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Frosted Soft Pumpkin Sugar Cookies. These cookies are made with butter, brown sugar, spiced pumpkin butter, vanilla, and cinnamon. Then rolled through cinnamon and sugar, just like a sweet Snickerdoodle! They’re soft and perfectly sweet, with additional flavor from the brown sugar and pumpkin butter. I frosted them simply with my thick and creamy vanilla cream cheese frosting. These cookies are fun to bake and delicious to eat. Perfect for fall and the holiday season!
Cookies for Friday! And some really fun, really yummy cookies too! I love these!
I understand that I say this often, but I have the most fun with my fall recipes. Every single one I make, I feel like I love even more than the last – including these cookies!
Aren’t they fun? And so cute? When it comes to baking, I’m really no pro. You all know this about me. I try to keep most baking recipes as easy as possible. And when it comes to decorating sweets for the fall and holiday season, I approach that task with the very same mindset.
When I found these sprinkles on Amazon, I ordered them immediately. I wasn’t sure exactly what to use them for, but I knew I needed them.
This cookie idea came to me mainly because I was thinking of treats for my youngest brother, Oslo, to bring to school for his birthday today. I couldn’t stop thinking about these soft Entenmann’s cookies we’d used to get from the store when I was little. The ones with a thick layer of frosting and then usually sprinkles for whatever holiday was approaching.
My mom rarely bought these cookies, but I always thought they looked so cute! I knew Oslo would adore them—he loves Halloween!
Here are the Details
Ingredients
- salted butter
- brown sugar
- pumpkin butter
- an egg
- vanilla extract
- flour
- baking soda
- cinnamon
- nutmeg
- salt
- cream cheese
- powdered sugar
- fun sprinkles for fall!
Kitchen Tools
- electric mixer
- mixing bowl
- spatula
Step 1: make the cookie dough
These are pretty basic cookie dough-making steps: Beat the salted butter with the brown sugar. I love to use organic dark brown sugar. I swear it’s the secret to baking. Try it, and you’ll see the difference, promise.
Add the pumpkin butter, egg, and vanilla. Mix and combine. Add the flour, baking soda, cinnamon, nutmeg, and salt.
Step 2: roll through cinnamon sugar
This next step is fun!
Make the cinnamon and sugar mix!
Roll the cookie into balls, then roll through the cinnamon sugar to fully coat, just like you would snickerdoodles!
Step 3: bake the cookies
Arrange cookies on a baking sheet and bake until just set on the edges but still soft.
Let cool on the baking sheet. They will continue to cook as they cool.
Step 4: the frosting
Lately, I’ve been loving cream cheese frosting. Especially with pumpkin!
Using a block of cream cheese, beat it together with salted butter. Once that’s creamy, mix the powdered sugar and vanilla and whip to combine. I like to add a pinch of salt too!
Step 5: frost each cookie
Slather on the frosting, no need to do anything fancy here!
Locate some fun sprinkles (if you’re into them) and decorate the cookies as desired. I went with cute little pumpkin sprinkles for October, but in November, I think I’ll use something with more browns for Thanksgiving.
You can also decorate with a light sprinkle of cinnamon sugar or even flaky sea salt (a pinch of sea salt can balance out the sweetness of the powdered sugar and enhance the flavor of the frosting).
I will say that the sprinkles are especially pretty and so fun!
I was so excited to share these with Oslo. He certainly loved them and was excited to bring them into school. They’re so cute!
I will be making these fall cookies again. As I mentioned above, they’ll also make a great holiday cookie for Thanksgiving—something for guests to snack on while mingling!
Getting excited for holiday entertaining!
Looking for other sweet pumpkin recipes? Here are my favorites:
Cream Cheese Swirled Cinnamon Pumpkin Coffee Cake
Pumpkin Butter Chocolate Chip Blondies
Pumpkin Butter Chocolate Chip Cookies
Vanilla Chai Pumpkin Latte Cupcakes
Cream Cheese Swirled Cinnamon Pumpkin Butter Bread
Lastly, if you make these Frosted Soft Pumpkin Sugar Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Frosted Soft Pumpkin Sugar Cookies
Servings: 24 cookies
Calories Per Serving: 189 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 1 cup packed brown sugar
- 1/2 cup pumpkin butter
- 2 teaspoons vanilla extract
- 1 egg, at room temperature
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 cup cinnamon sugar
CREAM CHEESE Frosting
- 6 ounces cream cheese, at room temperature
- 4 tablespoons salted butter, at room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- fall sprinkles (for decorating)
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a bowl, beat together the butter, brown sugar, and vanilla until light and fluffy. Mix in the pumpkin butter and then the egg until combined. Add the flour, baking soda, cinnamon, nutmeg, and salt, beating until combined.3. Roll the dough into tablespoon-sized balls and roll through the cinnamon sugar. Place 3 inches apart on the prepared baking sheet.4. Bake for 8 minutes, rotate the pan, and bake another 3-4 minutes or until the cookies are just beginning to set on the edges. Let the cookies cool on the baking sheet. 5. Meanwhile, make the frosting. Using an electric mixer, beat together the cream cheese and butter. Add the vanilla, sugar, and salt, beating until light and fluffy. 6. Frost each cooled cookie. Decorate as desired with sprinkles! Store in an airtight container for up to 4 days.
