making them almost cake-like in texture. They’re perfect for everything from Halloween parties and Thanksgiving dessert tables to cozy afternoons at home with a cup of coffee.
If you’re looking for an easy pumpkin cookie recipe that’s guaranteed to impress, these frosted pumpkin cookies are always a crowd favorite!
Why You’ll Love These Pumpkin Cookies
• Soft, fluffy texture with plenty of pumpkin flavor
• Topped with rich cinnamon buttercream frosting
• Easy to make with simple pantry ingredients
• Perfect for fall parties, Halloween, and Thanksgiving
• Great for making ahead of time
Tips for the Best Pumpkin Cookies
Use pure pumpkin puree. Be sure to grab pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
Don’t overbake. These cookies should remain soft and tender. Remove them from the oven as soon as the edges are set.
Let the cookies cool completely before frosting. The cinnamon buttercream will hold its shape much better on cooled cookies.
Make them ahead. The cookies can be baked a day ahead and frosted before serving, making them perfect for fall parties and holiday gatherings.
Storage Tips
Store leftover pumpkin cookies in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving.
You can also freeze the unfrosted cookies for up to 3 months. Simply thaw and frost when ready to enjoy.
Frequently Asked Questions
Why are pumpkin cookies so soft?
Pumpkin adds extra moisture to the dough, creating a soft, tender texture that’s almost cake-like.
Can I make these pumpkin cookies ahead of time?
Absolutely! Bake the cookies a day or two in advance and frost them before serving.
Can I freeze pumpkin cookies?
Yes! Freeze the unfrosted cookies in an airtight container for up to 3 months.
Looking for more pumpkin recipes? Try my Pumpkin Pie Cupcakes, Pumpkin Banana Bread, and Chocolate Chip Pumpkin Pie for even more cozy fall baking favorites!
Soft Pumpkin Cookies with Cinnamon Buttercream Frosting
Ingredients
For the Cookies:
- 3/4 cup butter - softened to room temperature
- 1 1/2 cups white sugar
- 3/4 cup brown sugar
- 1 15 oz can pumpkin puree
- 1 large egg
- 1 tablespoon vanilla extract
- 3 tablespoons corn syrup
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
For the Frosting:
- 3/4 cup unsalted butter - softened to room temperature
- 3-4 cups powdered sugar
- 2-3 tablespoons heavy cream
- 2 tablespoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees.
- Cream together butter and sugars with electric mixer and paddle attachment until light and fluffy.
- Add pumpkin, egg, vanilla, and corn syrup. Beat well for 1 minute.
- In a separate mixing bowl, sift together flour, baking soda, baking powder, spices, and salt. Add dry ingredients to wet slowly, and mix just until combined.
- Dough will be very sticky.
- Use a tablespoon measure to drop 1 tablespoon of dough on cookie sheet. Spritz the back of a spoon or the bottom of a small cup with nonstick baking spray and use it to flatten the dough down.
- Bake for 12-13 minutes or until bottoms look slightly golden. Don’t overbake or cookies may become dry.
For the Cinnamon Buttercream Frosting:
- Cream butter in an electric mixer with paddle attachment until light and fluffy.
- Add in powdered sugar, 1 cup at a time alternating with heavy cream until desired consistency is reached. Add more powdered sugar if you like a thicker frosting and more heavy cream if you like a looser frosting.
- Add in spices and stir to combine.
- Pipe frosting on cooled cookies.
- Garnish with a dash of cinnamon or pumpkin pie spice! (Optional)
What a fabulous flavor combo! That frosting!!
Thank you, Stephanie!!
How much heavy cream is needed? I didn’t see it in the ingredient list.
Sorry about that mistake! It’s 2-3 tablespoons. For heavy cream + powdered sugar, it’s a matter of how thick you want the frosting. You can omit the heavy cream altogether if you like a stiffer frosting, for example.
I agree – how much heavy cream? I was surprised when I got to that part!
Sorry Libby! It’s 2-3 tablespoons. For heavy cream + powdered sugar, it’s a matter of how thick you want the frosting. You can omit the heavy cream altogether if you like a stiffer frosting, for example.
WOW, that’s a delicious looking cookie! Looks like a great way to say “Hello, Autumn!”
Thanks Lisa!
i love pumpkin! these look yummy.
Thanks Dina!