These soft Pumpkin Spice Cookies with buttercream frosting are a fall favorite! Thick and cakey and loaded with raisins and pecans, these one of a kind cookies are topped with a rich buttercream frosting and a sprinkle of cinnamon sugar.
the inspiration for these soft pumpkin cookies
I have loved to bake and cook for as long as I can remember. So much so that I began my personal chef business to cook for hungry families every week.
My Mom was always an inspiration in the kitchen. She made delicious dinners every evening. And an unforgettable baked good like Great Aunt Rose's Pound Cake or these soft and pumpkin spiced cookies were frequent desserts displayed on the kitchen counter.
About 40 years ago, she convinced a local gourmet shop to give her the recipe for these quintessential fall cookie.
After a few tweaks, I struck upon the perfect recipe for Soft Pumpkin Spice Cookies with Buttercream Frosting.
They're moist and loaded with pumpkin puree, raisins and pecans. A buttery frosting with a cinnamon sugar sprinkle finishes these favorite fall cookies.
Start with the basic cookie ingredients of flour, sugar, butter and eggs. Mix in fall inspired spices, some pumpkin puree, raisins and pecans for the best pumpkin cookies ever!
- all purpose flour
- baking powder
- baking soda
- ground ginger
- ground cloves
- kosher salt
- salted butter ~ Unsalted butter can also be used in the recipe.
- granulated sugar
- dark brown sugar ~ Light brown sugar is an alternative.
- large eggs
- canned pumpkin puree
- pecans ~ Also try walnuts or almonds
- powdered sugar
- milk ~ whole, 2% or cream all work to make the frosting
Scroll to the printable recipe card for full quantities of the ingredients.
This Soft Pumpkin Spice Cookie recipe is EASY and foolproof to make! The cookies are a combo of a spiced pumpkin quick bread, muffin and cookie. This is a brief overview of the pumpkin cookie recipe. Scroll to the recipe card for the complete instructions.
- Whisk together the dry ingredients ~ all purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, and kosher salt ~ and set aside.
- Beat softened salted butter with granulated sugar and dark brown sugar until well combined. One at a time, add the large eggs and beat well. Add the pumpkin puree beat until combined.
- Add the dry ingredients with the mixer on low speed. Mix in the raisins and chopped pecans.
- Scoop the cookie dough on to parchment paper lined baking sheets. Bake for about 15 minutes. The cookies should be set when lightly touched on top.
- Remove the cookies to a cooling rack and cool completely.
- Whip the butter and powdered sugar for the frosting. Add the milk and beat until the frosting is creamy. In a separate small bowl, combine the sugar and cinnamon and set aside.
- Spread the frosting on the cooled cookies. Sprinkle with the cinnamon sugar.
Hint 1: Have all the ingredients at room temperature before starting the recipe. They will combine more easily when at room temperature.
Hint 2: Be sure to use canned pumpkin puree and not pumpkin pie filling in the recipe.
Having the right equipment can make cooking a breeze. I recommend the following kitchen utensils and equipment for this great recipe.
- large baking sheets
- parchment paper
- stacking glass bowls
- measuring cups
- metal measuring spoons
- hand mixer or standing mixer
- large cookie scoop
- cooling rack
Cookies made with pumpkin are very moist. Avoid storing the cookies in an airtight container. This will make the cookies sticky. It's best to store them in a footed cake stand or similar covered dish for up to 3 days.
After 3 days, Freeze the cookies. Put them on a cookie sheet and place in the freezer until frozen. Then store in an airtight container or sealable bags in the freezer. Thaw at room temperature before serving.
Top Tip: Completely cool the pumpkin cookies before frosting them. Warm cookies will cause the buttercream frosting to melt and slide off the cookies.
Yes! Scoop the batter into cookie balls and put on a parchment paper lined baking sheet. Place in the freezer until frozen then store in a sealable bag. To bake, place frozen cookie balls on a lined baking sheet while the oven preheats. Bake according to the recipe below. You may need to add a couple minutes to the baking time.
This is a fun way to serve these pumpkin cookies. Use a medium cookie scoop for portion the cookies. After baking and the cookies are completely cool, spread the flat side of one cookie with the frosting. Top the frosting with another cookie to form a sandwich cookie.
more cookie recipes to try
just one more thing
If you make these delicious Pumpkin Spice Cookies, I’d love hearing from you all.
Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.
These Soft Pumpkin Spice Cookies with Buttercream Frosting are a fall favorite! Thick and cakey and loaded with raisins and pecans, these one of a kind cookies are topped with a rich buttercream frosting and a sprinkle of cinnamon sugar.
- for the cookies ~~
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 1 teaspoon kosher salt
- 1/2 cup salted butter, at room temperature
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 cup raisins
- 1 cup chopped pecans
- for the frosting ~~
- 2 tablespoons salted butter, at room temperature
- 3 cups powdered sugar
- 4 tablespoons milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and kosher salt. Set aside.
- Using a hand mixer or a standing mixer with a paddle attachment on medium low speed beat the butter, sugar, and dark brown sugar until creamy.
- Add the eggs one at a time and beat well after each addition.
- Add the pumpkin puree and mix well. The batter may look a little curdled; that is okay.
- On low speed, gradually add the dry ingredients until combined with the wet ingredients.
- Add the raisins and pecans and mix until just combined.
- Using a large cookie scoop, drop 2 tablespoons of cookie dough on the prepared baking sheets about 2 inches apart.
- Bake for about 14 to 16 minutes or until the cookies are set.
- Remove the the cookies from the oven and cool on the baking sheets for 2 minutes. Remove the cookies to a cooling rack.
- Meanwhile, prepare the frosting. Using a hand mixer or a standing mixer with a whisk attachment beat the butter. Add the powdered sugar and beat until combined. Add the milk and beat until the frosting is combined. Set aside.
- In a small bowl, combine the 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Set aside.
- When the cookies are completely cool, top with the frosting and sprinkle with the cinnamon sugar.
- Cover cookies and store for 3 to 4 days ~ if they last that long!
- Have all the ingredients at room temperature before starting the recipe. They will combine more easily when at room temperature.
- Crack the eggs into a separate bowl to ensure no shells get in the batter.
- Use a large cookie scoop to easily portion out the perfect sized cookies.
- Make sure the cookies are completely cool before topping with the creamy frosting.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: dessert
- Method: bake in oven
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 19 g
- Sodium: 132 mg
- Fat: 5.4 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 31.6 g
- Fiber: 1.3 g
- Protein: 2.4 g
- Cholesterol: 26 mg
Keywords: pumpkin cookies, pumpkin spice cookies, cookies, pumpkin, dessert, pumpkin spice