Notes
Freezing: the cookie dough balls can be frozen for up to 3 months. Then just thaw and bake as directed.
This post was originally published on October 11, 2024
These cookies are amazing!! Made them on Halloween and will definitely make them again for our next family gathering!!
Thanks so much, Becca! Love to hear this recipe was enjoyed, thanks a lot for making it! Have the best weekend! xx
Should any adjustments be made if baking at high altitude (currently at roughly 6,000 ft)?
Hi Jenn,
You can follow this recipe as written:) Please let me know if you give the cookies a try, I hope you love them! xT
Excellent! Thank you so much for your reply, Tieghan! I am definitely going to give them a try. 🙂
I have made many recipes by Tieghan. I love her food and can’t wait until her new cookbook comes out.
This is the first cookie recipe I have made her. It is absolutely delicious. Perfectly spiced and the icing is a must. I tried it without the icing and it was just ok. The icing just brings the entire cookie together and it’s not too sweet. This recipe will be getting made on repeat!
These cookies taste as good as they look 🤤
Hey Annmarie,
Wonderful! Thank you so much for making these cookies and sharing your feedback, so glad to hear they were enjoyed! Happy Monday! xT
Excited to make these! Does any pumpkin butter work if we don’t have time to make your homemade recipe? Was hoping to save some time and buy premade jarred pumpkin butter but don’t wanna mess the cookies up! Thanks
Hey Liz,
Totally, any pumpkin butter works well for this recipe! Please let me know if you give it a try, I hope you love these cookies! xT
My daughter loves to bake and made these tonight. They were delicious but she is frustrated hers keep turning out very flat and thin rather than thick and fluffy as yours appear to in the photos. What could she be doing wrong?
Hi Megan,
Thanks to your daughter for trying this recipe:) Try having her chill the dough balls next time before baking, this should prevent them from becoming so flat. I hope this helps! xT
Delicious! Thank you for the recipe. I am currently packing them up to give them away so I don’t eat them all myself.
Hey Patti,
Happy Sunday! Thank you so much for giving these cookies a try! So glad they were enjoyed and thanks for sharing with others:) xT
Can you freeze the cookies after they’re baked?
Hey Michelle,
You bet, I would just to frost them until they are thawed! I hope you love this recipe! xT
These were amazing! Thank you.
Comments from my kids “wow”!
Love to hear this, Veronica! Thanks for making these cookies and your feedback! Have a great Sunday! xT
I just made these cookies yesterday for my grandkids. I ordered the sprinkles on Etsy. The cookies came out very soft and moist. It did take me time only because I had to make the pumpkin butter first. But I’m sure my next batch will be quicker. I also couldn’t get them as big as yours. I flattened them out first to cook. Maybe I did something wrong that when mine cooked they didn’t flatten on their own. Suggestions?? But all in all. Everyone who tasted them couldn’t believe how soft they were.
Hey Kanella,
So glad to hear these cookies turned out well for you, thanks for making them! Next time, you could try tapping your baking sheet on the counter for a flatter cookie. I hope this helps! Have a great fall weekend! xT
Do you have a recipe for pumpkin butter?
Hey Karen,
I sure do!
https://fett-weg.today/6-ingredient-spiced-pumpkin-butter/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
Is there an easy swap to make these gluten free? Thank you!
Hey Tracey,
Sure, you could use an equal amount of gluten free flour. Please let me know if you have any other questions! xT
As always another amazing recipe by you! Made these today and they were perfect!! These are going to be a regular fall treat in my house.
Hey Kristna,
Happy Sunday! Thanks a lot for trying this recipe and your comment, I’m so glad it was enjoyed! xxx
Any special storage instructions since these have cream cheese frosting?
Hey Robin,
You can store these at room temp in an airtight container, if your kitchen is super warm you can pop them in the fridge:) I hope this helps! xT
We will need a picture of Oslo in his Halloween costume.
Lol you bet, Jennifer! Have a great weekend! xT
How do you make pumpkin butter?
Hi Julie,
Here is my recipe for homemade pumpkin butter, you can also use store bought:)
https://fett-weg.today/6-ingredient-spiced-pumpkin-butter/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! Happy Friday! xT
What if I can’t find “pumpkin butter”? What would you use to substitute it?
https://fett-weg.today/6-ingredient-spiced-pumpkin-butter/%3C/a%3E%3C/p%3E
Go to Google. Find a different recipe for pumpkin cookies that doesn’t call for pumpkin butter.
Jen, you’re quickly becoming my favorite person on the internet with your responses lately 🙂
Hey Audrey,
I actually have a homemade recipe for pumpkin butter, you can find that here:
https://fett-weg.today/6-ingredient-spiced-pumpkin-butter/%3C/a%3E%3Cbr /> You could also use apple butter, or try a 1/3 cup of pumpkin puree.
I hope this helps, please let me know if you give these cookies a try! XxT