These bakery-style Pumpkin Cinnamon Cookies are a delicious way to enjoy the fall season! Each bite gives you an incredibly soft, cake-like pumpkin, cinnamon-flavored cookie topped with a vanilla cream cheese frosting. They’re so good; they’ll be gone in no time!

Plain and cream cheese frosted pumpkin cinnamon cookies randomly placed on a white background.

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Table of Contents

Why you’ll love this recipe

  • Easy-to-follow recipe
  • No chilling of cookie dough
  • Super soft, cake-like cookies
  • Pumpkin and cinnamon flavors in each bite
  • Frosted with a smooth cream cheese frosting
  • Yields roughly 36 pumpkin cinnamon cookies—great for sharing with friends, family, or neighbors
Plain and frosted pumpkin cinnamon cookies randomly placed on a white background with a bite taken out of one to see the inside of the cookie.
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Ingredients Needed

The following ingredients are needed to make these soft and chewy pumpkin cinnamon cookies with cream cheese frosting. Items noted in the bulleted list are key ingredients that need a bit more explanation.

Pumpkin Cinnamon Cookies

Ingredients in various size bowls labeled as vanilla extract, salt, baking powder, baking soda, cinnamon, granulated sugar, all purpose flour, egg, vegetable shortening, and pumpkin puree on a white marbled background.
  • All-Purpose Flour. I used the King Arthur brand, but use what you like best. I did not make this with any other type of flour.
  • Cinnamon. It gives the pumpkin a nice added bit of flavor!
  • Vegetable Shortening. Room temperature is best. I did not test this with butter, but it could be used as a substitute if you don’t have access to shortening.
  • Canned Pumpkin. We’re using pumpkin puree, not pumpkin pie filling or pumpkin butter. Be careful not to mix them up. I used Libby’s Organic Canned Pumpkin.

Cream Cheese Frosting

Ingredients in various size bowls labeled as cream cheese, vanilla extract, unsalted butter, and powdered sugar on a white marbled background.
  • Cream Cheese. I use the Philadelphia original cream cheese, but any brand will be fine as long as it’s the full-fat kind.
  • Unsalted Butter. I don’t recommend using salted butter for this, as it will alter the taste.
  • Powdered Sugar. Make sure it’s sifted prior to adding it to the frosting mixture.

For quantities and instructions, please see the recipe card below.

How to Make the Recipe

Below is a brief overview of how to make this easy pumpkin cinnamon cookies recipe with cream cheese frosting. For the full printable recipe, which can be made using US customary or metric measurements using the toggle switch, visit the recipe card below.

Pumpkin Cinnamon Cookies

Whisked all purpose flour, baking soda, baking powder, cinnamon, and salt in glass mixing bowl on light grey textured background.

Step 1. Whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set to the side.

Vegetable shortening and granulated sugar beaten together in a large glass mixing bowl on a light grey textured background.

Step 2. Beat the shortening and sugar together until light and fluffy.

Egg, pumpkin puree, and vanilla extract blended into the shortening and sugar in large glass mixing bowl.

Step 3. Add in the egg, pumpkin puree, and vanilla extract. Mix until well blended.

Pumpkin cinnamon cookie batter in a large glass mixing bowl on a light grey textured background.

Step 4. Gradually add the dry ingredients to the wet ingredients. Mix until the cookie dough is just combined.

Scoops of pumpkin cinnamon cookie batter on a parchment paper lined baking sheet on a light grey textured background.

Step 5. Scoop the cookie dough onto the baking sheet. Space 1 1/2-2 inches apart. Bake for 12-15 minutes at 350ºF.

Six pumpkin cinnamon cookies cooling on a wire cooling rack.

Step 6. Remove from oven, then transfer cookies to a cooling rack. Cookies should be completely cooled before frosting.

Cream Cheese Frosting

Butter and cream cheese blended together in a large glass mixing bowl with a splash of vanilla extract on top.

Step 1. Beat the cream cheese and unsalted butter together until smooth and well blended. Add in the vanilla extract.

Cream cheese frosting in a large glass mixing bowl on a light grey textured background.

Step 2. Add in the sifted powdered sugar. Scrape down the sides of the bowl as needed.

Frosting pumpkin cinnamon cookies with cream cheese frosting on a wire cooling rack.

Step 3. Frost the cooled pumpkin cookies with cream cheese frosting.

Six cream cheese frosted pumpkin cinnamon cookies on a wire cooling rack topped with cinnamon sugar.

Step 4. Sprinkle the tops of each cookie with a little cinnamon sugar or pumpkin pie spice for garnish. This is an optional step.

Storage

These pumpkin cinnamon cookies should be stored in an airtight food container in the refrigerator for up to 5 days or in the freezer for up to 3 months, separated with layers of wax paper to prevent the cookies from sticking together.

Helpful Tips

  • Use a cookie scoop. You can use a spoon, but a cookie scoop is much nicer! I used a 1 1/2 tablespoon-size cookie scoop.
  • Use vegetable shortening. I know some do not care for using vegetable shortening in their recipes, but I do recommend it for this, as it gives the cookies a nice dome-like shape and keeps them from spreading much during baking.
  • Frosting cookies. You can use an offset spatula or a butter knife to frost the pumpkin cookies, or get a little fancy and pipe the frosting with a decorative piping tip.
Bluish green ceramic plate of pumpkin cinnamon cookies topped with vanilla cream cheese frosting on a white background.

Recipe FAQs

Can I substitute the vegetable shortening with butter?

Yes. This is a 1:1 ratio. Substitute 1 cup of butter for 1 cup of shortening. One thing to note about this substitution is that because butter isn’t 100% fat like shortening (it’s made of butter and water), the cookies may spread more.

