Soft Pumpkin Cookies with Cinnamon Frosting Recipe

I absolutely love how these Soft Pumpkin Cookies with Cinnamon Frosting Recipe turn out — tender, tender, and bursting with cozy fall flavors. The pumpkin puree keeps the cookies wonderfully moist, while the cinnamon frosting adds just the right amount of spice and sweetness that’ll have you reaching for seconds (and thirds) without shame. If you’re anything like me, these cookies quickly become a seasonal favorite that’s perfect for sharing at gatherings or enjoying with a cup of tea on a chilly afternoon.

When I first tried this Soft Pumpkin Cookies with Cinnamon Frosting Recipe, I was amazed by how effortless it was to get bakery-quality cookies right in my own kitchen. You’ll find that chilling the dough makes a huge difference in texture, and piping the frosting gives an elegant touch that’s surprisingly simple. Whether you’re a big pumpkin fan or just looking for an inviting treat, this recipe is truly worth trying — I promise it’ll brighten your baking routine!

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Ingredients You’ll Need

All the ingredients here work together to build a cookie full of seasonal warmth and texture—think soft crumb, just right sweetness, and a spice finish that’s not overpowering. Keep an eye out for pumpkin puree in a can labeled “100% pumpkin” for the best flavor, and fresh pumpkin pie spice if you can.

• Vegan butter: Softened, it whips easily for fluffy cookies and frosting without dairy.
• Pumpkin puree: Adds moisture and that beautiful autumn pumpkin flavor—no pumpkin pie spice mix needed here!
• Brown sugar: Adds depth and chewiness to balance the light granulated sugar.
• Granulated sugar: Helps give structure and sweetness while keeping the texture tender.
• Vanilla extract: Boosts all the warm flavors and adds subtle sweetness.
• All-purpose flour: The base for the cookie structure; measure carefully to avoid dry cookies.
• Baking powder: Gives the cookies a gentle lift without spreading out.
• Pumpkin pie spice: A fragrant blend that defines the fall vibe.
• Cornstarch: A great trick to keep cookies soft and tender rather than cakey or tough.
• Salt: Balances sweetness and enhances the spices.
• Cinnamon frosting ingredients: Vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar combine for a creamy, flavorful topping.

Variations

I love experimenting with this Soft Pumpkin Cookies with Cinnamon Frosting Recipe to suit different cravings or occasions. You might want to swap in some mix-ins or adjust spices to make it your own—after all baking should be fun and personal!

• Add-ins: Try folding in chopped pecans or walnuts for a crunchy surprise—I’ve found my family really loves the texture contrast.
• Gluten-free: Use a 1-to-1 gluten-free baking flour blend instead of all-purpose to make these cookies accessible for gluten-sensitive friends.
• Spice level: Adjust pumpkin pie spice or cinnamon in the frosting to taste; sometimes I sneak in a pinch of nutmeg for a warmer note.
• Frosting flavors: Swap out vanilla for maple extract or add a little orange zest to the frosting for an unexpected twist.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Cream the Butter and Pumpkin Mixture

First things first, get your vegan butter nice and soft—that’s key for creating a fluffy base. In your stand mixer or a large bowl, beat the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract together until the mixture looks light and fluffy, usually around 3-5 minutes on medium speed. This step is where the magic starts, giving your cookies that tender crumb later on.

Step 2: Mix the Dry Ingredients

While your wet ingredients are resting, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt in a separate bowl. This ensures the spices and leavening agents distribute evenly, so every bite tastes balanced. Be sure to check your baking powder is fresh to get that perfect lift!

Step 3: Combine and Chill the Dough

Gradually add the dry ingredients into the wet mixture on a low speed, mixing just enough until you no longer see flour. Don’t over-mix here, or the cookies could get tough. Cover the dough tightly and pop it into the fridge for at least 30 minutes—chilling really helps develop flavor and makes the dough easier to shape. I sometimes chill it overnight if I’m prepping ahead, and it always improves the texture.

Step 4: Shape and Bake

Preheat your oven to 350°F (177°C). Use a cookie scooper or a spoon to scoop about 2-inch balls of dough, then press each gently into a disk shape right on the lined baking sheet. These cookies don’t spread much, so shaping them beforehand is essential. Space them a couple of inches apart to avoid sticking. Bake them for 10-12 minutes on the center rack. When they come out, the edges will be set but the centers soft. Let them cool completely on the baking sheet before frosting — trust me, frosting warm cookies can turn messy.

Step 5: Make and Pipe the Cinnamon Frosting

In a clean bowl, whisk your softened vegan butter, vanilla paste (or extract), cinnamon, pumpkin pie spice, brown sugar, and powdered sugar together with a mixer until smooth and fluffy. If you’re not frosting immediately, cover the frosting and refrigerate. When ready, spoon it into a piping bag fitted with a Wilton Piping Tip #2A and swirl icing elegantly in circles from the center outwards atop cooled cookies. I love adding a light dusting of pumpkin pie spice on top for an extra festive look—and flavor!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I like to keep it simple with classic cinnamon or pumpkin pie spice sprinkled on top of the frosting—that little extra sprinkle adds a pop of color and a hint of spicy aroma. For special occasions, I sometimes toss on a few mini candied pecans or edible gold dust. It’s these small touches that make the cookies feel festive and inviting.

Side Dishes

These soft pumpkin cookies pair beautifully with a hot cup of chai tea or a cozy latte, balancing sweetness with warming spices. I’ve also served them alongside a scoop of vanilla ice cream or pumpkin spice-flavored coffee for an indulgent treat that my family absolutely went crazy for. Perfect for holiday dessert tables or afternoon treats!

Creative Ways to Present

For birthdays or seasonal parties, I piped frosting and then topped the cookies with small edible autumn leaves made from fondant—it brought such a charming, rustic vibe. Another fun idea is to stack two cookies with frosting in between for a sandwich cookie effect, which is always a hit with kids. Wrapping individual cookies in clear cellophane tied with twine makes the perfect homemade gift.

Make Ahead and Storage

Storing Leftovers

Once cooled and frosted, I store Soft Pumpkin Cookies with Cinnamon Frosting Recipe in an airtight container at room temperature for 3-4 days—this keeps them soft and fresh. If you need them to last longer, refrigerating for up to a week works well but may firm up the frosting slightly. Just bring them to room temperature before serving for best texture.

Freezing

I usually freeze unfrosted cookie dough balls arranged on a tray and then transfer them to a sealed freezer bag for up to two months. When ready to bake, thaw in the fridge overnight, shape and bake as usual. You can also freeze baked but unfrosted cookies—then frost them fresh after thawing for the best taste and texture.

Reheating

If your cookies lose a bit of their softness, I warm them gently in the microwave for about 10-15 seconds wrapped in a damp paper towel to revive moisture. Avoid overheating or the frosting might melt. This little trick always brings back that fresh-from-the-oven feeling!

FAQs

Final Thoughts

This Soft Pumpkin Cookies with Cinnamon Frosting Recipe holds such a special place in my fall baking lineup—it’s easy, comforting, and utterly delicious every time. I hope you’ll give it a try and share it with your loved ones; I’m confident it’ll bring you those warm, cozy moments that make baking so rewarding. Trust me, once you make these pumpkin gems, you’ll be reaching for this recipe year after year!

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