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    Home » cookies

    Published: Oct 1, 2020 • Modified: Nov 5, 2021 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Pumpkin Cinnamon Cookies

    Jump to Recipe Print Recipe

    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 on a white background | All Images © Beyond the Butter™
    Pumpkin cinnamon cookies topped with cream cheese frosting served on plate with more cookies and pumpkin in the background | All Images © Beyond the Butter™

    reasons you will absolutely love these pumpkin cinnamon cookies

    • 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 cookies—great for sharing with friends, family, or neighbors
    Plain and frosted pumpkin cinnamon cookies with one angled up and half eaten on a white background | All Images © Beyond the Butter™

    pumpkin cookies grocery list

    To make these pumpkin cinnamon cookies, you'll need the following ingredients:

    • 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.
    • Baking Soda and Baking Powder. Both are needed!
    • Cinnamon. Gives the pumpkin a nice added bit of flavor!
    • Salt. Just a pinch is needed (or ⅛ teaspoon)
    • 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.
    • Granulated Sugar. Just good old fashioned white granulated sugar will work perfectly. Or you can use organic pure cane sugar.
    • Egg. Yep, just one and make sure it's also at room temperature. I do not have any egg substitutions.
    • Canned Pumpkin. We're using pumpkin puree and not pumpkin pie filling or pumpkin butter. Be careful not to mix them up. I used Libby's Organic Canned Pumpkin, but I'm hearing as of September 2020, there is a possible pumpkin puree shortage so use what you can find!
    • Cream Cheese. This is only for the frosting. It's best softened to room temperature.
    • Unsalted Butter. Also just for the frosting and should be at room temperature.
    • Vanilla Extract. Used for both the pumpkin cookies and the cream cheese frosting.
    • Powdered Sugar. This is only for the cream cheese frosting. Make sure it's sifted prior to adding it to the frosting mixture.
    Parchment paper lined baking sheet with partially frosted pumpkin cinnamon cookies with bowl of cream cheese frosting and spreader to the right | All Images © Beyond the Butter™
    Plate of pumpkin cinnamon cookies with vanilla cream cheese frosting | All Images © Beyond the Butter™

    what is the ratio for substituting vegetable shortening with butter?

    This is a 1:1 ratio. Substitute 1 cup of butter for 1 cup of shortening.

    One thing to note with this substitution is with butter, because it's not 100% fat like shortening is (it's made up of butter and water), the cookies may spread out more.

    Plain and cream cheese frosted pumpkin cinnamon cookies dusted with cinnamon sugar and pumpkin pie spice on a white background | All Images © Beyond the Butter™

    quick tips for making the best pumpkin cookies

    Use a cookie scoop. You can use a spoon, but a cookie scoop is much nicer! I used a 1 ½ tablespoon-size cookie scoop.

    Use vegetable shortening. I know for some this ingredient is taboo, but it gives the cookies they're nice dome-like shape and won't spread.

    enjoy these other delicious pumpkin recipes from Beyond the Butter

    • Fudgy Chocolate Brownies with Pumpkin Buttercream Frosting
    • Chocolate Pumpkin Cake Roll
    • Perfect Pumpkin Pie
    • One Bowl Chocolate Chip Pumpkin Bread
    Close up of half eaten pumpkin cinnamon cookie with vanilla cream cheese frosting | All Images © Beyond the Butter™

    Pumpkin Cinnamon Cookies

    Author: Jennifer
    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!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Course Cookies, Dessert
    Cuisine American
    Servings 36 servings

    Ingredients
     

    pumpkin cinnamon cookies

    • 2 cups All-Purpose Flour
    • 1 teaspoon Baking Soda
    • 1 teaspoon Baking Powder
    • 1 teaspoon Cinnamon
    • ⅛ teaspoon Salt
    • 1 cup Vegetable Shortening (room temperature)
    • 1 cup Granulated Sugar
    • 1 Large Egg (room temperature)
    • 1 cup Canned Pumpkin Puree
    • 1 teaspoon Vanilla Extract

    cream cheese frosting

    • 8 oz Cream Cheese, room temperature
    • ½ cup Unsalted Butter, room temperature
    • 1 teaspoon Vanilla Extract
    • 3 cups Sifted Powdered Sugar

    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 teaspoon Baking Soda, 1 teaspoon Baking Powder, 1 teaspoon Cinnamon, ⅛ teaspoon 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 teaspoon Vanilla Extract
    • Switch the mixer speed to low gradually adding in the dry ingredients until the cookie dough is just combined.
    • Using a 1 ½ tablespoon size cookie scoop or spoon, placing the cookie dough roughly 1 ½ - 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, ½ cup Unsalted Butter, room temperature, 1 teaspoon 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.
    • Place frosted cookies in an airtight container in the refrigerator with a sheet of wax paper in between to keep the frosting from sticking to the bottom of the cookie on top.

    Recipe Notes

    Recipe adapted from A Taste of Bedminster Elementary cookbook.
    To keep the frosted cookies from sticking to one another, place a sheet of wax paper in between them.
    Remember to keep them stored in an air-tight contacted in the refrigerator after they've been frosted.
    DID YOU MAKE THIS RECIPE?Mention @beyond.the.butter and tag #beyondthebutter!
    Plain and cream cheese frosted pumpkin cinnamon cookies with cinnamon sticks randomly place bottom right on a white background | All Images © Beyond the Butter™
    « Marshmallow Peanut Butter Brownies
    Pumpkin Whoopie Pies »

    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

    Reader Interactions

    Comments

    1. Ben Myhre says

      September 28, 2018 at 5:00 pm

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

      Reply
      • Jennifer says

        September 30, 2018 at 2:50 pm

        Thanks Ben!! You got it!!

        Reply
      • Paula says

        November 09, 2020 at 8:38 am

        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
    2. Cindy says

      December 07, 2018 at 9:17 pm

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

      Reply
      • Jennifer says

        December 07, 2018 at 11:01 pm

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

        Reply

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