Amish Pumpkin Cookies with Frosting Recipe

Amish Pumpkin Cookies with Frosting Recipe tastes like a soft pumpkin bread and a cinnamon roll had a very cozy cookie baby. You bake this when you crave fall flavor, want an easy treat that takes about 35–40 minutes total, and need a dessert that everyone from toddlers to grandparents devours. I tested these in my tiny kitchen while my dog judged me from the couch, and even he perked up when the cinnamon hit the air.

Why Amish Pumpkin Cookies with Frosting Recipe Is Worth It

These Amish pumpkin cookies stay incredibly soft and cake-like, with warm spices and a creamy vanilla-cinnamon frosting that melts into every bite. They feel special enough for holidays, yet simple enough for a random Tuesday night craving.

You mix the dough in one bowl, skip chilling, and scoop straight onto the sheet pan. The frosting spreads easily, so you get bakery-level cookies without bakery-level effort.

“These Amish Pumpkin Cookies with Frosting taste like little frosted pumpkin clouds and vanish from the cookie plate in minutes. ★★★★★”

Ingredients You Need

Cookie Ingredients

• 1 cup canned pumpkin puree
  • Use 100% pumpkin, not pumpkin pie mix. I like Libby’s for consistent texture.
• 1/2 cup unsalted butter, softened
  • You can use salted butter and reduce the added salt slightly.
• 1 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
  • Use a good-quality unbleached flour for best texture.
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine sea salt

You can swap the individual spices with 2–2 1/2 teaspoons pumpkin pie spice in a pinch. If you use a stronger brand of spice (like Penzeys), you can start with a little less and adjust next batch.

Frosting Ingredients

• 1/4 cup unsalted butter, softened
• 4 ounces cream cheese, softened
  • Full-fat cream cheese gives the best body and tang.
• 2–2 1/2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1–2 tablespoons milk or heavy cream, as needed
• Pinch of cinnamon (optional, but highly recommended)
• Pinch of salt, to balance the sweetness

You can use all butter and skip the cream cheese if you prefer a classic buttercream-style frosting. Add a touch more milk if the frosting feels too stiff, or more powdered sugar if it looks too loose.

Equipment List

• Large mixing bowl
• Medium mixing bowl
• Hand mixer or stand mixer (you can mix by hand, but your arm will complain)
• Rubber spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop or tablespoon
• Wire cooling racks

Quick Tips & substitutions

• Use room-temperature butter and cream cheese so they blend smoothly and avoid lumps in the frosting.
• Blot extra-wet pumpkin puree with a paper towel if it looks watery; this keeps the cookies from spreading too much.
• Swap half the all-purpose flour with white whole wheat flour if you want a slightly heartier cookie.
• Use pumpkin pie spice instead of individual spices when you want a shortcut.
• Chill the dough for 20–30 minutes if your kitchen runs warm and the dough feels very sticky.
• Use a small cookie scoop for even baking and consistent size.
• Frost only cooled cookies so the frosting stays thick and doesn’t slide off.
• Add a tiny pinch of salt to the frosting to cut sweetness and boost flavor.

How to Make Amish Pumpkin Cookies with Frosting Recipe

Mix the Wet Ingredients

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy, about 2–3 minutes.
3. Add the egg, pumpkin puree, and vanilla extract. Beat until the mixture looks smooth and fully combined, and scrape down the sides of the bowl.

Combine the Dry Ingredients

4. In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until everything mixes evenly.
5. Add the dry ingredients to the wet ingredients in two additions. Stir gently with a spatula or mix on low speed until the flour disappears and the dough looks thick and soft.
6. Stop mixing as soon as the dough comes together so the cookies stay tender and fluffy.

Scoop and Bake

7. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Smooth the tops slightly with the back of a spoon or damp fingers if you want a more rounded, bakery-style look.
9. Bake one sheet at a time for 11–14 minutes, until the cookies look set on top and a toothpick in the center comes out clean or with a few moist crumbs.

Cool the Cookies

10. Remove the baking sheet from the oven and let the cookies sit on the pan for 3–5 minutes.
11. Transfer the cookies to a wire rack and cool them completely before frosting.
12. Taste one plain cookie while you wait, because quality control matters.

Make the Frosting

13. In a medium bowl, beat the softened butter and cream cheese until the mixture looks smooth and creamy.
14. Add the vanilla, a pinch of salt, and 2 cups of powdered sugar. Beat on low, then increase speed until the frosting thickens and looks fluffy.
15. Add 1 tablespoon of milk or cream and the pinch of cinnamon, then beat again. If the frosting looks too thick, add a tiny splash more milk; if it looks too thin, add more powdered sugar a little at a time.

Frost the Cookies

16. Once the cookies cool completely, spread a generous layer of frosting on each one with a small offset spatula or butter knife.
17. Sprinkle a tiny dusting of cinnamon on top if you want a bakery-style finish.
18. Let the frosting set for 15–20 minutes at room temperature, then serve or store.

Recipe Variations

• Gluten-free: Use a 1:1 gluten-free baking flour that includes xanthan gum; keep the dough slightly thicker to hold shape.
• Vegan: Use vegan butter, a flax egg (1 tablespoon ground flax + 3 tablespoons water), and vegan cream cheese for the frosting.
• Low sugar: Cut the granulated sugar by 1/4 cup and use a lighter layer of frosting; the pumpkin and spices still give plenty of flavor.
• Spice boost: Add extra cinnamon or a pinch of ginger for a stronger spice profile.
• Add-ins: Fold in mini chocolate chips, chopped pecans, or walnuts for texture.
• Maple twist: Replace part of the vanilla in the frosting with pure maple syrup and reduce the milk slightly.

Ways to Serve Amish Pumpkin Cookies with Frosting Recipe

• Serve with a mug of hot coffee, chai, or cocoa for a cozy afternoon snack.
• Pack them in lunchboxes as a soft, kid-friendly dessert.
• Arrange them on a fall dessert platter with apple slices and caramel dip.
• Bring them to potlucks, bake sales, or family gatherings as an easy crowd-pleaser.
• Crumble one over vanilla ice cream for a quick pumpkin sundae situation.

Storage Success

Store frosted Amish pumpkin cookies in an airtight container in the fridge for up to 5 days; the frosting stays firm and the cookies stay soft. Let them sit at room temperature for 10–15 minutes before serving so the texture turns perfectly tender again. You can freeze unfrosted cookies for up to 2 months, then thaw and frost when you need a quick dessert. If you stack frosted cookies, place parchment between layers so the frosting stays neat and doesn’t smear.