Soft Pumpkin Cookies with Cinnamon Frosting Recipe

If you’re hunting for a fall treat that’s both irresistibly soft and bursting with cozy flavors, you’ve got to try my Soft Pumpkin Cookies with Cinnamon Frosting Recipe. I absolutely love how these cookies come out tender, with just the right amount of pumpkin spice magic, crowned with a creamy cinnamon frosting that’s heaven on a plate. Trust me, once you try this recipe, your family and friends will be begging for more—and you’ll find yourself turning to it every pumpkin season.

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Ingredients You’ll Need

Every ingredient in this Soft Pumpkin Cookies with Cinnamon Frosting Recipe plays a crucial role in bringing out authentic autumnal flavors and that soft melt-in-your-mouth texture. I like to shop for fresh pumpkin puree—canned works great too—and choose a quality vegan butter to get that creamy richness.

• Vegan Butter: Softened is key! It helps create a tender crumb and smooth frosting texture.
• Pumpkin Puree: Adds moisture and that unmistakable pumpkin taste—make sure it’s plain, not pumpkin pie filling.
• Brown Sugar: Brings caramel notes and moistness that enhances cookie softness.
• Granulated Sugar: Balances sweetness and gives structure to your cookie dough.
• Vanilla Extract: A little depth goes a long way in sweet treats like this.
• All-Purpose Flour: The sturdy base for the cookie; sift it if you want a lighter crumb.
• Baking Powder: Helps the cookies rise just right without getting cakey.
• Pumpkin Pie Spice: The secret blend that adds warm spice notes—cinnamon, nutmeg, clove, all the good stuff.
• Cornstarch: This little addition ensures the cookies stay soft and tender after baking.
• Salt: Just a pinch to balance sweetness and amplify flavors.
• Cinnamon Frosting Ingredients: Vegan butter, vanilla paste or extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar all whip together to form the luxuriously creamy frosting on top.

Variations

I love how flexible this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is—feel free to customize it to match your taste buds or dietary needs. Whether you want to kick up the spice or keep it nut-free, there’s an option for everyone.

• Nutty Twist: I once added chopped pecans to the dough, and my family went crazy for that extra crunch mixed with the soft cookie.
• Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend, and the cornstarch helps keep the softness intact.
• Extra Spice: If you love a spicy kick, try doubling the cinnamon in the frosting or toss in some ground ginger.
• Maple Frosting Swap: For a flavor change, I’ve replaced brown sugar with pure maple syrup in the frosting for a natural sweetness boost.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Cream Together the Wet Ingredients

Start by beating the softened vegan butter with pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture looks light and fluffy—this usually takes about 3-4 minutes with a stand or hand mixer. I discovered this makes the cookies incredibly tender, so don’t rush this step!

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. Mixing these dry ingredients separately ensures everything is evenly distributed, so your cookies bake perfectly every time.

Step 3: Gently Mix Dry Into Wet

Slowly add the dry mixture to the wet ingredients while mixing on low speed. Stop as soon as everything is combined—over-mixing can make the cookies tough, and I’ve learned it’s worth being gentle here. Cover the dough and refrigerate it for at least 30 minutes or even overnight if you can—you’ll notice the dough firms up, making it easier to handle and improving the final texture.

Step 4: Scoop, Shape, and Bake

Preheat your oven to 350°F (177°C). Using a cookie scooper or spoon, form 2-inch balls of dough, then gently flatten them into disks before placing them on a parchment-lined baking sheet. This recipe’s dough doesn’t spread much in the oven, so shaping beforehand is essential for that classic cookie look. Bake for 10-12 minutes on the middle rack. They’ll be slightly set but soft—important to let them cool completely on the tray to finish setting without drying out.

Step 5: Whip Up the Cinnamon Frosting

While the cookies cool, blend together vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until silky smooth. This frosting is fluffy but rich—a perfect contrast to the tender cookies. You can make it ahead and refrigerate; just give it a quick stir before piping.

Step 6: Pipe and Enjoy

Fill a piping bag fitted with a Wilton #2A tip and swirl the frosting over each cooled cookie, starting from the center and working outward. I love adding a small sprinkle of pumpkin pie spice on top for a little extra pop of flavor and eye-catching finish. Then, grab one, take a bite, and savor the cutest fall cookie you’ve ever had!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I enjoy topping these cookies with a light sprinkle of extra pumpkin pie spice or a few toasted pepitas for crunch and visual appeal. Sometimes a tiny drizzle of maple syrup adds a gleam and an extra hit of sweetness that my family adores.

Side Dishes

These cookies pair wonderfully with a hot cup of chai tea, pumpkin spice latte, or even a simple glass of cold almond milk. For a brunch spread, try serving alongside cinnamon oat muffins or spiced apple slices for a full fall-themed treat.

Creative Ways to Present

For special occasions, I love arranging these cookies on a wooden board with mini pumpkins and autumn leaves for a festive vibe. You can also gift them in mason jars layered with wax paper, tied up with twine—people always appreciate the homemade love.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cookies in an airtight container at room temperature for up to 3-4 days. If your kitchen is warm, I recommend refrigerating—they last up to a week and hold that soft quality really well without drying out.

Freezing

Freezing unfrosted cookies or raw cookie dough works perfectly. I pop them in freezer bags for up to two months. When I’m ready, I thaw the cookies at room temp and add fresh frosting for a just-baked taste!

Reheating

To refresh frozen or stored cookies, I warm them gently in the microwave for 10-15 seconds—just enough to soften without melting the frosting. It’s a quick way to enjoy that fresh-from-the-oven softness anytime.

FAQs

Final Thoughts

This Soft Pumpkin Cookies with Cinnamon Frosting Recipe has become one of my absolute favorites for cozy fall baking. I love how the flavors are perfectly balanced and how the texture stays soft even days later. It’s the kind of recipe I recommend to every friend because it’s easy to get right and so rewarding to share. So, go ahead—bake a batch, invite someone you love to taste it, and watch these pumpkin cookies become everyone’s new seasonal obsession.

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