If you’re anything like me, fall hits and suddenly all you want is pumpkin everything. Lattes, candles, cozy socks… and yes, soft pumpkin cookies with cinnamon frosting. These cookies are the ultimate answer to crisp-air cravings, busy mom snack attacks, and those “I need a sweet treat but don’t want to spend all day in the kitchen” moments.
This recipe isn’t just a seasonal show-off—it’s a warm hug in cookie form. And with just a little mixing, chilling, and frosting, you’ll be sinking your teeth into the softest, fluffiest pumpkin cookies that feel like they came straight out of your favorite autumn daydream.
Table of Contents
Why You’ll Love These Soft Pumpkin Cookies with Cinnamon Frosting
- Soft and fluffy: Thanks to a magic mix of pumpkin puree and cornstarch, these cookies are melt-in-your-mouth tender.
- Fall flavors galore: That cinnamon-pumpkin pie spice combo is cozy, comforting, and just the right amount of sweet.
- Vegan-friendly: You’d never guess there’s no dairy here—perfect for plant-based families or guests.
- Easy to prep ahead: The dough chills while you live your life. Bake fresh cookies when you’re ready!
Ingredients You’ll Need
For the Cookies:
- 1/2 cup softened vegan butter (Earth Balance sticks work great)
- 1/4 cup pumpkin puree (Libby’s 100% Pure Pumpkin recommended)
- 1/4 cup brown sugar
- 1/2 cup organic granulated sugar
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice (or use cinnamon in a pinch)
- 2 tsp cornstarch
- 1/4 tsp salt
For the Cinnamon Frosting:
- 1/2 cup softened vegan butter
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice (or more cinnamon)
- 2 tbsp brown sugar
- 1 1/2 cups powdered sugar
How to Make Soft Pumpkin Cookies
Let’s talk cookie magic! These soft pumpkin cookies are easy to make, but like any good relationship, they need just a little TLC. Here’s a step-by-step that walks you through the process—no stress, no mess, and plenty of delicious rewards at the end.
- Cream it up: Grab your largest mixing bowl and beat together 1/2 cup softened vegan butter, 1/4 cup pumpkin puree, 1/4 cup brown sugar, 1/2 cup organic cane sugar, and 1 tsp vanilla extract. Beat until the mixture is smooth, fluffy, and smells like fall just moved into your kitchen. This step is all about building a light texture and flavor base.
- Mix your dry ingredients: In a separate bowl, whisk together 1 ¾ cups flour, 2 tsp baking powder, 2 tsp pumpkin pie spice (or cinnamon), 2 tsp cornstarch, and a pinch (1/4 tsp) of salt. This dry mix is the structure of your cookie—balanced and perfectly spiced.
- Combine with care: Slowly add the dry ingredients to your wet mixture, stirring on low speed or with a wooden spoon until just combined. You want everything to hug together but not get overworked. Overmixing can make the cookies tough, and we’re going for tender and dreamy here.
- Chill out: Cover the dough and place it in the refrigerator for at least 30 minutes (or overnight if you like planning ahead). This isn’t an optional step—it’s key to preventing the cookies from spreading and helps all those yummy flavors meld together. Consider it cookie meditation time.
- Preheat and prep: When you’re ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Your kitchen should already smell amazing thanks to the dough chilling, but just wait—it gets even better.
- Scoop and shape: Use a medium cookie scoop or a big spoon to portion out 2-inch balls of dough. Here’s the trick: gently flatten each dough ball into a disc shape before baking. Unlike some cookies that spread into perfect circles, these guys stay pretty much in place, so help them out a little!
- Bake and cool: Place the cookies a couple inches apart on your baking sheet and bake for 10–12 minutes. When they’re done, the edges will look set, but the centers may still look slightly soft—that’s perfect! Leave them on the baking sheet to cool completely, where they’ll finish firming up into that ideal pillowy texture.
These pumpkin cookies are already fabulous straight from the oven (no judgment if you sneak one), but the frosting takes them from “yum” to “WOW, who made these?!”
Making the Dreamy Cinnamon Frosting
- In a medium bowl or stand mixer, whip together softened vegan butter, vanilla extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until it’s light, fluffy, and irresistibly spoon-lickable.
- Spoon into a piping bag fitted with a round tip (Wilton #2A is great, but don’t sweat it if you only have a sandwich bag—just snip the corner).
- Pipe that frosting on top of your fully cooled cookies, starting from the center and swirling outward. Think bakery-style vibes, but from your own kitchen.
- Dust with a little extra pumpkin pie spice for that final flourish. Chef’s kiss!
