Name: Soft Pumpkin Cookies with Cinnamon Frosting Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1/2 cup vegan butter, softened; 1/4 cup pumpkin puree; 1/4 cup brown sugar; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon pumpkin pie spice; 2 teaspoons cornstarch; 1/4 teaspoon salt; 1 cup vegan butter, softened; 3 teaspoons vanilla paste (or extract); 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice (or cinnamon); 1/3 cup brown sugar; 3 1/4 cups powdered sugar

Jump to Recipe· 4.5 from 50 reviews

Let me tell you about these Soft Pumpkin Cookies with Cinnamon Frosting Recipe that quickly became a fall favorite in my kitchen. The cookies are pillowy soft and packed with cozy pumpkin flavor, while the cinnamon frosting adds just the right touch of sweet spice. They’re perfect anytime you crave that warm, autumnal hug in cookie form.

What I love most is how versatile and approachable this recipe is—you can whip up the dough ahead of time and enjoy freshly frosted cookies with minimal fuss. Whether you’re hosting a Halloween party, need a festive treat for Thanksgiving, or just want a comforting bake on a chilly evening, these Soft Pumpkin Cookies with Cinnamon Frosting Recipe ticks all the boxes.

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Why This Recipe Works

Balanced Moisture: Pumpkin puree keeps these cookies soft and tender without turning them soggy.
Cinnamon Frosting Perfection: The spiced frosting adds an irresistible sweetness that complements pumpkin beautifully.
Simple Prep: Dough chilling helps shape the cookies without spreading, making baking foolproof.
Vegan-Friendly: Using vegan butter lets everyone enjoy this treat without missing the dairy.

Seven round cupcakes with light brown bases are arranged on a white plate. Each cupcake has a thick swirl of light beige frosting on top, dusted with a fine layer of brown powder. The plate sits on a beige woven cloth over a white marbled surface. In the background, there is a brown glass jar and three small orange pumpkins placed around it. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

The combination of pumpkin puree, pumpkin pie spice, and soft vegan butter creates a cookie dough that’s bursting with moist, warm flavors. Each ingredient plays a role in texture, taste, and that cozy autumn vibe you’re after.

Vegan Butter: Softened for easy creaming, it provides richness and a tender crumb without dairy.
Pumpkin Puree: The star of the show, it adds moisture and natural sweetness while keeping cookies soft.
Brown Sugar: Adds depth and chewiness with its molasses notes, balancing the spices.
Granulated Sugar: For sweetness and a delicate crispness around the cookie edges.
Vanilla Extract: Brings out the warm notes in pumpkin and spice, rounding the flavor profile.
All-Purpose Flour: The base that gives the cookie structure.
Baking Powder: Helps the cookies rise slightly and stay fluffy.
Pumpkin Pie Spice: Essential warming spices make cookies taste like fall in every bite.
Cornstarch: Keeps the cookies extra soft and tender by softening gluten development.
Salt: Balances sweetness and enhances all the flavors.
Powdered Sugar (for frosting): Provides silky smoothness for that luscious frosting texture.
Vanilla Paste: Intensifies vanilla flavor in frosting with specks of real vanilla bean.
Cinnamon and Pumpkin Pie Spice (for frosting): Layer the spice flavor for a sweeter, festive topping.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Soft Pumpkin Cookies with Cinnamon Frosting Recipe my own by playing with the spices and frosting flavors. You can easily adjust the cinnamon intensity or try other fall spices to find your favorite combo.

Spice it Up: I’ve added a pinch of nutmeg or cloves before, and it turns out amazing with that deeper spice profile.
Dairy Version: If you don’t need this to be vegan, swapping vegan butter for regular butter adds even richer flavor.
Less Sweet Frosting: Sometimes I reduce the powdered sugar in frosting slightly if I want the cookie’s pumpkin flavor to shine more.
Mini Cookies: I’ve made these as mini cookies for party platters, adjusting bake time to just 8 minutes—great for bite-sized treat lovers.

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

Step 1: Cream the Wet Ingredients

Start by softening vegan butter until it’s nice and spreadable—this is key to getting that fluffy texture. I use my stand mixer with the paddle attachment to cream the butter together with pumpkin puree, brown sugar, granulated sugar, and vanilla until the mixture looks light and airy. This usually takes about 3-4 minutes on medium speed, and it’s the step that really sets up your cookies for perfect tenderness.

Step 2: Combine Dry Ingredients

While the wet ingredients are mixing, whisk together your flour, baking powder, pumpkin pie spice, cornstarch, and salt in a separate bowl. This ensures your spices are evenly distributed and helps avoid clumps. The cornstarch is a fun little secret I swear by—it keeps the cookies soft by softening the gluten.

Step 3: Mix Dry into Wet

Next, gradually add your dry ingredients to the wet mix, mixing on low speed just until combined. Be careful not to over-mix here—you’ll want to stop as soon as you see the flour disappear to keep these cookies tender and soft.

