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.
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.
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ingredients & substitutions
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
- cinnamon
- nutmeg
- ground ginger
- allspice
- 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
- raisins
- 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.
how to make pumpkin spice cookies
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.
storage tips
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.
expert tip
Completely cool the pumpkin cookies before frosting them. Warm cookies will cause the buttercream frosting to melt and slide off the cookies.
frequently asked questions
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.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
Recipe
Soft Pumpkin Spice Cookies with Buttercream Frosting
Equipment
Ingredients
- for the cookies ~~
- 2 ½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- 1 teaspoon kosher salt
- ½ cup salted butter at room temperature
- 1 cup granulated sugar
- ½ 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
- ½ teaspoon cinnamon
Instructions
- 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 ½ 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!
Notes
- 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.
FoodDoz says
Thanks for the recipe tips. Best regards. http://www.fooddoz.com/
Amy Casey says
You're so welcome!!
Allyssa says
Really loved this recipe, very easy to make and tasted so amazing! Loved it, highly recommended.
Amy Casey says
Awesome! Nothing says fall like a batch of pumpkin cookies.
Moop Brown says
These cookies look so tasty and perfect for the fall season. Thanks for sharing.
Amy Casey says
You are welcome Moop!
Chandice says
Such a heavenly cookie! Love that they are simple but pack so much fall flavor. Thank you so much!
Amy Casey says
You are so welcome Chandice. Thanks for your kind comments.
Ksenia says
The texture, look and taste of these cookies just screamed “fall”! I made a batch for the weekend, and will be making a double batch next time as they blew away in an afternoon!
Amy Casey says
My Mom always made these cookies as a fall treat. They don't stick around very long.
Adriana says
What a great idea for a cookie, the perfect little treat for Halloween and pumpkin season. Adding this recipe to my baking plans, which start next week.
Amy Casey says
Happy baking Adriana! I hope you enjoy my cookie recipe.
Marie says
Absolutely loved these soft, aromatic cookies. It's really tough not to eat that frosting by the spoonful!
Amy Casey says
I love buttercream frosting too!
Amy Liu Dong says
Looks like an easy and delicious treat to make for the kids. I am pretty sure they will love this.
Amy Casey says
They are a hit with kids!
Lauren Michael Harris says
Soft chewy cookies are my favorite and the icing on top was the perfect flavor to go with pumpkin spice. Will make again!
Amy Casey says
I'm so glad you enjoyed my pumpkin cookie recipe Lauren.
Monte McClenahan says
Yesterday was the second time in as many weeks that I have made a batch of these cookies. They are awesome. Growing up my mom and sister made similar cookies, but TBH I don't remember being that enamored with them as I am with these. Sorry, Mom. You did great raising six kids and I loved your cooking but these cookies really are a winner!
The balance of the baking soda and powder is spot on as is the combination of the two different sugars.
I like the blend of the spices. As it turned out I only had whole cloves and so I smashed some of them up but apparently a few tiny specks were not ground up and were a delight to the mouth. Two eggs give a nice lift and texture.
Upon making the icing I happened to have an open container of egg nog on the counter and thought, "Why not?" So there is a subtle eggnog flavor in the icing but not so much that the untrained taste bud would detect it. I also added a bit of vanilla and lemon zest and I really really like these cookies.
I've told a few friends and family members about the link to these cookies. They must think I'm obsessed with my insistence that they just have to be made for the fall and Thanksgiving seasons; but they really are something which should be on your dessert list soon.
Amy Casey says
Wow! Thanks for your comment Monte. I'm so glad you enjoyed my pumpkin cookie recipe. I love the idea of the eggnog in the frosting ~ genius!
Matt says
These are a fun, and delicious, alternative to the usual pumpkin pie or bread recipes. They were super moist with just the right amount of pumpkin flavor. Can’t wait to serves these on Thanksgiving! Thanks!
Amy Casey says
Awesome Matt! I am so glad you enjoyed my cookie recipe. They are perfect for Thanksgiving.
Holly Fiorentino says
How much sugar and brown sugar do you use. You do not have it listed
Amy Casey says
Thanks for catching that! 1 cup granulated sugar and 1/2 cup dark brown sugar 🙂