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Soft Pumpkin Cookies with Cinnamon Frosting Recipe

ByCaroline
Jump to Recipe· 4.6 from 67 reviews

I’m so excited to share this Soft Pumpkin Cookies with Cinnamon Frosting Recipe with you! These cookies are everything you want in a fall treat—soft, tender, warmly spiced, and topped with a creamy cinnamon frosting that makes every bite feel like a cozy hug. I love whipping these up in the cooler months when pumpkin cravings hit, and they’re always the star of the cookie exchange or a quiet night in with a hot cup of tea.

What makes this recipe truly special is how the pumpkin puree keeps the cookies incredibly soft without being soggy, and the cinnamon frosting adds just the right amount of spice and sweetness. Once you try these, you’ll see why I keep coming back to this Soft Pumpkin Cookies with Cinnamon Frosting Recipe whenever I want something comforting yet festive. Plus, it’s surprisingly simple to make—you’ll have a batch ready faster than you can say “pumpkin spice!”

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Why This Recipe Works

  • Perfect Softness: Pumpkin puree naturally adds moisture, keeping cookies tender and chewy.
  • Balanced Spice: Pumpkin pie spice and cinnamon frosting blend beautifully without overpowering the pumpkin flavor.
  • Easy Chilling Step: Refrigerating dough firms it up for easier shaping and helps maintain cookie shape during baking.
  • Decadent Frosting: The cinnamon-infused vegan buttercream frosting adds the perfect sweet-spiced finish every time.
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 this …

Ingredients & Why They Work

Each ingredient in this Soft Pumpkin Cookies with Cinnamon Frosting Recipe plays a crucial role in creating the perfect cookie texture and flavor. I recommend using fresh pumpkin puree and quality spices for maximum flavor impact.

  • Vegan Butter: Gives the cookies richness and helps the frosting become silky smooth; make sure it’s softened for easy mixing.
  • Pumpkin Puree: Adds moisture and that classic fall flavor; avoid pumpkin pie filling with added sugars or spices.
  • Brown Sugar: Brings caramel notes and helps keep cookies chewy.
  • Granulated Sugar: Adds sweetness and lift to your cookies.
  • Vanilla Extract: Enhances overall flavor depth.
  • All-Purpose Flour: Provides structure without toughness.
  • Baking Powder: Gives a gentle rise to keep cookies soft and fluffy.
  • Pumpkin Pie Spice: The seasonal star spice mix infuses warm cinnamon, nutmeg, and cloves.
  • Cornstarch: A secret weapon that tenderizes the cookie crumb.
  • Salt: Balances sweetness and enhances flavors.
  • Powdered Sugar (for frosting): Creates a smooth, creamy frosting texture.
  • Vanilla Paste or Extract (for frosting): Adds an intense vanilla aroma to the frosting.
  • Cinnamon (for frosting): Layers more warm spice into the 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.

Make It Your Way

I love making this Soft Pumpkin Cookies with Cinnamon Frosting Recipe my own by tweaking the spices or adding mix-ins. Baking cookies is all about making the flavors your own and feeling free to experiment.

  • Variation: Sometimes, I fold in chopped pecans or walnuts for a nice crunch and nutty contrast.
  • Dietary Modifications: This recipe is already vegan, but you can swap white sugar for coconut sugar for a lower glycemic index.
  • Spice Levels: I sometimes increase the cinnamon in the frosting for an extra kick, especially if sharing with cinnamon lovers.

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

Step 1: Cream the Wet Ingredients Together

Start by creaming the softened vegan butter with pumpkin puree, both kinds of sugar, and vanilla extract in a stand or hand mixer. This process should take about 3-5 minutes until you see the mixture lighten in color and become fluffy. Trust me, this step is key to getting that lovely soft texture later on, so don’t rush it!

Step 2: Combine Dry Ingredients Separately

While your wet ingredients are beating, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt in a large bowl. Breaking up the spices evenly ensures every cookie has that perfect hint of fall flavor with no clumps.

Step 3: Gently Mix Dry and Wet Ingredients

Add the dry ingredients to the wet mixture gradually. Mix on low speed just until combined—overmixing here can make the cookies tough. The dough will be soft but hold its shape nicely once chilled.

Step 4: Chill the Dough for Best Results

This is where many skip a crucial step: chilling the dough for at least 30 minutes or even overnight. It helps the dough firm up so the cookies bake evenly and keep a nice round shape. I always find that chilled dough means less spreading and better texture.

Step 5: Shape and Bake Your Cookies

Scoop out 2-inch balls using a cookie scooper or spoon, then gently press each ball into a disk shape before placing on a parchment-lined baking sheet. The dough won’t spread much during baking, so shaping beforehand is essential. Bake at 350 °F (177 °C) for 10-12 minutes, then let the cookies cool completely on the sheet.

Step 6: Whip Up the Cinnamon Frosting

While your cookies cool, mix together softened vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until fluffy. This frosting brings all the warmth and sweetness on top of each cookie. If prepping ahead, cover and refrigerate until ready to pipe.

Step 7: Pipe and Decorate

Fill a piping bag fitted with a Wilton #2A tip with the cinnamon frosting, then pipe swirls on each cooled cookie. I like to sprinkle a little extra pumpkin pie spice on top for a festive finishing touch. Then, dig in and enjoy your perfectly soft pumpkin treats!

