Name: Soft Pumpkin Cookies with Cinnamon Frosting Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup vegan butter, softened; 1/4 cup pumpkin puree; 1/4 cup brown sugar; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon pumpkin pie spice; 2 teaspoons cornstarch; 1/4 teaspoon salt; 1 cup vegan butter, softened; 3 teaspoons vanilla paste (or extract); 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice (or cinnamon); 1/3 cup brown sugar; 3 1/4 cups powdered sugar; Hand Mixer or Stand Mixer; Baking Sheet; Parchment Paper (or baking mat); Cookie Scooper (optional); Piping Bag; Wilton Piping Tip #2A

Jump to Recipe

If you’re looking for a treat that’s cozy, pillowy, and downright irresistible, look no further: Soft Pumpkin Cookies with Cinnamon Frosting are the baking-day indulgence you need. Imagine the gentle warmth of pumpkin pie spices, tender cake-like cookies, and a swirl of creamy, luxurious cinnamon frosting—each bite bursting with comforting autumn flavor. Whether you’re a seasoned baker or just starting out, this recipe will instantly become a favorite in your kitchen, delighting guests and soothing your own sweet tooth.

Soft Pumpkin Cookies with Cinnamon Frosting Recipe - Recipe Image

Ingredients You’ll Need

The foundation of Soft Pumpkin Cookies with Cinnamon Frosting depends on simple, wholesome ingredients that create their signature softness and flavor. Every item on the list has a purpose: from the pumpkin puree bringing moisture and color, to the touch of cinnamon in the frosting for that sweet-spiced finish. Here’s what you’ll need, and why each is essential:

Vegan butter, softened (1/2 cup + 1 cup for frosting): Provides rich flavor and ensures both cookies and frosting are extra creamy and luscious.
Pumpkin puree (1/4 cup): Adds vibrant color, tender crumb, and that classic autumn aroma.
Brown sugar (1/4 cup cookies + 1/3 cup frosting): Offers deep, caramel notes that elevate the pumpkin flavor.
Granulated sugar (1/2 cup): Gives the cookies their perfect sweetness and balances the spices.
Vanilla extract (1 teaspoon for cookies, 3 teaspoons for frosting): Adds warmth and enhances both dough and icing.
All-purpose flour (1 3/4 cups): The backbone of the cookies’ tender structure—you don’t want to skip this essential.
Baking powder (2 teaspoons): Lifts the cookies to a dreamy, cloud-like softness.
Pumpkin pie spice (1 teaspoon cookies, 1 teaspoon frosting): Infuses true autumnal flavor throughout.
Cornstarch (2 teaspoons): Gives cookies an extra soft, melt-in-your-mouth texture.
Salt (1/4 teaspoon): Balances sweetness and brings out the nuance of all the spices.
Powdered sugar (3 1/4 cups, frosting): The essential base for the dreamy cinnamon frosting.
Cinnamon (1 teaspoon, frosting): Adds spicy-sweet warmth to every creamy swoop.
Vanilla paste (or extract, 3 teaspoons, frosting): Optional, but brings deep vanilla flavor and those pretty little flecks in the icing.
Baking sheet, parchment paper, mixer, piping bag, Wilton Piping Tip #2A: Trusty tools to help craft, bake, and swirl your Soft Pumpkin Cookies with Cinnamon Frosting to perfection.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting

Step 1: Cream Butter, Pumpkin & Sugars

Start by creaming together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla in your stand mixer or large mixing bowl. This step isn’t just about combining ingredients—it’s what gives your cookies their soft and fluffy foundation. Make sure the mixture gets light and fluffy, almost like a pumpkin cloud.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. Whisking helps distribute the leaveners and spices evenly, ensuring every single cookie delivers that signature Soft Pumpkin Cookies with Cinnamon Frosting experience in each bite.

Step 3: Mix Wet and Dry Ingredients Together

Gradually add your dry ingredients into the wet mixture, keeping your mixer on the lowest speed, or even switching to a spatula near the end. The key is to mix just until combined—over-mixing can make your cookies tough and we want them tender, soft, and melt-in-your-mouth perfect.

Step 4: Chill the Dough

Don’t skip this step! Cover your bowl and chill the dough for at least 30 minutes, or even overnight. This rest time helps the flour fully hydrate and the flavors to mingle, resulting in Soft Pumpkin Cookies with Cinnamon Frosting that bake up fluffy and rich.

Step 5: Preheat and Shape

Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Scoop the dough into generous 2-inch balls with a cookie scoop or big spoon, press each gently into a thick disk, and space them apart on a parchment-lined baking sheet. They won’t spread much during baking—so shape your cookie dreams now!

Step 6: Bake

Bake on the center rack for 10 to 12 minutes, just until puffed and slightly golden at the edges. Let them cool completely on the sheet—patience pays off, since the cooling helps set their perfectly soft centers and ready them for frosting.

