If you’re looking for a cookie that truly captures the cozy spirit of fall, you need these Soft Pumpkin Cookies with Cinnamon Frosting in your life. Imagine a tender, pillowy pumpkin cookie that practically melts in your mouth, topped with a swoon-worthy swirl of spiced cinnamon frosting—you’ll taste the perfect balance of sweet, spice, and pure pumpkin in every single bite. Whether you’re baking for friends, family, or just yourself, Soft Pumpkin Cookies with Cinnamon Frosting are destined to become a new autumn favorite.

Soft Pumpkin Cookies with Cinnamon Frosting Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk ingredients—the real all-stars that make Soft Pumpkin Cookies with Cinnamon Frosting so irresistible. Each component is simple enough to find, yet essential for building the flavor, moisture, and fluffy texture of these dreamy cookies.

Vegan butter, softened: Creates a rich, tender cookie crumb and a silky-smooth frosting base; be sure it’s at room temperature for best results.
Pumpkin puree: This is the heart of the cookie, adding moisture, color, and that iconic pumpkin taste—just be sure to use pure pumpkin, not pumpkin pie filling.
Brown sugar: Offers a bit of caramel-like depth, helping the cookies stay soft and flavorful.
Granulated sugar: Adds light sweetness and helps the cookies achieve their signature soft texture.
Vanilla extract: Brings warmth and complements all the pumpkin spice—don’t skip it!
All-purpose flour: Holds everything together, providing structure while keeping the cookies tender.
Baking powder: Gives your cookies a gentle lift for that fluffy, cake-like bite.
Pumpkin pie spice: Infuses every cookie and swirl of frosting with classic autumn flavor.
Cornstarch: The secret to a perfectly soft, melt-in-your-mouth crumb.
Salt: Just a pinch brightens and balances the sweetness throughout.
Vanilla paste (or extract) for frosting: Deepens the frosting’s richness—you’ll really taste the difference!
Cinnamon: Guest stars both in the frosting and sprinkled on top, giving every bite that irresistible warmth.
Powdered sugar: Delivers the dreamy, fluffy texture for your cinnamon frosting.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting

Step 1: Cream the Wet Ingredients

Start by beating together your softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla in a large bowl or stand mixer. Mix until the blend becomes airy and light—this gives the cookies their signature lift and softness, and ensures every bite is packed with flavor.

Step 2: Mix the Dry Ingredients

In a separate bowl, whisk the flour, baking powder, pumpkin pie spice, cornstarch, and salt until fully combined. This step ensures even flavor and rise, so you don’t end up with any clumps or uneven baking in your Soft Pumpkin Cookies with Cinnamon Frosting.

Step 3: Combine Wet and Dry Ingredients

Slowly add the dry mixture into your wet ingredients, mixing on low speed just until a dough forms. Try not to over-mix here—overworking the dough can make the cookies tough, and we want them perfectly tender!

Step 4: Chill the Dough

Cover your bowl and pop it in the fridge for at least 30 minutes or, for even better results, overnight. Chilling the dough is a must; it helps the cookies keep their shape and not spread too thin in the oven, making each one deliciously thick and soft.

Step 5: Shape and Bake the Cookies

Preheat your oven to 350 degrees F (177 C). Use a medium cookie scoop or large spoon to portion the dough into 2-inch balls, then gently press each one down into a disk—these cookies won’t spread much, so give them their signature shape ahead of time. Arrange the cookies on a parchment-lined baking sheet, a couple inches apart, and bake for 10-12 minutes. Allow them to cool completely on the baking tray to lock in all that lovely softness.

Step 6: Make the Cinnamon Frosting

In a clean bowl, beat together your vegan butter, vanilla paste or extract, cinnamon, pumpkin pie spice (or extra cinnamon), brown sugar, and powdered sugar. Blend until the frosting is light, fluffy, and gorgeously spiced. If your kitchen is warm or you’re making this ahead, cover and refrigerate until ready to use—it pipes best when just slightly chilled.

Step 7: Frost and Finish

Once your cookies are cool, fill a piping bag fitted with a Wilton #2A tip with the cinnamon frosting. Starting from the center, swirl the frosting generously outward—it’s the perfect topping for Soft Pumpkin Cookies with Cinnamon Frosting. Finish with a dusting of extra pumpkin pie spice, and you’re ready to serve and swoon!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting

Garnishes

For a picture-perfect finish, sprinkle a little extra pumpkin pie spice or ground cinnamon over each frosted cookie. You could even add candied ginger bits or a few chopped toasted pecans for a festive crunch that pairs beautifully with the cinnamon frosting.

Side Dishes

These cookies shine alongside cozy beverages like chai lattes, warm apple cider, or pumpkin spice coffee. Set them out at a brunch with roasted autumn fruits, or serve after dinner with dairy-free vanilla ice cream for an indulgent treat that lets the flavors of Soft Pumpkin Cookies with Cinnamon Frosting sing.

Creative Ways to Present

Turn your cookies into a stunning dessert platter by arranging them in a circle and adding edible flowers or cinnamon sticks for flair. For parties or bake sales, tie two together with parchment and twine. If you want to impress guests, make mini versions for a sweet bite-sized dessert table feature.

Make Ahead and Storage

Storing Leftovers

Store your frosted Soft Pumpkin Cookies with Cinnamon Frosting in an airtight container at room temperature for up to two days, or up to five days in the refrigerator. To keep them ultra-soft, consider placing a slice of bread in the container—the bread absorbs excess moisture, leaving cookies perfectly tender.

Freezing

If you’d like to freeze them, place unfrosted cookies in a single layer on a baking sheet to flash-freeze, then transfer to a zip-top bag or airtight container for up to three months. Thaw at room temperature before adding the cinnamon frosting fresh for best flavor and texture.

Reheating

For that warm-from-the-oven experience, gently reheat unfrosted cookies in a low oven (300 degrees F) for 3-5 minutes. If frosted, let the cookies come to room temperature naturally to preserve the integrity of the cinnamon frosting. Avoid microwaving, as it can melt the frosting and change the texture.

FAQs

Can I use regular butter instead of vegan butter?

Absolutely! While this recipe is written for vegan butter, regular unsalted butter will give a nearly identical texture and flavor to your Soft Pumpkin Cookies with Cinnamon Frosting—just make sure it’s also softened before use.

Is pumpkin pie filling the same as pumpkin puree?

No, pumpkin pie filling has added sugar and spices, whereas pumpkin puree is simply pure pumpkin. For these cookies, you want pure pumpkin puree to avoid making the dough too sweet or unbalanced in flavor.

Why do I need to chill the dough?

Chilling the dough allows the flour to hydrate fully and helps prevent spreading in the oven. This crucial step gives you those thick, soft cookies with a gorgeous shape—the signature of Soft Pumpkin Cookies with Cinnamon Frosting.

Can I make the dough and frosting ahead of time?

Definitely! The cookie dough can be made and refrigerated up to 24 hours in advance. The cinnamon frosting can be whipped ahead, then chilled and brought to room temperature before piping for easy, stress-free baking.

How can I make the cookies gluten-free?

Simply substitute your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. The cookies may turn out a touch more delicate, but they’ll still be just as delicious and soft with the cinnamon frosting piled high.

Final Thoughts

If you adore all things pumpkin and crave a cookie with a dreamy texture, you simply have to try Soft Pumpkin Cookies with Cinnamon Frosting. These cookies are easy to love and even easier to share, and I can’t wait for you to experience that first blissful bite—happy baking!