Soft Pumpkin Cookies with Cinnamon Frosting

The Best Soft Pumpkin Cookies with Cinnamon Frosting (Finally!)

Okay, so I messed this up three times before getting it right. But honestly? The failures were totally worth it because now I’ve got the most ridiculously soft pumpkin cookies that actually taste like fall instead of cardboard.

Look, I’m gonna be honest with you—I’ve tried probably fifteen different pumpkin cookie recipes over the years. Some were too cake-y, others were dry as dust, and don’t even get me started on the ones that tasted like someone just dumped pumpkin pie spice into regular sugar cookies and called it a day.

But these? These are different.

How This Whole Thing Started

So last October, my sister-in-law brought these amazing pumpkin cookies to our family gathering. Everyone was raving about them, and when I asked for the recipe, she just shrugged and said “Oh, I just threw some stuff together.” Typical, right?

That sent me down this whole rabbit hole of trying to recreate them. Version 1.0 was basically edible hockey pucks. Version 2.0 was better but still missing something. And version 3.0… well, let’s just say my dog was the only one who seemed excited about those.

Then I had this lightbulb moment. The secret wasn’t more pumpkin (which I kept adding) or more spice (also guilty). It was the texture. These needed to be soft—like, melt-in-your-mouth soft. And the frosting? It had to complement, not compete.

What Makes These Pumpkin Cookies Actually Good

Here’s the thing about pumpkin cookies—most recipes treat pumpkin puree like it’s just another wet ingredient. But pumpkin puree has this weird consistency that can make cookies either too moist (gross and gummy) or too dry (why even bother?).

The trick I figured out is using just enough pumpkin to get that fall flavor without making the cookies weird. And then—and this is important—you’ve gotta balance it with the right fat content. I use a combo of butter and a tiny bit of cream cheese in the dough. Sounds weird, but trust me on this one.

Also, here’s something I learned the hard way: don’t overbake these. Like, seriously. The second they look set, they’re done. I used to keep them in the oven until they were golden brown, and then wondered why they turned into little rocks overnight.

The Ingredient Situation

For the Cookies:

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ cup unsalted butter, softened
• 2 ounces cream cheese, softened
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling!)

For the Cinnamon Frosting:

• 3 cups powdered sugar
• ¼ cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Pinch of salt

Now, about those spices—don’t use the pumpkin pie spice blend from the store. I know it’s easier, but those blends are usually pretty weak. Get the individual spices and make your own mix. The difference is night and day.

And speaking of pumpkin puree, make sure you’re getting the plain stuff, not the pie filling. I grabbed the wrong can once and ended up with cookies that were way too sweet and had this weird artificial taste. Learn from my mistakes, people.

Actually Making These Things

Step 1: Preheat your oven to 350°F. Don’t forget this step like I did last Tuesday—ended up having to wait another 20 minutes while my dough just sat there getting warm and weird.

Step 2: Mix all your dry ingredients in a medium bowl. Flour, baking soda, salt, and all those spices. Whisk it together and set it aside. This is when your kitchen starts smelling like fall, which is honestly half the reason I make these.

Step 3: In a large bowl, cream together the softened butter and cream cheese. This takes about 2-3 minutes with a hand mixer. It should look light and fluffy, not chunky. If your butter and cream cheese were too cold, it’ll look lumpy and weird. Been there.

Step 4: Add both sugars to the butter mixture and beat until combined. Then add the egg, vanilla, and pumpkin puree. Mix until everything’s incorporated, but don’t go crazy with the mixing. We want tender cookies, not tough ones.

Step 5: Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined. The dough will be soft—like, really soft. That’s normal. If it seems too wet, resist the urge to add more flour. Trust the process.

Step 6: Drop rounded tablespoons of dough onto ungreased baking sheets. Leave about 2 inches between each cookie because they spread a little. Not much, but enough that you don’t want them touching.

