Soft Pumpkin Cookies with Cinnamon Frosting Recipe

If you’re anything like me, fall isn’t complete without indulging in a comforting, spiced treat like these Soft Pumpkin Cookies with Cinnamon Frosting Recipe. I absolutely love how soft and tender these cookies turn out with just the right hints of pumpkin and warming spices, crowned with a luscious cinnamon frosting that’s simply irresistible. Trust me, once you try this recipe, you’ll be coming back to make these over and over—perfect for cozy afternoons or sharing with friends during the holidays.

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Ingredients You’ll Need

These ingredients come together to give you that classic pumpkin cookie flavor with a smooth, cinnamon-swirled frosting on top. I recommend using fresh pumpkin puree over canned when possible, and be sure to sift your powdered sugar for the smoothest frosting.

• Vegan butter: Softened, it blends perfectly and keeps the cookies tender without any dairy.
• Pumpkin puree: Adds moisture and that signature pumpkin flavor you crave; look for 100% pure pumpkin.
• Brown sugar: Gives warmth and depth, especially in the frosting.
• Granulated sugar: Balances sweetness and helps cookies bake with a slight crisp edge.
• Vanilla extract: Enhances all flavors—don’t skip this little magic touch.
• All-purpose flour: The base for the dough, use fresh and well-stored flour for best results.
• Baking powder: Gives you that light lift, ensuring soft, fluffy cookies.
• Pumpkin pie spice: A blend of cinnamon, cloves, nutmeg, and ginger that brings classic autumn vibes.
• Cornstarch: Helps create a soft crumb texture and keeps cookies from getting tough.
• Salt: Heightens the sweetness and balances flavors.
• Cinnamon frosting ingredients: Includes vegan butter, vanilla paste (or extract), cinnamon, brown sugar, pumpkin pie spice, and powdered sugar to whip up a creamy, spiced topping.

Variations

I love how versatile this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is. Over time, I’ve played around with a few tweaks that you might want to try yourself — playing with spices, textures, and frostings.

• Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend once, and the cookies still had amazing softness and flavor—just watch the baking time closely as it might vary a bit.
• Spice It Up: Sometimes I add a pinch of cayenne or ground ginger for an extra kick—my family goes nuts over the slightly spicy twist.
• Nuts and Seeds: Tossing in chopped pecans or walnuts gives these cookies a wonderful crunch if you want a bit of texture contrast.
• Frosting Alternatives: I’ve tried swapping the cinnamon frosting for a maple glaze or simply powdered sugar dusting when I’m short on time, and both are delightful in their own way.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Cream Your Wet Ingredients to Fluffy Perfection

Start by beating the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract together. Use a hand mixer or stand mixer on medium speed until the mixture is light and fluffy—this usually takes about 3-5 minutes. I found that this step really helps ensure a smooth dough and tender cookie bite. If you rush it, your cookies might turn out dense, so don’t skip this patience phase.

Step 2: Combine Your Dry Ingredients Separately

While the wet ingredients are coming together, whisk the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt in a separate bowl. Dry ingredients should always be mixed well to evenly distribute leavening agents and spices—as I learned the hard way when uneven mixing led to some cookies with weird lumps of spice or different textures!

Step 3: Gently Fold Dry into Wet

Gradually add your dry mixture into the wet ingredients while mixing on low speed. It’s key not to overmix here; stop as soon as the flour disappears. Overmixing can develop gluten and make those soft pumpkin cookies tougher than you want. I always set a timer and tell myself to stop mixing as soon as it’s combined.

Step 4: Chill Your Dough—Don’t Skip This!

This is the step I discovered that makes all the difference. Cover your dough and chill it in the fridge for at least 30 minutes or overnight. Chilling firms up the dough, intensifies the flavors, and helps the cookies keep their shape during baking. When I first skipped this, the cookies spread more than I liked — now it’s mandatory in my kitchen.

Step 5: Shape and Bake

Preheat your oven to 350 °F (177 °C). Using a cookie scooper or a large spoon, scoop 2-inch balls of dough onto a parchment-lined baking sheet. Press each ball gently into a disk shape because these cookies don’t spread much in the oven. Space them a couple of inches apart to give them room to bake evenly. Bake on the center rack for 10-12 minutes until just set around the edges. Let them cool completely on the baking sheet before frosting.

Step 6: Whip Up the Heavenly Cinnamon Frosting

In a medium bowl, beat together softened vegan butter, vanilla paste or extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and fluffy. The frosting should be luscious but pipeable. If you make it in advance, pop it covered into the fridge and give it a good stir or re-whip before using—it keeps so well!

Step 7: Pipe & Enjoy!

Spoon your cinnamon frosting into a piping bag fitted with a Wilton Piping Tip #2A. Starting from the center of each cookie, pipe the frosting in a neat swirl moving outwards. For a beautiful touch, sprinkle some additional pumpkin pie spice on top. Now prepare to enjoy some serious cookie bliss!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I like to keep it simple with a light sprinkle of pumpkin pie spice right on top of the frosting for an extra aroma and eye-catching touch. Sometimes I add a tiny pinch of finely chopped toasted pecans for crunch and color contrast—it’s a little something extra that feels special but doesn’t overwhelm the cozy flavors.

Side Dishes

These cookies are fantastic alongside a cup of spiced chai, hot apple cider, or your favorite pumpkin latte. For a festive get-together, I like serving them on a platter with a bowl of whipped coconut cream on the side—it’s a lovely addition for those craving a creamy dip.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies stacked in a tiered dessert stand, alternating with mini pumpkins and autumn leaves for a stunning seasonal display. Another fun idea is gifting them in clear cellophane bags tied with rustic twine and a cinnamon stick—everyone appreciates an edible gift!

Make Ahead and Storage

Storing Leftovers

I store these soft pumpkin cookies with cinnamon frosting in an airtight container at room temperature for up to 3-4 days. If my kitchen is warm, I move them to the fridge to keep the frosting firm and fresh, where they stay wonderful for about a week.

Freezing

One trick I discovered is to freeze the cookie dough balls before baking—they freeze beautifully for up to 2 months. When you’re ready, just bake them straight from frozen, adding a couple extra minutes to baking time. You can also freeze baked cookies unfrosted and frost them fresh after thawing for best texture.

Reheating

If you have leftover cookies in the fridge, warming them in a microwave for 10-15 seconds or a few minutes in a low oven refreshes that soft, cozy texture and helps the frosting mellow out again—perfect when you want to enjoy “fresh-baked” vibes the next day.

FAQs

Final Thoughts

Honestly, this Soft Pumpkin Cookies with Cinnamon Frosting Recipe has become one of my go-to fall baking treasures. It hits all the comforting notes—soft, spiced, sweet, and perfectly frosted—without feeling complicated or fussy. I hope you find yourself loving these as much as my family does because nothing brings me more joy than sharing this cozy treat with friends and watching their faces light up. So go ahead, grab that pumpkin puree and let’s bake some joyful memories!

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