Enjoy our quick, easy, and soft pumpkin cookies with cinnamon buttercream frosting, creating an irresistible fall dessert.
Recipe Ingredient Notes
To make soft pumpkin cookies with cinnamon buttercream frosting, you will need the following ingredients:
Cookies Ingredient
- 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 Ingredient
- 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
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Soft Pumpkin Cookies with Cinnamon Buttercream Frosting
Cookies Instructions
- Preheat oven to 350℉.
- 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.
Frosting Instructions
- As cookies are cooling, mix all frosting ingredients together in a medium mixing bowl.
- Once cookies have cooled completely, frost them.
Recipe Tips
- 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.
- 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.
Storing Suggestions
Cookies are exceptionally easy to store and preserve quality.
- Freezing Cookie Dough: Roll the dough into balls, then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls with parchment paper between each layer in an airtight container. Store in the freezer for up to 3 months.
- Baked Cookies: Once cookies have cooled completely, store cookies in an airtight container on the counter for up to 4-6 days. To store baked cookies in the freezer, first freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, transfer them to a airtight container and store for up to 3 months.
- Refrigerate Cookie Dough: Store unbaked cookie dough in an airtight container in the refrigerator for up to 4 days. Allow the dough to sit on the counter for an hour to soften before scooping.
Enjoy More Delicious Pumpkin Cookie Recipes
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- 3 Ingredient Pumpkin Chocolate Chip Cookies
- Butter Pecan Pumpkin Cookies
- Healthy Pumpkin Cookies
- Nutella Pumpkin Cookies
- Protein Pumpkin Chocolate Chip Cookies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cookies with Caramel Frosting
- Pumpkin Hershey’s Kiss Cookies
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pumpkin Snickerdoodle Cookies
Soft Pumpkin Cookies with Cinnamon Buttercream Frosting Recipe
Enjoy our quick, easy, and soft pumpkin cookies with cinnamon buttercream frosting, creating an irresistible fall dessert.
Serving cookies
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
Cookies
- Preheat oven to 350℉.
- 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.
Frosting
- As cookies are cooling, mix all frosting ingredients together in a medium mixing bowl.
- Once cookies have cooled completely, frost them.
Notes
We recommend following the order of ingredients. The cookies work best when they are combined in that order. Pumpkin cookie recipe adapted from BHG.
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
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