Soft Pumpkin Cookies with Cinnamon Buttercream Frosting

 Soft Pumpkin Cookies with Cinnamon Buttercream Frosting SixSistersStuff

When we were growing up, we hardly ever had anything with cream cheese in it. To be honest, I don’t think that we ever had anything with cream cheese frosting. I found out when I was older that it was because my mom really doesn’t like cream cheese!

I have more than made up for my lack of cream cheese during my childhood – I could eat cream cheese frosting on anything! It pretty much compliments every dessert known to man.

During pumpkin season, cream cheese and pumpkin are like peanut butter and jam- you usually don’t get one without the other. However, what about that small minority of people that don’t like cream cheese? They still need a way to enjoy their pumpkin! So, in honor of my mom, I spiced up her buttercream frosting recipe by adding some cinnamon and put it on top of the best pumpkin cookies I have ever made. It’s pretty much a winning combo in my book!

 This recipe is actually from our newest eBook:

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Serves: 36

Soft Pumpkin Cookies with Cinnamon Buttercream Frosting

I love pumpkin cookies, but wanted something different from the usual cream cheese frosting. This cinnamon frosting is the perfect compliment!

15 minPrep Time

10 minCook Time

25 minTotal Time

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  • 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
  • 1/2 can (7.5 oz) pure pumpkin puree (not pumpkin pie filling)
  • 2 cups all-purpose flour
  • Frosting:
  • 1/4 cup butter, melted
  • 2-3 cups powdered sugar (more or less depending on how thick you like it)
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 350 degrees F. 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.
  2. Mix all frosting ingredients together and frost cooled cookies.
Cuisine: American | Recipe Type: Dessert

Pumpkin cookie recipe adapted from BHG.

Looking for more pumpkin recipes?
Pumpkin Pie Dump Cake
Pumpkin Chocolate Chip Pancakes
Baked Pumpkin Spice Donut Holes
Pumpkin Snickerdoodle Cookies
Cream Cheese and Pumpkin Roll Bars

 Camille Sig


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12 Responses to “Soft Pumpkin Cookies with Cinnamon Buttercream Frosting”

  1. Christy
    Amazing Recipe! Just found the recipe an hour ago.....had all the ingredients......mixed...baked...Delicious! Already shared on my Facebook wall & will definitely be recommending this recipe to my friends! Great Fall Recipe! ~I also added mini chocolate chips to mine! Yummy Thanks!
  2. These were delicious and the tablespoon measure/15 min cooking time produced completely perfect, soft and cakey cookies. I only wish I could get them more even looking, the dough was very shaggy. Will absolutely make these again but perhaps with soaked raisins and maybe a few oats? Delish!
  3. My coworkers love these cookies and request them yearly for our Halloween lunch. Because I didn't have all the ingredients on hand a couple years back, I used what I had like half and half, part self rising flour/all purpose and pure Mexican vanilla. They were still amazing!!! Heading to the kitchen this weekend to make this years batch! Delicious! Thank you for keeping the recipe on the website because it's bookmarked!!!

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