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    Home » Recipes

    Soft Pumpkin Spice Cookies with Buttercream Frosting

    Published: Oct 3, 2021 · Modified: Aug 14, 2023 · Amy Casey · 26 Comments

    This post may contain affiliate links. Please read my disclosure.
    Jump to Recipe
    pumpkin spice cookie with frosting on a cooling rack.
    batter for pumpkin cookies and a frosted cookie

    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.

    single pumpkin spice cookie with buttercream frosting

    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.

    Jump to:
    • the inspiration for these soft pumpkin cookies
    • the ingredients
    • recipe instructions
    • recommended equipment
    • storage tips
    • FAQ
    • more cookie recipes to try
    • just one more thing
    • recipe
    pecans, pumpkin puree, butter, flour, cinnamon

    the ingredients

    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.

    5 frosted fall treats

    recipe instructions

    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.
    scooping cookie dough
    • 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.

    frosted pumpkin spice cookies

    recommended equipment

    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
    • whisk
    • measuring cups
    • metal measuring spoons
    • hand mixer or standing mixer
    • large cookie scoop
    • cooling rack
    pumpkin spice cookies with frosting and 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 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.

    FAQ

    Can the cookie batter be frozen?

    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.

    Can you make cookie sandwiches with pumpkin cookies?

    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

    • sugar cookies with sprinkles on a cooling rack
      The Perfect Drop Sugar Cookie Recipe ~ No Rolling or Cutting Out!
    • jumbo almond chocolate chip cookies
      Crispy and Chewy Almond Butter Chocolate Chip Cookies
    • pieces of sugared shortbread.
      All Butter Sugared Shortbread Cookies ~ Featured in The New York Times
    • snickerdoodle cookies filled with ice cream to make sandwiches
      Snickerdoodle Cookie Ice Cream Sandwich Recipe

    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.

    batter for pumpkin cookies and a frosted cookie
    Print

    recipe

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    one pumpkin spice cookie

    Soft Pumpkin Spice Cookies with Buttercream Frosting


    5 from 11 reviews

    • Author: Amy Casey
    • Total Time: 55 minutes
    • Yield: 24 cookies 1x
    Print Recipe
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    Description

    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.


    Ingredients

    Units Scale
    • 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

    Instructions

    1. Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set aside.
    2. In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and kosher salt. Set aside.
    3. 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.
    4. Add the eggs one at a time and beat well after each addition.
    5. Add the pumpkin puree and mix well. The batter may look a little curdled; that is okay.
    6. On low speed, gradually add the dry ingredients until combined with the wet ingredients.
    7. Add the raisins and pecans and mix until just combined.
    8. Using a large cookie scoop, drop 2 tablespoons of cookie dough on the prepared baking sheets about 2 inches apart.
    9. Bake for about 14 to 16 minutes or until the cookies are set.
    10. Remove the the cookies from the oven and cool on the baking sheets for 2 minutes. Remove the cookies to a cooling rack.
    11. 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.
    12. In a small bowl, combine the 2 tablespoons granulated sugar and 1/2 teaspoon cinnamon. Set aside.
    13. When the cookies are completely cool, top with the frosting and sprinkle with the cinnamon sugar.
    14. 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.
    • Prep Time: 10 minutes
    • Cook Time: 45 minutes
    • Category: dessert
    • Method: bake in oven
    • Cuisine: American

    Nutrition

    • 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

    Did you make this recipe?

    Tag @amycaseycooks on Instagram and hashtag it #amycaseycooks

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    1. Holly Fiorentino

      October 06, 2021 at 6:12 pm

      How much sugar and brown sugar do you use. You do not have it listed

      Reply
      • Amy Casey

        October 07, 2021 at 8:30 am

        Thanks for catching that! 1 cup granulated sugar and 1/2 cup dark brown sugar 🙂

        Reply
    2. Matt

      October 20, 2021 at 3:39 pm

      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!






      Reply
      • Amy Casey

        October 22, 2021 at 11:53 am

        Awesome Matt! I am so glad you enjoyed my cookie recipe. They are perfect for Thanksgiving.

        Reply
    3. Monte McClenahan

      November 21, 2021 at 4:35 pm

      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.






      Reply
      • Amy Casey

        September 16, 2022 at 12:50 pm

        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!

        Reply
    4. Bernice

      September 15, 2022 at 3:03 pm

      Fall is fast approaching and the pumpkin recipes are coming in hot! I'm not mad about it, it is one of my favourite fall flavours. Who wouldn't love these spiced pumpkin cookies?

      Reply
      • Amy Casey

        September 16, 2022 at 12:49 pm

        I do! And I'm jumping on the pumpkin band wagon.

        Reply
    5. Lauren Michael Harris

      September 16, 2022 at 8:54 am

      Soft chewy cookies are my favorite and the icing on top was the perfect flavor to go with pumpkin spice. Will make again!






      Reply
      • Amy Casey

        September 16, 2022 at 12:48 pm

        I'm so glad you enjoyed my pumpkin cookie recipe Lauren.

        Reply
    6. Amy Liu Dong

      September 16, 2022 at 10:49 am

      Looks like an easy and delicious treat to make for the kids. I am pretty sure they will love this.






      Reply
      • Amy Casey

        September 16, 2022 at 12:48 pm

        They are a hit with kids!

        Reply
    7. Marie

      September 16, 2022 at 4:14 pm

      Absolutely loved these soft, aromatic cookies. It's really tough not to eat that frosting by the spoonful!






      Reply
      • Amy Casey

        September 22, 2022 at 9:27 am

        I love buttercream frosting too!

        Reply
    8. Adriana

      September 17, 2022 at 11:11 pm

      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.






      Reply
      • Amy Casey

        September 22, 2022 at 9:27 am

        Happy baking Adriana! I hope you enjoy my cookie recipe.

        Reply
    9. Ksenia

      September 18, 2022 at 8:20 pm

      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!






      Reply
      • Amy Casey

        September 22, 2022 at 9:28 am

        My Mom always made these cookies as a fall treat. They don't stick around very long.

        Reply
    10. Chandice

      September 19, 2022 at 12:21 am

      Such a heavenly cookie! Love that they are simple but pack so much fall flavor. Thank you so much!






      Reply
      • Amy Casey

        September 22, 2022 at 9:28 am

        You are so welcome Chandice. Thanks for your kind comments.

        Reply
    11. Moop Brown

      September 19, 2022 at 5:38 am

      These cookies look so tasty and perfect for the fall season. Thanks for sharing.






      Reply
      • Amy Casey

        September 22, 2022 at 9:29 am

        You are welcome Moop!

        Reply
    12. ramona

      September 19, 2022 at 6:03 am

      These cookies look delicious, I am really craving this right now! Thank you for sharing this recipe, I cant wait to make this!






      Reply
      • Amy Casey

        September 22, 2022 at 9:29 am

        You are so welcome Ramona. Happy baking!

        Reply
    13. Allyssa

      September 19, 2022 at 12:20 pm

      Really loved this recipe, very easy to make and tasted so amazing! Loved it, highly recommended.






      Reply
      • Amy Casey

        September 22, 2022 at 9:26 am

        Awesome! Nothing says fall like a batch of pumpkin cookies.

        Reply

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