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Tips from My Kitchen

  • Don’t Skip Chilling: This is a game changer for cookie shape and texture.
  • Watch Your Baking Time: Cookies can go from soft to dry quickly; 10 minutes is usually perfect.
  • Use Parchment Paper: Prevents cookies from sticking and makes clean-up a breeze.
  • Frost When Fully Cool: If you frost too soon, the frosting will melt and become messy.

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 touch of extra pumpkin pie spice or finely chopped toasted pecans on top of the cinnamon frosting. It adds a lovely prettier finish and a little crunch that pairs so well with the soft cookie.

Side Dishes

These cookies taste amazing alongside hot beverages like chai tea, warm apple cider, or a spiced latte. I also enjoy serving them with a simple bowl of fresh fruit during fall gatherings for balance.

Creative Ways to Present

For birthdays or Thanksgiving dessert tables, I’ve stacked these cookies like a little cake and added some fresh edible flowers or small cinnamon sticks for an autumn-inspired centerpiece. They also look adorable boxed with twine for gifts!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3-4 days. If I’m keeping them longer, the fridge works well, but I always bring them to room temp before serving—they soften right back up.

Freezing

I’ve frozen unfrosted cookies baked from this Soft Pumpkin Cookies with Cinnamon Frosting Recipe successfully by layering parchment between them in a freezer-safe container. You can also freeze the dough in balls and bake fresh when you’re ready.

Reheating

To reheat, I pop frozen or refrigerated cookies in a warm oven (about 300 °F) for 5-7 minutes to regain that just-baked softness. Frost them afterward for best results—or if already frosted, enjoy as is to keep the swirl intact.

FAQs

  1. Can I use canned pumpkin pie filling instead of puree for this recipe?

    I don’t recommend canned pumpkin pie filling because it contains added sugars and spices that can throw off the dough’s texture and flavor balance. Stick with plain pumpkin puree for the best, clean pumpkin taste and consistent results in this Soft Pumpkin Cookies with Cinnamon Frosting Recipe.

  2. Can I make this recipe gluten-free?

    Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that includes xanthan gum. This adjustment tends to work well without changing the texture too much, but chilling the dough longer may help keep the cookies from spreading.

  3. How long do these cookies stay fresh?

    When stored properly in an airtight container at room temperature, these soft pumpkin cookies stay fresh for about 3-4 days. Refrigerated, they can last up to a week. Just bring them back to room temperature or warm slightly before serving to enjoy that soft texture.

Final Thoughts

This Soft Pumpkin Cookies with Cinnamon Frosting Recipe holds a special place in my kitchen and heart every fall. It’s that perfect blend of soft, spicy, and sweet that makes you pause, savor, and smile. Whether you’re sharing with friends, baking with family, or sneaking a few for yourself, I hope you enjoy making and eating these as much as I do. Give this recipe a try—you’ll be surprised at how easy and delightful homemade pumpkin cookies can be!

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Soft Pumpkin Cookies with Cinnamon Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 67 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

Soft Pumpkin Cookies with a spiced cinnamon frosting, perfect for fall celebrations or cozy gatherings. These vegan cookies are tender, flavorful, and topped with a creamy cinnamon frosting that enhances the pumpkin spice profile.

Ingredients

Cookies

  • 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

Cinnamon Frosting

  • 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

Instructions

  1. Cream ingredients: In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy.
  2. Mix dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
  3. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined, being careful not to over-mix.
  4. Chill dough: Cover the bowl and place it in the refrigerator for 30 minutes or overnight to firm up the dough and improve texture.
  5. Preheat oven: Preheat your oven to 350 °F (177 °C) and line a baking sheet with parchment paper or a baking mat.
  6. Shape cookies: Scoop 2-inch balls of dough using a medium cookie scooper or large spoon. Flatten the dough balls into disks since the dough will not spread much during baking. Arrange them a couple of inches apart on the prepared baking sheet.
  7. Bake cookies: Bake on the center oven rack for 12 minutes. Once baked, allow the cookies to cool completely on the baking sheet.
  8. Prepare frosting: In a medium bowl, use an electric mixer or stand mixer with a whisk attachment to whip together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until fully combined and creamy. Cover and refrigerate if preparing in advance.
  9. Frost cookies: Spoon the frosting into a piping bag fitted with Wilton Piping Tip #2A. Pipe the cinnamon frosting onto the cooled cookies in a swirl pattern, starting from the center and moving outward.
  10. Garnish and serve: Sprinkle a little pumpkin pie spice on top of the frosting for added flavor and serve.

Notes

  • Storage: Store cookies in an airtight container for 3-4 days at room temperature, or up to 7 days in the refrigerator.
  • Freezing: Freeze unfrosted cookies or dough for up to 2 months to enjoy later.
  • Do not skip chilling the dough; it ensures the cookies hold their shape and develop the right texture.
  • Flatten the dough balls before baking as they will not spread much in the oven.
  • For a non-vegan version, you can substitute vegan butter with regular butter and use regular vanilla extract.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 120 mg
  • Fat: 8 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 25 g
  • Fiber: 1.5 g
  • Protein: 2 g
  • Cholesterol: 0 mg

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