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    Home » Dessert Recipes » Cookie Recipes

    Soft Pumpkin Cookies with Butter Rum Frosting

    Published: Sep 12, 2022 Last updated: Sep 12, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Soft Pumpkin Cookies are frosted with a Buttered Rum Frosting and are full of pumpkin spice flavor! Decorate with fall sprinkles and these make the perfect fall cookie!
    Featured image for Soft Pumpkin Cookies.
    Soft Pumpkin Cookies
    Soft Pumpkin Cookies
    Pinnable image for Soft Pumpkin Cookies

    Soft Pumpkin Cookies with Butter Rum Frosting are a delicious cake-like cookie packed with pumpkin flavor! I love pumpkin season, and these are the best pumpkin cookies recipe I make every fall season!

    Two stacked cookies with a tray of cookies in the background.
    Jump to:
    • ❤️ Why you'll love it
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭 Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why you'll love it

    ✔️ Fat, soft, moist, full of pumpkin flavor all accented with the perfect pairing of rum in the frosting spread on top!

    ✔️ This is a pillowy soft pumpkin cookies recipe with a cake-like texture that makes the most delicious pumpkin treats.

    ✔️ These melt in your mouth pumpkin cookies are perfect for fall and Halloween gatherings.

    Portioned cookie dough on a parchment lined cookie sheet.
    A cookie scoop gives you perfect portions of dough.

    🥘 Ingredients

    All purpose flour, is the structure of the recipe

    Cinnamon, Nutmeg, and Ground cloves: are the warm spices that lend the pumpkin spice flavor

    Baking powder, Baking soda are leavening agents that aid in a soft puffy cookie.

    Unsalted butter and Large eggs are the ingredients that add fat help bind the ingredients together.

    Granulated sugar and Salt, added to sweeten and enhance flavor.

    Pumpkin puree, I use canned pumpkin puree, but if you can make your own with fresh baked pure pumpkin puree if you wish.

    Vanilla extract, adds flavor.

    Powdered sugar is mixed with Half and half and butter to make the frosting.

    Spiced rum or rum extract, is the flavoring in the frosting.

    A tablespoon on top of a ball of pumpkin cookie dough.
    Dip a spoon in a little bit of water and press the cookie down to flatten it a bit. The water prevents the dough from sticking to the spoon.

    🔪 Instructions

    FOR THE COOKIES

    1. Preheat the oven to 350° F. Line a large baking sheet with parchment paper and set aside.
    2. In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set flour mixture aside.
    3. In a medium bowl using a hand mixer, mix the butter and sugar for 3 minutes, or until creamy. Add the pumpkin, egg, and vanilla to the butter mixture and mix for 2 minutes or until creamy.
    4. Gradually add the dry ingredients to the wet ingredients until dough flour has been mixed in. Do not overmix.
    5. Drop 1 tablespoon of cookie dough on the prepared baking sheet and flatten slightly. *tip: I flattened by using the back of a tablespoon that I had dipped slightly in water to prevent sticking.
    6. Bake for 15 minutes in the preheated oven or until cookies have puffed and are no longer wet on top. Transfer cookies to a cooling rack to cool completely before frosting.

    FOR THE ICING

    1. In a medium sized mixing bowl, combine the confectioners' sugar, milk, melted butter, and rum. Add 1 tablespoon at a time as needed to achieve spreading consistency.
    2. Frost each cookie with the icing and sprinkle with fall colored sprinkles (if desired).
    Baked cookies on parchment lined baking sheet.

    🥄 Equipment

    Large bowl

    Small bowl

    Electric mixer

    Large scraper

    Cookie scoop

    Cookie sheet

    Parchment paper

    🥫Storage

    Store cookies in an airtight container at room temperature up to 5 days or in the freezer up to 3 months.

    Baked and frosted cookies on cooling rack.

    📖 Variations

    • To give a deeper caramel flavor, use brown sugar in place of granulated sugar.
    • Substitute 2-½ teaspoons pumpkin pie spice in place of the cinnamon, nutmeg, and cloves.
    • Stir 1 cup chocolate chips into the cookie dough before baking.
    • Instead of rum, use maple syrup and bourbon to make the icing.
    • Make the frosting a little thinner and dip the cookie tops in the frosting to glaze the cookie or give them a drizzle glaze.
    • Try this cream cheese frosting recipe in place of the butter rum frosting.
    Frosted soft pumpkin cookie with fall colored sprinkles and a bite taken out of it.

