🎉 Introduction
Nothing says cozy fall baking like a batch of soft, spiced, melt-in-your-mouth cookies — and these Soft Pumpkin Cookies with Cinnamon Frosting are here to deliver exactly that.
Made with pumpkin puree, warming spices, and vegan butter, these cookies are pillowy soft and full of autumn flavor. The finishing touch? A swirl of cinnamon-spiced frosting piped beautifully on top, making every bite a perfect balance of cozy and sweet.
These cookies are great for holiday platters, weekend baking, or even gifting to friends and family. Whether you’re vegan, dairy-free, or just love soft pumpkin desserts, this recipe will quickly become a seasonal favorite.
🧰 Equipment Needed
To make the cookies and frosting come together perfectly, gather the following tools:
- Large mixing bowls (x2)
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Cookie scooper
- Large parchment-lined baking sheet
- Cooling rack
- Piping bag
- Wilton piping tip #2A (or round tip of choice)
🛒 Ingredients
🎃 Cookie Dough:
- ¼ cup pumpkin puree
- ½ cup brown sugar
- ½ cup granulated sugar
- ¾ cup vegan butter, softened
- 2 tsp vanilla extract
- 1¾ cups all-purpose flour
- 2 tsp cornstarch
- 2 tsp pumpkin spice
- 1 tsp baking powder
- ¼ tsp salt
🍥 Cinnamon Frosting:
- ¾ cup vegan butter, softened
- 3¼ cups powdered sugar
- 1 tsp cinnamon
- ¼ tsp salt
- 2 tsp vanilla extract
- 1–2 tbsp plant-based milk (optional for consistency)
👩🍳 Directions
Let’s bake these soft, fluffy, and spiced cookies step-by-step:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Line a large baking sheet with parchment paper and set aside.
Step 2: Cream the Butter and Sugars
- In a large bowl, use your hand or stand mixer to beat together the vegan butter, brown sugar, and granulated sugar.
- Beat until the mixture is light and fluffy — about 2–3 minutes.
Step 3: Add Pumpkin and Vanilla
- Mix in the pumpkin puree and vanilla extract.
- Beat until fully incorporated. The mixture may look slightly separated — that’s okay!
Step 4: Combine the Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, cornstarch, pumpkin spice, baking powder, and salt.
Step 5: Make the Dough
- Slowly add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- The dough should be soft but not sticky. If too sticky, chill for 10–15 minutes.
Step 6: Scoop the Cookies
- Use a cookie scooper to portion the dough onto the lined baking sheet.
- Leave about 2 inches between each cookie.
Step 7: Bake
- Bake at 350°F for 10–12 minutes, or until the edges are set and the tops are puffy.
- Cookies should be soft and just starting to turn golden underneath.
Step 8: Cool Completely
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Cool completely before frosting.
Step 9: Make the Cinnamon Frosting
- In a large bowl, beat the vegan butter until creamy.
- Add powdered sugar, cinnamon, salt, and vanilla extract.
- Beat until light and fluffy. Add 1–2 tbsp plant-based milk for desired piping consistency.
Step 10: Frost the Cookies
- Fill a piping bag fitted with Wilton tip #2A.
- Pipe a generous swirl of cinnamon frosting onto each cooled cookie.
- Optional: Dust lightly with cinnamon or add decorative sprinkles.
🍽️ Servings & Timing
- Servings: 18–20 cookies
- Prep Time: 15 minutes
- Bake Time: 10–12 minutes
- Frosting Time: 10 minutes
- Total Time: ~40 minutes
Perfect for gatherings, gifting, or enjoying all week long.
🧊 Storage & Reheating
Storage:
- Room Temp: Store frosted cookies in an airtight container for up to 2 days.
- Refrigerator: Store up to 5 days. Bring to room temp before serving.
Freezer:
- Unfrosted Cookies: Freeze for up to 2 months in an airtight container.
- Frosted Cookies: Freeze flat on a tray, then transfer to freezer bags. Thaw before serving.
Pro Tip: Store frosting separately and pipe fresh before serving for the best texture.
🥄 Variations
Want to give your pumpkin cookies a personal touch? Try one of these cozy variations:
- Maple Frosting: Add 1 tbsp pure maple syrup to the frosting for a fall twist.
- Chai Spice Cookies: Use chai spice instead of pumpkin spice for a warmer profile.
- Chocolate Chip Pumpkin Cookies: Fold in ½ cup vegan chocolate chips before baking.
- Nutty Crunch: Add ¼ cup chopped walnuts or pecans to the dough.
- Pumpkin Cream Cheese Frosting: Use vegan cream cheese in place of butter in the frosting.
- No Frosting? No Problem! Dust cooled cookies with powdered sugar and cinnamon.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
- Mini Cookie Bites: Use a small scoop and reduce bake time to 7–8 minutes.
