Soft Pumpkin Cookies with Cinnamon Frosting Recipe

I absolutely love how cozy and comforting these Soft Pumpkin Cookies with Cinnamon Frosting Recipe turn out every time. The moment you bite into one, you get that perfect balance of tender pumpkin-spiced cookie and luscious cinnamon frosting that feels like an autumn hug in dessert form. I’ve found that these cookies work wonderfully as a seasonal treat but honestly, they’re so good you’ll want to enjoy them year-round.

When I first tried this recipe, I was surprised at how soft and cakey the cookies stayed even with the frosting on top. The trick of chilling the dough makes a world of difference, and somewhere along the way, I discovered that the cinnamon frosting adds just the right amount of sweetness with a warm spice kick. If you want a guaranteed crowd-pleaser, these Soft Pumpkin Cookies with Cinnamon Frosting Recipe will quickly become your go-to for fall gatherings or whenever you’re craving something special and soothing.

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Ingredients You’ll Need

I love how simple yet flavorful the ingredient list for this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is — everything works together to create the perfect fall cookie. Using softened vegan butter and fresh pumpkin puree gives it richness and moisture, while the pumpkin pie spice blends the flavors beautifully.

• Vegan Butter: Use softened vegan butter for creaminess and to keep the cookies tender without dairy.
• Pumpkin Puree: This adds moisture and that signature pumpkin flavor; canned or fresh both work great.
• Brown Sugar: Adds a lovely depth and slight molasses flavor, essential for that cozy taste.
• Granulated Sugar: Balances the brown sugar sweetness and helps with cookie texture.
• Vanilla Extract: Provides a warm background note that enhances all the spices.
• All-Purpose Flour: The base of the cookie, make sure to spoon and level for accuracy.
• Baking Powder: Helps the cookies rise and stay soft rather than flat and crispy.
• Pumpkin Pie Spice: The star blend of cinnamon, nutmeg, ginger, and cloves for true autumn flavor.
• Cornstarch: A secret to keeping cookies super soft and tender.
• Salt: Enhances the flavors and balances the sweetness perfectly.
• Vanilla Paste or Extract (for frosting): Adds a beautiful, rich vanilla flavor to the frosting.
• Cinnamon (for frosting): Gives the frosting that warm, spicy kick that pairs perfectly with pumpkin.
• Powdered Sugar: Essential for a smooth, creamy frosting texture.

Variations

I love playing around with this Soft Pumpkin Cookies with Cinnamon Frosting Recipe to match the season or my mood — and it’s so easy to tweak without losing the essence of this cozy treat. Feel free to personalize it and find your new favorite spin.

• Gluten-Free Version: I swapped regular flour with a gluten-free blend once, and the cookies turned out just as soft and delicious.
• Add Nuts or Chocolate Chips: My family loves adding pecans or dark chocolate chips for extra texture and bursts of flavor.
• Spice It Up: Try adding a bit more cinnamon or even a pinch of cayenne for a slight spicy kick that surprises your guests.
• Dairy Variation: You can use regular butter and cream cheese in the frosting if you’re not keeping it vegan – it’s incredibly rich and decadent.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Cream Your Wet Ingredients Until Fluffy

Start by creaming the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract together in a stand mixer or large bowl. I like to beat it for several minutes until the mixture is light and fluffy — this adds airiness that helps make your cookies extra soft. Just don’t rush this part; it really sets the stage for a tender cookie.

Step 2: Whisk Dry Ingredients Separately

In another bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt. This ensures your leavening and spices are evenly distributed, so every cookie has that perfect warmth and lift. Trust me, taking this extra step makes a big difference in flavor and texture.

Step 3: Combine and Chill the Dough

Gradually mix the dry ingredients into the wet mixture on a low speed until just combined—don’t over-mix or your cookies might get tough. Here’s the secret I learned: cover the dough and chill it for at least 30 minutes or overnight. Chilling is key because it firms up the dough, prevents spreading, and helps develop flavors.

Step 4: Shape and Bake Your Cookies

Preheat your oven to 350°F (177°C). Scoop out 2-inch balls of dough using a cookie scooper or a big spoon, then gently press them down into disks because these cookies won’t spread much while baking. Arrange them on a parchment-lined baking sheet about 2 inches apart. Bake on the center rack for 10-12 minutes, then let them cool completely right on the baking sheet to set up without breaking.

Step 5: Whip Up That Cinnamon Frosting

While the cookies cool, whip together the softened vegan butter, vanilla paste (or extract), cinnamon, pumpkin pie spice, brown sugar, and powdered sugar with a mixer until creamy and smooth. You can make this frosting ahead — just cover and refrigerate. When you’re ready, pipe that delicious cinnamon frosting over the cooled cookies using a piping bag fitted with a Wilton Piping Tip #2A for a professional-looking swirl. A sprinkle of extra pumpkin pie spice on top finishes them off beautifully.

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I usually keep garnishes simple — a light sprinkle of pumpkin pie spice on the frosting adds a lovely aroma and extra touch of fall flavor without overpowering the cookie. If I’m feeling fancy, finely chopped toasted pecans or a tiny drizzle of maple syrup can add a delightful twist.

Side Dishes

Pairing these cookies with a warm cup of chai tea, coffee, or even a glass of milk really brings out their comforting spices. I’ve also served them alongside a scoop of vanilla or cinnamon ice cream for a fall dessert that feels indulgent yet cozy.

Creative Ways to Present

For special occasions, I arranged the cookies on a rustic wooden board with cinnamon sticks and fresh mini pumpkins as décor — it makes for an inviting centerpiece that everyone loves. Another idea I tried was stacking them with a dollop of whipped coconut cream in between, almost like pumpkin cookie sandwiches, which was a big hit at our last family gathering.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3-4 days. If I want to keep them fresh longer, I pop them in the fridge where they last about a week without losing their softness. Just make sure to frost them right before serving if storing in the fridge.

Freezing

I’ve had great success freezing the unfrosted cookie dough balls or the baked cookies without frosting for up to 2 months. When ready to bake, thaw dough overnight in the fridge, then bake as usual. For baked cookies, thaw at room temp and then frost to keep frosting fresh and flawless.

Reheating

To reheat leftover cookies, I pop them in the microwave for about 10 seconds to bring back that soft, fresh-baked feeling—then add the frosting if it wasn’t already applied. If you’re reheating frosted cookies, a gentle 5-second warm-up works best to avoid melting the frosting too much.

FAQs

Final Thoughts

This Soft Pumpkin Cookies with Cinnamon Frosting Recipe is one of those magical recipes that feels like a warm conversation with an old friend. Every time I make it, I’m reminded why seasonal baking is so special: it brings comfort and joy in every bite. I highly recommend giving this recipe a try — whether you’re prepping for a holiday, a cozy night in, or just craving something sweet and soft, you’ll thank yourself once you taste these delightful cookies!

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