Soft Pumpkin Cinnamon Cookies

This pumpkin cookie recipe transforms basic ingredients into pillowy treats with a decadent cinnamon frosting that captures fall's essence in every bite. The combination of warm spices and real pumpkin creates a tender, cake-like texture that makes these cookies irresistible for autumn gatherings or simple afternoon treats.

I first made these cookies for my daughter's harvest festival at school, and they disappeared faster than any other dessert on the table. The recipe has since become our unofficial welcome to autumn tradition, with the kitchen filling with warming spice aromas that signal the changing seasons.

Ingredients

• Vegan or regular butter: Provides the perfect tender texture and richness. Make sure it's properly softened for the best creaming results
• Pumpkin puree: Adds authentic fall flavor and incredible moisture. Be sure to use pure pumpkin not pumpkin pie filling
• Brown sugar: Creates depth of flavor and moisture. The molasses notes complement the spices beautifully
• Granulated sugar: Balances the brown sugar and creates the ideal cookie structure
• Vanilla extract: Enhances all other flavors. Use pure extract for best results
• All-purpose flour: The backbone of the cookie. Measure by spooning into measuring cups and leveling off
• Baking powder: Provides the perfect lift for soft cookies. Check expiration date for best results
• Pumpkin pie spice: Delivers that signature fall flavor profile. Make your own by combining cinnamon, nutmeg, ginger and cloves
• Cornstarch: The secret to extraordinarily tender cookies. Dont skip this ingredient
• Salt: Balances sweetness and enhances all flavors. Even in sweet recipes, its essential

Step-by-Step Instructions

Cream the base:

Beat the softened butter, pumpkin puree, both sugars, and vanilla together until truly light and fluffy. This should take about 3-4 minutes with an electric mixer. The mixture will increase in volume and become significantly paler in color. This step creates air pockets that give your cookies their soft texture.

Combine dry ingredients:

Whisk the flour, baking powder, pumpkin pie spice, cornstarch, and salt together thoroughly in a separate bowl. This ensures even distribution of leavening agents and spices throughout the dough, preventing clumps of spice or baking powder in the finished cookies.

Mix wet and dry:

Add the dry ingredients to the wet mixture gradually, mixing on low speed just until combined. Stop mixing the moment you no longer see dry flour. Overmixing at this stage will develop gluten, resulting in tough rather than tender cookies. The dough will be soft and slightly sticky.

Chill thoroughly:

Cover the dough and refrigerate for at least 30 minutes, though overnight chilling produces even better results. This step is absolutely crucial as it allows the flour to fully hydrate, solidifies the butter to prevent spreading, and develops flavors. Cold dough bakes into perfectly thick, soft cookies.

Prepare for baking:

Preheat your oven to exactly 350°F, using an oven thermometer for accuracy if possible. Line your baking sheet with parchment paper, not wax paper or foil. Use a cookie scoop for uniformly sized 2-inch dough balls, then gently flatten each into a thick disk about 1/2-inch thick.

Bake with precision:

Place cookies in the center rack of your oven and bake for 10-12 minutes. The cookies are done when they lose their shiny surface but before they brown at the edges. They will look slightly underbaked in the centers, but will continue cooking from residual heat after removal.

Cool completely:

Allow the cookies to cool completely on the baking sheet. Attempting to move or frost them while warm will result in breakage and melted frosting. Patience here ensures perfect presentation and texture.

Create luxurious frosting:

Beat the butter until completely smooth before adding vanilla, spices, brown sugar, and powdered sugar. Whip for 3-5 minutes until extremely light and fluffy. The extended beating incorporates air for a cloud-like texture that makes these cookies extraordinary.

Frost with care:

Apply a generous layer of frosting to each completely cooled cookie. For a professional look, use a piping bag with a large star tip and create a spiral pattern. For a more rustic appearance, spread frosting with an offset spatula or butter knife, creating swoops and swirls.

Save

I discovered the magic of cornstarch in these cookies after years of trying to perfect the texture. That single ingredient transforms them from good to exceptional, creating an almost melting quality that makes them impossible to resist. My niece, who claimed to hate pumpkin anything, asked for the recipe after trying these at Thanksgiving two years ago.

Recipe FAQs

→ Can I make these cookies without chilling the dough?

While you can technically bake without chilling, the 30-minute chill time is strongly recommended as it prevents spreading and ensures the cookies maintain their soft, thick texture. For best results, don't skip this step.

→ How can I make these cookies dairy-free?

Simply use the vegan butter option mentioned in the ingredients for both the cookie dough and frosting. The recipe is designed to work perfectly with either regular or vegan butter.

→ Can I freeze these cookies?

Yes! You can freeze the unfrosted cookies for up to 3 months in an airtight container. Thaw at room temperature before adding frosting. Alternatively, freeze the raw dough balls and bake from frozen, adding 2-3 minutes to the baking time.

→ What's the difference between canned pumpkin and pumpkin pie filling?

This recipe calls for pure pumpkin puree, which contains only pumpkin. Pumpkin pie filling includes added sugars and spices that would alter the cookie's flavor and texture. Be sure to use 100% pure pumpkin puree.

→ Can I substitute the pumpkin pie spice?

If you don't have pumpkin pie spice, make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves and allspice. This will give you similar warm, fall flavors.

→ How do I know when the cookies are done baking?

The cookies are done when they're set and no longer glossy on top, typically after 10-12 minutes. They may look slightly underbaked in the center, but they'll continue cooking on the hot baking sheet as they cool.