Step 7: Bake for 12-15 minutes. Here’s where it gets tricky—they’re done when the edges are set but the centers still look slightly underbaked. They’ll look pale, not golden. I know it goes against every baking instinct, but take them out anyway.

Step 8: Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. This is crucial for the texture. If you move them too soon, they’ll fall apart. If you leave them on the hot pan too long, they’ll keep cooking and get dry.

The Frosting (Where Magic Happens)

While the cookies are cooling, make the frosting. Beat the softened butter and cream cheese until fluffy—about 3 minutes. Add the powdered sugar gradually (unless you want a sugar snowstorm in your kitchen), then the milk, vanilla, cinnamon, and that pinch of salt.

The consistency should be spreadable but not runny. If it’s too thick, add milk a teaspoon at a time. Too thin? More powdered sugar. I usually end up adjusting it at least twice because I’m picky about frosting texture.

Wait until the cookies are completely cool before frosting. I know, I know—the waiting is torture. But warm cookies + cream cheese frosting = melted mess. Ask me how I know.

Random Tips That Actually Matter

Storage: These stay soft for days if you store them properly. I use an airtight container with a piece of bread thrown in. Sounds weird, but the bread keeps them moist. Change the bread every couple days.

Make-ahead: You can freeze the unfrosted cookies for up to 3 months. Just thaw and frost when you’re ready. The dough also freezes well—scoop it into balls, freeze on a tray, then store in freezer bags.

Altitude: If you’re baking at high altitude, you might need to adjust. I lived in Denver for a year and had to add a bit more flour and reduce the leavening. Every location is different though.

Kid modifications: My 6-year-old thinks these are “too spicy” (dramatic much?), so I sometimes make a batch with half the spices. Still tasty, just milder.

What Went Wrong in My Failed Attempts

Attempt #1: Used too much pumpkin because I thought more = better. Wrong. The cookies were gummy and took forever to bake through.

Attempt #2: Overbaked them because I wanted them “golden brown.” They looked pretty but had the texture of cardboard by the next day.

Attempt #3: Made the frosting too sweet. Like, tooth-achingly sweet. The cookies were perfect, but nobody could eat more than one because of the frosting overload.

Each failure taught me something though. Too much pumpkin makes them gummy. Overbaking makes them dry. Too much sugar in the frosting ruins everything.

Why These Work (My Theory)

I think the magic is in the fat combination. Butter gives flavor and helps with browning, but cream cheese keeps them tender. The brown sugar adds moisture and molasses flavor that works perfectly with pumpkin. And underbaking them slightly means they finish cooking on the pan without getting dry.

The frosting hits that perfect sweet-tangy balance. Cream cheese keeps it from being too sugary, and the cinnamon ties everything together without overwhelming the pumpkin flavor.

Serving Suggestions (From Real Life)

These are perfect with coffee in the morning—yes, I eat cookies for breakfast sometimes. Judge me if you want. They’re also great for potluck dinners because they travel well and people always ask for the recipe.

My kids eat them after school with milk. My husband sneaks them from the container when he thinks nobody’s looking. And my mom, who’s usually critical of my baking, actually asked me to make a double batch for her book club.

Final Thoughts

Are these the fanciest cookies ever? Nope. Are they Instagram-worthy? Probably not. But are they soft, pumpkin-y, and completely addictive? Absolutely.

I’ve made these probably twenty times since perfecting the recipe, and they disappear every single time. The frosting is the perfect finishing touch—not too sweet, with just enough cinnamon to make you think of autumn leaves and cozy sweaters.

If you make these, let me know how they turn out! And if you have any tricks for making them even better, I’m all ears. Always looking to perfect my craft, you know?

Happy baking! (And may your cookies actually turn out soft on the first try, unlike mine did.)

If this dessert brought a little joy to your day, why stop here? I’ve got a whole collection of indulgent treats and easy bakes waiting for you to try. Take a peek at more of my favorite desserts Here