Soft Pumpkin Cookies with Cinnamon Frosting Recipe

If you’re craving fall flavors that hit all the right notes, I have just the treat for you! This Soft Pumpkin Cookies with Cinnamon Frosting Recipe is hands down one of my favorites—soft, tender pumpkin cookies topped with a dreamy cinnamon frosting that melts in your mouth. Whether you’re a seasoned baker or just looking to bring a cozy twist to your kitchen, you’ll find this recipe incredibly doable and totally worth indulging in.

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Ingredients You’ll Need

I’ve found that using quality, fresh ingredients really makes a difference with this Soft Pumpkin Cookies with Cinnamon Frosting Recipe. Each component brings a unique texture and flavor that harmonizes perfectly. Plus, I’ll share little tips to help you navigate the ingredients list easily.

• Vegan Butter: Softened but not melted; it creates that luscious creamy base and keeps the cookies dairy-free.
• Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, for the best flavor and texture.
• Brown Sugar: Adds moisture and a deep, caramel-like sweetness.
• Granulated Sugar: Balances out the brown sugar and helps with the cookie structure.
• Vanilla Extract: Or vanilla paste, which intensifies the flavor nicely.
• All-Purpose Flour: The building block for the cookie; measure carefully for soft results.
• Baking Powder: Helps the cookies rise softly without getting cakey.
• Pumpkin Pie Spice: The signature blend of cinnamon, nutmeg, cloves, and ginger that brings autumn vibes.
• Cornstarch: A secret weapon to keep cookies tender and soft.
• Salt: Enhances the flavors and balances the sweetness.
• Cinnamon Frosting Ingredients: Vegan butter, vanilla paste or extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar—these all combine to create that fluffy, spiced frosting that hugs each cookie.

Variations

I love how this Soft Pumpkin Cookies with Cinnamon Frosting Recipe invites creativity—you can tweak it to suit your tastes or dietary needs. Over time, I’ve experimented, and here are a few favorites that you might want to try too.

• Gluten-Free Version: I swapped in a 1:1 gluten-free flour blend with great results, just keep an eye on texture as some blends absorb more moisture.
• Spice it Up: Sometimes I add a pinch of cayenne or extra ginger for a little kicked-up warmth that pairs so well with the cinnamon frosting.
• Nutty Twist: Adding chopped toasted pecans or walnuts into the dough gives a crunchy surprise that’s delightful with the soft cookie.
• Vegan and Allergy-Friendly: The vegan butter makes this suitable for dairy-free diets, and you can use a sugar substitute like coconut sugar for a lower glycemic index treat.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Cream the Wet Ingredients Until Fluffy

Start by softening your vegan butter so it’s easy to mix. Using a stand mixer or hand mixer, blend the butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until the mixture turns light and fluffy—usually about 3-4 minutes on medium speed. This step is key because the air you incorporate here will give your cookies that tender texture I adore.

Step 2: Combine the Dry Ingredients Separately

While the wet mixture is chilling, whisk together your flour, baking powder, pumpkin pie spice, cornstarch, and salt in a separate bowl. This ensures everything’s evenly distributed and prevents clumps. Trust me, this little step saves you from uneven flavor or funky textures later.

Step 3: Gently Fold Dry Ingredients Into Wet

Add the flour mixture gradually to the wet ingredients, mixing on low speed just until everything comes together. Don’t overmix here; overworked dough results in tougher cookies, which we want to avoid. Once the mixture forms a soft dough, cover it and pop it into the fridge. I learned that chilling the dough for at least 30 minutes—or even overnight—makes a world of difference for achieving that perfect soft bite.

Step 4: Shape and Bake Your Cookies

Preheat your oven to 350°F (177°C). Using a cookie scooper or spoon, scoop about 2-inch balls of dough. Since these cookies don’t spread much during baking, gently press each ball into a flat disk shape before placing them on a parchment-lined baking sheet. Give them space—about 2 inches apart. Bake on the center rack for 10-12 minutes. Keep an eye on them, but remember, they’ll look slightly underbaked—trust me, that means soft cookies! Let them fully cool on the baking sheet before frosting.

Step 5: Whip Up the Cinnamon Frosting and Decorate

While your cookies cool, get started on that luscious cinnamon frosting. Combine vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar in a bowl and whip with an electric mixer until silky smooth and fluffy. Transfer to a piping bag fitted with a Wilton #2A tip, and pipe beautiful swirls on your cooled cookies. I like to finish with a small dusting of pumpkin pie spice for that extra oomph. Now it’s time to dig in!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

For garnishes, I love keeping it simple with a sprinkle of pumpkin pie spice or cinnamon powder right after frosting—it adds a fragrant finish without overpowering the sweet cinnamon frosting. Sometimes, I add a few chopped pecans on top for a little crunch and extra autumnal charm.

Side Dishes

These cookies pair beautifully with a warm mug of chai tea or a creamy oat milk latte. If you’re serving them at a party, a small bowl of spiced nuts or a fresh fruit plate with citrus slices balances out the sweetness really well.

Creative Ways to Present

For holidays or special gatherings, I’ve arranged these cookies on a rustic wooden serving board, garnished with cinnamon sticks and mini pumpkins around. Another fun way is stacking them with parchment paper layers and tying up with twine for gifting. They make for a gorgeous, Instagram-worthy presentation that guests love.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cookies in an airtight container at room temperature up to 3-4 days, and they stay soft and tasty without needing refrigeration. If you want to extend their life, storing them in the fridge works well for up to a week, but I do like to bring them back to room temp before serving.

Freezing

One trick I discovered is to freeze the cookie dough balls individually on a tray before transferring them to a freezer bag—not only does this help with last-minute baking, but frozen unfrosted cookies also maintain their softness beautifully once thawed and baked. You can freeze baked but unfrosted cookies for up to 2 months.

Reheating

When I reheat leftover cookies, I pop them in the microwave for about 10 seconds or warm gently in the oven at 300°F for 5 minutes to revive that freshly baked softness. Just add the frosting after warming if you want that fresh-tasting finish.

FAQs

Final Thoughts

Honestly, this Soft Pumpkin Cookies with Cinnamon Frosting Recipe holds a special place in my heart—and my kids’ snack time! The combination of tender pumpkin spice cookies and that creamy, cinnamon-infused frosting creates a cozy moment with every bite. If you’re looking for a treat that’s both nostalgic and simple to whip up, give this recipe a go—you’re going to love how it fills your kitchen with warm autumn scents and your plate with pure delight.

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