Soft Pumpkin Cookies with Cinnamon Frosting Recipe

I absolutely love this Soft Pumpkin Cookies with Cinnamon Frosting Recipe because it perfectly captures that cozy fall vibe in every bite. The cookies turn out incredibly soft and tender, packed with warm pumpkin flavor, while the cinnamon frosting adds just the right touch of sweet-spicy creaminess. Whenever pumpkin season rolls around, these cookies are my go-to treat for both casual afternoons and festive gatherings.

You’ll find that these cookies are incredibly forgiving and surprisingly easy to make, especially with the chilling step that helps the dough hold its shape perfectly. I’ve served these at family parties and office potlucks, and every time they disappear quickly. If you’re searching for a comforting, crowd-pleasing dessert that’s a little different from your standard pumpkin pie, this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is definitely worth trying.

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Ingredients You’ll Need

Each ingredient in this Soft Pumpkin Cookies with Cinnamon Frosting Recipe plays a unique role — from the pumpkin keeping things moist, to the pumpkin pie spice adding warmth, and the vegan butter making sure every cookie is rich and tender. Here’s a little insight into why I picked these!

• Vegan Butter: Using plant-based butter keeps the cookies dairy-free but still rich and soft.
• Pumpkin Puree: Adds moisture and that unmistakable fall flavor without weighing the cookies down.
• Brown Sugar: Brings deep caramel notes and chewiness to the cookie texture.
• Granulated Sugar: Balances sweetness while helping with the cookie’s structure.
• Vanilla Extract: Rounds out flavors with its warm, sweet aroma.
• All-Purpose Flour: The backbone for soft, sturdy cookies that hold their frosting well.
• Baking Powder: Adds lightness so the cookies don’t get dense.
• Pumpkin Pie Spice: Of course! This adds that signature spicy warmth—cinnamon, nutmeg, allspice—all bundled in one.
• Cornstarch: A little secret that keeps the cookies silky soft and tender.
• Salt: Enhances and balances all the sweet and spicy notes.
• Cinnamon Frosting Ingredients: Vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar combine to create a luxuriously creamy and perfectly spiced frosting.

Variations

One of the best parts about this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is how easy it is to personalize. I like to switch things up depending on the season or my mood, and you can too!

• Gluten-Free Option: I once swapped the all-purpose flour for a gluten-free blend and the cookies still came out soft and delicious.
• Nutty Twist: Adding chopped pecans gives a delightful crunch—my family goes crazy for this texture contrast.
• Spice Experiment: Feel free to adjust the pumpkin pie spice ratio or add a pinch of ground ginger for more zing.
• Frosting Swap: If you want to lighten things up, cream cheese frosting is also a fantastic match here.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Cream Together the Wet Ingredients

Start by softening your vegan butter until it’s nice and smooth—that’s key for that creamy texture in the frosting later. Then beat together the butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture looks light and fluffy. I like to use a stand mixer for this, but a hand mixer works just as well. The goal here is to incorporate air to get a tender crumb, so don’t rush this step.

Step 2: Combine the Dry Ingredients

Whisk the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt together in a separate bowl. This ensures the rising agents and spices are evenly distributed throughout the dough—trust me, you don’t want uneven baking or spicy clumps in your cookies!

Step 3: Mix Wet and Dry Until Just Combined

Gently add the dry ingredients to your wet mixture, mixing on low speed until everything comes together. Don’t overmix here—overworking the dough can lead to tougher cookies, and you want them melt-in-your-mouth soft. When I first tried skipping this step, I noticed a big difference in texture.

Step 4: Chill the Dough

Cover the dough and pop it in the refrigerator for at least 30 minutes or even overnight if you can wait. This is a game changer. Chilling firms up the dough, which makes it much easier to shape and helps the cookies keep their shape during baking (they won’t spread too much). I always plan to make these ahead for this exact reason.

Step 5: Shape and Bake the Cookies

Preheat your oven to 350 °F (177 °C). Scoop out 2-inch balls of dough using a cookie scooper or spoon, then gently press them down into discs since they won’t spread much. Arrange them a couple of inches apart on parchment-lined baking sheets. Bake for 10 to 12 minutes on the center rack until the edges are set but the centers remain soft. Let them cool on the sheet completely before you frost.

Step 6: Make the Cinnamon Frosting

Using a mixer fitted with a whisk attachment, beat the vegan butter, vanilla paste (or extract), cinnamon, pumpkin pie spice, brown sugar, and powdered sugar together until luxuriously smooth and fluffy. If you’re prepping in advance, cover and refrigerate the frosting; just give it a quick whip before using.

Step 7: Frost and Enjoy!

Fill a piping bag fitted with a Wilton Piping Tip #2A with the frosting, then pipe swirls on each cooled cookie, starting from the center and spiraling outward. I like to sprinkle a bit more pumpkin pie spice on top for that final fragrant touch. Now, get ready to impress everyone—including yourself!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I love adding a sprinkle of extra pumpkin pie spice or a dusting of cinnamon right on top of the frosted cookies—it elevates the aroma and makes them look like they came from a bakery. Sometimes, I’ll also add chopped toasted pecans or pumpkin seeds for a subtle crunch and festive look.

Side Dishes

These pumpkin cookies pair wonderfully with a hot cup of chai tea or a creamy latte. For a party spread, I like to serve them alongside spiced nuts and fresh fruit to balance the sweetness.

Creative Ways to Present

For birthdays or holiday gatherings, I’ve arranged these cookies on a tiered dessert tray decorated with autumn leaves and cinnamon sticks, creating a warm, inviting centerpiece. Wrapping individual cookies in clear cellophane tied with twine also makes charming gifts!

Make Ahead and Storage

Storing Leftovers

Once frosted, store the cookies in an airtight container at room temperature for about 3-4 days; they remain soft and delicious. I’ve found they stay fresh up to a week if refrigerated, though I always let them come to room temperature before serving.

Freezing

If you want to freeze these cookies, I recommend freezing them unfrosted in a single layer on a baking sheet first. After they’re solid, transfer them to a freezer-safe container or bag and freeze up to 2 months. You can also freeze the raw dough balls and bake fresh cookies whenever you want.

Reheating

To enjoy frozen cookies or leftovers, gently warm them in the microwave for about 10-15 seconds or in a low oven (around 300°F) for 5 minutes to restore softness. If frosting was frozen, let it thaw fully before serving or piping.

FAQs

Final Thoughts

I can’t recommend this Soft Pumpkin Cookies with Cinnamon Frosting Recipe enough if you love that magical blend of sweet, soft, and warmly spiced fall flavors. It’s been a favorite in my kitchen for years because it’s just so reliable and genuinely delicious. Give it a try for your next cozy day or holiday event—you’ll be glad you did, I promise!

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