Soft Pumpkin Cookies with Cinnamon Frosting Recipe

If you’re anything like me, the moment fall rolls around, you’re craving all things pumpkin — and these Soft Pumpkin Cookies with Cinnamon Frosting Recipe hits just the right note every time. What makes these cookies special isn’t just the pumpkin puree that keeps them tender and moist, but the sweet, spiced cinnamon frosting that makes them feel like a cozy hug in cookie form. Whether you’re baking for a holiday gathering, or just want to brighten up an ordinary afternoon, these cookies bring that perfect balance of warmth and softness.

I’ve made this recipe countless times, tweaking it slightly with each batch, and I always come back because it’s a crowd-pleaser. These Soft Pumpkin Cookies with Cinnamon Frosting Recipe are easy enough for a weekday treat but fancy enough for a festive party. Plus, they use simple ingredients you probably have on hand — that’s always a win in my book!

Ingredients You’ll Need

The magic behind these Soft Pumpkin Cookies with Cinnamon Frosting Recipe lies in how the ingredients work together to create a soft, flavorful bite. Using pumpkin puree keeps the cookies moist without needing a lot of fat, and the pumpkin pie spice blends perfectly with the cinnamon in the frosting to create that seasonal warmth you love.

• Vegan butter: Softened but not melted — it helps create a tender crumb and creamy frosting.
• Pumpkin puree: Not pumpkin pie filling — pure pumpkin puree adds moisture and subtle flavor.
• Brown sugar: Adds moisture and a rich, caramel note to the cookies and frosting.
• Granulated sugar: Helps with structure and sweetness in the cookies.
• Vanilla extract: For that background note of warmth that rounds out the sweetness.
• All-purpose flour: The base for the cookies — gives them their structure without being dense.
• Baking powder: Ensures the cookies rise lightly, keeping them soft and tender.
• Pumpkin pie spice: A blend of cinnamon, nutmeg, and cloves — the star of the seasoning in these cookies.
• Cornstarch: This is my secret weapon for extra softness; it helps keep the cookies light and tender.
• Salt: Balances the sweetness and enhances the pumpkin flavor.
• Cinnamon frosting ingredients: Vegan butter, vanilla paste (or extract), cinnamon, pumpkin pie spice or extra cinnamon, brown sugar, and powdered sugar for that rich, creamy finish.

Variations

One of the best parts about this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is how easily you can make it your own. I often swap out spices or add mix-ins to switch things up depending on what I’m in the mood for or what I have on hand.

• Nutty twist: Add chopped pecans or walnuts for crunch — I love how it adds texture and a buttery flavor.
• Gluten-free version: Use a 1:1 gluten-free baking flour blend to satisfy those with gluten sensitivities without sacrificing softness.
• Spice it up: Increase the pumpkin pie spice slightly or add a pinch of ground ginger for more warmth and complexity.
• Swirled frosting: Mix in a small amount of molasses or maple syrup into the frosting for extra depth and sweetness.
• Mini cookies: Make smaller cookies for bite-sized treats — they bake faster and are perfect for parties.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Cream the Butter and Sugars

Start by beating the vegan butter with both the brown and granulated sugar until the mixture is light and fluffy. This takes about 3 to 5 minutes with a hand mixer. This step is key because the creamed butter and sugar create tiny air pockets that help make these cookies soft and tender. I like to scrape down the sides of the bowl halfway through to make sure everything is evenly mixed.

Step 2: Add Pumpkin and Vanilla

Next, mix in the pumpkin puree and vanilla extract. Use just plain pumpkin puree—don’t use pumpkin pie filling, since it’s sweeter and has extra spices that might throw off the flavor balance. The pumpkin adds moisture, richness, and that unmistakable autumn flavor that you’re after.

Step 3: Combine Dry Ingredients and Mix into Wet

In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt. Then gradually add these dry ingredients to the wet pumpkin mixture, mixing just until combined. Overmixing here can make the cookies tough, so stop as soon as you don’t see any flour streaks.

Step 4: Scoop and Bake

Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing them about two inches apart. I use a cookie scoop to make sure they’re evenly sized, which helps them bake uniformly. Bake at 350°F (175°C) for about 10 to 12 minutes, keeping an eye on them so they don’t overbake — you want them soft and just set. They’ll look slightly underbaked but will firm up as they cool.

Step 5: Make the Cinnamon Frosting

While the cookies bake and cool, whip up the cinnamon frosting by beating together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, and brown sugar until creamy. Slowly add the powdered sugar, beating until smooth and spreadable. I like to scrape the bowl regularly to make sure it’s perfectly mixed and silky.

Step 6: Frost and Enjoy

Once the cookies are completely cool, spread a generous layer of cinnamon frosting on top of each. This step is where these Soft Pumpkin Cookies with Cinnamon Frosting Recipe really come alive. If you can, let the frosting set for a few minutes before digging in — it makes them even better!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I love adding a light dusting of ground cinnamon or a sprinkle of finely chopped pecans on top of the frosting for a little extra texture and a pretty touch. Sometimes, I even add a few pumpkin seeds for crunch and color contrast. These small touches make the cookies feel extra special, especially when I’m serving them to friends.

Side Dishes

These cookies go wonderfully with a cup of hot chai tea or coffee, which complements the spices perfectly. I’ve also paired them with a scoop of vanilla ice cream for an indulgent dessert. If you’re serving at a fall brunch, a warm apple cider or spiced latte makes a cozy companion.

Creative Ways to Present

For holiday gatherings, I like to arrange these cookies on a wooden board mixed with cinnamon sticks and mini pumpkins for a rustic look. You can also sandwich the cinnamon frosting between two cookies for sweet little sandwich treats – perfect for gifting or kids’ parties. Wrapping them in clear cellophane tied with twine makes a thoughtful homemade gift that never fails to impress.

Make Ahead and Storage

Storing Leftovers

I store leftover Soft Pumpkin Cookies with Cinnamon Frosting Recipe in an airtight container at room temperature for up to 3 days. If my kitchen is warm, I pop the container in the fridge to keep the frosting from getting too soft. Just bring them back to room temp before serving to get that perfect soft texture again.

Freezing

I’ve found that you can freeze the plain cookies before frosting them by placing them on a baking sheet to freeze individually and then storing them in a freezer-safe bag. When you’re ready, just thaw fully and then frost them fresh. Frosted cookies don’t freeze as well because the frosting can change texture.

Reheating

If you have leftover cookies that have stiffened, warming them in the microwave for about 10 seconds softens the cookies beautifully without melting the frosting. Just be careful not to overheat – you want them pleasantly soft, not melted mess!

FAQs

Final Thoughts

These Soft Pumpkin Cookies with Cinnamon Frosting Recipe have become a staple in my kitchen every fall because they capture everything I love about autumn in one soft, sweet bite. It’s the kind of recipe I look forward to sharing with friends and family, and honestly, I always end up keeping a stash for myself! I hope you’ll give this recipe a try—it’s simple, comforting, and so worth the frosting swirls. Trust me, once you taste them, these cookies will be your go-to whenever you need a little cozy treat.

Print