By Olivia
We make these pumpkin cookies whenever we want to bring the cozy warmth of autumn into the kitchen. These soft, cakey pumpkin spice cookies are topped with a creamy cinnamon frosting, making them the perfect treat for the cozy season. That is real food for real life, comforting and a little special, the kind of pumpkin cookies that turn simple pantry staples and warm fall spices into a tender, fragrant treat perfect for sharing with friends and family, baking with kids, or enjoying with a warm drink on a crisp day.
What makes these pumpkin cookies so good is the soft, pillowy texture that comes from real pumpkin puree, balanced by cozy pumpkin pie spice and cinnamon. The creamy cinnamon frosting adds a rich, sweet finish that makes them feel like a little celebration of fall. They are the kind of pumpkin cookies that prove a handful of wholesome ingredients and warm spices can come together into a treat that tastes like the coziest season of the year.
Soft pumpkin spice cookies topped with creamy cinnamon frosting, these are a cozy autumn treat.
Why You Will Love These Pumpkin Cookies
- They are soft. Pillowy, cakey, and tender.
- They are cozy. Full of warm pumpkin pie spice.
- They are frosted. A creamy cinnamon topping.
- They are easy. Simple pantry staples.
- They are great for sharing. A fun project with kids.
- They keep well. Make ahead and freezer friendly.
What Makes These Pumpkin Cookies So Good
It starts with the pumpkin. Real pumpkin puree gives these pumpkin cookies their signature soft, cakey texture and a gentle, earthy sweetness that truly defines the flavor of fall.
Then come the warm spices. Cozy pumpkin pie spice and cinnamon fill these pumpkin cookies with the comforting, aromatic warmth that makes them taste like the season.
Next is the cornstarch. A little cornstarch helps absorb excess moisture from the pumpkin, keeping these pumpkin cookies pillowy soft and tender rather than too wet.
Finally, the cinnamon frosting ties it together. A creamy, cinnamon-spiced frosting tops these pumpkin cookies with a rich, sweet finish, with a generous sprinkle of pumpkin pie spice for a pretty, cozy touch.
Optional Pro Tip: Chill the Dough and Cool Before Frosting
The key to thick, soft cookies that hold their shape is chilling the dough before baking. Resting it in the fridge for at least 30 minutes, or even overnight, lets the fat firm up so the cookies bake up thick and pillowy rather than spreading flat. The dough will be soft and slightly sticky, so use a cookie scoop and press the balls down gently into disks instead of rolling them by hand. If you like a denser cookie, you can blot the pumpkin puree with paper towels first to remove some excess moisture.
Just as important is letting the cookies cool completely before frosting. If they are even slightly warm, the creamy cinnamon frosting will melt and slide off, so be patient and let them cool fully on the baking sheet. Use room-temperature ingredients so everything creams together smoothly, and avoid overmixing the dough to keep the cookies tender.
Tips for the Best Pumpkin Cookies
- Chill the dough. At least 30 minutes for thick cookies.
- Use pure pumpkin puree. Not pumpkin pie filling.
- Blot the pumpkin if you like. For a denser texture.
- Use a cookie scoop. The dough is soft and sticky.
- Press into disks. They do not spread much.
- Do not overbake. Pull when the tops are just set.
- Cool completely before frosting. Or the frosting melts.
- Use room-temperature ingredients. For smooth creaming.
- Sprinkle with spice. A dusting of pumpkin pie spice on top.
Variations and Add Ins
These cozy cookies are easy to make your own. Here are a few fun ways to customize these pumpkin cookies.
- Add chocolate chips. White or dark chocolate chips.
- Add chopped nuts. Pecans or walnuts for crunch.
- Use cream cheese frosting. For a tangy twist.
- Try a maple frosting. For deeper fall flavor.
- Make sandwich cookies. Fill two with frosting.
- Add extra spice. A pinch more cinnamon or nutmeg.
- Leave them plain. They are lovely unfrosted too.
- Drizzle with glaze. A simple powdered sugar glaze.
- Add a caramel drizzle. Over the frosting for indulgence.
How to Store and Make Ahead
These pumpkin cookies are great for making ahead, which makes them perfect for fall baking. Once frosted, store them in an airtight container in the refrigerator, where they stay fresh and soft for several days. The cool fridge keeps the creamy frosting at its best.
You can also prepare them in stages. The unfrosted cookies can be baked a day or two ahead and kept in an airtight container, then frosted closer to serving for the freshest presentation.
