Name: Soft Pumpkin Cookies with Cinnamon Frosting Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 42 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 extract); 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice (or cinnamon); 1/3 cup brown sugar; 3 1/4 cups powdered sugar

Jump to Recipe·5 from 8 reviews

I’m so excited to share this Soft Pumpkin Cookies with Cinnamon Frosting Recipe—it’s quickly become one of my all-time favorites for cozy fall baking. These cookies are everything you want: soft, tender, packed with warm pumpkin flavor, and topped with that delightfully spiced cinnamon frosting that just melts in your mouth. Whether you’re baking for a holiday gathering or just because you need a little autumn magic in your week, these cookies deliver every single time.

What makes this Soft Pumpkin Cookies with Cinnamon Frosting Recipe especially worth trying is how easy it is to get bakery-style results at home without a fuss. The dough chills beautifully, which locks in the flavors and keeps the cookies perfectly soft rather than spreading thin and crispy. Plus, the cinnamon frosting adds that extra cozy touch that really transforms these into a standout treat. Trust me, once you try these, you’ll want to make them all season long!

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Why This Recipe Works

Perfectly Soft Texture: The combination of pumpkin puree and cornstarch creates a tender, melt-in-your-mouth cookie every time.
Balanced Warm Spices: Pumpkin pie spice subtly spices these cookies without overpowering, complemented by the cinnamon frosting.
Easy Prep with Chilled Dough: Chilling the dough is key to controlling spread and enhancing flavors, which is a game-changer for your results.
Decadent Cinnamon Frosting: The cinnamon-flecked frosting swoops in to add creamy sweetness that ties this pumpkin treat together beautifully.

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

Ingredients & Why They Work

The ingredients in this Soft Pumpkin Cookies with Cinnamon Frosting Recipe come together to create both a soft, flavorful cookie base and a deliciously spiced frosting. I always recommend fresh pumpkin puree and quality spices for the best aroma and taste.

Vegan Butter: Softened butter is perfect for that creamy texture, and I like vegan butter for a dairy-free twist that still tastes rich.
Pumpkin Puree: Adds moisture and authentic pumpkin flavor; use canned or homemade, just avoid pumpkin pie filling for this recipe.
Brown Sugar: Brings moisture and a subtle caramel note that deepens the flavor of the cookies and frosting alike.
Granulated Sugar: Balances sweetness and helps the cookies rise slightly during baking.
Vanilla Extract: Enhances all the warm flavors in the cookie base and frosting – never skip this for a deeper flavor.
All-Purpose Flour: The sturdy foundation for your cookies that holds everything together just right.
Baking Powder: Gives the cookies a tender lift without making them cakey.
Pumpkin Pie Spice: The magic mix of cinnamon, nutmeg, cloves, and ginger that makes pumpkin cookies sing.
Cornstarch: Key to creating that melt-in-your-mouth texture by tenderizing the cookie crumb.
Salt: Boosts all the sweet and savory notes in the cookies and frosting.
Cinnamon Frosting Ingredients: Vegan butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar come together to make a smooth, richly spiced 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.

Tweak to Your Taste

I love how flexible this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is because you can make it your own so easily. I usually add a little extra cinnamon to the frosting for an extra cozy kick, but sometimes I swap in nutmeg or allspice to switch things up seasonally.

Variation: One of my favorite tweaks is to fold in chopped pecans or walnuts for an added crunch — it adds such a nice texture contrast!
Dietary Mods: Using gluten-free flour blend works well here if you want a gluten-free batch; just watch your baking time closely.
Less Sweet: Feel free to reduce the sugar slightly in the frosting if you prefer a milder sweetness without sacrificing flavor.
Spice Level: Adjust the pumpkin pie spice amount depending on how much warm spice you like—perfect for personalizing for kids or adult tastes.

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

Step 1: Cream the Butter and Sugars with Pumpkin

Start by softening your vegan butter so it creams easily—room temperature is best here. Use a stand mixer or hand mixer to beat the butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract together until the mixture is light, fluffy, and well combined. This fluffy base is the secret to those soft, tender cookies so don’t rush this step!

Step 2: Whisk Your Dry Ingredients Separately

In a large bowl, whisk together your flour, baking powder, pumpkin pie spice, cornstarch, and salt until everything is evenly mixed. This helps avoid clumps and ensures the spice and leavening are distributed evenly throughout the dough.

Step 3: Combine Wet and Dry Ingredients Carefully

Slowly add the dry ingredients to the wet mixture while mixing on low speed. It’s important not to overmix here—stop as soon as you see just a combined dough. Overmixing leads to tougher cookies, and that’s not what we’re after!

Step 4: Chill That Dough

This step is a must—I promise it’s worth the wait. Cover the dough and pop it in the fridge for at least 30 minutes, but overnight is even better if you have the time. Chilling helps prevent the cookies from spreading too much and enhances those lovely pumpkin flavors.

