Soft Pumpkin Cookies with Cinnamon Frosting Recipe

If you’re anything like me and adore all things pumpkin during cozy months, you’re going to fall head over heels for this Soft Pumpkin Cookies with Cinnamon Frosting Recipe. These cookies have this delightfully soft, cake-like texture that almost melts in your mouth, perfectly balanced with a sweet cinnamon frosting that’s just the right touch of spice. I honestly love baking these when I want that warm hug of flavor in cookie form—whether it’s for a casual afternoon treat or a festive gathering.

What makes this Soft Pumpkin Cookies with Cinnamon Frosting Recipe really special is how the pumpkin puree adds moisture and natural sweetness, keeping the cookies incredibly tender without being cakey or dry. Plus, the cinnamon frosting on top isn’t just a sugary glaze—it’s got just enough warmth to complement the pumpkin and spices, making each bite pure comfort food magic. Trust me, once you try these, they’ll become your fall favorites too.

this …

Ingredients & Why They Work

The magic of these Soft Pumpkin Cookies with Cinnamon Frosting Recipe really starts in the ingredients. Each one is chosen not just for flavor but how it affects texture and moisture, which is key to getting that soft, melt-in-your-mouth feel you’ll love.

• Vegan Butter: Creamy and rich, it replaces traditional butter without losing flavor, helping with softness.
• Pumpkin Puree: Provides moisture, subtle sweetness, and that classic pumpkin taste.
• Brown Sugar: Adds depth and chewiness, enhancing that tender texture.
• Granulated Sugar: Balances sweetness and helps give the cookies a slight crisp edge.
• Vanilla Extract: Lifts the flavors and adds a lovely fragrance.
• All-Purpose Flour: The backbone of the cookie, structure without heaviness.
• Baking Powder: Gives the cookies lightness and helps them rise gently.
• Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg – essential for that cozy pumpkin vibe.
• Cornstarch: A secret weapon for softness and a tender crumb.
• Salt: Balances all the sweetness and enhances the spices.
• Cinnamon Frosting Ingredients: Vegan butter for creaminess, vanilla paste/extract for a punch of flavor, cinnamon and pumpkin pie spice for warmth, brown sugar for richness, and powdered sugar for that smooth, fluffy frosting texture.

Tweak to Your Taste

One of the best things about this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is how adaptable it is. I often play around with spices and frosting sweetness to match the occasion or mood. Feel free to tweak it—you’ll find your perfect comfy cookie with just a little experimenting.

• Less Sweet Frosting: I sometimes halve the powdered sugar in the frosting when I want a more subtle sweetness, and it still tastes incredible.
• Spice it Up: Add a pinch of ground cloves or cardamom to the dough if you’re feeling adventurous—this adds complexity.
• Gluten-Free Swap: I haven’t tried it myself, but substituting a gluten-free flour blend for all-purpose flour could work if you mix in a bit of xanthan gum for structure.
• Nutty Twist: For crunch and extra flavor, folding in some chopped pecans or walnuts into the dough is a favorite variation.

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

Step 1: Cream Together the Wet Ingredients

Start by softening the vegan butter really well—that’s key for getting a smooth, fluffy cookie base. Using a stand mixer or hand mixer, beat together the butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and airy. I usually let mine whip for about 3 to 5 minutes; you can tell it’s ready when it looks pale in color and has a fluffy texture.

Step 2: Mix and Combine Dry Ingredients

In another bowl, whisk the flour, baking powder, pumpkin pie spice, cornstarch, and salt together. This ensures everything distributes evenly, which helps with texture and flavor balance. Gradually add this dry mixture into your wet ingredients on low speed—don’t over-mix! The dough should be just combined at this point with no flour streaks.

Step 3: Chill the Dough (Don’t Skip It!)

This step is an absolute must. Cover the dough and chill it for at least 30 minutes, but if you can, overnight is perfect. Chilling firms up the dough so the cookies don’t spread too much and the flavors develop deeper. I once skipped this step in a rush, and my cookies spread out flat and fell short on texture—definitely not worth it!

Step 4: Shape and Bake

Preheat your oven to 350°F (177°C). Scoop about 2-inch balls of dough with a cookie scooper or spoon, then gently press them down into disks because they won’t spread much during baking. Place them a couple of inches apart on parchment paper. Bake on the center rack for about 10-12 minutes, until the edges look set but the center is still soft—that’s how you know they’ll stay tender after cooling.

Step 5: Whip Up the Cinnamon Frosting

While your cookies cool completely on the baking sheet, start on that dreamy cinnamon frosting. Beat the vegan butter with vanilla paste or extract, cinnamon, pumpkin pie spice, and brown sugar until smooth. Slowly add powdered sugar and whip until fluffy and creamy. If you’re making this ahead, cover it tightly and refrigerate until you’re ready to frost.

Step 6: Frost and Enjoy!

Fill a piping bag fitted with a Wilton Piping Tip #2A with the cinnamon frosting, then pipe swirls starting from the center moving outward on each cookie. Add a dusting of pumpkin pie spice on top for extra flair. Now sit back and watch your family or friends swoon over these little bites of fall happiness.

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I usually keep garnishes simple—just a little sprinkle of pumpkin pie spice or cinnamon on top of the frosting adds a lovely touch and hints at the flavors inside. If I’m feeling fancy, chopped toasted pecans scattered over the frosting bring in a bit of crunch and nuttiness that balances the soft cookie beautifully.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea or a creamy latte—perfect for cozy afternoons. If you’re serving at a party, a simple platter with fresh fruit like sliced apples or pears can balance the sweetness and add freshness to your cookie spread.

Creative Ways to Present

For holiday gatherings, I like to arrange these cookies stacked on a tiered cake stand with a few mini pumpkins and cinnamon sticks around for the full autumn vibe. Wrapping individual cookies in clear bags tied with twine makes a charming edible gift that friends appreciate. And piping cute leaf shapes with extra frosting always makes my kids smile!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They usually last about 3 to 4 days perfectly soft, but if I want to keep them a bit longer, I pop them in the fridge, where they stay fresh for up to 7 days. Just bring them to room temp before serving—frosting tastes just right then.

Freezing

If you want to freeze these cookies, I recommend freezing them unfrosted to avoid frosting texture issues. Freeze the cooled cookies in a single layer on a baking sheet, then transfer to a freezer bag or container. You can also freeze the dough balls before baking and bake straight from frozen with an extra minute or two added to bake time.

Reheating

To reheat frozen cookies, I let them thaw at room temperature, then warm slightly in a microwave for about 10 seconds or a few minutes in a low oven (275°F). This refreshes their softness without melting the frosting—perfect for enjoying leftover goodness as if freshly baked.

FAQs

Final Thoughts

I have to say, this Soft Pumpkin Cookies with Cinnamon Frosting Recipe holds a special place in my fall baking collection. Every time I bake these, they fill my kitchen with that cozy, spicy-sweet aroma that makes everything feel a little warmer. Whether you’re sharing them with loved ones or enjoying a quiet moment with a cup of tea, these cookies bring joy and comfort in every bite. So, grab your mixing bowl and give them a try—I promise, you’ll be reaching for seconds (and maybe thirds!) before you know it.

Print