    💭 Tips

    • A small, tablespoon sized cookie scoop provides the perfect amount of cookie dough balls for this recipe.
    • These cookies do not spread much, so, I like to flatten the cookie balls slightly. I do so by dipping the back of a tablespoon into a small amount of water before pressing each cookie. This water prevents the dough from sticking to the spoon. You can also use cooking spray if preferred.
    Soft Pumpkin Cookies

    📚 Related Recipes

    I love this old fashioned Pumpkin Bread with Dried Cranberries.

    Pumpkin Overnight Oats are a modern way to enjoy oatmeal in the morning.

    This Pumpkin Pie with Condensed Milk is the BEST pumpkin pie recipe!

    Pumpkin Spice Cake Roll is one of my favorite pumpkin desserts.

    🍽 Serve with...

    Serve these soft cookies with a glass of hot apple cider, coffee, or tea.

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for Soft Pumpkin Cookies.

    Soft Pumpkin Cookies with Butter Rum Frosting

    Shelby Law Ruttan
    Soft Pumpkin Cookies are frosted with a Buttered Rum Frosting and are full of pumpkin spice flavor! Decorate with fall sprinkles and these make the perfect fall cookie!
    5 from 2 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Desserts
    Cuisine American
    Servings 24
    Calories 163 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the Cookies:

    • 2½ cup all-purpose flour
    • 2 teaspoons ground cinnamon
    • ½ teaspoons ground nutmeg
    • ½ teaspoons ground cloves
    • ½ teaspoon salt
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ cup unsalted butter softened
    • 1 cup granulated sugar
    • 1 cup canned pumpkin puree
    • 1 large egg
    • 1 teaspoon vanilla extract

    For the Icing:

    • 1½ cup powdered sugar
    • 1½ tablespoons unsalted butter melted
    • 4 tablespoons spiced rum or 1 teaspoon rum extract
    • 1 tablespoon half and half

    Instructions
     

    FOR THE COOKIES

    • Preheat the oven to 350° F. In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
    • In a medium sized bowl using a hand mixer, mix the butter and sugar for 3 minutes, or until creamy. Add the pumpkin, egg, and vanilla to the butter mixture and mix for 2 minutes or until creamy. Stir in dry ingredients.
    • Drop 1 tablespoon of cookie dough on the baking sheet and flatten slightly. *tip: I flattened by using the back of a tablespoon that I had dipped slightly in water to prevent sticking.
    • Bake for 15 minutes in the preheated oven or until cookies have puffed and are no longer wet on top. Cool the cookies completely.

    FOR THE ICING

    • In a medium sized mixing bowl, combine the confectioners' sugar, milk, melted butter, and rum. Add 1 tablespoon at a time as needed to achieve spreading consistency.
    • Frost each cookie with the icing and sprinkle with fall colored sprinkles (if desired).

    Nutrition

    Calories: 163kcalCarbohydrates: 27gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 20mgSodium: 117mgPotassium: 42mgFiber: 1gSugar: 16gVitamin A: 1743IUVitamin C: 1mgCalcium: 20mgIron: 1mg
    Keyword Soft Pumpkin Cookies
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Comments

    1. Cindys Recipes and Writings

      October 12, 2016 at 5:36 am

      I love soft cookies like these and you captured all the best fall flavors!

      Reply
    2. Carlee

      October 03, 2016 at 10:35 pm

      What a perfect fall flavor combo and slightly flattening the cookies with a wet spoon is brilliant! I love soft cookies like this!

      Reply
    3. Wendy, A Day in the Life on the Farm

      October 03, 2016 at 9:05 pm

      Pumpkin with Butter Rum Frosting.....Count me in!

      Reply

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    Welcome! I'm Shelby Law Ruttan, I'm a mom, grandmother, and cookbook author for HoneyB's Kitchen who started blogging family recipes in 2007 for.... 

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