Step 5: Form and Bake Cookies

Preheat your oven to 350°F (177°C). Scoop out 2-inch balls of dough using a cookie scooper or spoon, then gently press each one into a disk shape, because they won’t spread much while baking. Arrange them on a parchment-lined baking sheet with a couple inches between cookies to allow for a little rise. Bake for 10-12 minutes, then let them cool completely on the baking sheet before frosting.

Step 6: Whip Up the Cinnamon Frosting

While the cookies cool, mix together the softened vegan butter, vanilla paste (or extract), cinnamon, pumpkin pie spice, brown sugar, and powdered sugar with an electric mixer until smooth and creamy. This frosting is dreamy—it’s thick enough to pipe but soft enough to melt on the tongue.

Step 7: Pipe and Serve

Spoon your frosting into a piping bag fitted with a Wilton Piping Tip #2A (or similar) and swirl generous amounts on top of each cooled cookie. For an extra touch, sprinkle a little pumpkin pie spice over the frosting to create a beautiful, fragrant finish. Then dig in and enjoy!

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Pro Tips for Making Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Use Room-Temp Butter: This helps your ingredients cream together smoothly, giving the dough great structure and texture.
Don’t Skip Chilling: I’ve tried baking this dough right away—while it still tastes good, the texture suffers, so patience really pays off here.
Press Dough Into Disks: Since these cookies don’t spread, forming them into cookie shapes beforehand means perfect-looking cookies every time.
Frost Only When Cool: Always let your cookies cool completely before frosting to avoid melting your cinnamon frosting and losing that beautiful swirl.

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

When I serve these cookies, I like to keep it simple but festive: a light dusting of pumpkin pie spice or ground cinnamon on top adds a lovely aroma and visual appeal. Sometimes I also sprinkle crushed toasted pecans on the frosting for a little crunch and a nutty flavor complement.

Side Dishes

These cookies pair beautifully with a hot cup of chai tea or spiced latte—something warm and comforting to match the cozy flavors of the pumpkin and cinnamon. A scoop of vegan vanilla ice cream or a dollop of coconut whipped cream also makes a delightful side treat.

Creative Ways to Present

For special occasions, I like to arrange these cookies on a rustic wooden board with autumn leaves or small pumpkins for a cozy harvest vibe. You can pipe the frosting in different patterns or add edible gold dust for an elegant touch at holiday parties—guests always love how these look and taste!

Make Ahead and Storage

Storing Leftovers

Once frosted, store your cookies in an airtight container at room temperature for 3-4 days. I’ve found keeping them in the fridge extends freshness up to a week, but the frosting will firm up a bit, so bring them to room temp before serving for best flavor and texture.

Freezing

If you want to freeze these cookies, I recommend freezing them unfrosted—either as dough balls or baked cookies—wrapped tightly in plastic wrap and stored in freezer bags for up to 2 months. When you’re ready, thaw completely and frost fresh for best results.

Reheating

To warm up refrigerated or thawed cookies, I lightly heat them in the microwave for about 10-15 seconds. This refreshes the softness and brings back that just-baked warmth without melting the frosting too much, especially if you frost them fresh after warming.

FAQs

Can I use canned pumpkin puree for this Soft Pumpkin Cookies with Cinnamon Frosting Recipe?

Absolutely! Canned pumpkin puree works perfectly as long as it’s pure pumpkin and not pumpkin pie filling (which contains added sugars and spices). Pure pumpkin gives you the best natural flavor and moisture for these cookies.
How do I make sure my pumpkin cookies stay soft?

The key is not skipping the dough chill, using cornstarch in the dry ingredients, and avoiding overbaking. The frosting also adds moisture and softness once applied, making the overall cookie wonderfully tender.
Can I make these cookies gluten-free?

Yes! Replacing the all-purpose flour with a gluten-free flour blend designed for baking usually works well. Just keep an eye on the texture of the dough—gluten-free blends vary, so you might need to adjust slightly and test bake a small batch first.
What’s the best way to pipe the cinnamon frosting?

I recommend using a piping bag fitted with a Wilton Piping Tip #2A or a similar open star tip for that gorgeous swirl effect. If you don’t have one, you can spread the frosting with a knife, but piping makes it feel extra special.

Final Thoughts

This Soft Pumpkin Cookies with Cinnamon Frosting Recipe holds a special place in my heart because it combines everything I love about fall into one bite—the warmth of pumpkin spices, the softness of a perfect cookie, and the creamy, flavorful frosting to top it all off. When you try making these, I hope you feel the same cozy joy I do every time I bake them. They’re not just delicious but also a simple little celebration of the season that I think you’ll enjoy sharing with family and friends. So go ahead, grab your mixing bowl, and start baking—you won’t regret it!