Soft Pumpkin Cookies with Cinnamon Frosting Recipe

If you’re looking for a treat that feels like autumn wrapped up in a bite, you’re going to love this Soft Pumpkin Cookies with Cinnamon Frosting Recipe. I absolutely love how these cookies come out – super tender, just the right touch of pumpkin, with an irresistible cinnamon frosting that’s both creamy and cozy. Once you try this recipe, I promise you’ll find it hard to stop at just one cookie!

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Ingredients You’ll Need

Every ingredient plays a role in making these Soft Pumpkin Cookies with Cinnamon Frosting Recipe cookies irresistibly delicious. From the softness of vegan butter to the warm spices and fluffy powdered sugar frosting, here’s what to grab before we get baking.

• Vegan Butter: Make sure it’s softened for easy mixing and that rich buttery flavor.
• Pumpkin Puree: Use canned or homemade pumpkin puree without added spices to control the flavor.
• Brown Sugar: Adds moisture and depth with its natural molasses notes.
• Granulated Sugar: Balances the brown sugar with a mild sweetness and helps create the perfect cookie texture.
• Vanilla Extract: Enhances the warm spices and brings everything together.
• All-Purpose Flour: The base that gives structure while keeping the cookies soft.
• Baking Powder: Helps your cookies rise just enough for that soft, pillowy feel.
• Pumpkin Pie Spice: This blend is key for the cozy autumn flavor we all crave.
• Cornstarch: The secret weapon—I discovered it adds a delicate tenderness that’s unbeatable.
• Salt: Enhances the sweetness and spices, balancing every bite.
• Cinnamon Frosting Ingredients: Vegan butter, vanilla paste or extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar come together for frosting that’s creamy, spicy, and dreamy.

Variations

I love how flexible this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is—you can tweak it to fit different tastes or dietary needs without losing that signature softness and spice. Here are some ways I like to shake things up, and I encourage you to play around with your favorites too.

• Gluten-Free Version: Swap the all-purpose flour for a gluten-free blend and add 1/4 teaspoon xanthan gum if your blend doesn’t already contain it; I found this keeps the cookie texture wonderfully soft.
• Spice It Up: If you love an extra kick, add a pinch of ground cloves or nutmeg to the dry ingredients. It brings a lovely complexity I enjoy in the cooler months.
• Dairy-Free Frosting: Using vegan butter works perfectly here, but you can also try coconut cream for a subtle tropical twist on your frosting.
• Chocolate Chip Upgrade: Stir in a handful of dairy-free chocolate chips to the dough before chilling—my family goes crazy for this one.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Cream the Wet Ingredients Until Fluffy

Start by beating your softened vegan butter with pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture becomes light and fluffy. I like to use my stand mixer with the paddle attachment for this part—it whips the ingredients just right, around 3-4 minutes on medium speed. You’ll notice how the texture lightens and the aroma of pumpkin and vanilla really fills your kitchen. It’s a great start to a fantastic cookie.

Step 2: Whisk Together Your Dry Ingredients

In a separate bowl, mix together the flour, baking powder, pumpkin pie spice, cornstarch, and salt. This combination not only adds flavor but also ensures your cookies have that soft yet structured crumb. Whisking helps spread everything evenly, which is key for consistent flavor in every bite.

Step 3: Combine Wet and Dry, Then Chill the Dough

Gradually stir the dry ingredients into the creamed mix on low speed. Mix just until combined—you don’t want to overwork the dough or the cookies might turn out tough. Here’s something I learned the hard way: chilling the dough for at least 30 minutes (or even overnight) is a game-changer. It firms up the dough, making it easier to shape, and it deepens the flavors. Trust me, don’t skip this step!

Step 4: Shape and Bake the Cookies

Preheat your oven to 350 °F (177 °C). Using a cookie scooper or large spoon, portion the dough into 2-inch balls. Here’s a pro move: press each ball lightly to form a disk before baking, since the dough won’t spread much on its own. Arrange them on a parchment-lined baking sheet, leaving a couple of inches between each.

Bake on the center rack for 10-12 minutes. The cookies should look set but still soft in the center. Let them cool completely on the baking sheet to firm up before frosting.

Step 5: Whip Up the Cinnamon Frosting

While the cookies cool, combine vegan butter, vanilla paste (or extract), cinnamon, pumpkin pie spice, brown sugar, and powdered sugar in a bowl. Use your electric or stand mixer with the whisk attachment to whip everything together until smooth and fluffy. If you can’t frost right away, cover and chill the frosting; just give it a quick whip before using.

Step 6: Pipe Frosting and Enjoy!

Transfer the frosting to a piping bag fitted with a Wilton #2A tip for that perfect swirl. Starting from the center of each cooled cookie, pipe the cinnamon frosting outward in a spiral pattern. A light dusting of pumpkin pie spice on top finishes it off beautifully. Then dig in and enjoy the magic of fall flavors in every bite.

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I usually keep it simple but effective—just a light sprinkle of pumpkin pie spice or a tiny pinch of ground cinnamon on the frosting adds a lovely finishing touch. Sometimes, when I want to get fancy, I toss a few chopped pecans or walnuts on top right after piping for an inviting crunch and a nutty contrast.

Side Dishes

These cookies go wonderfully with a hot cup of chai tea or coffee to enhance the spice notes. For colder days, I serve them alongside a warm mug of almond milk or my favorite vegan latte. They also make a delightful dessert paired with vanilla coconut ice cream if you’re feeling indulgent.

Creative Ways to Present

For gatherings, I like to stack these cookies on a tiered tray with some mini pumpkins and fall leaves scattered around for seasonal charm. Another fun idea is to sandwich two cookies together with extra cinnamon frosting for cookie sandwiches—my sister’s favorite variation! It makes for a great party treat or holiday gift.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature for up to 3-4 days. If the kitchen is warm, refrigeration helps them last up to a week—just bring them back to room temp before serving so the frosting softens nicely again.

Freezing

Freezing is a lifesaver for me. I freeze the unfrosted cookies in a single layer on a baking sheet first, then transfer them to freezer bags for up to 2 months. This keeps them fresh and soft. You can also freeze the dough balls before baking—they thaw and bake beautifully.

Reheating

To reheat, pop the cookies in a 300 °F oven for 5-8 minutes, or microwave for about 10 seconds if you’re in a hurry. If frozen, thaw overnight in the fridge first. I frost them after reheating for the freshest taste and texture.

FAQs

Final Thoughts

I honestly can’t recommend this Soft Pumpkin Cookies with Cinnamon Frosting Recipe enough. It’s my go-to for cozy autumn gatherings, during the holidays, or anytime I want to bring a bit of sunshine and spice into the kitchen. From the first bite, you’ll taste how the soft texture melds with the warm spices and creamy frosting, creating a comforting experience that feels homemade and special. So, grab your mixing bowl—this one’s worth every minute you spend!

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