These Soft Pumpkin Cookies change the autumn game. They are so simple, delicious, and taste absolutely amazing. You are going to love how easy these cookies are to make. The cinnamon buttercream frosting is also what makes them so delicious and irresistible.
These Soft Pumpkin Cookies with Cinnamon Buttercream Frosting literally melt in your mouth! They are the perfect treat for all of your Fall gatherings!
Tips for making soft pumpkin cookies:
- There is nothing worse when you are making cookies, and you have butter lumps in your dough. That is why we recommend using softened butter, as well as an electric hand mixer, to smooth it out.
- We also recommend following the order of ingredients. The cookies work best when they are combined in that order. Take it from someone who thought they could make it even faster, and ended up with flat, burnt cookies.
Tips for making the buttercream frosting:
- This frosting recipe, works best with melted butter, as instructed.
- We also recommend starting with a little milk and adding as needed. You can always add milk, but you can’t always take it away.
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Looking for more pumpkin recipes?
Pumpkin Pie Dump Cake
Pumpkin Chocolate Chip Pancakes
Baked Pumpkin Spice Donut Holes
Pumpkin Snickerdoodle Cookies
Cream Cheese and Pumpkin Roll Bars
Serves: 36
Soft Pumpkin Cookies with Cinnamon Buttercream Frosting Recipe
I love pumpkin cookies, but wanted something different from the usual cream cheese frosting. This cinnamon frosting is the perfect compliment!
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
PrintPin
Ingredients
Cookies
- 1 cup butter softened
- ¾ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 egg
- 1½ teaspoons vanilla
- 7.5 ounces pumpkin puree (not pumpkin pie filling), ½ can
- 2 cups all-purpose flour
Frosting
- ¼ cup butter melted
- 3 cups powdered sugar (more or less depending on how thick you like it)
- 2 Tablespoons milk
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
Instructions
Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Add both sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
Beat until combined, scraping bowl occasionally.
Add eggs and vanilla; beat until combined.
Beat in pumpkin.
Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet.
Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
Mix all frosting ingredients together and frost cooled cookies.
Notes
- We recommend following the order of ingredients. The cookies work best when they are combined in that order.
Nutrition
Calories: 148 kcal · Carbohydrates: 22 g · Protein: 1 g · Fat: 7 g · Saturated Fat: 4 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 22 mg · Sodium: 134 mg · Potassium: 27 mg · Fiber: 1 g · Sugar: 16 g · Vitamin A: 1124 IU · Vitamin C: 1 mg · Calcium: 15 mg · Iron: 1 mg
Equipment
Large Bowl
Hand mixer
Small Mixing Bowl
Recipe Details
Course: Dessert
Cuisine: American
Pumpkin cookie recipe adapted from BHG.
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Join The Discussion
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Luci {Luci's Morsels} says:
What a nice way to adapt the recipe. I would happily eat these with buttercream or cream cheese frosting! I just love the addition of cinnamon in frostings and icings - makes such a deeper flavor!Luci?s Morsels ? fashion. food. frivolity.
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Christy says:
Amazing Recipe! Just found the recipe an hour ago.....had all the ingredients......mixed...baked...Delicious! Already shared on my Facebook wall & will definitely be recommending this recipe to my friends!Great Fall Recipe!~I also added mini chocolate chips to mine! YummyThanks!
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Sondra says:
These are tiny, yummy Fall cookies. Served them tonight to a mixed group -- everyone ate at least 3, took home the left overs and asked for the recipe. We loved them. Definitely a seasonal favorite.
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deb says:
Awesome cookies. I make mine big, so it takes a little longer to bake, but so yummy and I too use fresh pumpkin puree as I grow my own pie pumpkins. Awesome!!!
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J.Lee says:
These were delicious and the tablespoon measure/15 min cooking time produced completely perfect, soft and cakey cookies. I only wish I could get them more even looking, the dough was very shaggy. Will absolutely make these again but perhaps with soaked raisins and maybe a few oats? Delish!
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Taylor says:
I have always hated cream cheese, but love homemade icing. My aunt brought these to Thanksgiving and I probably ate 8 or more! By far the most delicious cookies I've ever tasted.
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Nana Phyllis says:
Can't wait to make these. It feels like fall here in Northwest Washington! I think I'll add some finely chopped walnuts!
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Stephanie Coffin says:
These are the best cookies EVER! I tried this recipe several months ago and now everyone requests I bring them to everything! Seriously so delish!
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Kelly says:
These are the best cookies ever. Every time I make them, people always rave about them and ask for the recipe. I make them year-round because they are that good.
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Elishea says:
My coworkers love these cookies and request them yearly for our Halloween lunch. Because I didn't have all the ingredients on hand a couple years back, I used what I had like half and half, part self rising flour/all purpose and pure Mexican vanilla. They were still amazing!!! Heading to the kitchen this weekend to make this years batch! Delicious! Thank you for keeping the recipe on the website because it's bookmarked!!!
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Cyd says:
Hi Elishea! Thank you for your sweet comment on the Soft Pumpkin Cookies. We are so glad you liked them along with your coworkers! :) You made our day!!
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Elishea says:
Here I am again to get the recipe for our annual party. I can't wait to make these again! Thank you!
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Charlotte says:
Loved your Cookie. I added chopped walnut to the top to add a touch of crunch.
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Erika says:
Love these cookies. And so do all my friends! Want to make them for holiday party in 1 week. Can I bake ahead of time and freeze, then frost after defrost? Or keep dough in fridge for few days until ready to bake? What do you think..? Thanks!
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Cyd says:
These cookie will freeze great with the frosting on. Be sure they are in an airtight freezer container.
About The Author:
Camille Beckstrand
Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.
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