Soft Pumpkin Cookies with Cinnamon Cream Cheese Frosting

These bakery-style pumpkin cinnamon cookies are a tasty way to enjoy the fall season! Each bite is soft and cake-like, with a pumpkin and cinnamon flavor, topped with vanilla cream cheese frosting. They disappear quickly, so you may want to make a double batch!

Reasons to Make These

• Simple to follow
• No need to chill the dough
• Very soft, cake-style cookies
• Pumpkin and cinnamon in every bite
• Topped with smooth cream cheese frosting
• Makes around 36 cookies, perfect for sharing with friends, family, or neighbors

What You’ll Need

You will need these items to bake soft and chewy pumpkin cinnamon cookies with cream cheese frosting. The bulleted entries are the key ingredients, and each has a short note.

The Cookies

• All-Purpose Flour. I used King Arthur, but choose whatever you like best. I have not tried this with any other flour.
• Cinnamon. It adds a lovely extra layer of flavor to the pumpkin!
• Vegetable Shortening. Let it come to room temperature first. I have not tested butter here, but it can stand in if you don’t have shortening on hand.
• Canned Pumpkin. You need pumpkin puree, not pumpkin pie filling or pumpkin butter, so read the label carefully. I used Libby’s Organic Canned Pumpkin.

Frosting Ingredients

• Cream Cheese. I reach for Philadelphia original, but any full-fat brand works.
• Unsalted Butter. Salted butter will change the flavor, so skip it here.
• Powdered Sugar. Sift it before adding it to the frosting.

Measurements and full directions are in the recipe card below.

Making It Step by Step

Here is a quick overview of how to make these simple pumpkin cinnamon cookies with cream cheese frosting. For the printable recipe, which can switch between US customary and metric measurements, use the toggle on the recipe card below.

The Cookies

Step 1. Whisk the flour, baking soda, baking powder, cinnamon, and salt together. Set this aside.

Step 2. Beat the shortening and sugar until light and fluffy.

Step 3. Mix in the egg, pumpkin puree, and vanilla extract. Stir until well blended.

Step 4. Slowly stir the dry ingredients into the wet mixture. Mix only until the dough just comes together.

Step 5. Drop spoonfuls of dough onto the baking sheet. Leave 1 1/2-2 inches between them. Bake 12-15 minutes at 350ºF.

Step 6. Move the cookies from the oven to a cooling rack. Let them cool fully before frosting.

Frosting Ingredients

Step 1. Cream the cream cheese and unsalted butter until smooth and well blended. Mix in the vanilla extract.

Step 2. Stir in the sifted powdered sugar. Scrape down the bowl sides as needed.

Step 3. Spread cream cheese frosting over the cooled cookies.

Step 4. Dust the tops with a little cinnamon sugar or pumpkin pie spice. This step is optional.

Storage

Keep these cookies in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months. Place sheets of wax paper between layers so they don’t stick together.

Good to Know

• Use a cookie scoop. A spoon works, but a scoop is much tidier! I used a 1 1/2 tablespoon-size scoop.
• Use vegetable shortening. Some people avoid it, but I recommend it here. It gives the cookies a nice domed shape and keeps them from spreading much while they bake.
• Frosting cookies. An offset spatula or butter knife does the job. For a fancier look, pipe the frosting through a decorative tip.

Common Questions

Yes. It is a 1:1 swap, so use 1 cup of butter for 1 cup of shortening. Keep in mind that butter is not 100% fat like shortening, since it contains water too, so the cookies may spread more.

A 1 1/2 tablespoon-size cookie scoop is my pick.

If you make these pumpkin cinnamon cookies or anything else from my website, please give it a star rating and share your thoughts in the comments below. Thanks for stopping by!