- Spooky Version: Add Halloween sprinkles or orange-colored frosting for fun.
- Sugar-Free: Substitute sugar with a granulated sugar alternative of your choice.
❓ 10 FAQs
1. Can I use regular butter instead of vegan butter?
Yes, if you’re not vegan or dairy-free, regular unsalted butter works perfectly.
2. Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick and not watery. Drain if needed.
3. Is the frosting overly sweet?
It’s sweet but balanced with cinnamon and vanilla. Reduce powdered sugar slightly if desired.
4. Can I frost the cookies while they’re warm?
No — wait until they’re fully cooled or the frosting will melt off.
5. Are these cookies soft or crispy?
Super soft! Almost cake-like in texture.
6. Can I use pumpkin pie spice instead of separate spices?
Absolutely! Pumpkin pie spice is perfect for this recipe.
7. Can I make these ahead of time?
Yes, you can bake the cookies a day ahead and frost the next day.
8. Will the frosting harden?
It sets slightly but remains soft and creamy.
9. Can I skip the frosting?
Sure! They’re still delicious on their own.
10. What can I serve with these cookies?
Hot tea, spiced cider, pumpkin lattes, or a glass of cold plant-based milk.
🏁 Conclusion
These Soft Pumpkin Cookies with Cinnamon Frosting are the perfect way to celebrate fall flavors and cozy baking. They’re soft, spiced, topped with a creamy cinnamon swirl — and most importantly, they’re incredibly easy to make.
Whether you’re baking for yourself, sharing with family, or preparing a fall-themed dessert tray, these cookies are sure to impress. So grab your piping bag, whip up that frosting, and fill your kitchen with the sweet scent of autumn.
Soft Pumpkin Cookies with Cinnamon Frosting | Spiced & Sweet Fall Treats
Ingredients
Equipment
Method
- Let’s bake these soft, fluffy, and spiced cookies step-by-step:
- Preheat your oven to 350°F (175°C).
- Line a large baking sheet with parchment paper and set aside.
- In a large bowl, use your hand or stand mixer to beat together the vegan butter, brown sugar, and granulated sugar.
- Beat until the mixture is light and fluffy — about 2–3 minutes.
- Mix in the pumpkin puree and vanilla extract.
- Beat until fully incorporated. The mixture may look slightly separated — that’s okay!
- In a separate bowl, whisk together the all-purpose flour, cornstarch, pumpkin spice, baking powder, and salt.
- Slowly add the dry ingredients to the wet mixture, mixing until a soft dough forms.
- The dough should be soft but not sticky. If too sticky, chill for 10–15 minutes.
- Use a cookie scooper to portion the dough onto the lined baking sheet.
- Leave about 2 inches between each cookie.
- Bake at 350°F for 10–12 minutes, or until the edges are set and the tops are puffy.
- Cookies should be soft and just starting to turn golden underneath.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- Cool completely before frosting.
- In a large bowl, beat the vegan butter until creamy.
- Add powdered sugar, cinnamon, salt, and vanilla extract.
- Beat until light and fluffy. Add 1–2 tbsp plant-based milk for desired piping consistency.
- Fill a piping bag fitted with Wilton tip #2A.
- Pipe a generous swirl of cinnamon frosting onto each cooled cookie.
- Optional: Dust lightly with cinnamon or add decorative sprinkles.
Notes
Yes, if you’re not vegan or dairy-free, regular unsalted butter works perfectly. 2. Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick and not watery. Drain if needed. 3. Is the frosting overly sweet?
It’s sweet but balanced with cinnamon and vanilla. Reduce powdered sugar slightly if desired. 4. Can I frost the cookies while they’re warm?
No — wait until they’re fully cooled or the frosting will melt off. 5. Are these cookies soft or crispy?
Super soft! Almost cake-like in texture. 6. Can I use pumpkin pie spice instead of separate spices?
Absolutely! Pumpkin pie spice is perfect for this recipe. 7. Can I make these ahead of time?
Yes, you can bake the cookies a day ahead and frost the next day. 8. Will the frosting harden?
It sets slightly but remains soft and creamy. 9. Can I skip the frosting?
Sure! They’re still delicious on their own. 10. What can I serve with these cookies?
Hot tea, spiced cider, pumpkin lattes, or a glass of cold plant-based milk. 🏁 Conclusion These Soft Pumpkin Cookies with Cinnamon Frosting are the perfect way to celebrate fall flavors and cozy baking. They’re soft, spiced, topped with a creamy cinnamon swirl — and most importantly, they’re incredibly easy to make. Whether you’re baking for yourself, sharing with family, or preparing a fall-themed dessert tray, these cookies are sure to impress. So grab your piping bag, whip up that frosting, and fill your kitchen with the sweet scent of autumn.
