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.
A quick look at this recipe
- Recipe Name: Pumpkin Spice Cookies with Buttercream Frosting
- Ready In: Total time 55 mins (10 mins prep, 45 mins bake time)
- Serves: 24
- Calories: 180 per serving
- Main Ingredients: Flour, spices, butter, sugar, dark brown sugar, pumpkin puree, raisins, pecans, powdered sugar
- Difficulty: Easy
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. Unforgettable baked good like Great Aunt Rose's Margarine Pound Cake and these soft and pumpkin raisin cookies were always on the kitchen counter.
About 40 years ago, she convinced a local gourmet shop to give her the recipe for this 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!
Scroll to the printable recipe card for full quantities of the ingredients.
- 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 ~ Use canned pumpkin puree, not pumpkin pie filling. Check the label: it should list just one ingredient, pumpkin.
- raisins
- pecans ~ Also try walnuts or almonds.
- powdered sugar
- milk ~ whole, 2% or cream all work to make the frosting
Hint
Swap the cinnamon, nutmeg, ginger, allspice and cloves for 2 ½ teaspoons of pumpkin pie spice.
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, ginger, allspice, cloves, and kosher salt. 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 and until combined.
- Add the dry ingredients with the mixer on low speed.
- Mix in the raisins and chopped pecans.
- Scoop the cookie dough onto parchment paper lined baking sheets.
- Bake for about 15 minutes. The cookies should be set when lightly touched on top.
- Cool the cookies on a rack.
- Whip the butter and powdered sugar for the frosting. Add the milk and beat until the frosting is creamy.
- Mix the sugar and cinnamon in a separate bowl and set aside.
- Spread the frosting on the cooled cookies. Sprinkle with the cinnamon sugar.
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 transfer to an airtight container or sealable bags in the freezer. Thaw at room temperature before serving. Freeze a batch ahead for your Thanksgiving dessert table.
Amy's Expert Tips
- Have all the ingredients at room temperature before starting the recipe. They will combine more easily when at room temperature.
- Be sure to use canned pumpkin puree and not pumpkin pie filling in the recipe.
- 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
No. Pumpkin pie filling is already sweetened and spiced, and it's looser than puree. It will make the cookies too sweet, overly spiced and too wet to hold their thick, cakey shape. The cans look almost identical on the grocery shelf, so double-check that the label says 100% pumpkin.
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 to 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.
Yes. Swap the cinnamon, nutmeg, ginger, allspice and cloves for 2 ½ teaspoons of pumpkin pie spice. That's the same total amount of spice the recipe calls for. Store-bought blends vary by brand, and some are heavier on cinnamon or cloves, so give the dough a little taste and add a pinch more if you'd like a bolder flavor. Keep the plain cinnamon for the cinnamon sugar topping.
Did You Make My Pumpkin Spice Cookies?
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Soft Pumpkin Spice Cookies with Buttercream Frosting
Equipment
Ingredients
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
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.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
- 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.½ cup salted butter, 1 cup granulated sugar, ½ cup dark brown sugar
- Add the eggs one at a time and beat well after each addition.2 large eggs
- Add the pumpkin puree and mix well. The batter may look a little curdled; that is okay.1 15 ounce can pumpkin puree
- On low speed, gradually add the dry ingredients until combined with the wet ingredients.
- Add the raisins and pecans and mix until just combined.1 cup raisins, 1 cup chopped pecans
- 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 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.2 tablespoons salted butter, 3 cups powdered sugar, 4 tablespoons milk
- In a small bowl, combine the 2 tablespoons granulated sugar and ½ teaspoon cinnamon. Set aside.2 tablespoons granulated sugar, ½ teaspoon cinnamon
- When the cookies are completely cool, top with the frosting and sprinkle with the cinnamon sugar.
- Cover cookies and store for 3 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.
Nutrition
FoodDoz says
Thanks for the recipe tips. Best regards.
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.
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 🙂