Oh, I can’t wait to share this Soft Pumpkin Cookies with Cinnamon Frosting Recipe with you! These cookies are everything you want in a fall treat—soft, moist, and loaded with that cozy pumpkin flavor that just makes you feel warm inside. What I love most is how the cinnamon frosting perfectly balances the spices in the cookie, adding that rich creamy layer that’s just irresistible.

This recipe works beautifully for autumn gatherings, afternoon teas, or whenever you need a little mood boost from something sweet and comforting. Trust me, once you bake these, they’ll quickly become your go-to for showcasing pumpkin beyond the usual pie. Plus, they’re vegan, so everyone can indulge without a worry.

Ingredients You’ll Need

The magic is really in the combination here—the pumpkin puree keeps the cookies soft and tender, while the pumpkin pie spice packs in that perfect autumnal warmth. Using vegan butter helps maintain the right texture without any dairy, so if you’re looking for a plant-based option, this one’s a winner.

Vegan butter: Make sure it’s softened to room temperature for easy mixing and fluffy cookies.
Pumpkin puree: Use canned pumpkin puree, not pumpkin pie mix, for the best taste and texture.
Brown sugar: Adds lovely moisture and a subtle molasses flavor to the cookie.
Granulated sugar: Balances sweetness and helps with crisp edges.
Vanilla extract: Enhances the overall flavor and complexity of the cookie.
All-purpose flour: The base for structure—sift if you want an extra light texture.
Baking powder: Gives the cookies their gentle rise.
Pumpkin pie spice: The essential blend of cinnamon, nutmeg, and cloves that defines autumn baking.
Cornstarch: Helps keep the cookies soft and tender—don’t skip this!
Salt: Just a pinch to balance sweetness and intensify flavors.
Cinnamon frosting ingredients: Vegan butter, vanilla paste (or extract), cinnamon, pumpkin pie spice or extra cinnamon, brown sugar, and powdered sugar. These come together into a creamy, spiced frosting that’s the perfect finish.

Variations

I always appreciate when a recipe gives you room to play, right? With this Soft Pumpkin Cookies with Cinnamon Frosting Recipe, I like to tweak the spices sometimes or swap the frosting for a maple glaze if I’m in the mood for something lighter. You can totally make it your own!

Gluten-free option: Swap the all-purpose flour for a cup-for-cup gluten-free blend—I’ve tried it, and it works great!
Spice it up: Add a pinch of ground ginger or cardamom for an unexpected twist.
Nutty addition: Stir in chopped pecans or walnuts for some crunch; I recommend gently folding them in right at the end.
Frosting twist: Use maple syrup instead of brown sugar in the frosting for a different sweetness profile.
Lower sugar: Cut down on granulated sugar or brown sugar a bit if you prefer less sweetness—you won’t lose too much moisture thanks to the pumpkin.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Step 1: Cream the vegan butter and sugars

Start by softening your vegan butter to room temperature. Then, in a large bowl, beat it together with both brown sugar and granulated sugar until it’s light and fluffy. This step is key—it traps air and helps your cookies have that soft, tender crumb. I like using a hand mixer here; it saves time and effort. Don’t rush it; aim for a creamy mixture that’s pale in color.

Step 2: Mix in pumpkin puree and vanilla

Next, add your pumpkin puree and vanilla extract to the creamed butter and sugar mixture. Mix these together until fully combined. The batter will look thick and richly colored, which makes me smile every time because you know you’re on track for deliciousness. If you notice lumps in the pumpkin, a quick whisk before adding can help smooth it out.

Step 3: Combine dry ingredients and fold in

In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. This ensures even distribution of the leavening and spice. Slowly add the dry mix to the wet ingredients, folding gently. Overmixing here can make the cookies tough, so just fold until the flour is barely incorporated. The dough will be soft but workable.

Step 4: Scoop and bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a cookie scoop or spoon, drop rounded tablespoons of dough spaced about 2 inches apart—these cookies will spread a little but stay relatively thick. Bake for about 12-14 minutes or until the edges are just set and the centers look slightly underbaked. This keeps them soft and chewy.

