Soft Pumpkin Cookies with Cinnamon Frosting

ByMadison Rae
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Why Make This Recipe

Soft Pumpkin Cookies with Cinnamon Frosting bring the warmth of autumn right to your kitchen. These cookies are not only delicious but also easy to make. The combination of pumpkin and warm spices creates a comforting flavor that everyone loves. Plus, the cinnamon frosting adds an extra touch of sweetness that makes these cookies stand out.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting

Ingredients

  • 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
  • 1 cup vegan butter, softened (for frosting)
  • 3 teaspoons vanilla paste (or extract)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice (or cinnamon)
  • 1/3 cup brown sugar (for frosting)
  • 3 1/4 cups powdered sugar
  • Hand mixer or stand mixer
  • Baking sheet
  • Parchment paper (or baking mat)
  • Cookie scooper (optional)
  • Piping bag
  • Wilton piping tip #2A

Directions

  1. In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until the mixture is light and fluffy.
  2. In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
  3. Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined. Be careful not to over-mix.
  4. Cover the bowl and place it in the fridge for 30 minutes or overnight. Chilling the dough is an important step that you cannot skip.
  5. Preheat the oven to 350°F (177°C).
  6. Scoop 2-inch balls of dough out with a medium cookie scooper or a large spoon. Press down to flatten the dough balls into disks. Arrange them a couple of inches apart on a parchment-lined baking sheet.
  7. Bake on the center rack for 10-12 minutes. Let them cool completely on the baking sheet.
  8. In a medium bowl, use an electric mixer or a stand mixer with the whisk attachment to whip together all the frosting ingredients until fully combined. If making in advance, cover with plastic wrap and refrigerate until ready to use.
  9. Spoon icing into a piping bag fitted with the Wilton Piping Tip #2A. Pipe the cinnamon frosting on top of the cooled cookies in a swirl, starting from the middle and moving outwards. Sprinkle pumpkin pie spice on top, and enjoy!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting

These cookies are perfect for any occasion. Serve them at a fall gathering, pack them for lunch, or enjoy them as an after-school treat. They pair wonderfully with a cup of tea or coffee for an afternoon pick-me-up.

How to Store Soft Pumpkin Cookies with Cinnamon Frosting

To keep your cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to make them last longer, you can refrigerate them for about a week. For longer storage, freeze the cookies without frosting for up to three months. When you’re ready to enjoy them, simply thaw and frost!

Tips to Make Soft Pumpkin Cookies with Cinnamon Frosting

  • Make sure your butter is softened to room temperature for easier mixing.
  • Don’t skip the chilling step! It helps the cookies hold their shape.
  • Use a cookie scooper for even-sized cookies.
  • Experiment with different spices in the frosting for a unique flavor.

Variation

You can add chocolate chips or nuts to the cookie dough for an extra twist. Dried cranberries or pecans also make great additions to the flavor and texture.

FAQs

Can I use regular butter instead of vegan butter?
Yes, you can substitute regular butter if you are not following a vegan diet.

What can I use instead of pumpkin puree?
If pumpkin puree is not available, you can use mashed sweet potatoes or another type of squash puree.

How do I know when the cookies are done?
They should be set and lightly golden around the edges, but still soft in the center. They will firm up as they cool.

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Soft Pumpkin Cookies with Cinnamon Frosting

  • Author: admin
  • Total Time: 42 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegan
Print Recipe

Description

Delicious and easy to make, these soft pumpkin cookies paired with sweet cinnamon frosting capture the essence of autumn.

Ingredients

Scale
  • 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
  • 1 cup vegan butter, softened (for frosting)
  • 3 teaspoons vanilla paste (or extract)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice (or cinnamon)
  • 1/3 cup brown sugar (for frosting)
  • 3 1/4 cups powdered sugar

Instructions

  1. In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
  2. In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
  3. Gradually add the dry ingredients to the wet mixture while mixing on low until just combined. Be careful not to over-mix.
  4. Cover the bowl and chill in the fridge for 30 minutes or overnight.
  5. Preheat the oven to 350°F (177°C).
  6. Scoop 2-inch balls of dough and flatten them. Arrange on a parchment-lined baking sheet.
  7. Bake for 10-12 minutes and then let cool completely on the baking sheet.
  8. In a medium bowl, whip together frosting ingredients until combined. If made in advance, refrigerate.
  9. Pipe frosting onto cooled cookies and sprinkle with pumpkin pie spice. Enjoy!

Notes

Store cookies in an airtight container at room temperature for up to five days. Refrigerate for about a week or freeze for three months without frosting.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 12g
  • Sodium: 110mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: pumpkin cookies, cinnamon frosting, fall dessert

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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