Soft Pumpkin Cookies with Brown Sugar Frosting

If fall had a flavor, it would taste like these soft pumpkin cookies. They’re light, cakey, and topped with a brown sugar frosting that melts just slightly when you spread it on warm cookies. Perfect for baking on a cool afternoon when the windows are open and there’s a hint of cinnamon in the air. I made them earlier this afternoon and the whole house (husband and kids and all!) absolutely loved them and each had two. It’s rare that we as a family all agree on the same food at any given time, but everyone agreed: these cookies need to become a staple this time of the year.

This is a simple, classic cookie recipe; just soft pumpkin goodness and a buttery brown sugar frosting that might be the best thing to ever happen to a cookie.

Ingredients

For the cookies:

  • 2 cups all-purpose flour

  • 1½ teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking soda

  • ¼ teaspoon ground allspice

  • 1 cup salted butter, softened

  • 1 cup granulated sugar

  • 1 large egg

  • 1 cup canned pumpkin (not pumpkin pie filling)

For the brown sugar frosting:

  • 6 tablespoons salted butter

  • ⅓ cup packed brown sugar

  • 2 cups powdered sugar

  • 1 teaspoon vanilla extract

  • 2–3 teaspoons hot water

Instructions

  1. Preheat the oven to 375°F. Line two cookie sheets with parchment paper.

  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, and allspice.

  3. Cream butter and sugar: In a large bowl, beat the butter with an electric mixer on medium speed for about 30 seconds. Add granulated sugar and continue beating until light and fluffy.

  4. Add wet ingredients: Beat in the egg and canned pumpkin until fully combined.

  5. Combine everything: Gradually add the dry ingredients to the pumpkin mixture, beating on low speed until just combined.

  6. Scoop and bake: Drop dough by heaping teaspoons (about 2 to 3 teaspoons each) onto the prepared cookie sheets, spacing them about 2 inches apart. Bake for 10 minutes, or until the bottoms are lightly browned.

  7. Cool: Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before frosting.

How to Make the Brown Sugar Frosting

  1. In a medium saucepan, melt butter and brown sugar over medium heat. Stir until smooth and fully combined.

  2. Remove from heat and whisk in powdered sugar and vanilla.

  3. Add hot water, one teaspoon at a time, until the frosting reaches a spreadable consistency.

  4. Immediately spread frosting over cooled cookies. If it thickens as you go, add a few more drops of hot water and stir until smooth again.

Tips for Perfect Pumpkin Cookies

  • Use room temperature butter for a smoother, creamier batter.

  • Don’t overbake — these cookies should stay soft and cake-like.

  • Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

These soft pumpkin cookies taste like little bites of pumpkin pie, but easier and more snackable. The brown sugar frosting adds that perfect touch of caramel sweetness on top — and if you make them once, there’s a good chance they’ll become your new fall tradition. I know they will be ours.

FoodThomas4 Comments