For longer storage, these cookies freeze nicely. Freeze the unfrosted baked cookies, or even the cookie dough balls, in an airtight container for a couple of months, then thaw and frost fresh when you are ready to enjoy them.
Serving Suggestions for Pumpkin Cookies
These pumpkin cookies are a cozy treat for the whole fall season, which makes them a lovely go-to. They are delightful on their own, whether you serve them at a fall gathering, a holiday cookie platter, or simply to brighten an ordinary afternoon.
They also pair beautifully with a warm drink. Pumpkin cookies are made for coffee or tea, and a few simple touches turn them into a festive autumn treat.
- With coffee. A cozy fall pairing.
- With tea. Perfect for an afternoon treat.
- With hot cider. For a festive autumn moment.
- On a cookie platter. Alongside other fall treats.
- As a gift. Boxed up for friends and family.
Frequently Asked Questions
What kind of pumpkin should I use?
Use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. Canned pure pumpkin works wonderfully and often has a deeper flavor than homemade, though fresh puree works too.
Why is my dough so soft and sticky?
That is normal and exactly what you want for soft, cakey cookies. The pumpkin adds moisture, so the dough will be soft. Chilling it helps, and using a cookie scoop instead of rolling by hand makes it much easier to handle.
Do I need to chill the dough?
Chilling is recommended, since it helps the cookies bake up thick and soft rather than spreading flat. Rest the dough in the fridge for at least 30 minutes, or up to overnight, before scooping and baking.
Should I blot the pumpkin puree?
It is optional. Pumpkin holds a lot of moisture, so blotting it with paper towels removes some excess liquid for a slightly denser, less cakey cookie. If you love a soft, cakey texture, you can skip this step.
Why did my cookies spread too much?
This usually happens when the dough was not chilled long enough or the butter was too soft. Make sure to chill the dough well, and the cornstarch in the recipe also helps the cookies hold their shape.
When should I frost the cookies?
Wait until the cookies have cooled completely. Frosting warm cookies causes the creamy frosting to melt and slide off. A fully cooled cookie lets the frosting sit pretty and hold its shape.
Can I make them without frosting?
Yes. These cookies are lovely plain, with all their cozy pumpkin spice flavor. You can also dust them with a little powdered sugar or drizzle a simple glaze if you want something lighter than frosting.
How should I store them?
Because of the creamy frosting, store them in an airtight container in the refrigerator, where they stay soft and fresh for several days. Let them sit at room temperature for a few minutes before serving.
Can I freeze them?
Yes. Freeze the unfrosted baked cookies, or the cookie dough balls, in an airtight container for a couple of months. Thaw the cookies and frost them fresh, or bake the frozen dough balls straight from the freezer.
Can I add mix-ins?
Absolutely. White or dark chocolate chips and chopped pecans or walnuts all make delicious additions, adding extra texture and flavor. Fold them gently into the dough before chilling, and try not to add too much so the cookies still bake up soft and tender.
A Cozy Autumn Treat
Soft, cakey, and full of warm fall spice, these pumpkin cookies are the kind of treat you will bake again and again all season long. The creamy cinnamon frosting is the perfect finishing touch, and they are wonderful for sharing, gifting, or enjoying with a warm drink on a crisp day. With simple pantry staples and a cozy aroma that fills the whole kitchen, they are a true taste of autumn that never fails to bring smiles.
If you love cozy pumpkin treats, try another favorite like our pumpkin French toast next. However you enjoy them, we hope these pumpkin cookies bring a little autumn warmth to your kitchen.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust as you go.
Pumpkin Spice Cookies with Cinnamon Frosting
Ingredients
Equipment
Method
- In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until the mixture is light and fluffy.
- In a separate large bowl, whisk together the all purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined.
- Cover the bowl and place it in the refrigerator for 30 minutes or overnight.
- Preheat the oven to 350 F.
- Scoop 2 inch balls of dough and press down to flatten them into disks. Arrange them a couple of inches apart on a parchment lined baking sheet.
- Bake on the center rack for 10 to 12 minutes and let them cool completely on the baking sheet.
- In a medium bowl, whip together all frosting ingredients until fully combined.
- Spoon the frosting into a piping bag fitted with a piping tip. Pipe the cinnamon frosting on top of the cooled cookies and sprinkle with pumpkin pie spice before serving.
Nutrition
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