Soft Pumpkin Cookies with Cinnamon Frosting Recipe

I’m genuinely excited to share this Soft Pumpkin Cookies with Cinnamon Frosting Recipe because it’s become a cozy favorite of mine every fall—and honestly, anytime I want a little hug in cookie form. These cookies are perfectly tender, spiced just right, and topped with a luscious cinnamon frosting that tastes like autumn sunshine. They’re special because they strike a wonderful balance of soft, moist texture with just the right kick of pumpkin flavor.

Whether you’re baking for a holiday gathering, a casual afternoon treat, or just to brighten up a gloomy day, these soft pumpkin cookies deliver something comforting and festive. Plus, the cinnamon frosting is the kind of topping that makes you want to eat the cookie first and then scrape every last bit of frosting off the plate. This Soft Pumpkin Cookies with Cinnamon Frosting Recipe is definitely worth trying if you’re craving that classic fall vibe in cookie form.

Ingredients You’ll Need

Each ingredient in this recipe plays a starring role in building those soft, flavorful cookies and that dreamy frosting. I recommend going for fresh pumpkin puree and good-quality spices—they really make a difference here.

• Vegan butter: Using softened vegan butter gives these cookies a tender crumb while keeping them dairy-free.
• Pumpkin puree: Opt for canned pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
• Brown sugar: Adds moisture and depth of flavor—using light or dark brown sugar will both work nicely.
• Granulated sugar: Balances sweetness and helps cookies brown.
• Vanilla extract: Enhances the warm flavor notes; vanilla paste works great for frosting too.
• All-purpose flour: The base for soft yet sturdy cookies.
• Baking powder: Gives the cookies a gentle lift, preventing them from being dense.
• Pumpkin pie spice: Brings that quintessential autumn taste with cinnamon, nutmeg, and cloves.
• Cornstarch: This little addition is a game changer for softness—it keeps the cookies tender and light.
• Salt: Just a pinch to balance sweetness and intensify flavors.
• Powdered sugar (for frosting): Creates that smooth, creamy frosting texture.
• Cinnamon (for frosting): Adds warmth and complements the pumpkin perfectly.

Variations

I love how this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is a perfect canvas for your creativity. Feel free to tweak it to suit your taste or dietary needs!

• Gluten-free: I’ve swapped the all-purpose flour for a gluten-free blend, and they still come out wonderfully soft—just be sure it includes xanthan gum for texture.
• Nutty twist: Adding a handful of chopped pecans or walnuts gives a nice crunch. I did this once for Thanksgiving, and it was a hit!
• Spice it up: If you love spice, I bump the cinnamon pie spice up or add a pinch of cayenne to give a subtle warmth underneath the sweetness.
• Frosting flavors: Try swapping vanilla paste in frosting for maple extract for a different but equally cozy vibe.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Cream the Butter and Sugars

Start by beating the softened vegan butter with both the brown and granulated sugar until the mixture is light and fluffy. This takes about 3-4 minutes with a hand mixer or stand mixer on medium speed. The fluffier you get it here, the lighter your cookies will be—trust me, patience pays off!

Step 2: Add Pumpkin and Vanilla

Next, mix in the pumpkin puree and vanilla extract until fully combined. I find that the pumpkin adds a natural moistness that makes these cookies so irresistibly soft. Be sure your pumpkin is well mixed in before moving on.

Step 3: Combine Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt. This helps with even distribution and ensures your cookies bake uniformly with that warm autumn flavor.

Step 4: Slowly Mix Dry Ingredients into Wet

Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed just until everything comes together. Don’t overmix here—you want the dough cohesive but still tender. Overworking it will make your cookies tougher.

Step 5: Bake Your Cookies

Drop tablespoon-sized scoops of dough onto a baking sheet lined with parchment paper. I like to leave enough space since these cookies spread a little but stay soft. Bake at 350°F (175°C) for about 12-14 minutes, or until the edges are set but the centers still look slightly soft.

Let them cool completely before frosting—that frosting is your grand finale!

Step 6: Make Cinnamon Frosting

While the cookies cool, whip the vegan butter until creamy. Then add the vanilla paste, cinnamon, pumpkin pie spice, and brown sugar. Finally, gradually add the powdered sugar and beat until smooth and fluffy. If your frosting seems too stiff, a teaspoon of plant milk can help loosen it up.

Step 7: Frost and Enjoy

Spread or pipe the cinnamon frosting on the cooled cookies liberally—don’t be shy! That sweet-spiced layer takes these cookies from great to unforgettable.

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I often sprinkle a little extra cinnamon or some finely chopped toasted pecans on top of the frosting—it adds texture and a little visual charm. For a festive touch, pumpkin seeds lightly toasted with a dash of salt are a fun garnish too.

Side Dishes

These cookies go wonderfully with a hot cup of chai tea or a frothy latte. If you’re having a fall gathering, serving alongside spiced cider or a creamy hot chocolate rounds out the experience perfectly.

Creative Ways to Present

For holiday parties, I like arranging these cookies on a wooden board with small bowls of pecans, cranberries, and cinnamon sticks. Wrapping a few cookies individually in clear cellophane tied with twine makes a charming gift for neighbors and friends.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, separated by parchment paper layers so they don’t stick together. They stay soft and tasty for up to 4 days—if they last that long!

Freezing

These cookies freeze beautifully without the frosting. I freeze the plain cookies on a baking sheet first, then transfer to a freezer bag. When ready to enjoy, I thaw them and then spread fresh cinnamon frosting. This keeps both cookie and frosting fresh and delicious.

Reheating

If you want a just-baked feel, I warm the thawed cookies in a 300°F oven for 5 minutes. Then I add the frosting—warm cookies and cool frosting are a lovely contrast that’s really satisfying.

FAQs

Final Thoughts

This Soft Pumpkin Cookies with Cinnamon Frosting Recipe holds a sweet spot in my kitchen rotation because it’s both comforting and fun to make. I hope you’ll give it a whirl—it’s the kind of treat that makes you smile with every bite and always seems to lift the spirit a bit. When you try it, remember to take your time with the frosting and savor the process as much as the cookies themselves. Happy baking, friend!

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