Frosted Cinnamon Pumpkin Cookies
These frosted pumpkin cinnamon cookies are the perfect fall upgrade to a classic frosted cookie. Soft, buttery cinnamon cookies are topped with a smooth, spiced pumpkin frosting and finished with a generous swirl that adds just the right amount of cozy sweetness. They’re warm, comforting, and full of autumn flavor without being heavy, more like your favorite frosted sugar cookie, but fall-ified. Perfect for snacking, sharing, or pairing with a hot cup of coffee, these cookies are a seasonal stable you’ll want on repeat!
Choose Your Swirl
One of the best parts about these pumpkin cinnamon cookies is how easy they are to customize. You can keep the frosting simple with a smooth, classic swirl, pile it on thick for extra pumpkin flavor, or adjust the spice level to make it more subtle or extra cozy. You can even switch up the sprinkle topping or skip it all together for a clean, bakery style look. It’s one of those recipes where you really cannot go wrong, just frost to your hearts content and make each cookie exactly how you like it!
These pumpkin cinnamon cookies are the perfect way to give a fall twist to a beloved classic. Swirled with the spiced pumpkin frosting on a cinnamon cookie, they’re cozy, flavorful, and a wonderful flavor combination! For a fun finishing touch, you can always add a sprinkle of cinnamon sugar for extra flair. These are festive, delicious, and guaranteed to be a standout treat on any autumn dessert table!
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfect for fall!
Once you have all of the ingredients ready to go, you’re officially set up for pumpkin cinnamon roll cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best cookies possible!
Frosted Cinnamon Pumpkin Cookies
Ingredients
- 1 cup butter
- 1 1/3 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 2 1/4 cups All-Purpose Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 cup butter
- 3 cups powdered sugar
- 1/2 cup canned pumpkin drained to 1/4 cup
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tbsp heavy cream or 1 tbsp milk
- 1 tsp vanilla extract
Method
- Preheat oven to 350°F (convection) and line baking trays with parchment paper.
- In a stand mixer fitted with the paddle attachment, beat butter and granulated sugar on medium speed until light and fluffy, about 1–2 minutes.
- Mix in the egg and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture until a dough forms.
- Using about a ⅓-cup scoop, portion cookie dough onto the prepared baking tray, leaving space between each cookie.
- Bake for 12–13 minutes, until the edges are lightly golden.
- For perfectly round cookies, swirl a cookie cutter or glass around each cookie right out of the oven.
- Let cookies rest on the tray for 10 minutes before transferring to a cooling rack.
- In a stand mixer, beat butter until creamy and pale. Gradually add powdered sugar until incorporated.
- Mix in drained pumpkin (use a cheesecloth), pumpkin pie spice, salt, cinnamon, and heavy cream.
- Whip on high speed until light and fluffy.
- Swirl pumpkin spice frosting onto cooled cookies.
- Optional: finish with a light sprinkle of cinnamon.
- Enjoy fresh, or store in an airtight container in the fridge for up to 8 days.
Nutrition
Private Notes
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