🎉 Introduction
Pumpkin season means one thing: baking! These Soft Pumpkin Cookies are pillowy, spiced just right, and topped with a silky cinnamon frosting that takes them to the next level. Unlike crunchy cookies, these bake up soft and fluffy thanks to pumpkin puree and a touch of cornstarch.
Perfect for fall gatherings, holiday cookie trays, or just enjoying with a warm cup of coffee, they’re a treat you’ll want to bake again and again.
🧰 Equipment Needed
- Hand mixer or stand mixer
- Large mixing bowls
- Measuring cups & spoons
- Cookie scooper
- Large parchment-lined baking sheet
- Piping bag with Wilton Tip #2A
🛒 Ingredients
🎃 Fruits & Vegetables:
- ¼ cup pumpkin puree
🧈 Condiments / Dairy-Free Alternatives:
- 1½ cups vegan butter, softened (divided: for dough & frosting)
🌿 Spices & Seasonings:
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- ½ cup brown sugar
- ½ cup granulated sugar
- 3¼ cups powdered sugar
- 2 tsp pumpkin spice
- 1 tsp ground cinnamon
- 2 tsp cornstarch
- ¼ tsp salt
- 4 tsp vanilla extract (divided use)
🍪 Other / Tools:
- Cookie scooper
- Piping bag
- Wilton Piping Tip #2A
- Large parchment-lined baking sheet
👩🍳 Directions
Step 1 – Make the Cookie Dough
- In a large bowl, cream together 1 cup vegan butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in pumpkin puree and 2 tsp vanilla until smooth.
- In another bowl, whisk flour, baking powder, pumpkin spice, cinnamon, cornstarch, and salt.
- Slowly add dry ingredients into wet ingredients until a soft dough forms.
Step 2 – Scoop & Bake
5. Preheat oven to 350°F (175°C).
6. Using a cookie scooper, drop dough onto a parchment-lined baking sheet, spacing cookies 2 inches apart.
7. Bake for 10–12 minutes, until edges are set but centers look slightly soft.
8. Cool cookies completely on a wire rack.
Step 3 – Make the Cinnamon Frosting
9. In a bowl, beat ½ cup vegan butter until creamy.
10. Add powdered sugar gradually, followed by 2 tsp vanilla, a pinch of cinnamon, and 1–2 tbsp plant-based milk if needed for consistency.
11. Beat until fluffy and smooth.
Step 4 – Frost the Cookies
12. Fill piping bag fitted with Wilton Tip #2A with frosting.
13. Pipe swirls on cooled cookies.
14. Dust lightly with extra cinnamon if desired.
🍽️ Servings & Timing
- Servings: 18–20 cookies
- Prep Time: 20 minutes
- Bake Time: 10–12 minutes
- Cooling & Frosting Time: 30 minutes
- Total Time: About 1 hour
🧊 Storage & Reheating
- Room Temp: Store in an airtight container for 2–3 days.
- Refrigerator: Keeps up to 1 week, though best enjoyed fresh.
- Freezer: Freeze unfrosted cookies up to 2 months. Frost after thawing.
🥄 Variations
- Glazed Version: Swap frosting for a simple cinnamon glaze.
- Nutty Crunch: Add chopped pecans or walnuts to the dough.
- Extra Pumpkin Flavor: Use ½ cup pumpkin puree (increase flour by ¼ cup).
- Spice Lovers: Add a dash of ground cloves or allspice.
❓ 10 FAQs
- Can I use dairy butter instead of vegan butter?
Yes, it works equally well. - Why is cornstarch in the recipe?
It keeps the cookies soft and tender. - Can I double the recipe?
Yes, but bake in batches. - Do these cookies spread?
They spread slightly but stay fluffy and thick. - Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. - Do I need to chill the dough?
No, but you can chill 15 minutes if dough feels sticky. - Can I frost them with a knife instead of piping?
Absolutely, piping just gives a pretty finish. - Can I add chocolate chips?
Yes! Pumpkin + chocolate is amazing. - Do they taste like pumpkin pie?
Similar, but lighter and fluffier in texture. - Can I make the frosting less sweet?
Reduce powdered sugar and add more butter for a creamier, less sweet frosting.
🏁 Conclusion
These Soft Pumpkin Cookies with Cinnamon Frosting are the ultimate fall treat — fluffy, warmly spiced, and finished with a sweet cinnamon-kissed frosting. Perfect for autumn celebrations, holiday cookie swaps, or just enjoying with a mug of hot cocoa.
Soft Pumpkin Cookies with Cinnamon Frosting – Cozy Fall Treats
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Ingredients
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Equipment
Method
- In a large bowl, cream together 1 cup vegan butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in pumpkin puree and 2 tsp vanilla until smooth.
- In another bowl, whisk flour, baking powder, pumpkin spice, cinnamon, cornstarch, and salt.
- Slowly add dry ingredients into wet ingredients until a soft dough forms.
- Preheat oven to 350°F (175°C).
- Using a cookie scooper, drop dough onto a parchment-lined baking sheet, spacing cookies 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers look slightly soft.
- Cool cookies completely on a wire rack.
- In a bowl, beat ½ cup vegan butter until creamy.
- Add powdered sugar gradually, followed by 2 tsp vanilla, a pinch of cinnamon, and 1–2 tbsp plant-based milk if needed for consistency.
- Beat until fluffy and smooth.
- Fill piping bag fitted with Wilton Tip #2A with frosting.
- Pipe swirls on cooled cookies.
- Dust lightly with extra cinnamon if desired.
Notes
Yes, it works equally well. Why is cornstarch in the recipe?
It keeps the cookies soft and tender. Can I double the recipe?
Yes, but bake in batches. Do these cookies spread?
They spread slightly but stay fluffy and thick. Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend. Do I need to chill the dough?
No, but you can chill 15 minutes if dough feels sticky. Can I frost them with a knife instead of piping?
Absolutely, piping just gives a pretty finish. Can I add chocolate chips?
Yes! Pumpkin + chocolate is amazing. Do they taste like pumpkin pie?
Similar, but lighter and fluffier in texture. Can I make the frosting less sweet?
Reduce powdered sugar and add more butter for a creamier, less sweet frosting. 🏁 Conclusion
These Soft Pumpkin Cookies with Cinnamon Frosting are the ultimate fall treat — fluffy, warmly spiced, and finished with a sweet cinnamon-kissed frosting. Perfect for autumn celebrations, holiday cookie swaps, or just enjoying with a mug of hot cocoa.
