Soft Pumpkin Cookies with Cinnamon Frosting Recipe

There’s just something magical about the combination of pumpkin and cinnamon that feels like autumn wrapped up in a cookie. These Soft Pumpkin Cookies with Cinnamon Frosting Recipe have been a staple in my kitchen for years, especially when the weather cools down and pumpkin spices start calling my name. They’re incredibly soft, chewy, and topped with the most luscious cinnamon frosting you’ll ever taste—it’s like eating a cozy hug in cookie form.

If you’re looking for a sweet treat that’s both easy and show-stopping, trust me, you want to sink your teeth into these. Whether it’s for a holiday gathering, a weekend baking project, or simply to brighten your afternoon coffee break, this Soft Pumpkin Cookies with Cinnamon Frosting Recipe never disappoints. Plus, they’re vegan-friendly, which means you can share with just about everyone, no worries!

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Ingredients & Why They Work

Each ingredient in this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is chosen to create that melt-in-your-mouth softness and perfect pumpkin flavor. Shopping for high-quality pumpkin puree and fresh spices will make a noticeable difference — don’t skip that!

• Vegan Butter: Using softened vegan butter ensures these cookies are both dairy-free and delightfully creamy.
• Pumpkin Puree: Adds natural moisture and classic pumpkin flavor; make sure it’s plain pumpkin, not pumpkin pie filling.
• Brown Sugar: Introduces a deep molasses note and keeps the cookies tender.
• Granulated Sugar: Balances sweetness and helps cookies bake evenly.
• Vanilla Extract: Enhances all the flavors without overpowering them.
• All-Purpose Flour: The base for structure; measuring correctly is key for soft results.
• Baking Powder: Provides a gentle rise for light, fluffy cookies.
• Pumpkin Pie Spice: The signature spice blend that delivers warmth and depth.
• Cornstarch: Secret weapon for softness—locks in moisture and tenderness.
• Salt: Balances the sweetness and intensifies flavors.
• Cinnamon Frosting Ingredients: Vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar combine for a smooth, spiced frosting that’s the perfect finish.

Make It Your Way

I love to experiment by adding chopped pecans or walnuts right into the dough for a little crunch, but these cookies are equally wonderful plain. You should definitely play around with the frosting too—sometimes I swap out the pumpkin pie spice for a bit of nutmeg or cardamom to keep things interesting.

• Nutty Variation: Adding toasted walnuts gives a satisfying crunch that complements the soft cookie texture beautifully—I’ve done this for holiday parties, and my friends loved it.
• Gluten-Free Twist: I haven’t personally tried it, but swapping all-purpose flour with a gluten-free blend should work well if you want to cater to gluten sensitivities.
• Less Sweet Option: Feel free to reduce the sugars slightly in the frosting if you prefer your treats less sweet; it’s all about your taste buds.

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

Step 1: Creaming the Butter and Sugars

I start by creaming the softened vegan butter with pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy. This usually takes about 3-4 minutes using a stand mixer. The lightness at this stage is crucial—it sets the base for tender cookies that almost melt in your mouth, so don’t rush it or skip beating enough.

Step 2: Combining Dry Ingredients

While the wet mixture comes together, whisk the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt in a separate bowl. Whisking well helps ensure even distribution and prevents pockets of baking powder or spices in your cookies. That cornstarch is my little secret to keeping them incredibly soft—definitely don’t skip it.

Step 3: Mixing Dry Into Wet

Add the dry ingredients slowly to the wet in your mixer, using low speed. Mix just until you see everything combined—over-mixing will make your cookies tough, and that’s the last thing you want here. Then, cover the dough and chill it in the fridge for at least 30 minutes; I sometimes leave it overnight, and it truly improves the flavor and texture.

Step 4: Shaping and Baking

Preheat your oven to 350 °F (177 °C), and line your baking sheet with parchment paper. Using a medium cookie scooper or spoon, scoop out 2-inch balls and press them gently into disks before placing them on the tray. Since the dough won’t spread much during baking, flattening the dough beforehand is key to getting that perfect cookie shape. Bake for 10-12 minutes on the center rack—watch closely to avoid overbaking. Let the cookies cool completely on the baking sheet; frosting warm cookies can turn messy fast.

Step 5: Whipping Up the Cinnamon Frosting

For the cinnamon frosting, I mix vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar with a mixer until it’s light and fluffy. If you like, refrigerate the frosting covered until ready to use. When it’s time to frost, I spoon the frosting into a piping bag fitted with Wilton Piping Tip #2A and swirl it over each cooled cookie. The piping gives a beautiful finish that just makes these cookies party-ready every time!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I like to sprinkle a tiny dusting of extra pumpkin pie spice or cinnamon right on top of the frosting swirl; it adds a rustic touch and amps up the aroma. Sometimes, I toss a few crushed pecans on the frosting for a nutty contrast that’s both pretty and delicious.

Side Dishes

These cookies pair beautifully with a warm mug of chai tea or a spiced latte. If you’re serving them at a brunch or afternoon gathering, fresh fruit slices or apple cider make a fantastic complement to cut through the sugar.

Creative Ways to Present

For a fall party, I’ve layered these pumpkin cookies on a wooden serving board surrounded by miniature pumpkins and autumn leaves. Another fun idea I tried was stacking them with a little dollop of frosting between as cookie sandwiches—absolutely show-stopping and irresistible.

Make Ahead and Storage

Storing Leftovers

Once frosted, I store the cookies in an airtight container at room temperature, and they stay soft and flavorful for 3-4 days easily. For longer storage, keeping them in the fridge extends freshness up to a week, just remember to bring them back to room temp before serving so the frosting tastes perfect.

Freezing

I usually freeze either the unfrosted cookies or the dough itself. I find freezing dough balls between layers of parchment works great, then I bake fresh cookies whenever I want. They keep well frozen up to 2 months and thaw quickly, so you can satisfy a pumpkin craving anytime.

Reheating

To refresh chilled or frozen cookies, I warm them in a 300°F oven for about 5 minutes—this brings back that just-baked softness without melting the frosting. Just make sure the frosting is on after warming, or if frozen, add it fresh right before serving.

FAQs

Final Thoughts

This Soft Pumpkin Cookies with Cinnamon Frosting Recipe has become one of those comforting go-to treats I reach for during cooler months. I hope you find it as rewarding to bake and share as I do—it’s the kind of cookie that brings smiles. Next time you want a cozy, spiced indulgence that’s both soft and packed with flavor, try this recipe—you’ll be so glad you did.

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