30-minute easy fall cookies, soft, plush, and warmly spiced; perfect for cute fall baking, bake sales, and cozy coffee breaks.
Pillow-soft pumpkin cookies topped with a cinnamon cream-cheese swoop that tastes like November.
Why You’ll Love It
- Ultra-soft + not cakey: Blotted pumpkin puree + melted butter = plush centers for Cinnamon Pumpkin Cookies lovers.
- Fast fall win: One bowl, no mixer for the dough—ideal for Recipes For Fall Desserts and weeknight baking.
- Frosting that sets nicely: Cinnamon cream-cheese frosting soft-sets for transporting to parties—great for Homemade Fall Cookies.
- Cute decor options: Make them into Cute Fall Baking Recipes—add cinnamon sugar, leaf sprinkles, or drizzle.
- Menu pairing: Serve alongside these reader faves: Vegan Pumpkin Pie › https://spoonrecipes.com/vegan-pumpkin-pie-recipe/, Pumpkin-Shaped Baked Brie › https://spoonrecipes.com/pumpkin-shaped-baked-brie/, and Pumpkin Tiramisu › https://spoonrecipes.com/pumpkin-tiramisu-recipe/.
Ingredients — notes only
Pumpkin: Use canned puree (not pie mix). Blot with paper towels to remove excess moisture—key to soft, not cakey.
Fat & sugar: Melted unsalted butter + brown sugar for chew; a little white sugar for spread.
Egg & vanilla: 1 egg yolk firms structure without excess moisture; vanilla rounds flavor.
Dry mix: All-purpose flour, baking powder + soda, kosher salt.
Spice: Cinnamon forward with ginger + nutmeg; optional pinch of cloves.
Cinnamon frosting: Cream cheese + butter + powdered sugar + cinnamon + vanilla; loosen with milk to spread.
Step-by-Step (6–8 steps)
- Prep (5 min): Heat oven to 350°F. Line 2 sheet pans with parchment. Blot ½ cup pumpkin puree between paper towels until very dry (you’ll keep ~⅓ cup).
- Mix wet (2 min): Whisk ½ cup melted, slightly cooled butter with ¾ cup packed brown sugar + ¼ cup white sugar. Whisk in 1 large egg yolk, 2 tsp vanilla, and the blotted pumpkin.
- Dry mix (1 min): In another bowl, whisk 1¾ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp kosher salt, 1½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg.
- Combine (30 sec): Fold dry into wet just until no flour streaks remain. Chill 10 minutes for easier scooping.
- Portion & bake (10–12 min): Scoop 1½ Tbsp mounds, 2 inches apart. Bake until edges set and tops look matte; centers will be soft. Cool 5 min on pan, then rack.
- Frosting (5 min): Beat 6 oz cream cheese + 4 Tbsp soft butter. Add 1½–2 cups powdered sugar, 1–1½ tsp cinnamon, 1 tsp vanilla, pinch salt; thin with 1–2 Tbsp milk to spread.
- Frost: Swirl a spoonful on fully cooled cookies. Dust with cinnamon sugar or add fall sprinkles.
- Set: Let sit 20–30 min so the surface soft-sets for stacking.
Pro Tips
- Blot the pumpkin. Removing moisture keeps cookies plush—not bouncy or cakey.
- Matte top cue: Pull when tops lose shine; overbaking dries edges fast.
- For thicker cookies: Chill dough 30–40 minutes.
- Pipeable frosting: Increase powdered sugar to 2¼ cups for a firmer swirl.
- Make them “cuter”: Use a small round tip to pipe pumpkins; add cinnamon stick “stems.”
Variations
- Brown-butter base: Brown the butter; cool until just fluid for nutty depth.
- Maple cinnamon frosting: Swap 1–2 Tbsp milk for pure maple syrup.
- Sugar-rolled: Roll scoops in cinnamon sugar before baking (snickerdoodle vibes).
- Glazed (no cream cheese): Whisk 1 cup powdered sugar + 1–2 Tbsp milk + ½ tsp cinnamon; dip tops.
How to Serve
- Coffee/tea break plate; drizzle with maple.
- Add to a Fall Dessert Recipes Easy Sweet Treats platter with brownies and bars.
- Gift box: let frosting soft-set, then layer with parchment.
Make Ahead & Storage
- Dough: Chill up to 48 hours or freeze scoops 2 months; bake from frozen +1–2 min.
- Cookies (unfrosted): Room temp 3 days airtight.
- Frosted: Refrigerate 3–4 days; bring to room temp before serving.
- Freeze: Unfrosted cookies 2 months; thaw and frost.
FAQs
Why no whole egg? Pumpkin adds moisture; a yolk gives richness without excess wetness.
My cookies puffed a lot—why? Pumpkin wasn’t blotted or flour was heavy; spoon-and-level flour and blot well.
Can I skip cream cheese? Yes—use the cinnamon glaze variation.
Gluten-free? Use a 1:1 GF flour blend; chill dough 20 minutes before baking.
Simple Nutrition (estimate, per frosted cookie)*
| Calories | Carbs | Protein | Fat | Sugar | Sodium |
|---|---|---|---|---|---|
| ~165 kcal | ~24g | ~2g | ~7g | ~14g | ~115mg |
| Estimates only; use your preferred calculator for precision. |
Soft Pumpkin Cookies with Cinnamon Frosting
Pillow-soft pumpkin cookies made with blotted pumpkin puree and warm spices, finished with a cinnamon cream-cheese frosting that soft-sets for sharing.
Ingredients
- ½ cup (113g) unsalted butter, melted & slightly cooled
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 2 tsp vanilla extract
- ½ cup canned pumpkin puree, blotted (yields ~⅓ cup after blotting)
- 1¾ cups (220g) all-purpose flour, spooned & leveled
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 pinch ground cloves (optional)
- 6 oz cream cheese, softened
- 4 Tbsp unsalted butter, softened
- 1½–2 cups powdered sugar
- 1–1½ tsp ground cinnamon
- 1 tsp vanilla extract
- 1 pinch kosher salt
- 1–2 Tbsp milk or cream, as needed
Equipment
- mixing bowls
- whisk
- rubber spatula
- hand or stand mixer for frosting
- baking sheets
- Parchment paper
- cookie scoop
- cooling rack
Method
- Heat oven to 350°F (177°C). Line 2 sheet pans with parchment paper.
- Blot pumpkin puree between paper towels until very dry; set aside.
- Whisk melted butter, brown sugar, and granulated sugar until smooth. Whisk in egg yolk, vanilla, and blotted pumpkin until combined.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Fold dry ingredients into wet just until combined. Chill dough for 10 minutes.
- Scoop 1½ Tbsp portions of dough, spacing 2 inches apart on prepared sheets. Bake 10–12 minutes until edges set and tops are matte. Cool 5 minutes on pan, then transfer to rack.
- For frosting: Beat cream cheese and butter until creamy. Add powdered sugar, cinnamon, vanilla, and salt. Thin with milk or cream to spreading consistency.
- Frost fully cooled cookies. Let frosting set for 20–30 minutes before stacking or serving.
Nutrition
Calories: 165kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 115mgPotassium: 80mgFiber: 0.5gSugar: 18gVitamin A: 900IUCalcium: 25mgIron: 0.7mg
Notes
For thicker cookies, chill dough 30–40 minutes. Maple option: use maple syrup instead of some milk in frosting. Decorate with cinnamon sugar or fall sprinkles. Pair with recipes like Vegan Pumpkin Pie, Pumpkin-Shaped Baked Brie, or Pumpkin Tiramisu for a cozy fall menu.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!