What size cookie scoop should I use for these pumpkin cookies?

I recommend using a 1 1/2 tablespoon-size cookie scoop.

More Delicious Pumpkin Desserts!

If you tried this Pumpkin Cinnamon Cookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!

Pumpkin Cinnamon Cookies

4.67 from 3 votes
Author: Jennifer
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 36 cookies
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These bakery style pumpkin cinnamon cookies are a delicious way to enjoy the fall season! Each bite gives you an incredibly soft cake-like pumpkin, cinnamon flavored cookie topped with a vanilla cream cheese frosting. They're so good, they'll be gone in no time!
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Ingredients 

Pumpkin Cinnamon Cookies

  • 2 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/8 tsp Salt
  • 1 cup Vegetable Shortening , room temperature
  • 1 cup Granulated Sugar
  • 1 Large Egg, room temperature
  • 1 cup Canned Pumpkin Puree
  • 1 tsp Vanilla Extract

Cream Cheese Frosting

  • 8 oz Cream Cheese, room temperature
  • 1/2 cup Unsalted Butter, room temperature
  • 1 tsp Vanilla Extract
  • 3 cups Sifted Powdered Sugar

Garnish

  • Cinnamon Sugar
  • Pumpkin Pie Spice

Instructions 

Pumpkin Cinnamon Cookies

  • Adjust the oven rack to 2nd level position (just above center) and preheat the oven to 350ºF.
  • Line 2 baking sheets with parchment paper or silicone mats and set aside.
  • In a medium-size mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set to the side.
    2 cups All-Purpose Flour, 1 tsp Baking Soda, 1 tsp Baking Powder, 1 tsp Cinnamon, 1/8 tsp Salt
  • Using your hand mixer or stand mixer fitted with the paddle attachment, beat the vegetable shortening and granulated sugar on medium-high speed until light and fluffy.
    1 cup Vegetable Shortening , 1 cup Granulated Sugar
  • Add in the egg, canned pumpkin puree, and vanilla extract mixing until completely blended. Scrape down the sides of the bowl as needed.
    1 Large Egg, 1 cup Canned Pumpkin Puree, 1 tsp Vanilla Extract
  • Switch the mixer speed to low gradually adding in the dry ingredients until the cookie dough is just combined.
  • Using a 1 1/2 tablespoon size cookie scoop or spoon, placing the cookie dough roughly 1 1/2 – 2 inches apart on the baking sheet. Bake for 12-15 minutes at 350ºF.
  • Remove from oven and allow cookies to cool on baking sheet for about 5 minutes before transferring them to a wire cooling rack. Cookies should be completely cooled before frosting.

Cream Cheese Frosting

  • Using your hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and unsalted butter on medium-high speed until smooth and well blended. Add in the vanilla extract.
    8 oz Cream Cheese, room temperature, 1/2 cup Unsalted Butter, room temperature, 1 tsp Vanilla Extract
  • Switch the mixer speed to low and add in the sifted powdered sugar a little at a time making sure it's blended before adding more. Scrap down the sides of the bowl as needed.
    3 cups Sifted Powdered Sugar
  • Frost the cooled cookies using an offset spatula.
  • Sprinkle with a little cinnamon sugar or pumpkin pie spice for garnish. This is an optional step.
    Cinnamon Sugar, Pumpkin Pie Spice
  • Cookies should be kept stored in an airtight food container in the refrigerator for up to 5 days or in the freezer for up to 3 months, separated with layers of wax paper to prevent the cookies from sticking together.

Video

Notes

Cookies should be kept stored in an airtight food container in the refrigerator for up to 5 days or in the freezer for up to 3 months, separated with layers of wax paper to prevent the cookies from sticking together.
For a more uniformed look, use a cookie scoop (I recommend a 1 1/2 tablespoon-size cookie scoop) or you can use a spoon.
I know some do not care for using vegetable shortening in their recipes, but I do recommend it for this as it gives the cookies a nice dome-like shape and keeps them from spreading.
To frost the pumpkin cinnamon cookies, you can use an offset spatula or a butter knife to frost the pumpkin cookies, or get a little fancy and pipe the frosting with a decorative piping tip.
Recipe adapted from A Taste of Bedminster Elementary cookbook.
 

Nutrition

Calories: 185kcal | Carbohydrates: 22g | Protein: 1g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 73mg | Potassium: 33mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 1229IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 0.5mg

Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.

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About Jennifer

Hi, I'm Jennifer! I love creating and sharing delicious, easy-to-make dessert recipes that bring you—and hopefully your loved ones—wonderful memories!

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4.67 from 3 votes

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6 Comments

  1. Devin says:

    4 stars
    Recipe could use a bit more sugar in the dough. I’m surprised there isn’t brown sugar! But bakes well when sticking to the recipe.

    Reply
  2. Cindy says:

    5 stars
    They look awesome. I will be making them this year for my cookie trays.

    Reply
    1. Jennifer says:

      Thanks Cindy! This makes me so happy to hear! I absolutely love how soft they are!

      Reply
  3. Ben Myhre says:

    5 stars
    The cookies look absolutely great, but I would also like a bowl of frosting on the side.

    Reply
    1. Jennifer says:

      Thanks Ben!! You got it!!

      Reply
    2. Paula says:

      Hi! I’m gonna sound like a lunatic but I’m gonna tell you any way. I’m a new baker & I found & was like she’s ok Maria “from scratch with Maria” & she said you were amazing. Soooooo, I pull up your website (this has never happened to me before, see I cruise baking websites for HOURS day and & night saving recipes.)Anyway… Your page pulls up and…OMG I am so blown away, I almost licked my phone!! I’m a nobody but I’m absolutely impressed and Hopefully one day I can make some of these awesome recipes.

      Reply