Soft Pumpkin Cookies with Cinnamon Frosting Recipe

If you’re anything like me, you’ll absolutely adore this Soft Pumpkin Cookies with Cinnamon Frosting Recipe. There’s something about the tender, cake-like texture of these pumpkin cookies paired with a creamy, spiced cinnamon frosting that just feels like an autumn hug. I love how these cookies manage to be soft and moist without being overly cakey or heavy, making them perfect for a cozy afternoon treat or a festive fall gathering.

When I first tried this recipe, I was immediately hooked by how the cinnamon frosting adds a lovely warmth and balance to the pumpkin sweetness. You’ll find that these cookies hold their shape beautifully thanks to a quick chill in the fridge, which makes them a breeze to get just right. Whether you’re baking for friends, family, or just yourself, this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is honestly well worth keeping in your repertoire.

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Ingredients You’ll Need

The ingredients in this Soft Pumpkin Cookies with Cinnamon Frosting Recipe come together beautifully to create rich yet balanced flavors. I always recommend using fresh pumpkin puree and good-quality spices for the best taste.

• Vegan butter: Softened, this helps the cookies stay tender and keeps the frosting creamy without dairy.
• Pumpkin puree: Use plain pumpkin (not pumpkin pie filling) for authentic flavor and moisture.
• Brown sugar: Adds warmth and a subtle molasses depth to both cookie and frosting.
• Granulated sugar: Balances sweetness and helps with the cookie structure.
• Vanilla extract: Elevates all the flavors with its sweet aroma.
• All-purpose flour: The foundation for your cookie’s structure.
• Baking powder: Gives just enough lift and softness.
• Pumpkin pie spice: A perfect blend of cinnamon, nutmeg, and cloves that bring out autumn vibes.
• Cornstarch: This little ingredient helps keep the cookie soft and tender.
• Salt: Enhances all the sweet flavors.
• Powdered sugar: Essential for the smooth, fluffy frosting.
• Vanilla paste (or extract): Adds that rich, sweet vanilla punch to the cinnamon frosting.
• Cinnamon: Key to that lovely spiced frosting flavor.

Variations

I love how versatile this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is, so don’t hesitate to make tweaks that suit your taste or dietary needs. Mixing things up keeps it fresh and fun!

• Spiced Nuts: I sometimes fold chopped pecans or walnuts into the dough for added crunch and a toasty flavor that pairs perfectly with pumpkin.
• Gluten-Free: I’ve swapped all-purpose flour with a gluten-free blend once, and the texture stayed just as soft and delicious.
• Less Sweet Frosting: If you prefer a lighter frosting, I reduce the powdered sugar slightly and add a splash of plant milk to keep it spreadable but less sugary.
• Chocolate Drizzle: Drizzling melted vegan dark chocolate on the frosting makes these cookies extra special for holiday get-togethers.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Cream the Wet Ingredients

Start by softening your vegan butter so it creams up nicely. Using a stand mixer or hand mixer, beat the butter together with pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture becomes light and fluffy—this usually takes about 3-4 minutes. I learned that rushing this step results in denser cookies, so take your time to get that perfect airy texture.

Step 2: Whisk Dry Ingredients & Combine

In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt. Gradually add this dry mix into your wet mixture while mixing on low speed. Be careful not to over-mix here; just combine until you don’t see any flour patches. Overworking the dough can toughen your cookies, which you definitely want to avoid with this recipe.

Step 3: Chill the Dough

This next step is critical—cover the dough and pop it into the fridge for at least 30 minutes or overnight if you have the time. I discovered this trick to help the dough firm up, making scooping and shaping way easier and preventing the cookies from spreading too much while baking.

Step 4: Shape & Bake

Preheat your oven to 350°F (177°C). Scoop out dough balls about 2 inches in diameter—using a cookie scooper makes this really simple. Press each ball gently to flatten it into a disk because this dough won’t spread much on its own. Arrange them on a parchment-lined baking sheet with a bit of space between each. Bake for 10-12 minutes on the center rack, then let the cookies cool completely on the pan before frosting.

Step 5: Make the Cinnamon Frosting & Frost

Whip the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar together until super smooth and fluffy. If you’re prepping in advance, simply cover it with plastic wrap and refrigerate. When ready, spoon your frosting into a piping bag fitted with a Wilton #2A tip, and pipe swirls on top of each cooled cookie. Sprinkle a little pumpkin pie spice on top for that finishing touch, and enjoy.

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I like to keep it simple with a sprinkle of pumpkin pie spice or a light dusting of cinnamon on top of the frosting. Sometimes, I’ll toss on a few chopped toasted pecans to add extra texture and a nutty flavor that goes really well with the pumpkin and cinnamon.

Side Dishes

These cookies are fantastic alongside a warm spiced latte or a fresh cup of chai tea. For a festive spread, I love pairing them with a small cheese platter or fresh fruit like sliced apples or pears to balance the sweetness.

Creative Ways to Present

For fall parties, I’ve served these cookies stacked on a wooden board and garnished with cinnamon sticks and mini pumpkins for that cozy vibe. If you’re gifting, pack them in a clear box tied with twine and a little tag with the recipe name—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3-4 days, but they also keep beautifully in the fridge for up to a week. If they start to firm up a bit, just let them come back to room temp before enjoying.

Freezing

I like to freeze the unfrosted cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to 2 months. You can also freeze the dough balls wrapped tightly so you have fresh cookies at the ready whenever the craving hits!

Reheating

To warm frozen or refrigerated cookies, I usually pop them in the oven at 300°F for about 5 minutes just until they’re soft again. If frosting is on, I let the cookies come to room temperature naturally to avoid melting the frosting.

FAQs

Final Thoughts

This Soft Pumpkin Cookies with Cinnamon Frosting Recipe has become one of my go-to fall treats because it’s just so comforting and reliably delicious. I adore sharing these with friends and watching them disappear at holiday parties. Give this recipe a try—you really can’t go wrong, and I promise these cookies will bring a little extra warmth and joy to your kitchen, just like they did for me.

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