Soft Pumpkin Cookies with Cinnamon Frosting

ByMadison Rae
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why make this recipe

Soft Pumpkin Cookies with Cinnamon Frosting are perfect for any fall gathering or just a cozy night at home. They are soft, flavorful, and full of pumpkin goodness. The cinnamon frosting adds a sweet touch that takes these cookies to another level. You’ll love how easy they are to make and how delightful they taste!

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 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. Don’t 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. While baking, the dough will not spread out much, so you need to form it into a cookie shape beforehand. 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 down 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 preparing 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

Serve these cookies on a beautiful platter for your family and friends. They pair wonderfully with a warm drink, such as tea or coffee. You can also stack them up in a jar for a cute gift or take them to a potluck!

how to store Soft Pumpkin Cookies with Cinnamon Frosting

Keep the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, place them in the fridge for about two weeks. Just make sure to bring them back to room temperature before serving for the best taste!

tips to make Soft Pumpkin Cookies with Cinnamon Frosting

  • Make sure the butter is softened but not melted when you start. This helps achieve that light and fluffy texture.
  • Don’t skip chilling the cookie dough; it helps the flavors meld and keeps the cookies from spreading too much.
  • Feel free to adjust the spices in the frosting to match your taste. You can add extra cinnamon for a spicier kick.

variation

You can add chocolate chips or nuts to the cookies for added texture and flavor. A dash of nutmeg can also be used if you prefer a different spice profile!

FAQs

Q: Can I use regular butter instead of vegan butter?
A: Yes, you can use regular butter if you prefer. Just make sure it’s softened as well.

Q: Can I freeze the cookies?
A: Yes, you can freeze the cookies! Just place them in a freezer-safe container. They will last for about two to three months.

Q: How can I make these cookies gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend, ensuring that any other ingredients used are gluten-free as well.

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Soft Pumpkin Cookies with Cinnamon Frosting

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

Description

Soft, flavorful pumpkin cookies topped with sweet cinnamon frosting, perfect for fall gatherings.

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. Cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
  2. In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt.
  3. Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
  4. Cover and chill the dough in the fridge for at least 30 minutes.
  5. Preheat the oven to 350°F (177°C).
  6. Scoop 2-inch balls of dough, flatten them slightly, and place them on a parchment-lined baking sheet.
  7. Bake for 10-12 minutes, then cool on the baking sheet.
  8. Prepare the frosting by mixing all frosting ingredients together until combined.
  9. Pipe the frosting onto the cooled cookies and sprinkle with pumpkin pie spice.

Notes

Ensure the butter is softened but not melted for a light texture. Don’t skip chilling the dough to enhance flavor and prevent excessive spreading.

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

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 10g
  • Sodium: 200mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: pumpkin cookies, fall dessert, vegan cookies, cinnamon frosting, holiday baking

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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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