Soft Pumpkin Cookies Cinnamon: 12 Amazing Bites

Soft pumpkin cookies cinnamon have a magical way of whisking me back to crisp autumn days and cozy evenings. I remember the first time I tried to make them myself, hoping for that perfect balance of spice and sweetness, and ended up with cookies that were a little too cake-like. After a few tries, I finally perfected the recipe for what I believe are the best chewy pumpkin cookies you can make. The aroma that fills my kitchen while they bake is pure bliss – warm cinnamon, sweet pumpkin, and a hint of nutmeg. If you’ve ever wondered how to make soft pumpkin cookies that are tender and bursting with flavor, you’re in the right place. Let’s get cooking!

Why You’ll Love These Soft Pumpkin Cookies Cinnamon

These aren’t just any cookies; they’re a little bite of autumn happiness! Here’s why you’ll be making them again and again:

• Incredible Taste: Bursting with warm cinnamon and sweet pumpkin, these cookies are pure comfort.
• Quick & Easy Prep: With a prep time of just 20 minutes, they’re perfect for a weeknight treat.
• Healthier Indulgence: Made with real pumpkin puree and wholesome spices, they feel like a slightly healthier choice.
• Budget-Friendly: Most ingredients are pantry staples, making them an affordable way to satisfy your sweet tooth.
• Family Favorite: Kids and adults alike adore these soft, flavorful cookies – a guaranteed hit at any gathering.
• Perfect Texture: This moist pumpkin cookies recipe delivers a wonderfully tender crumb.
• Simply the Best: You’ll find these are the best soft pumpkin cookies for any occasion.

Ingredients for Soft Pumpkin Cookies Cinnamon

Gather these simple ingredients to create the perfect pumpkin spice cookies with cinnamon. This recipe ensures a wonderfully tender and flavorful cookie every time.

• 1 cup (2 sticks) unsalted butter, softened – This is crucial for creaming with the sugars to create a tender base.
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar – Adds moisture and a lovely caramel note.
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree – Make sure it’s pure pumpkin, not pie filling! This is key for that moist texture.
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda – Our leavening agent for a slight lift.
• 1/2 teaspoon salt – Balances the sweetness.
• 2 teaspoons ground cinnamon – The star spice for that warm flavor.
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• For the Cinnamon Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar – For that classic sweet frosting.
• 1/4 cup milk – To achieve the right frosting consistency.
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon – To infuse the frosting with extra cinnamon goodness.

How to Make Soft Pumpkin Cookies Cinnamon

1. Step 1: First things first, let’s get that oven preheated to 350°F (175°C). Grab a couple of baking sheets and line them with parchment paper for easy cleanup.
2. Step 2: In a large bowl, I like to cream together the softened butter, 1 1/2 cups granulated sugar, and 1/2 cup packed brown sugar. Do this until the mixture is nice and fluffy. It should look pale and airy.
3. Step 3: Now, beat in the 2 large eggs, one at a time, making sure each one is fully incorporated before adding the next. Then, stir in the 1 teaspoon vanilla extract and the 1 (15 ounce) can pumpkin puree.
4. Step 4: In a separate bowl, whisk together your dry ingredients: 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. This mix is what gives our cookies their amazing flavor.
5. Step 5: Gradually add the dry ingredients to the wet ingredients. Mix until they are just combined. Be careful not to overmix, as this can make your cookies tough. We want them tender!
6. Step 6: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each one. These will spread a bit as they bake into lovely tender pumpkin cinnamon cookies.
7. Step 7: Bake for 10-12 minutes. You’re looking for the edges to be set, but the centers should still look slightly soft. This is the secret to keeping them moist.
8. Step 8: Let the cookies cool on the baking sheets for a few minutes before carefully transferring them to a wire rack to cool completely.
9. Step 9: While those beauties cool, let’s whip up the frosting. In a medium bowl, beat the 1 cup (2 sticks) unsalted butter, softened until it’s nice and creamy.
10. Step 10: Gradually add the 4 cups powdered sugar, alternating with the 1/4 cup milk. Keep beating until the frosting is smooth and has a lovely consistency, perfect for spreading.
11. Step 11: Stir in the 2 teaspoons vanilla extract and 1 teaspoon ground cinnamon. This creates your delicious cinnamon sugar pumpkin cookies frosting.
12. Step 12: Once your soft pumpkin cookies are completely cool, it’s time to frost! Spread or pipe the cinnamon frosting onto each cookie.
13. Step 13: Let the frosting set for a bit before diving in. Enjoy your homemade pumpkin delights!

Pro Tips for the Best Soft Pumpkin Cookies

Want to guarantee your cookies turn out amazing every time? I’ve picked up a few tricks that make all the difference.

• Always use pure pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices that will throw off your recipe’s flavor and texture.
• Don’t overmix the dough once you add the flour. Mix just until combined to keep your cookies tender and prevent them from becoming tough.
• Baking time is key! Slightly underbaking these cookies ensures they stay incredibly moist and chewy. Watch for set edges and a still-soft center.
• Let the cookies cool completely before frosting. Frosting warm cookies will result in a melted, messy disaster.

What’s the secret to perfect soft pumpkin cookies?

The secret lies in the pumpkin puree and not overbaking. Using pure pumpkin puree adds moisture, and pulling the cookies out when they’re still slightly soft guarantees that wonderfully tender bite. It’s the key to making easy soft pumpkin cookies.

Can I make Soft Pumpkin Cookies Cinnamon ahead of time?

Yes, you absolutely can! You can prepare the dough up to 24 hours in advance and store it covered in the refrigerator. Just scoop and bake as usual, adding a minute or two to the baking time if the dough is very cold.

