Soft Pumpkin Cookies with Cinnamon Frosting Recipe

If you’re anything like me, the moment pumpkin-spiced treats start appearing everywhere, your taste buds are immediately on high alert. That’s why I can’t wait to share this Soft Pumpkin Cookies with Cinnamon Frosting Recipe—a total game-changer when it comes to cozy fall baking. These cookies are tender, melt-in-your-mouth soft and have just the right hint of pumpkin paired with a dreamy cinnamon-spiced frosting that feels like a warm hug on a chilly day.

What makes this Soft Pumpkin Cookies with Cinnamon Frosting Recipe so special is how perfectly balanced the flavors are, and how easy it is to make them vegan-friendly without losing any of that indulgent texture. Whether you’re baking for a family gathering, a casual coffee date, or just because you need a little sweet comfort in your life, these cookies will quickly become your go-to autumn treat.

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Ingredients & Why They Work

Every ingredient in this Soft Pumpkin Cookies with Cinnamon Frosting Recipe plays its part. I always find that using good quality vegan butter and fresh pumpkin puree makes a noticeable difference in both flavor and texture, so don’t skimp there!

• Vegan butter: Softened butter helps achieve that creamy, rich cookie base and a fluffy frosting.
• Pumpkin puree: Provides moisture, natural sweetness, and that unmistakable pumpkin flavor.
• Brown sugar: Adds warmth and depth to the sweetness, enhancing the pumpkin taste.
• Granulated sugar: Balances sweetness and contributes to the cookie’s soft texture.
• Vanilla extract: Adds a subtle aromatic layer that complements pumpkin and spices.
• All-purpose flour: Forms the structure, holding everything together tenderly.
• Baking powder: Gives the cookies a gentle rise to keep them light.
• Pumpkin pie spice: The magical blend that ties the flavors into a cozy autumn experience.
• Cornstarch: Keeps the cookies soft by tenderizing the flour proteins.
• Salt: Grounds all the sweetness and brightens the overall flavor.
• Powdered sugar: Essential for a smooth, creamy frosting texture.
• Cinnamon: Boosts the warm spice notes in the frosting, making it extra comforting.
• Brown sugar (for frosting): Adds a subtle caramel undertone to the icing.

Make It Your Way

Now, this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is really easy to make your own. I love to experiment with the frosting spices — sometimes adding a pinch of nutmeg or swapping in cardamom for a twist that’s still cozy but feels a bit unexpected.

• Variation: I’ve tried using maple syrup in place of some sugar for an even more autumnal flavor — it’s delicious but makes the dough a bit softer, so chill it longer.
• Dietary Modifications: You can easily swap the all-purpose flour for a gluten-free blend — just watch the dough texture as you mix!
• Seasonal Changes: These cookies are perfect year-round, but if you’re craving something for winter holidays, adding a little orange zest in the frosting lifts the flavor beautifully.

Step-by-Step: How I Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Creaming the Butter and Sugars

I always start by softening my vegan butter first — it makes creaming so much easier. I toss the butter, pumpkin puree, brown sugar, granulated sugar, and vanilla into my stand mixer and beat it until the mixture is light and fluffy, usually about 3-5 minutes. This step is key because the air incorporated here helps with the cookie’s tenderness.

Step 2: Mixing the Dry Ingredients

While the wet ingredients are buzzing along, I whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt in a separate bowl. Whisking helps distribute the leavening agent and spice evenly, so every bite tastes perfect. Then, I gradually add this dry mix to the wet bowl on low speed to avoid overmixing — which can toughen cookies — just until everything is combined.

Step 3: The Chill Is a Must

Trust me on this one: chilling the dough for at least 30 minutes is essential. I sometimes pop mine in overnight. This rest tightens the dough and prevents the cookies from spreading too much while baking. If you skip this, your cookies might come out flat, and nobody wants that when expecting soft, thick cookies!

Step 4: Shaping and Baking Your Cookies

Using a cookie scooper or just two spoons, I form 2-inch balls of dough, then gently press them down into disks before placing them on a parchment-lined baking sheet. The dough doesn’t spread much in the oven, so shaping is necessary to get that classic cookie shape. Bake at 350°F (177°C) for 10-12 minutes on the center rack. Let them cool completely on the sheet before frosting — if you’re impatient, you’ll just melt the frosting!

Step 5: Whipping Up That Cinnamon Frosting

I combine the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar, then whip the mixture until smooth and fluffy. If I’m prepping ahead, I cover the frosting tightly with plastic wrap and refrigerate it until ready — just give it a quick stir or re-whip before using if it’s been chilled long.

Step 6: Piping the Perfect Swirl

I spoon the frosting into a piping bag fitted with Wilton Piping Tip #2A and pipe a lovely swirl starting from the center of each cookie and spiraling outwards. A little sprinkle of pumpkin pie spice on top finishes things beautifully. This step lets you turn simple cookies into showstoppers with minimal effort.

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I’m a big fan of finishing these cookies with a light dusting of pumpkin pie spice or a sprinkle of finely chopped toasted pecans right after piping the frosting — it adds a nice texture contrast and a little extra warmth.

Side Dishes

Pair these treats with a warm cup of chai tea or a creamy almond latte for the ultimate cozy snack combo. They also go surprisingly well alongside a scoop of dairy-free vanilla ice cream if you want to indulge even more.

Creative Ways to Present

For holiday parties, I like to serve these cookies on a wooden platter surrounded by mini pumpkins and cinnamon sticks — it makes for such a festive, inviting display. I’ve also packaged them in cellophane bags with ribbons for easy gifting, and everyone always asks for the recipe!

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature, and they stay soft and delicious for about 3-4 days. If I want them to last a bit longer, I pop the container in the fridge, which keeps them fresh up to a week. Just bring them back to room temp before enjoying.

Freezing

I usually freeze the cookie dough balls on a lined tray, then transfer them to a freezer-safe bag. They freeze great for up to 2 months — you can bake directly from frozen, just add a couple minutes to the baking time. Leftover baked cookies freeze well too, but I recommend freezing them unfrosted to avoid messy frosting.

Reheating

To reheat, I pop one or two cookies in the microwave for about 10-15 seconds — enough to warm them through without melting the frosting too much. If unfrosted, a quick 5-minute bake at 300°F refreshes their softness nicely.

FAQs

Final Thoughts

Honestly, these Soft Pumpkin Cookies with Cinnamon Frosting Recipe are one of my favorite seasonal treats because they feel indulgent without being complicated or fussy. They’ve saved me more than once when I wanted to bake something that’s both cozy and impressive, but super approachable for any skill level. I hope you enjoy making and sharing them as much as I do—it’s the kind of recipe that turns simple moments into warm memories.

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