Soft Pumpkin Cookies with Cinnamon Frosting Recipe

I absolutely adore this Soft Pumpkin Cookies with Cinnamon Frosting Recipe because it captures all the cozy vibes of fall in every bite. The cookies come out so soft and tender, thanks to the pumpkin puree, and the cinnamon frosting adds that perfect spicy-sweet finish that makes these treats irresistible. Whenever pumpkin season rolls around, I find myself baking these over and over—they’re a guaranteed crowd-pleaser whether it’s a casual afternoon tea or a festive holiday gathering.

One of the best things about this Soft Pumpkin Cookies with Cinnamon Frosting Recipe is how straightforward it is, yet the results are stunning. Chilling the dough is a game-changer that I learned early on—it really helps keep the cookies soft and prevents them from spreading too thin. Plus, the cinnamon frosting isn’t just a garnish; it’s the star that elevates these cookies from simple to spectacular. Trust me, you’ll want to keep this recipe in your rotation all year long.

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Ingredients You’ll Need

The ingredients in this Soft Pumpkin Cookies with Cinnamon Frosting Recipe come together to create rich flavors while keeping the cookies soft and tender. Shopping tip: Make sure to grab pumpkin puree, not pumpkin pie filling, for the best texture and taste.

• Vegan butter: Provides richness and moisture while keeping the recipe plant-based. Softened butter is crucial for smooth mixing.
• Pumpkin puree: Adds natural moisture and flavor, making the cookies wonderfully soft and fall-inspired.
• Brown sugar: Brings a subtle caramel note and extra chewiness to the cookies.
• Granulated sugar: Balances sweetness and helps with structure.
• Vanilla extract: Enhances all the flavors with a warm, comforting aroma.
• All-purpose flour: The foundation of the cookie’s structure.
• Baking powder: A gentle leavening agent that makes the cookies light and fluffy.
• Pumpkin pie spice: The key to that signature pumpkin flavor, delivering cinnamon, nutmeg, and clove in one mix.
• Cornstarch: A baking secret to help keep the cookies extra tender and soft.
• Salt: Balances the sweetness and brightens the flavors.

Variations

I love playing around with this Soft Pumpkin Cookies with Cinnamon Frosting Recipe because it’s so adaptable. Depending on the season or mood, you can add your own twist to suit dietary needs or simply shake things up a bit.

• Gluten-Free: I swapped the all-purpose flour for a 1-to-1 gluten-free baking blend once, and the cookies stayed just as soft and tasty—just be sure your blend contains xanthan gum for structure.
• Spice It Up: For a little extra warmth, I sometimes add a pinch of ground ginger or cardamom to the dough, which adds a lovely complexity without overpowering the pumpkin flavor.
• Nutty Twist: Adding chopped pecans or walnuts to the dough gives a delightful crunch; my family goes crazy for the texture contrast!
• Frosting Freedom: If you’re not a fan of cinnamon frosting, cream cheese or maple glaze work beautifully as well—just make sure to adjust sweetness accordingly.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Whip Up the Pumpkin-Butter Mixture

Start by creaming together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract in a stand mixer or large bowl. I like to mix it until the mixture is light and fluffy, which usually takes about 3-4 minutes on medium speed. This step is important to get the right texture and to infuse the dough with air, making the cookies tender.

Step 2: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. The cornstarch might seem unusual, but trust me, it’s the secret weapon for making these cookies incredibly soft. This mix ensures your spices are evenly distributed so every bite has that cozy, warm flavor.

Step 3: Bring It All Together

Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined—be gentle here and avoid over-mixing. When I first tried rushing this step, my cookies turned out tough, so patience really pays off. Stop mixing as soon as the dough is uniform.

Step 4: Chill the Dough

This part is crucial: cover your dough and pop it in the refrigerator for at least 30 minutes, or even overnight if you can wait that long. I can’t tell you how much I used to skip this step, only to regret it later because my cookies spread too much and lost that soft texture I love. Chilling firms the dough so it holds its shape perfectly while baking.

Step 5: Shape and Bake

Preheat your oven to 350°F (177°C). Scoop out about 2-inch balls of dough using a cookie scooper or spoon, then gently flatten each ball into a disk—because the cookies don’t spread much on their own. Arrange them a few inches apart on a parchment-lined baking sheet, then bake on the center rack for 10-12 minutes. I usually start checking around the 10-minute mark so they don’t overbake; you want them set but still soft.

Step 6: Whip Up the Cinnamon Frosting

While the cookies cool completely on the baking sheet, prepare your cinnamon frosting. Beat together the vegan butter, vanilla paste (or extract), cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and fluffy. If you’re making it ahead, cover and chill it—the frosting firms up but is easy to soften back to spreadable consistency with a quick whisk.

Step 7: Frost and Enjoy

Fill a piping bag with your cinnamon frosting, fitted with a Wilton #2A tip, and pipe beautiful swirls onto each cooled cookie. I love how the frosting holds its shape and adds a little festive flair. Finally, sprinkle a tiny pinch of pumpkin pie spice on top for that extra visual and flavor pop. Then dive right in—you and anyone you share with will fall absolutely in love with these!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Garnishes

I like to keep it simple by sprinkling a little extra pumpkin pie spice or a dusting of cinnamon right on top of the frosting—it always makes the cookies look and smell even better. Sometimes I add a tiny bit of finely chopped toasted pecans for extra texture and a hint of nuttiness that complements the pumpkin and cinnamon flavors beautifully.

Side Dishes

Pairing these cookies with a warm cup of chai tea or a spiced latte turns the snack into a full experience. I’ve also served them alongside a simple vegan hot chocolate for a cozy fall dessert break that my friends always ask me to repeat.

Creative Ways to Present

For holiday parties, I arranged the frosted cookies on a big wooden board sprinkled with autumn leaves and mini pumpkins for a festive vibe. Another fun idea: stack a few cookies on a pretty plate tied with twine and a cinnamon stick as a thoughtful homemade gift that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I store any leftover frosted cookies in an airtight container at room temperature, and they stay fresh and soft for 3-4 days—that’s always a lovely surprise at snack time. If the weather is warm, I prefer to refrigerate them where they’ll last up to a week without compromising texture.

Freezing

In my experience, freezing works best when you freeze the unfrosted cookies or just the dough balls. I wrap them tightly in plastic and store in freezer bags for up to 2 months. When I want a fresh batch, I thaw them in the fridge overnight and frost after they’ve cooled a bit from baking.

Reheating

To refresh leftover cookies, I pop them in a preheated 300°F oven for about 5 minutes to bring back that fresh-baked softness without drying them out. For frosted cookies, it’s best to remove the frosting before reheating or just enjoy them cold, as reheating can melt the frosting.

FAQs

Final Thoughts

This Soft Pumpkin Cookies with Cinnamon Frosting Recipe holds a special place in my kitchen and heart. It’s the kind of recipe that brings comfort with every bite and looks spectacular on the plate, whether for an everyday treat or a special occasion. I truly hope you enjoy making and sharing these cookies as much as I do—they’re a simple joy that always brings smiles around the table.

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