Step 4: Chill the Dough

This step is a game changer: cover the dough and pop it in the fridge for at least 30 minutes or even overnight. I never skip chilling because it helps the dough firm up, making the cookies easier to scoop and shape. Plus, they’ll keep their shape better during baking.

Step 5: Shape and Bake

Preheat your oven to 350°F (177°C). Using a cookie scooper or spoon, scoop 2-inch balls of dough, then gently press them down into disks since the dough won’t spread much on its own. Arrange on a parchment-lined baking sheet with some space in between. Bake on the center rack for 10-12 minutes. Let the cookies cool completely on the baking sheet before frosting—this makes clean piping easier.

Step 6: Whip Up the Cinnamon Frosting

While your cookies cool, mix all the frosting ingredients—vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar—in a clean bowl using your mixer’s whisk attachment. Whip until it’s smooth, fluffy, and spreadable. If you need to make it ahead, cover and chill it. Warm it slightly before use if it gets too firm.

Step 7: Decorate and Enjoy

Fill a piping bag fitted with a Wilton #2A tip with your cinnamon frosting and pipe a classic swirl on each cooled cookie, starting from the middle and spiraling outward. Sprinkle a little extra pumpkin pie spice on top for that pretty finishing touch. Now, it’s time to dig in and savor the deliciousness you just made!

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Pro Tips for Making Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Chill is Crucial: Don’t skip the chilling step—cold dough shapes better and bakes up soft.
Don’t Overmix: Stop mixing as soon as the flour disappears to avoid tough cookies.
Frost When Cooled: Frost only fully cooled cookies to keep frosting smooth and neat.
Adjust Spice Levels: Tweak your cinnamon and pumpkin pie spice amounts to suit your flavor preference.

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

The image shows round cookies with two layers placed on a wooden board. The bottom layer is a light golden-brown cookie with a soft texture. The top layer is a thick swirl of cream-colored frosting with a dusting of brown powder on the surface, giving it a textured look. One cookie is missing a bite, showing the soft inside. In the background, there is a white plate holding more cookies and a couple of small orange fruits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to sprinkle a little extra pumpkin pie spice or some finely chopped toasted pecans on top of the frosting for a lovely aroma and crunch. Sometimes, a tiny drizzle of maple syrup adds an unexpected touch of sweetness that pairs beautifully with the cinnamon flavors.

Side Dishes

Pair these cookies with a hot mug of chai tea, spiced latte, or even a warm cup of apple cider—any of these beverages enhance the comforting spice flavors. I’ve also served them alongside dairy-free whipped cream for a little extra indulgence at fall gatherings.

Creative Ways to Present

For Thanksgiving or holiday parties, I arrange the cookies on a rustic wooden board lined with fall leaves and small pumpkins. Another charming way I’ve served them is stacked in a gift box tied with twine and a cinnamon stick, making a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature for up to 3-4 days. If I want to keep them longer, I pop them in the fridge where they last about a week, but I always bring them back to room temp before serving so they’re delectably soft again.

Freezing

I freeze unfrosted cookies or even the dough balls on a tray, then transfer them to a freezer-safe bag for up to 2 months. When I want fresh cookies, I bake from frozen by adding a couple of extra minutes to the bake time. This convenience has saved me so many last-minute bake sessions!

Reheating

To reheat, I pop a cookie or two in the microwave for about 10 seconds just before eating. It softens the frosting slightly and warms the pumpkin inside without melting the frosting too much, keeping that perfect texture intact.

FAQs

Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works perfectly for the Soft Pumpkin Cookies with Cinnamon Frosting Recipe. Just make sure it’s 100% pumpkin puree and not pumpkin pie filling, which has added sugars and spices.
Is it necessary to chill the dough?

Yes, chilling the dough is an important step to ensure the cookie dough firms up and the cookies hold their shape while baking. It also improves the texture, making them soft and tender.
Can I make these cookies gluten-free?

You can try substituting gluten-free all-purpose flour in equal amounts, but results may vary. Adding a little xanthan gum could help bind the dough. Letting me know if you try this would be great—I’d love to hear how it works for you!
Can I store cookies with frosting on them?

It’s best to store unfrosted cookies separately, especially if you want longer freshness. Frosted cookies can be stored in the fridge for up to 7 days in an airtight container.
How do I make the frosting vegan?

This recipe uses vegan butter and powdered sugar for the frosting, so it’s naturally vegan-friendly. Just be sure to check your powdered sugar brand as some use bone char in processing, if that is a concern for you.

Final Thoughts

I honestly can’t get enough of this Soft Pumpkin Cookies with Cinnamon Frosting Recipe—it’s become my go-to for sharing warmth and sweetness in the cooler months. The way the soft pumpkin cookies melt in your mouth and the cinnamon frosting brightens every bite feels like a little celebration of fall. You should definitely give this recipe a try—you’ll be amazed at how simple ingredients transform into something truly comforting and special. Can’t wait to hear how yours turn out!