How do I avoid common mistakes with Soft Pumpkin Cookies Cinnamon?

The biggest mistake is using pumpkin pie filling instead of puree. Another common pitfall is overbaking, which leads to dry cookies. Also, ensure your butter and eggs are at room temperature for the creamiest dough. For more baking tips, check out this guide to baking.

Best Ways to Serve Soft Pumpkin Cookies Cinnamon

These delightful cookies are fantastic on their own, but I love pairing them with a warm cup of coffee or a spiced chai latte. The slightly sweet, perfectly spiced profile of these soft pumpkin cookies cinnamon frosting cookies is just divine. For an extra special treat, serve them alongside a scoop of vanilla bean ice cream – the contrast of warm cookie and cold ice cream is heavenly! They also make a beautiful addition to any fall dessert platter, especially when arranged with apple crisps or pear tarts. You can find more dessert ideas here.

Nutrition Facts for Soft Pumpkin Cookies Cinnamon

Here’s a breakdown of the estimated nutritional information for each delicious cookie:

• Calories: 250
• Fat: 12g
• Saturated Fat: 7g
• Protein: 2g
• Carbohydrates: 35g
• Fiber: 1g
• Sugar: 25g
• Sodium: 100mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes used for these homemade pumpkin spice cookies.

How to Store and Reheat Soft Pumpkin Cookies Cinnamon

Properly storing your homemade pumpkin spice cookies is key to keeping them fresh and delicious. Once your cookies have completely cooled – and I mean *completely* cooled, otherwise the frosting will melt – store them in an airtight container at room temperature. They should stay wonderfully soft and flavorful for about 3 to 4 days this way.

If you anticipate needing them for longer, or if you’ve made a big batch (which I highly recommend!), freezing is your best friend. Wrap each cookie individually in plastic wrap, then place them in a freezer-safe bag or container. Your delicious soft pumpkin cookies cinnamon can be stored in the freezer for up to 3 months. To reheat, simply unwrap them and let them thaw at room temperature for about an hour. You can also pop them in a warm oven (around 300°F or 150°C) for a few minutes to recapture that fresh-from-the-oven warmth and aroma. For more on food storage, see this guide.

Frequently Asked Questions About Soft Pumpkin Cookies Cinnamon

Can I make fluffy pumpkin spice cookies using different types of flour?

While all-purpose flour is recommended for the classic texture, you can experiment with alternatives. Whole wheat flour can be used in part, but it might make the cookies a bit denser. Gluten-free blends designed for baking usually work well, though results can vary.

What makes these spiced pumpkin cookies recipe so moist?

The magic comes from a few key ingredients! The pumpkin puree itself adds a significant amount of moisture. Plus, using brown sugar contributes to a softer texture and retains moisture better than granulated sugar alone. Not overbaking is also crucial!

How do I get my frosting to be the right consistency?

For the perfect frosting, start by beating the butter until it’s very creamy. Gradually add the powdered sugar, alternating with the milk. If it’s too thick, add milk a teaspoon at a time. If it’s too thin, add more powdered sugar. This balance ensures you get beautiful swirls or smooth coatings on your cookies.

Can I add nuts or chocolate chips to these cookies?

Absolutely! Chopped pecans or walnuts would be a fantastic addition, adding a lovely crunch. Mini chocolate chips also pair wonderfully with the pumpkin and cinnamon flavors. Fold them in gently with the dry ingredients.

Variations of Soft Pumpkin Cookies Cinnamon You Can Try

While this recipe is fantastic as is, I love playing around with variations to keep things exciting! Here are a few ideas to make these cookies your own:

• Dietary Adaptations: For a gluten-free version, I’ve had success using a good quality 1-to-1 gluten-free baking flour blend. For a dairy-free option, use plant-based butter and milk alternatives for both the cookies and the frosting. This helps maintain that wonderful pumpkin cookies with cinnamon flavor.
• Flavor Boost: Add a tablespoon of molasses to the cookie dough for a deeper, richer flavor profile that truly sings of autumn. You could also add a handful of chopped pecans or walnuts for a lovely crunch.
• Frosting Fun: Beyond the classic cinnamon frosting, consider a maple cream cheese frosting or a simple spiced glaze. Experimenting with different toppings is key to finding the best frosting for soft pumpkin cookies that suits your taste.
• Baking Method: While baking is classic, you could try making pumpkin cookie bars by pressing the dough into a greased baking pan and baking until set.

Soft Pumpkin Cookies Cinnamon: 12 Amazing Bites

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• Author: basmer1517
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

Print Recipe

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Description

Enjoy these soft pumpkin cookies with a delightful cinnamon frosting. This recipe brings the cozy flavors of autumn to your kitchen, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• For the Cinnamon Frosting:
• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. These will become your soft pumpkin cookies.
7. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. These are your tender pumpkin cinnamon cookies.
9. While the cookies cool, prepare the cinnamon frosting. In a medium bowl, beat the softened butter until creamy.
10. Gradually add the powdered sugar, alternating with the milk, beating until smooth and well combined.
11. Stir in the vanilla extract and ground cinnamon. This creates your cinnamon sugar frosting.
12. Once the soft pumpkin cookies are completely cool, spread or pipe the cinnamon frosting onto each cookie.
13. Allow the frosting to set slightly before serving your delicious soft pumpkin spice cookies with cinnamon frosting.

Notes

• For chewier cookies, slightly underbake them.
• Ensure your pumpkin puree is not pumpkin pie filling.
• Store cooled cookies in an airtight container at room temperature for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 250
• Sugar: 25g
• Sodium: 100mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg

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