Step 5: Make the cinnamon frosting

While the cookies cool, beat the vegan butter for the frosting until smooth. Add in vanilla paste, cinnamon, pumpkin pie spice, and brown sugar, beating until creamy. Gradually add powdered sugar, mixing on low to avoid a sugar cloud, until your frosting is light and fluffy but thick enough to spread. Taste and adjust spice levels to your liking—it’s easy to add more cinnamon if you want that extra warmth.

Step 6: Frost and enjoy

Once the cookies have cooled completely, spread a generous dollop of cinnamon frosting on top. I like using an offset spatula for an even layer, but a knife or piping bag works just fine. Let the frosting set for a few minutes before serving—or if you’re like me, dive right in!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Soft Pumpkin Cookies with Cinnamon Frosting Recipe - Recipe Image

Garnishes

I often sprinkle a pinch of extra cinnamon or pumpkin pie spice over the frosting just to give it a little festive look and a flavor boost. Sometimes, I top them with crushed pecans or candied ginger for a surprise texture that I love. These small touches make the cookies feel special, especially if you’re serving guests.

Side Dishes

Pairing these cookies with a cup of chai tea or a spiced latte takes them to the next level in my book. If it’s a brunch or dessert spread, a simple bowl of fresh fruit or a scoop of vegan vanilla ice cream on the side complements the rich cinnamon frosting really well.

Creative Ways to Present

For fall parties, I like arranging these cookies on a wooden tray with some mini pumpkins and autumn leaves around for a rustic vibe. Another fun idea is stacking them into a little cookie tower tied with a pretty ribbon—makes a charming gift! You could also drizzle a bit of melted dark chocolate over the frosting for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container in the fridge because of the frosting. They keep beautifully soft for up to 5 days this way. To keep the frosting fresh, separate layers with parchment paper so they don’t stick together. Before serving leftovers, let them come to room temperature to enjoy the full softness again.

Freezing

If you want to freeze your Soft Pumpkin Cookies with Cinnamon Frosting Recipe, I highly recommend freezing the cookies and frosting separately. Freeze the plain cookies on a sheet tray, then transfer them to a freezer bag. You can prepare the frosting ahead too and freeze it in an airtight container. When ready, thaw both overnight in the fridge before assembling.

Reheating

Leftover cookies reheat wonderfully—just pop them in the microwave for about 10 seconds or warm gently in a low oven (around 300°F) for a few minutes. I usually add the frosting after warming to keep it fresh and creamy. This little reheating step feels like fresh-baked magic every time!

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

You definitely want to stick with plain canned pumpkin puree for this Soft Pumpkin Cookies with Cinnamon Frosting Recipe. Pumpkin pie filling has added sugars and spices that can throw off the flavor and texture of your cookies, so using pure pumpkin gives you the best control and results.
Can these cookies be made gluten-free?

Absolutely! Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. I’ve tested this swap and found the cookies remain soft and delicious, just with a slightly different texture—but in a great way.
Is the frosting difficult to make vegan?

Not at all! Using vegan butter instead of dairy butter works perfectly for making the cinnamon frosting in this recipe. Just be sure your powdered sugar doesn’t contain bone char (most are fine, but check your brand). The frosting turns out creamy, flavorful, and easy to spread.
How do I keep my cookies soft?

Key tips: don’t overbake the cookies—pull them out when the edges are set but centers look slightly underdone—and use cornstarch in the dry ingredients. Also, storing them in an airtight container with a slice of bread helps maintain soft moisture.

Final Thoughts

This Soft Pumpkin Cookies with Cinnamon Frosting Recipe has been such a joyful discovery for me, a perfect combination of cozy flavors and soft texture that feels like a big warm hug in cookie form. I hope you find yourself making them as often as I do during the pumpkin season and beyond! Give it a try, and I’m sure these cookies will become a sweet staple in your kitchen too.