Soft Pumpkin Cookies with Cinnamon Frosting Recipe

I absolutely love how this Soft Pumpkin Cookies with Cinnamon Frosting Recipe turns out every time I make it. There’s just something magical about how tender and fluffy these cookies are, with that warm, cozy pumpkin flavor baked right in. The cinnamon frosting adds the perfect sweet and spicy finish, making them an irresistible treat that works for everything from afternoon snacks to autumn parties.

When I first tried this recipe, I was amazed at how easy it was to whip up such bakery-quality cookies at home. Whether you’re a seasoned baker or just getting started, you’ll find that these Soft Pumpkin Cookies with Cinnamon Frosting Recipe hits that perfect balance between flavor and texture without any fuss. Trust me, once you taste these, they’ll be your new go-to pumpkin dessert for the season.

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Ingredients You’ll Need

For this Soft Pumpkin Cookies with Cinnamon Frosting Recipe, you’ll want to gather some staple baking ingredients plus a few special touches to build those cozy fall flavors. Don’t worry—nothing too fancy, and each one has a role in making these cookies perfectly soft and flavorful.

• Vegan Butter: Softened vegan butter adds richness and keeps the cookies tender; make sure it’s room temperature for easy mixing.
• Pumpkin Puree: Use canned 100% pumpkin puree, not pumpkin pie filling, for natural sweetness and moisture.
• Brown Sugar: Adds warmth and depth with its molasses notes—perfect for fall cookies.
• Granulated Sugar: Balances sweetness and helps with structure and texture.
• Vanilla Extract: Enhances the overall flavor, making the pumpkin and spices pop.
• All-Purpose Flour: The base for the cookie dough, providing structure without heaviness.
• Baking Powder: Helps the cookies rise and stay soft.
• Pumpkin Pie Spice: The star warm spice blend with cinnamon, nutmeg, and cloves to give that classic pumpkin flavor.
• Cornstarch: A little secret ingredient for extra softness and tenderness.
• Salt: Just a pinch to balance sweetness and enhance flavors.
• Powdered Sugar: For the frosting’s sweet and silky smooth texture.
• Cinnamon: Added into the frosting for extra spice and aroma.
• Vanilla Paste or Extract (for frosting): Gives the frosting a rich, natural vanilla flavor.

Variations

I love how versatile this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is, so I often mix it up depending on the mood or occasion. Feel free to experiment with add-ins or swaps to make it your own—you can’t go wrong here.

• Add-ins: I’ve tossed in chopped pecans or walnuts for a delightful crunch that pairs perfectly with the soft cookie.
• Gluten-Free: I’ve swapped all-purpose flour with a 1:1 gluten-free blend, and it still comes out soft and fluffy.
• Spice Variation: Sometimes I add a dash of ground ginger or cardamom for a slightly different twist on the pumpkin spice.
• Maple Frosting: You can swap brown sugar in the frosting for maple syrup and reduce powdered sugar slightly to add a natural maple sweetness.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Cream Butter, Pumpkin, and Sugars

Start by softening the vegan butter so it creams smoothly—this is key for that fluffy cookie texture. Using your stand mixer or hand mixer, beat together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy. I love this step because it builds the cookie’s sweetness and integrates the pumpkin flavor right from the start. Be patient here, about 2-3 minutes of mixing is perfect.

Step 2: Whisk Dry Ingredients Separately

While the wet mixture is fluffing up, whisk together your all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt in another bowl. This even distribution of spices and leavening agents ensures consistent flavor and rise in each cookie. This little step really helps avoid clumps and spice pockets in your dough.

Step 3: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into your wet mixture, mixing on low speed. Be careful not to over-mix here—you want everything just combined so your cookies stay tender and soft, not tough. When the flour is mostly incorporated, stop mixing and use a spatula to finish folding if needed.

Step 4: Chill the Dough (Don’t Skip This!)

This is a game-changer: cover the dough and chill it in your fridge for at least 30 minutes or even overnight if you have time. I discovered this trick after struggling with cookies that spread too much. Chilling solidifies the dough and helps the cookies hold their shape while baking, plus it deepens the flavor. Definitely don’t skip this step!

Step 5: Shape the Cookies

Preheat your oven to 350°F (177°C). Using a cookie scooper or spoon, scoop out 2-inch balls of dough and place them on a parchment-lined baking sheet. Because these cookies don’t spread much while baking, gently press each ball down into a disk shape before putting them in the oven.

Step 6: Bake and Cool

Bake the cookies on the center rack for 10-12 minutes. You’ll know they’re done when the edges look set but the centers remain soft. Let them cool completely right on the baking sheet before frosting; frosting warm cookies can cause a melty mess.

Step 7: Make the Cinnamon Frosting

While the cookies cool, whip up that dreamy cinnamon frosting. In a clean bowl, beat together softened vegan butter, vanilla paste (or extract), cinnamon, pumpkin pie spice, brown sugar, and powdered sugar. Beat until smooth and creamy. If you’re preparing ahead, cover it tightly and refrigerate until you’re ready to frost.

Step 8: Pipe the Frosting

Spoon the frosting into a piping bag fitted with a Wilton Piping Tip #2A and swirl it beautifully over each cooled cookie, starting from the center outwards. A sprinkle of extra pumpkin pie spice or cinnamon on top is my favorite finishing touch — it adds flavor and looks so pretty. Now, you’re ready to enjoy!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I like to finish my pumpkin cookies with a light dusting of extra pumpkin pie spice or a sprinkle of finely chopped toasted pecans for a bit of crunch and color contrast. Sometimes a few edible gold sprinkles make these feel extra special during holiday gatherings.

Side Dishes

These pumpkin cookies pair wonderfully with a warm cup of chai tea, coffee with a splash of cinnamon, or even a glass of cold almond milk. For autumn parties, I serve alongside spiced cider or hot cocoa for a cozy spread.

Creative Ways to Present

For festive occasions, I’ve arranged these Soft Pumpkin Cookies with Cinnamon Frosting Recipe on a rustic wooden board with autumn leaves and mini pumpkins around for a cozy vibe. You can also stack them on a pretty cake stand or package them in cute mason jars as thoughtful gifts for friends and family.

Make Ahead and Storage

Storing Leftovers

I always store my 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 for about a week—just bring them to room temp before serving to soften the frosting and cookie.

Freezing

I’ve had great success freezing the cookie dough balls or unfrosted baked cookies in single layers inside freezer bags for up to 2 months. When ready to enjoy, just thaw overnight in the fridge before frosting or serving.

Reheating

To bring softness back to refrigerated or frozen cookies, I gently warm them in a 300°F oven for 5-7 minutes or pop them in the microwave for 10-15 seconds. This revives that fresh-baked feel without melting the frosting, especially if you reheat carefully.

FAQs

Final Thoughts

Honestly, this Soft Pumpkin Cookies with Cinnamon Frosting Recipe has become a staple in my kitchen every fall, and I’m confident it will in yours, too. They’re just the right mix of soft texture and cozy spices, finished with a luscious frosting that elevates them to pure comfort food bliss. I can’t wait for you to try these—you’ll enjoy the humble satisfaction that comes with baking something delicious and sharing it with the people you love.

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