Every fall, I can’t wait for that first whiff of cinnamon and pumpkin spice floating through the kitchen. It reminds me of cozy mornings baking with my grandmother, when she’d hand me the wooden spoon and say, “Taste the season.” These soft pumpkin cookies with cinnamon frosting bring that same nostalgic warmth back to life. The rich pumpkin, the tender crumb, and that sweetly spiced frosting make each bite feel like autumn wrapped in a cookie.
If you’re craving something soft, fragrant, and truly comforting, this pumpkin cookies recipe is for you. We’ll cover everything from how to achieve that perfect pillow-soft texture to the secret behind a silky cinnamon frosting that stays luscious without being too sweet.
The Story Behind Soft Pumpkin Cookies with Cinnamon Frosting
Why These Soft Pumpkin Cookies Are My Fall Obsession
There’s something magical about baking soft pumpkin cookies with cinnamon frosting when the air turns crisp. The scent alone could sell a candle. I first made these cookies during a chilly October afternoon when rain drizzled on the windows and the fireplace hummed in the background. What started as a simple experiment turned into my go-to fall cookie recipe—one that family and friends now request every year.
These cookies aren’t just delicious—they’re therapeutic to make. The act of creaming vegan butter with pumpkin puree, then folding in pumpkin pie spice, fills the kitchen with warmth and anticipation. When topped with that cloud-like cinnamon frosting, they’re not just cookies—they’re comfort.
The Secret to That Signature Softness
Unlike most pumpkin cookies that lean cakey, these have a uniquely tender chew. The secret lies in the balance of cornstarch and pumpkin puree. Cornstarch acts as a softening agent, giving the cookies that melt-in-your-mouth texture. And chilling the dough ensures the perfect thickness—slightly puffy but never dry.
Every step of this pumpkin cookies recipe serves a purpose, and it’s worth every minute of patience. By the time you spread or pipe that cinnamon frosting, you’ll understand why this recipe defines fall.
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Soft Pumpkin Cookies with Cinnamon Frosting
- Total Time: 22 minutes
- Yield: 18 cookies 1x
- Diet: Vegan
Description
Soft pumpkin cookies with cinnamon frosting are light, fluffy, and filled with fall spices—perfectly sweet and comforting.
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
Cinnamon Frosting:
1 cup vegan butter, softened
3 teaspoons vanilla paste
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/3 cup brown sugar
3 1/4 cups powdered sugar
Instructions
1. Cream together butter, pumpkin puree, and sugars until fluffy.
2. Whisk flour, baking powder, pumpkin pie spice, cornstarch, and salt.
3. Combine wet and dry ingredients until just mixed.
4. Chill dough for at least 30 minutes.
5. Preheat oven to 350°F (177°C) and prepare baking sheet.
6. Scoop dough into balls, flatten slightly, and bake 10–12 minutes.
7. Cool cookies completely on sheet.
8. Whip frosting ingredients until smooth and fluffy.
9. Pipe frosting on cooled cookies using a swirl pattern.
Notes
For extra flavor, sprinkle cookies with pumpkin spice before serving. Chill frosting slightly for a firmer texture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 14g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Perfecting the Pumpkin Cookie Dough
Choosing the Right Pumpkin Puree
For flawless results, always use pure pumpkin puree—not pumpkin pie filling. The latter contains added sugar and spices that can throw off the texture. When making soft pumpkin cookies cinnamon frosting, control is everything. Pure pumpkin allows you to add your own blend of spices and sweetness without overpowering the cookie’s natural flavor.
Mixing and Chilling for Texture
Creaming vegan butter with sugars creates air pockets that lighten the dough. Once your dry ingredients meet the wet, mix gently—just until combined. Overmixing can toughen your cookies, which defeats the “soft” in soft pumpkin cookies.
Next comes the crucial step: chilling. Refrigerating the dough for at least 30 minutes (or overnight) helps the flour hydrate and solidify fats, resulting in perfect cookies that hold shape without spreading too thin. It’s tempting to skip this, but don’t. Your future self—biting into that soft, spiced perfection—will thank you.
Baking the Ultimate Pumpkin Cookies
Timing Is Everything
When you bake soft pumpkin cookies with cinnamon frosting, keep your eye on the clock. Ten to twelve minutes at 350°F is the sweet spot. The edges should look set while the centers remain slightly soft—they’ll continue to cook on the baking sheet after you remove them from the oven.
If you prefer extra chewiness, pull them out right at ten minutes. For a lighter, cakier texture, let them bake the full twelve. Either way, resist the urge to move them until they cool; otherwise, they may crumble before you can frost.
Why Parchment Paper Is Your Best Friend
Baking on parchment paper or a silicone mat ensures even browning and prevents sticking. It also gives your cookies that soft-on-the-bottom finish that’s signature to this fall cookies cinnamon frosting combo.
Once cooled, they’re ready for the showstopper: frosting. But don’t frost warm cookies—heat melts the butter in your icing and ruins the swirl. Patience once again pays off.
The Cinnamon Frosting That Steals the Show
Creating the Perfect Whipped Frosting
This cinnamon frosting transforms ordinary cookies into bakery-worthy indulgence. Using vegan butter as the base, whip it until pale and fluffy. Add vanilla paste, cinnamon, and a touch of pumpkin pie spice for that cozy warmth. The brown sugar adds depth, while powdered sugar provides body.
Beat the mixture until you achieve a light, airy consistency. If the frosting feels dense, add a teaspoon of plant-based milk. The result? A smooth, creamy swirl that spreads beautifully or pipes cleanly through a Wilton #2A tip.
Frosting Like a Pro
Once your cookies have cooled, pipe or spoon frosting in a gentle swirl from center outward. Sprinkle with extra cinnamon or pumpkin pie spice for a rustic finish. The frosting firms slightly after an hour, but stays soft to the bite—perfect with a warm latte or chai.
These soft pumpkin cookies with cinnamon frosting look fancy but feel homemade, embodying everything we love about fall baking.
Storing, Serving, and Seasonal Twists
Storage and Shelf Life
These cookies stay soft for up to five days in an airtight container at room temperature. For longer storage, refrigerate (up to a week) or freeze for up to three months—just frost them fresh before serving.
The beauty of this pumpkin cookies recipe lies in its adaptability. Want an extra spice kick? Add a pinch of nutmeg or clove to the dough. For a dairy-free chocolate twist, drizzle melted dark chocolate over the frosting before it sets.
Serving Suggestions
Pair these cookies with a pumpkin spice latte or chai tea for a true autumn treat. They also make an excellent edible gift—stack three cookies in a clear bag, tie with twine, and add a cinnamon stick for presentation.
With each bite, you’ll taste fall’s best flavors—pumpkin, cinnamon, vanilla, and nostalgia. These soft pumpkin cookies with cinnamon frosting aren’t just dessert; they’re the edible definition of comfort.
Frequently Asked Questions
Can I use regular butter instead of vegan butter?
Yes, you can substitute regular unsalted butter in equal amounts. The result will be slightly richer but just as soft.
Do I need to refrigerate the dough?
Absolutely. Chilling prevents the cookies from spreading and enhances their texture.
Can I make the frosting ahead of time?
Yes, refrigerate it for up to three days. Whip again before using to restore its fluffy consistency.
Can I freeze these cookies?
Yes, freeze unfrosted cookies in a sealed container for up to 3 months. Thaw before frosting and serving.
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