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Pumpkin Cookies With Cinnamon Frosting

Pumpkin cookies with cinnamon frosting are soft, pillowy, and golden-orange, baked at 350°F until just set. Each cookie gets a light, fluffy cinnamon cream cheese frosting and a finish of cinnamon sugar for bold cozy flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

For cookies
  • 2.5 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 0.5 cup butter unsalted
  • 1.5 cup sugar
  • 1 cup pumpkin pumpkin puree
  • 1 egg
  • 1 tsp vanilla
For cinnamon frosting
  • 8 oz cream cheese softened
  • 0.25 cup butter unsalted, softened
  • 3 cup powdered sugar
  • 2 tsp cinnamon
  • 0.5 tsp pumpkin pie spice
  • 1 tsp vanilla
Cinnamon sugar for finishing
  • cinnamon sugar for finishing

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Make the pumpkin cookie dough
  1. Beat butter and sugar together until smooth and lighter in color. Visual cue: the mixture should look creamy and evenly combined.
  2. Beat in pumpkin, then mix in egg and vanilla just until incorporated. Visual cue: the batter should be orange-golden and glossy.
  3. Whisk flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a separate bowl. Visual cue: the dry mixture should be evenly speckled.
  4. Fold the dry ingredients into the pumpkin mixture until no dry streaks remain. Visual cue: a thick dough should form.
  5. Drop 2-tablespoon rounds onto a sheet pan with space between them. Visual cue: each mound should hold its shape.
Bake and cool
  1. Bake at 350°F for 10-12 minutes, until the edges look set. Visual cue: tops should be slightly puffed and no longer raw.
  2. Cool the cookies completely before frosting. Visual cue: cookies should feel firm and fully cool to the touch.
Make and add cinnamon frosting
  1. Beat cream cheese and softened butter until smooth. Visual cue: the frosting base should look silky with no lumps.
  2. Beat in powdered sugar, cinnamon, pumpkin pie spice, and vanilla until light and fluffy. Visual cue: frosting should look airy and hold soft peaks.
  3. Pipe or spread frosting generously on each cookie. Visual cue: a thick swirl or smooth layer should cover the top.
  4. Dust the frosted cookies with cinnamon sugar right before serving. Visual cue: a fine, even sprinkle should sit on the frosting surface.

Notes

For best texture, bake one tray first and check at 10 minutes—ovens vary and pumpkin cookies can go from set to overbaked quickly. Store in an airtight container at room temperature for 2-3 days or refrigerate up to 5 days; freeze frosted cookies up to 2 months for best quality. If you want a lighter option, use reduced-fat cream cheese for the frosting (texture may be slightly softer).