Pumpkin Cookies Cinnamon Frosting Recipe

So you’re craving something sweet, cozy, and fall-vibes-approved but also want to stay firmly in the “minimal effort” zone? Same. Lucky for both of us, these pumpkin cookies with cinnamon frosting taste like a warm hug from autumn without requiring you to fight with your mixer for an hour. Let’s get into it—your future self (and your tastebuds) will thank you.

Why This Recipe is Awesome

These pumpkin cookies are the soft, fluffy, melt-in-your-mouth type—not the sad, dry kind that crumble into dust the moment you touch them. The cinnamon frosting on top? Yeah… it’s basically dessert royalty.
Plus, this recipe is idiot-proof—even I didn’t mess it up, and I once burned water. Literally.
They’re perfect for fall parties, holiday trays, or, let’s be honest, eating directly over the sink while contemplating your life choices. Zero judgment.

Ingredients You’ll Need

For the Cookies

• 1 cup pumpkin purée (canned or homemade if you’re feeling extra)
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract (liquid gold)
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp nutmeg (optional but highly recommended)
• ¼ tsp salt

For the Cinnamon Frosting

• 4 tbsp butter, softened
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 2–3 tbsp milk (adjust for texture)

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Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). If you skip this step, your cookies will bake unevenly and chaos will ensue.
2. Cream the butter and sugar in a bowl until it looks pale, fluffy, and gloriously smooth.
3. Add the pumpkin purée, egg, and vanilla. Mix until it’s all best-friends and no streaks remain.
4. Whisk the dry ingredients—flour, baking powder, baking soda, cinnamon, nutmeg, and salt—in a separate bowl.
5. Combine wet and dry ingredients. Stir gently. No need to beat it like it owes you money.
6. Scoop spoonfuls of the dough onto a lined baking sheet. Leave space unless you want one giant mega-cookie (honestly… not the worst idea).
7. Bake for 12–15 minutes. They should be soft but set—don’t overbake unless you enjoy disappointment.
8. Cool the cookies completely on a rack. Frosting warm cookies = frosting sliding off like a sad waterfall.
9. Make the frosting: Beat butter, powdered sugar, vanilla, cinnamon, and milk until smooth and spreadable.
10. Frost your cookies generously. Don’t be shy. Cinnamon frosting is a blessing, and you deserve joy.

Common Mistakes to Avoid

• Thinking you can skip preheating the oven. Rookie mistake.
• Overmixing the dough. This creates tough cookies, and not the fun kind.
• Adding too much milk to the frosting. Suddenly it’s cinnamon soup—no thanks.
• Frosting warm cookies. Unless you want melty cookie despair, let them cool.
• Using pumpkin pie filling instead of pumpkin purée. Pie filling is sweetened and spiced—your cookies will go rogue.

Alternatives & Substitutions

• No nutmeg? No problem. Just add a little extra cinnamon.
• Gluten-free option: Swap in a 1:1 gluten-free flour blend. Done.
• Want more spice? Add ginger or cloves to warm things up.
• No butter for frosting? Use cream cheese for a tangy twist. (IMO, cream cheese frosting is always the move.)
• Cutting sugar? Reduce ¼ cup—cookies will still taste amazing. Life win.

FAQs

Can I make these ahead of time?

Yep! The cookies stay soft for days. Frost right before serving to keep things fresh.

Do I really need the cinnamon frosting?

Technically no… but why deprive yourself of happiness?

Can I freeze the cookies?

Absolutely. Freeze unfrosted cookies and frost them after thawing like a culinary genius.

Can I use margarine instead of butter?

You can, but why hurt your soul like that?

Why are my cookies too soft?

Pumpkin adds moisture. If they’re too soft, bake a minute or two longer next time.

Can I make them crispier?

Sure—flatten them slightly before baking and leave them in an extra minute. Boom.

Can I double the frosting?

You don’t even need to ask. Always double frosting. Always.

Final Thoughts

There you have it—your new go-to fall cookie recipe that’s cozy, fluffy, and topped with cinnamon glory. These pumpkin cookies are ridiculously easy, dangerously delicious, and guaranteed to impress anyone lucky enough to snag one.
Now go bake, snack, share… or don’t share. You’ve totally earned this sweet moment of joy.