Name: Soft Pumpkin Cookies with Cinnamon Frosting Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 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; 1 cup vegan butter, softened; 3 teaspoons vanilla paste (or vanilla extract); 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice (or additional cinnamon); 1/3 cup brown sugar; 3 1/4 cups powdered sugar

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If you’re anything like me and love cozy, seasonal treats, you’re going to adore this Soft Pumpkin Cookies with Cinnamon Frosting Recipe. These cookies are the perfect balance of tender pumpkin-spiced dough and a luscious, cinnamon-infused frosting that melts in your mouth. I like to make them when the leaves start turning because they remind me of chilly afternoons curled up with a warm drink.

What makes this Soft Pumpkin Cookies with Cinnamon Frosting Recipe truly stand out is the texture—soft, moist, and just sweet enough without being overpowering. Plus, it’s vegan-friendly, so you don’t have to worry about any dairy if you’re accommodating friends or family. Trust me, once you try these, they’ll become a fall staple you’ll want to bake all season long.

Ingredients You’ll Need

Each ingredient in this Soft Pumpkin Cookies with Cinnamon Frosting Recipe plays a key role in creating that soft, flavorful cookie you’ll be craving. From the pumpkin puree that adds moisture and subtle sweetness, to the warm spices that make the frosting sing, every item contributes to making this cookie special.

Vegan butter: Softened for easy mixing, vegan butter keeps these cookies tender and rich without any dairy.
Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, to control sweetness and spice levels.
Brown sugar: Adds moisture and caramel notes essential for a soft chew.
Granulated sugar: Balances the brown sugar with a touch of crispness and structure.
Vanilla extract: Enhances the overall flavor, giving the cookies a warm aroma.
All-purpose flour: The base that gives the cookie its shape and texture.
Baking powder: Helps the cookies rise just enough to be soft and cakey.
Pumpkin pie spice: The star seasoning, giving those classic fall vibes with cinnamon, nutmeg, and cloves.
Cornstarch: Helps make the cookies tender and soft by limiting gluten development.
Salt: Balances sweetness and enhances other flavors.
Cinnamon Frosting ingredients: Vegan butter, vanilla paste or extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar create a creamy, spiced frosting that’s the perfect finishing touch.

Variations

I love experimenting with different twists on this Soft Pumpkin Cookies with Cinnamon Frosting Recipe. It’s such a flexible base — perfect for personalizing to your taste or dietary needs.

Gluten-free version: Swap all-purpose flour for a gluten-free flour blend. I found that adding a teaspoon of xanthan gum helps keep the texture just right.
Nutty crunch: Adding chopped toasted pecans or walnuts brings a wonderful texture and pairs beautifully with the spices.
Spice it up: If you like a bit more heat, a pinch of ground ginger or a dash of cayenne in the frosting adds an unexpected kick.
Maple frosting: Substitute half the brown sugar in the frosting with real maple syrup for a deeper, richer sweetness I adore.
Less sweet: If you prefer your cookies less sugary, try cutting down the powdered sugar on the frosting by about a cup. It’s still luscious but not overwhelming.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Cream the Butter and Sugars

Start by beating the softened vegan butter with the brown sugar and granulated sugar until the mixture is light and fluffy—about 3 to 4 minutes. This step is crucial because it traps air into the batter, which helps give our cookies that soft, cakey texture. Make sure your vegan butter is room temperature to avoid lumps.

Step 2: Add Pumpkin and Vanilla

Mix in the pumpkin puree and vanilla extract until just combined. I find it easiest to use a spatula at this point to gently fold everything together, keeping it light. The pumpkin keeps these cookies moist, so don’t skip it!

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt. This ensures the leavening and spices are evenly distributed throughout the dough, so every bite has balanced flavor and rise.

Step 4: Mix Dry and Wet Ingredients

Slowly add the dry mixture into the pumpkin mixture, stirring until just combined. Don’t overmix—overworking the dough can make the cookies tough. The dough will be a little thick but soft enough to scoop easily.