Step 7: Make the Cinnamon Frosting

For the ultimate Soft Pumpkin Cookies with Cinnamon Frosting, whip up the icing in a medium bowl with an electric mixer. Blend together softened vegan butter, vanilla paste, brown sugar, powdered sugar, pumpkin pie spice (or cinnamon), and cinnamon until smooth and swoon-worthy. If making ahead, just cover and chill until you’re ready to frost.

Step 8: Frost with Love

Spoon the creamy frosting into a piping bag fitted with Wilton Piping Tip #2A. Pipe a generous swirl atop each cooled cookie, starting from the center and spiraling outward. Sprinkle with pumpkin pie spice or cinnamon, and get ready for major cookie joy!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting

Garnishes

For extra wow-factor, a light dusting of pumpkin pie spice or ground cinnamon across the frosting looks beautiful and adds a finishing touch. You can also try a pinch of flaky sea salt or even a few mini vegan chocolate chips for a fun, unexpected twist.

Side Dishes

Serve Soft Pumpkin Cookies with Cinnamon Frosting alongside a frothy oat milk latte, hot apple cider, or a mug of chai for the ultimate café experience at home. They also pair perfectly with a fruit platter or a scoop of vegan vanilla ice cream if you’re feeling truly decadent.

Creative Ways to Present

Try arranging your cookies on a rustic wooden board with edible flowers for a fall-inspired dessert tray, or stack a few cookies together for a sweet, giftable treat. If you’re hosting, line them up neatly on a cake stand—a swirl of cinnamon frosting on each makes them look like little pastries at an upscale bakery.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Soft Pumpkin Cookies with Cinnamon Frosting in an airtight container at room temperature for up to three days, or refrigerate for up to a week. The cookies stay soft and tender, and the frosting holds its texture beautifully.

Freezing

For longer storage, freeze the unfrosted cookies in a single layer; once solid, transfer them to a freezer bag for up to two months. The frosting can be made ahead and frozen separately—simply thaw at room temperature and give it a quick whisk before spreading or piping on your cookies.

Reheating

If you crave that fresh-from-the-oven softness, warm room-temperature cookies for 10 seconds in the microwave. If reheating from frozen, thaw at room temperature first, then gently microwave to restore their pillowy texture. Add frosting after reheating for the prettiest presentation.

FAQs

How do I make these cookies gluten-free?

Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just check that your blend contains xanthan gum or a similar binder so your Soft Pumpkin Cookies with Cinnamon Frosting keep their perfect soft bite.

Can I use regular (non-vegan) butter or milk?

Absolutely, the recipe works beautifully with dairy-based butter if you’re not vegan. The end result will still be deliciously soft and spiced—you may just notice a slightly richer flavor in the cookie and frosting.

Can I use homemade pumpkin puree?

Yes! Homemade pumpkin puree is a fantastic choice as long as it’s not too watery. Just drain off excess liquid and use as directed for bold pumpkin flavor in your Soft Pumpkin Cookies with Cinnamon Frosting.

How do I keep the cookies from spreading too much or too little?

These cookies don’t spread much on their own, so flattening before baking is key. If you want even softer cookies, don’t press too flat. Always make sure to chill the dough for a thick, tender result every time.

Is it possible to make the frosting less sweet?

Certainly! You can reduce the powdered sugar slightly or add a pinch of salt to cut the sweetness. For a tangier twist, add a little vegan cream cheese to your frosting to balance out the flavors.

Final Thoughts

I can’t wait for you to experience the joy of baking (and eating!) Soft Pumpkin Cookies with Cinnamon Frosting. These treats are soft, fluffy, and crowned with a dreamy swirl of spice-kissed icing—what more could you ask for? Give them a try and watch them disappear, one delicious bite at a time.

Soft Pumpkin Cookies with Cinnamon Frosting Recipe

★★★★★

4.9 from 9 reviews

Author: Ella
Total Time: 1 hour
Yield: Makes about 2 dozen cookies 1x
Diet: Vegetarian

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Description

These Soft Pumpkin Cookies with Cinnamon Frosting are a delightful treat that perfectly captures the flavors of fall. The soft, cake-like cookies are infused with pumpkin puree and warm spices, then topped with a creamy cinnamon frosting for the ultimate seasonal indulgence.

Instructions

Cookies: In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.

In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.

Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined (don’t over-mix).
Cover the bowl and refrigerate the dough for 30 minutes or overnight.
Preheat the oven to 350 °F (177 °C).
Scoop dough into balls, flatten into disks, and arrange on a parchment-lined baking sheet. Bake for 10-12 minutes.
Cinnamon Frosting: In a medium bowl, whip together all frosting ingredients until fully combined.
Transfer frosting to a piping bag fitted with the Wilton Piping Tip #2A. Pipe frosting on cooled cookies in a swirl, sprinkle with pumpkin pie spice, and enjoy!

Notes

Chilling the cookie dough is crucial for best results.
You can adjust the frosting sweetness to your liking by adding more or less powdered sugar.
Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American