Mounia’s Tips for the Best Pumpkin Cookies
- No pumpkin? Mashed sweet potato works in a pinch, though you’ll miss that signature flavor.
- Make it ahead: Both dough and frosting can be made the day before. Hello, time-saver!
- No piping bag? A zip-top bag with the corner snipped works just fine.
- Want a bigger batch? This recipe doubles like a dream.
I actually whipped up these cookies on a weeknight when my kids were deep in homework mode and I needed a break. The smell alone made everyone migrate to the kitchen. That frosting swirl? The cherry on top of my “mom win” moment.
FAQs About Soft Pumpkin Cookies with Cinnamon Frosting
Can I substitute fresh pumpkin for canned?
Yes! Roast peeled and chopped pumpkin until soft, then mash or puree. Just be sure it’s not too watery.
How should I store leftover cookies?
Keep them in an airtight container in the fridge for up to 5 days. They also freeze beautifully—just thaw before serving.
Can I make these gluten-free?
Absolutely! Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend.
Wrap-Up: Soft Pumpkin Cookies with Cinnamon Frosting Are a Must-Bake
Soft Pumpkin Cookies with Cinnamon Frosting are the perfect fall treat—soft, spiced, and just sweet enough to brighten your day (or week!). Whether you’re baking them for a cozy afternoon, a Halloween party, or just because you need some pumpkin joy in your life, this recipe delivers comfort in every bite.
So go ahead—turn on that oven, grab your apron, and let the delicious scent of pumpkin and spice fill your home. Happy baking!
You Might Also Love These Cozy Fall Recipes
To complete your fall baking (and snacking) lineup, here are a few more seasonal favorites you’ll want to bookmark:
- For a spooky, crowd-pleasing appetizer, check out this spicy and creamy Halloween Buffalo Chicken Dip—perfect for your next fall get-together.
- If you’re into savory seasonal flavors, this cozy bowl of Turkey Meatballs with Pumpkin Sage Sauce will warm you right up.
- Want more sweet treats? These Cauldron Cookies are a fun, festive option for Halloween or any fall celebration.
- And for dessert lovers who just can’t get enough pumpkin, don’t miss this decadent Creamy Pumpkin Tiramisu—a dreamy, no-bake delight that will steal the show.
Explore, bake, and bring the comfort of fall into your kitchen—one delicious recipe at a time!
Print
Soft Pumpkin Cookies with Cinnamon Frosting
- Total Time: 32 minutes
- Yield: 12–14 cookies 1x
Description
These Soft Pumpkin Cookies with Cinnamon Frosting are the ultimate fall indulgence—fluffy, warmly spiced, and topped with a swirl of creamy cinnamon frosting. Perfect for cozy gatherings, Halloween parties, or just a quiet treat with a cup of tea.
Ingredients
For the Cookies:
1/2 cup softened vegan butter (Earth Balance sticks recommended)
1/4 cup pumpkin puree (Libby’s 100% Pure Pumpkin)
1/4 cup brown sugar
1/2 cup organic granulated sugar
1 tsp vanilla extract
1¾ cups all-purpose flour
2 tsp baking powder
2 tsp pumpkin pie spice (or use cinnamon)
2 tsp cornstarch
1/4 tsp salt
For the Cinnamon Frosting:
1/2 cup softened vegan butter
1/2 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice (or more cinnamon)
2 tbsp brown sugar
1½ cups powdered sugar
Instructions
In a large bowl, cream together vegan butter, pumpkin puree, brown sugar, cane sugar, and vanilla extract until light and fluffy.
In a separate bowl, whisk flour, baking powder, pumpkin pie spice, cornstarch, and salt.
Gradually add the dry ingredients to the wet, mixing just until combined.
Cover and chill the dough for at least 30 minutes (or overnight).
Preheat oven to 350°F (177°C) and line a baking sheet with parchment.
Scoop dough into 2-inch balls, flatten slightly into discs, and place on the baking sheet.
Bake for 10–12 minutes. Cool completely on the baking sheet.
For the frosting, whip all ingredients until smooth and fluffy.
Pipe frosting onto cooled cookies using a piping bag fitted with Wilton #2A tip.
Finish with a dusting of pumpkin pie spice and enjoy!
Notes
Mashed sweet potato can be used in place of pumpkin puree, though the flavor will be different.
No piping bag? Use a zip-top bag with the corner snipped.
Chill the dough to prevent spreading—this step is key!
Store cookies in an airtight container in the fridge for up to 5 days or freeze for later.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 195 kcal
- Sugar: 18 g
- Sodium: 105 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg