Name: Pumpkin Cookies with Cinnamon Buttercream Frosting
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup butter, softened; 3/4 cup white sugar; 1/4 cup brown sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 egg; 1 1/2 teaspoons vanilla; 7.5 ounces pumpkin puree (not pumpkin pie filling, ½ can); 2 cups all-purpose flour; 1/4 cup butter, melted; 3 cups powdered sugar (more or less depending on how thick you like it); 2 Tablespoons milk; 1 teaspoon vanilla; 1/2 teaspoon cinnamon

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Soft, spiced pumpkin cookies topped with velvety cinnamon buttercream frosting are the ultimate fall treat. These little bites are bursting with warm, cozy flavors—think rich pumpkin, aromatic cinnamon, and a hint of sweetness. In just 25 minutes, you can whip up a batch that’s perfect for sharing or savoring solo. The cookies are tender and moist, while the frosting adds a creamy, dreamy contrast that melts in your mouth. Whether you’re hosting a gathering or treating yourself, these cookies are a delightful way to celebrate the season’s best flavors.

What makes these cookies irresistible is their perfect balance of textures and tastes. The pumpkin base is soft and cake-like, while the cinnamon buttercream is luxuriously smooth with a gentle spice kick. Each bite feels like a warm hug, making them ideal for chilly autumn days or holiday dessert tables. Plus, they’re quick to make—just 15 minutes of prep and 10 minutes of baking. With their golden hue and irresistible aroma, these cookies are sure to become a seasonal favorite you’ll want to make again and again.

Ingredients for Pumpkin Cookies with Cinnamon Buttercream Frosting

Pumpkin Cookies with Cinnamon Buttercream Frosting Ingredients

Cookies:
▢ 1 cup butter, softened (unsalted preferred)
▢ ¾ cup white sugar
▢ ¼ cup brown sugar (light or dark, packed)
▢ 1 teaspoon baking powder
▢ 1 teaspoon baking soda
▢ ½ teaspoon salt
▢ ½ teaspoon ground cinnamon
▢ ½ teaspoon ground nutmeg
▢ 1 large egg
▢ 1½ teaspoons vanilla extract
▢ 7.5 ounces pumpkin puree (½ can, not pumpkin pie filling)
▢ 2 cups all-purpose flour (spooned and leveled)
Frosting:
▢ ¼ cup butter, melted
▢ 3 cups powdered sugar (adjust for desired thickness)
▢ 2 Tablespoons milk (any kind, add more if needed)
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon ground cinnamon

Step-by-Step Instructions

Preheat the oven: Set your oven to 350℉ (175℃) and prepare an ungreased cookie sheet.
Mix the cookie dough: In a large bowl, beat the softened butter with an electric mixer on medium to high speed for 30 seconds until creamy.
Add dry ingredients: Add the white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until fully combined, scraping the sides of the bowl as needed.
Incorporate wet ingredients: Add the egg and vanilla extract. Beat until smooth, then mix in the pumpkin puree.
Add flour: Gradually beat in as much flour as possible with the mixer. Use a wooden spoon to stir in any remaining flour until just combined.
Shape and bake: Drop heaping teaspoons of dough onto the cookie sheet, spacing them 2 inches apart. Bake for 10–12 minutes, or until the tops are set and edges are lightly golden.
Cool the cookies: Transfer the cookies to a wire rack and let them cool completely before frosting.
Make the frosting: While the cookies cool, mix the melted butter, powdered sugar, milk, vanilla extract, and cinnamon in a medium bowl until smooth and creamy. Adjust the consistency with more milk or powdered sugar if needed.
Frost the cookies: Once the cookies are completely cool, spread or pipe the frosting onto each cookie. Serve and enjoy!

Storage and Reheating Tips

Store your pumpkin cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 3 months. Pro tip: Layer cookies between parchment paper to prevent sticking. To enjoy them warm, pop them in the microwave for 10-15 seconds or reheat in a 300°F oven for 5 minutes.

Frosting Variations and Topping Ideas

Switch up the frosting by adding a pinch of ginger or cardamom for extra warmth. For a creamier texture, use cream cheese instead of melted butter. If you’re feeling adventurous, top the frosted cookies with chopped pecans, a sprinkle of cinnamon sugar, or even a drizzle of caramel sauce for a decadent twist.

Time-Saving Hacks

To save time, prepare the cookie dough ahead and refrigerate it for up to 2 days. When ready to bake, scoop and bake as usual. For the frosting, use a stand mixer to whip it up quickly while the cookies cool. Bonus tip: Double the batch and freeze half for a quick treat later!

Perfect Pairings for Serving

These pumpkin cookies pair wonderfully with a hot cup of coffee, chai tea, or spiced apple cider. For a cozy dessert spread, serve them alongside a scoop of vanilla ice cream or a slice of pumpkin pie. They’re also a great addition to holiday cookie platters!

Common Questions Answered

Can I use pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling is pre-sweetened and spiced, which will alter the flavor and texture of the cookies. Stick to plain pumpkin puree for the best results. Why are my cookies spreading too much? Make sure your butter is softened, not melted, and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help.