Can I use homemade pumpkin puree instead of canned?

Yes, you can, but be careful with texture. Homemade pumpkin puree often has more moisture, which can make your soft pumpkin cookies with cinnamon frosting a bit too dense. Strain or pat the puree dry before adding it to your dough to keep that fluffy, cake-like texture.

How do I make the cookies stay soft for days?

Store them in an airtight container as soon as they cool. The natural moisture from the pumpkin keeps them tender, but sealing them quickly helps lock it in. If you’ve already frosted them, keep them in the fridge, then bring them to room temperature before serving.

Can I skip the frosting or use another topping?

Definitely. These cookies taste amazing on their own, but the cinnamon frosting gives them that cozy fall touch. You can drizzle a light cinnamon glaze, dust them with powdered sugar, or top them with cream cheese frosting if you prefer a richer finish.

Can I freeze the cookies with the frosting?

It’s better to freeze them unfrosted. The frosting can lose its texture when thawed. Just bake, cool, freeze, and then frost once they’re defrosted for the best result.

Soft Pumpkin Cookies with Cinnamon Frosting – 5 Irresistible Fall Treats You’ll Love

Description

These soft pumpkin cookies with cinnamon frosting are tender, fluffy, and full of cozy fall spice. Moist and flavorful, they combine the warmth of cinnamon, nutmeg, and cloves with a sweet creamy topping for the perfect autumn treat.

Ingredients

Scale

2 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
½ cup unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
1 large egg
1 cup canned pumpkin puree (not pumpkin pie filling)
2 teaspoons pure vanilla extract
4 tablespoons unsalted butter, softened
2 cups powdered sugar
1 teaspoon ground cinnamon
2–3 tablespoons milk or heavy cream
½ teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F and line baking sheets with parchment paper.
Whisk together flour, baking powder, baking soda, salt, and spices in a bowl.
In a separate bowl, cream the butter and sugars until light and fluffy.
Beat in the egg, pumpkin puree, and vanilla until smooth.
Gradually add the dry ingredients and mix until just combined.
Scoop dough onto baking sheets, spacing 2 inches apart.
Bake 11–13 minutes or until set and lightly golden.
Let cool completely on a wire rack before frosting.
To make the frosting, beat butter, powdered sugar, cinnamon, milk, and vanilla until creamy.
Spread frosting on cooled cookies and let set before serving.

Notes

Store frosted cookies in an airtight container in the fridge for up to 4 days.
Freeze unfrosted cookies up to 2 months; frost after thawing.
For extra flavor, add chopped pecans or white chocolate chips.