Soft Pumpkin Cookies with Cinnamon Frosting Recipe

There’s just something magical about the combination of pumpkin and spice that makes these Soft Pumpkin Cookies with Cinnamon Frosting Recipe an absolute fall favorite around my kitchen. The cookies are incredibly tender and moist thanks to the pumpkin puree, and the cinnamon-spiced frosting takes them to that next level of cozy comfort. If you’re anyone like me who can’t resist that perfect blend of sweetness and spice, this recipe is definitely worth carving out some time to bake.

Whether you’re baking for a chilly afternoon treat, a festive gathering, or just to fill your home with that irresistible pumpkin-spice aroma, these cookies hit the spot every single time. I love how the frosting isn’t too sweet but bursting with cinnamon flavor, making these Soft Pumpkin Cookies with Cinnamon Frosting Recipe feel both indulgent and wholesome. Plus, once you get the hang of chilling the dough, this recipe is surprisingly easy to nail even on a busy weeknight.

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Ingredients & Why They Work

The ingredients list for this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is simple, but every component plays a crucial role. From the vegan butter to the pumpkin puree and spices, each one brings texture, moisture, and flavor to the final cookie.

• Vegan Butter: Using softened vegan butter keeps this recipe plant-based while providing a rich, creamy base that helps the cookie stay soft.
• Pumpkin Puree: The star of the recipe, it adds moisture, subtle sweetness, and that unmistakable pumpkin flavor we all crave.
• Brown Sugar & Granulated Sugar: The combo offers balanced sweetness and helps with the chewy, tender texture.
• Vanilla Extract: Adds depth and complements the pumpkin and spices beautifully.
• All-Purpose Flour: The foundation for structure in these cookies.
• Baking Powder: Gives the cookies a slight lift without making them cakey.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves that defines the taste of the season.
• Cornstarch: A baking secret for a soft crumb and tender bite.
• Salt: Enhances the sweet and spicy flavors.
• Cinnamon Frosting Ingredients: Vegan butter, vanilla paste, cinnamon, brown sugar, pumpkin pie spice, and powdered sugar blend to create a luscious, spiced icing that pairs perfectly with the cookies.

Tweak to Your Taste

This recipe is a great base for making the Soft Pumpkin Cookies with Cinnamon Frosting Recipe your own. I often like to tweak the spice levels or try out different frosting techniques depending on the season or occasion.

• Variation: Once, I swapped out the cinnamon frosting for a simple cream cheese glaze, and it was divine — just a lighter contrast to the spicy cookie.
• Dietary Modifications: Using gluten-free flour blends works well if you want to make these cookies gluten-free; just watch the texture and bake time carefully.
• Seasonal Twists: Adding chopped pecans or walnuts to the dough adds a little crunch and warmth that’s perfect for fall.

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

Step 1: Cream the Wet Ingredients Until Fluffy

Start by creaming together the softened vegan butter, pumpkin puree, both sugars, and vanilla extract in your stand mixer or with a hand mixer. Don’t rush this step – you want the mixture to become light and fluffy, which usually takes about 3-4 minutes on medium speed. This helps incorporate air and creates that wonderful soft texture later on.

Step 2: Mix Your Dry Ingredients Separately

While the wet ingredients are getting nice and fluffy, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt in a separate large bowl. This ensures all your dry spices and leavening are evenly distributed — no spice clumps here!

Step 3: Combine Wet and Dry, Then Chill the Dough

Gradually add the dry mix to the wet ingredients, mixing on low speed until just combined. Try not to over-mix to keep the cookies tender. Now, this next step is key: cover the bowl and refrigerate the dough for at least 30 minutes or even overnight. Trust me, chilling firm ups the dough so the cookies don’t spread too much and deepen the flavor.

Step 4: Preheat, Scoop, and Shape

Set your oven to 350°F (177°C) while your dough chills. When ready, scoop about 2-inch balls of dough onto parchment-lined baking sheets. I like to gently press the dough balls down a bit into disks because these cookies won’t spread much on their own. Give enough room between each cookie so they bake evenly.

Step 5: The Bake and Cool

Bake your cookies right in the center of the oven for 10-12 minutes. You’ll know they’re done when the edges start to set but the centers still look soft. Let the cookies cool completely on the baking sheet so they firm up enough for frosting without breaking.

Step 6: Whip Up the Cinnamon Frosting and Frost

In a medium bowl, whip together all your frosting ingredients until smooth and fluffy. If you want to prep this ahead, just cover and refrigerate your frosting until you’re ready to pipe it on. Using a piping bag fitted with a Wilton #2A tip makes the swirled cinnamon frosting look beautiful and professional—plus, it’s fun! Finish with a light sprinkle of pumpkin pie spice on top, and voilà, you have melt-in-your-mouth Soft Pumpkin Cookies with Cinnamon Frosting Recipe ready to impress.

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I often sprinkle a little extra pumpkin pie spice or a delicate dusting of cinnamon right on top of the frosting swirl—it adds a lovely aromatic touch. Sometimes, a few finely chopped toasted pecans on top give a tasty crunch contrast, especially when I’m sharing with friends who love a bit of texture.

Side Dishes

Piping hot chai tea or a rich vegan hot chocolate pairs beautifully with these cookies. If you want a little more substance, a bowl of spiced applesauce or a scoop of dairy-free vanilla ice cream on the side can elevate your pumpkin treat to a delightful dessert experience.

Creative Ways to Present

For a festive gathering, I once stacked these cookies in a rustic wooden box lined with parchment, then tied them with a cinnamon stick and twine ribbon for a charming autumn gift. Displaying the cookies on a slate board with small pumpkins and fall leaves really amps up the holiday vibe too.

Make Ahead and Storage

Storing Leftovers

I keep my leftover frosted cookies in an airtight container at room temperature for up to 3-4 days, which keeps them fresh and soft. If it’s warmer weather, I move them to the fridge, where they last up to a week, though I recommend taking them out to come to room temp before eating.

Freezing

If I know I won’t finish the batch quickly, I freeze the unfrosted cookies on a baking sheet first, then transfer them into freezer bags for up to 2 months. When ready to enjoy, I thaw them completely, then pipe on fresh cinnamon frosting—it tastes just as good as freshly baked.

Reheating

Reheating leftover cookies is easy: I pop them in a preheated oven at 300°F for about 5 minutes to revive that fresh-baked warmth. Be sure to remove any frosting if already applied to prevent melting mess, then refrost once cooled if desired.

FAQs

Final Thoughts

Honestly, this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is one of those comforting, feel-good recipes I turn to whenever the air turns crisp and I’m craving a little seasonal sweetness. They’re soft, warmly spiced, and topped with frosting that’s creamy without being too sweet — exactly how I like my homemade cookies. I’m confident you’ll enjoy baking (and eating!) them as much as I do, whether you’re snuggling up on a rainy day or sharing with friends at a festive get-together. So go on—grab your mixing bowl, and let’s make some cozy magic happen!

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