Step 5: Bake the Cookies

Scoop the dough onto a parchment-lined baking sheet—about 2 tablespoons per cookie works well. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are just set but the centers still look slightly soft. They’ll firm up as they cool, so resist baking until they’re completely golden or crisp.

Step 6: Make the Cinnamon Frosting

While the cookies bake and cool, beat together the softened vegan butter, vanilla paste or extract, cinnamon, pumpkin pie spice, and brown sugar until fluffy. Gradually add the powdered sugar until smooth and creamy. If your frosting feels too thick, a splash of plant-based milk can loosen it up.

Step 7: Frost and Enjoy

Once your cookies are completely cool, spread a generous layer of cinnamon frosting on each one. This part is always my favorite—it makes the cookies feel so special and extra indulgent. Then, time for the best part: a big bite of fall goodness!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Soft Pumpkin Cookies with Cinnamon Frosting Recipe - Recipe Image

Garnishes

I often sprinkle a little ground cinnamon or a light dusting of pumpkin pie spice on top of the frosting for an added aromatic touch. Sometimes, I even sprinkle crushed pecans or toasted coconut flakes for a little crunch contrast, which I think really makes the frosting pop.

Side Dishes

These cookies come alive when paired with a warm mug of spiced chai tea or rich, creamy vegan hot chocolate. For a brunch spread, serve alongside fresh fruit or a cinnamon latte to keep the cozy vibes going strong.

Creative Ways to Present

If you’re making these Soft Pumpkin Cookies with Cinnamon Frosting Recipe for a holiday party or special occasion, try stacking them into a mini cookie tower tied with twine or arranging them on a rustic wooden board with sprigs of fresh rosemary or autumn leaves for a seasonal touch. Little details like that really make the treat feel festive and inviting.

Make Ahead and Storage

Storing Leftovers

I usually keep my leftover cookies in an airtight container at room temperature for up to 3 days. The frosting softens beautifully but stays nicely spreadable. If your kitchen is warm, storing them in the fridge works too, but let them come to room temperature before serving for best flavor.

Freezing

To keep a stash ready, freeze the cookie dough balls (unbaked) on a baking sheet until firm, then transfer to a freezer-safe bag. You can bake them straight from frozen, adding a couple of minutes to the baking time. For frozen baked cookies with frosting, freeze in a single layer, and thaw in the fridge when ready.

Reheating

If you have frosted cookies you want to enjoy warm, pop them in the microwave for about 10-15 seconds. This softens the frosting and warms the cookie without melting it completely. For unfrosted cookies, a few minutes in a low oven brings back that fresh-baked feel.

FAQs

Can I use canned pumpkin for this recipe?

Yes! Just make sure it’s pure pumpkin puree and not pumpkin pie filling, which has added sugars and spices. Pure pumpkin will give you the best control over flavor and sweetness.
How do I make sure my cookies stay soft?

Don’t overbake and don’t overmix the dough. Removing cookies from the oven when the edges are just set but centers still look soft will keep them tender. Also, cornstarch in the recipe helps promote softness.
Can I make this recipe gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free blend and consider adding a small amount of xanthan gum to maintain the texture. It works perfectly and still tastes incredible.
What’s the best way to store frosted pumpkin cookies?

Store them in an airtight container either at room temperature for a couple of days or in the fridge if your kitchen is warm. Let them come back to room temperature before eating for the best flavor and texture.
Can I use regular butter instead of vegan butter?

Yes, you can swap in regular butter if you’re not avoiding dairy. It will make the cookies even richer, but keep in mind the recipe is designed to work well with vegan butter too.

Final Thoughts

This Soft Pumpkin Cookies with Cinnamon Frosting Recipe has become one of my absolute favorites to bake and share, especially as the weather cools down and pumpkin cravings hit. The balance of soft, spiced cookie with creamy cinnamon frosting is utterly comforting and easy to make. I hope you’ll try it out soon and find yourself coming back to it again and again, just like I do. Trust me, these cookies make any day feel a little more special.