Soft Pumpkin Cookies with Cinnamon Frosting Recipe
If there was ever a treat that perfectly captures cozy autumn afternoons, it’s these Soft Pumpkin Cookies with Cinnamon Frosting. Each bite is like a cross between your favorite fluffy cookie and a pumpkin pie, crowned with swirls of cinnamon-kissed frosting that make them downright irresistible. Whether you’re baking them for a crowd or just craving something sweet with a warm mug of tea, these cookies are the definition of fall comfort. Trust me, your kitchen is about to smell amazing!
Ingredients You’ll Need
The beauty of Soft Pumpkin Cookies with Cinnamon Frosting is in how simple the ingredient list is, yet every component pulls its weight to deliver that signature taste and pillowy texture. From pumpkin puree that brings color and moisture to a double-hit of vanilla and spices, every element is essential.
- Vegan Butter (1/2 cup, softened): Provides a rich and creamy base, ensuring soft and flavorful cookies.
- Pumpkin Puree (1/4 cup): Adds beautiful color, moisture, and that classic pumpkin flavor.
- Brown Sugar (1/4 cup): Boosts warmth and depth, while helping to create a chewy texture.
- Granulated Sugar (1/2 cup): Adds sweetness and structure to the cookies.
- Vanilla Extract (1 teaspoon): Rounds out the flavors and gives a wonderful aroma.
- All-Purpose Flour (1 3/4 cups): A classic choice for soft, tender cookies.
- Baking Powder (2 teaspoons): Gives the cookies the perfect lift and a light, cakey crumb.
- Pumpkin Pie Spice (1 teaspoon for dough, plus more for frosting): Brings out that unmistakable autumn warmth—cinnamon, nutmeg, allspice, and cloves in one!
- Cornstarch (2 teaspoons): Helps keep the cookies extra soft and delicate.
- Salt (1/4 teaspoon): A pinch brings all the sweet and spicy flavors into beautiful balance.
- Vegan Butter (1 cup, softened – for frosting): Helps whip up a velvety, spreadable cinnamon frosting.
- Vanilla Paste or Extract (3 teaspoons): Deepens the frosting’s flavor and aroma.
- Cinnamon (1 teaspoon): Gives the frosting its signature spice kick.
- Pumpkin Pie Spice or Cinnamon (1 teaspoon): Doubles down on cozy fall vibes in the frosting.
- Brown Sugar (1/3 cup – for frosting): Adds a caramel warmth to your fluffy frosting.
- Powdered Sugar (3 1/4 cups): Makes the frosting addictively sweet and creamy.
- Hand Mixer or Stand Mixer: Essential for getting both your dough and frosting light and airy.
- Baking Sheet: For even, golden cookies every time.
- Parchment Paper or Baking Mat: Prevents sticking and makes cleanup a breeze.
- Cookie Scooper (optional): Perfect for uniformly sized, bakery-worthy cookies.
- Piping Bag with Wilton Piping Tip #2A: Gives your frosting those perfect swirly toppers.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Step 1: Cream the Wet Ingredients
Start by grabbing your stand mixer or a large mixing bowl. Cream together the softened butter, pumpkin puree, both sugars, and vanilla extract. Mix until the result is light, fluffy, and just begging to be snuck with a spoon. This step is key for cookies that turn out moist and full of flavor—don’t rush it!
Step 2: Combine the Dry Ingredients
In a separate, large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. This evenly distributes the leaveners and spices so every bite sings with pumpkin-spiced goodness.
Step 3: Mix Wet and Dry Together
Gradually add your dry mixture to the bowl of wet ingredients, mixing on a low speed. The secret here is to mix only until just combined—you want to avoid overmixing, which can make cookies tough rather than tender.
Step 4: Chill the Dough
Cover the bowl tightly and pop it in the fridge for at least 30 minutes (or even overnight). Chilling the dough develops flavor and ensures that your Soft Pumpkin Cookies with Cinnamon Frosting will be thick, fluffy, and not the least bit spread out and sad.
Step 5: Preheat and Shape
Preheat your oven to 350 °F (177 °C). Scoop out generous 2-inch balls of dough using a cookie scooper or large spoon. Gently flatten them into disks before setting on a parchment-lined baking sheet—the dough won’t spread much, so shape them as you like your final cookies to look.
Step 6: Bake and Cool
Bake in the center of the oven for 10-12 minutes, just until they’re set and lightly golden on the bottom. Let the cookies cool completely on the baking sheet; this makes them extra soft and helps them hold their shape under the frosting.
