Soft Pumpkin Cookies with Cinnamon Frosting Recipe

There’s nothing quite like biting into a soft, cozy cookie that wraps you in warm fall flavors, and that’s exactly what the Soft Pumpkin Cookies with Cinnamon Frosting Recipe delivers. These cookies are perfectly tender with just the right hint of pumpkin-spice goodness, topped with a luscious cinnamon frosting that’ll have you coming back for seconds — or maybe thirds!

I first tried these cookies on a crisp autumn afternoon, and what made them so special to me was how they managed to be soft and fluffy, yet packed with deep seasonal flavors that felt homemade in the best way. They’re great for holiday cookie exchanges, cozy weekend treats, or anytime you need a little pumpkin pick-me-up in your life.

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Ingredients & Why They Work

Each ingredient in this Soft Pumpkin Cookies with Cinnamon Frosting Recipe plays a special role — from the vegan butter that adds moisture and richness, to the pumpkin puree which is the star for that subtle, natural sweetness and softness.

• Vegan butter: Using softened vegan butter ensures a creamy texture while keeping these cookies dairy-free and super moist.
• Pumpkin puree: This brings the tender, moist texture you want, plus that beautiful autumn flavor.
• Brown sugar: Adds deep, caramel-like sweetness that pairs perfectly with pumpkin.
• Granulated sugar: Balances the sweetness and helps create a nice cookie structure.
• Vanilla extract: Enhances all the other flavors—it’s like the secret behind the magic.
• All-purpose flour: The base that holds everything together, giving the cookies structure without heaviness.
• Baking powder: Helps these cookies rise just enough to keep them soft and fluffy.
• Pumpkin pie spice: Gives that classic, cozy spice note essential for pumpkin treats.
• Cornstarch: Keeps the cookies extra tender by preventing too much gluten formation.
• Salt: A pinch to balance and brighten the flavors.
• Cinnamon frosting ingredients: Vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar combine to create a smooth, flavorful frosting that complements the cookie perfectly.

Tweak to Your Taste

I love how flexible this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is — it’s easy to tweak depending on what you have on hand or your personal preferences. For me, playing around with spices or frosting sweetness is always fun and adds my own little twist.

• Variation: Once, I swapped out the pumpkin pie spice in the frosting for pure cinnamon, and it gave the cookies a slightly sharper, more aromatic profile that I really enjoyed.
• Make it gluten-free: I’ve also tried a gluten-free flour blend instead of all-purpose and the cookies still came out soft and flavorful—great news if you’re sensitive to gluten.
• Less sweet option: Feel free to cut down a bit on the powdered sugar in the frosting if you prefer a less sweet finish, it still tastes great!
• Adding texture: Adding chopped walnuts or pecans to the dough can give the cookies a lovely crunch contrast.

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

Step 1: Cream the Wet Ingredients

Start by creaming the softened vegan butter with pumpkin puree, brown sugar, granulated sugar, and vanilla extract either in a stand mixer or with a hand mixer. Beat it until the mixture looks light and fluffy—this usually takes about 3 to 5 minutes. This step is key because it incorporates air, giving your cookies that lovely soft texture.

Step 2: Combine Dry Ingredients Separately

While your mixer chills, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt in a separate bowl. Pre-mixing these dry ingredients ensures even distribution and prevents any unwanted clumps in your cookie dough.

Step 3: Mix Dry into Wet Gently

Slowly add your dry ingredients to the wet mixture in batches, mixing on low speed until everything is just combined. Be careful not to overmix here—you want to stop as soon as you see the flour incorporated to avoid tough cookies.

Step 4: Chill the Dough (Don’t Skip!)

Cover the bowl and pop your dough in the fridge for at least 30 minutes or up to overnight. This chilling step is crucial; it firms up the dough so it’s easier to shape and helps the cookies bake without spreading too much.

Step 5: Shape and Bake

Preheat your oven to 350°F (177°C). Scoop 2-inch balls of dough using a cookie scooper or large spoon, then gently press each ball into a flat disk shape—trust me, this step saves frustration because the dough doesn’t spread much during baking. Arrange them spaced a couple inches apart on parchment-lined baking sheets and bake on the center rack for 10 to 12 minutes.

Step 6: Make the Cinnamon Frosting

While the cookies cool completely on the tray, whip up your frosting by beating together vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and creamy. If you’re making it ahead, just cover and refrigerate until you’re ready to frost.

Step 7: Pipe the Frosting & Enjoy

Fill a piping bag fitted with a Wilton #2A tip with the frosting, then pipe a beautiful swirl onto each cooled cookie starting from the center spiraling outward. For a final festive touch, sprinkle a little extra pumpkin pie spice on top. Now, sit back and savor those soft, pumpkin-spiced bites!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I like to add a sprinkle of extra pumpkin pie spice or a tiny pinch of cinnamon sugar on top of the frosting swirl for that little glam finish. Sometimes, I toss on a few chopped pecans or a light dusting of finely chopped toasted walnuts for texture and a rustic look—it always gets compliments!

Side Dishes

These cookies go amazingly well with a warm cup of chai tea or a pumpkin spice latte. For a fall-themed dessert spread, I like pairing them with spiced apple cider or even a scoop of dairy-free vanilla ice cream for a contrast of warm and cold.

Creative Ways to Present

For a festive touch, I’ve arranged these cookies on a wooden board decorated with small gourds and colorful autumn leaves during Thanksgiving. You can also use clear cellophane bags tied with a rustic ribbon as charming gifts, or pipe the frosting with different tips to create fun shapes and textures.

Make Ahead and Storage

Storing Leftovers

Store any leftover Soft Pumpkin Cookies with Cinnamon Frosting Recipe in an airtight container at room temperature for up to 3-4 days, though I find they taste best within the first two days. You can also refrigerate them up to a week if you prefer a firmer cookie and frosting.

Freezing

I usually freeze unfrosted cookie dough balls or baked cookies without the frosting for up to 2 months. When ready, thaw overnight in the fridge and frost freshly before serving — this keeps the texture and flavors top-notch.

Reheating

For a fresh-baked vibe, just warm your cookies for about 10 seconds in the microwave before adding the frosting. If already frosted and refrigerated, allow them to come to room temperature to enjoy that soft, melt-in-your-mouth quality.

FAQs

Final Thoughts

I genuinely love this Soft Pumpkin Cookies with Cinnamon Frosting Recipe because it feels like a warm hug on a chilly day; the flavors and texture really hit that perfect cozy spot. Whether you’re an experienced baker or just want an easy, delicious treat to impress friends and family, this recipe is a winner. Give it a try — I promise you’ll be glad you did, and your kitchen will smell amazing!

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