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Soft Pumpkin Cookies with Cinnamon Frosting

Soft pumpkin cookies with cinnamon frosting bake up tender and warmly spiced, then get topped with a creamy cinnamon buttercream. Each batch bakes until the tops are set and spring back lightly when touched.
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Prep Time 25 minutes
Cook Time 28 minutes
Total Time 53 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 197
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.75 cup pumpkin puree canned, not pumpkin pie filling
For the cinnamon frosting
  • 0.5 cup unsalted butter softened
  • 2 cup powdered sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp milk

Equipment

  • 1 large baking sheet
  • 1 electric mixer

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a medium bowl.
  4. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until creamy, about 2 minutes.
  5. Beat in the egg and vanilla.
  6. Mix in the pumpkin puree until combined.
  7. Add the flour mixture and mix just until no dry streaks remain.
  8. Drop rounded 2-tablespoon portions of dough about 2 inches apart on the prepared baking sheet.
  9. Bake one batch at a time for 12–14 minutes, until the tops are set and spring back lightly when touched.
  10. Cool the cookies on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire rack to cool completely.
  12. Let the baking sheet cool before baking the remaining dough.
Make the cinnamon frosting
  1. Beat the softened butter in a medium bowl until smooth.
  2. Beat in the powdered sugar, cinnamon, vanilla, and milk until creamy.
  3. Spread the frosting over the completely cooled cookies.

Notes

For the softest texture, stop mixing as soon as no dry streaks remain. Store frosted cookies in an airtight container in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free variation, use plant-based butter and milk.