Step 7: Make the Cinnamon Frosting
Now for the magic! In a medium bowl, whip together the vegan butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar with a mixer. Beat until the frosting is fluffy, dreamy, and all those sweet spicy aromas hit you at once. If making ahead, cover and refrigerate.
Step 8: Frost and Finish
Spoon the frosting into a piping bag fitted with Wilton Piping Tip #2A, or a zip-top bag with the corner snipped off. Pipe generous swirls on top of each cooled cookie, sprinkle a little extra pumpkin pie spice, and you’re ready to serve bakery-quality Soft Pumpkin Cookies with Cinnamon Frosting!
How to Serve Soft Pumpkin Cookies with Cinnamon Frosting
Garnishes
For that perfect finishing touch, dust your cookies with a pinch more pumpkin pie spice or cinnamon. You could also add a scattering of finely chopped candied ginger or pecans if you want a bit of crunch and sparkle against the soft frosting swirl.
Side Dishes
Pair your Soft Pumpkin Cookies with Cinnamon Frosting with a hot mug of chai latte, mulled cider, or classic black tea. These cookies are also dreamy alongside a scoop of vegan vanilla ice cream, or simply enjoy them as the centerpiece of a festive fall dessert platter.
Creative Ways to Present
Arrange the cookies on a rustic wooden board lined with parchment for a charming autumn picnic feel, or stack them in a clear glass jar for a cozy gift. For parties, try mini versions of the cookies piped with frosting “hats” for sweet little bites everyone will remember!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Soft Pumpkin Cookies with Cinnamon Frosting in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The frosting stays soft, and the cookies remain delightfully tender even after a day or two.
Freezing
To freeze, arrange the cookies (unfrosted or frosted) in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer bag or airtight container, separating layers with parchment. They’ll keep beautifully for up to 2 months. Thaw at room temperature, and frost after thawing if you froze them plain.
Reheating
Gently warm the cookies in the microwave for about 10 seconds if you like a slightly gooey center, or let them come to room temperature on the counter. The frosting will soften but remain beautifully swirled and creamy.
FAQs
Can I use regular butter instead of vegan butter?
Absolutely! If dairy isn’t an issue, you can substitute regular unsalted butter in both the cookie and frosting recipes with no trouble. Just make sure it’s softened so everything mixes evenly.
Can I add mix-ins like nuts or chocolate chips?
Definitely. Stir in up to 1/2 cup of toasted pecans, walnuts, or mini chocolate chips just before chilling the dough. They’ll add texture without overpowering that autumn spice flavor.
How do I make these gluten-free?
Simply use your favorite 1-to-1 gluten-free all-purpose baking flour in place of standard flour. The cookies still come out supremely soft and fluffy, perfect for everyone to enjoy!
Can I make the frosting in advance?
Yes! Soft Pumpkin Cookies with Cinnamon Frosting taste even better with chilled frosting, so you can make the cinnamon frosting up to 3 days ahead. Store it covered in the fridge, and let it soften slightly before piping.
Is it possible to skip the frosting?
While Soft Pumpkin Cookies with Cinnamon Frosting truly shine with their creamy topping, the cookies themselves are delicious unadorned. If you’re in a hurry or want a plainer treat, just sprinkle them with cinnamon sugar before baking.
Final Thoughts
If you’re ready for a treat that tastes like the best parts of autumn, bake a batch of Soft Pumpkin Cookies with Cinnamon Frosting and see just how quickly they disappear. I hope you’ll find as much joy in sharing these pillowy, spice-swirled cookies as I have. Happy baking!
Print
Soft Pumpkin Cookies with Cinnamon Frosting Recipe
- Total Time: 1 hour (including chilling)
- Yield: 24 cookies 1x
- Diet: Vegan
Description
Delicious and soft pumpkin cookies topped with a delightful cinnamon frosting, perfect for a cozy fall treat.
Ingredients
Cookies:
- 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 (or extract)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/3 cup brown sugar
- 3 1/4 cups powdered sugar
Instructions
- Cookies: In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, sugars, and vanilla until fluffy.
- In a separate bowl, whisk flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Add dry ingredients to wet ingredients, mix until combined. Chill dough.
- Preheat oven to 350°F. Form dough into disks and bake for 10-12 minutes.
- Cinnamon Frosting: Whip all frosting ingredients until smooth. Pipe onto cooled cookies, sprinkle with pumpkin pie spice.
Notes
- Chill cookie dough for best results.
- Adjust frosting sweetness to taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Pumpkin cookies, Cinnamon frosting, Vegan dessert, Fall baking
