Name: Soft Pumpkin Cookies with Cinnamon Frosting
Prep time: 10 min
Cook time: 12 min
Total time: 50 min
Cuisine: American
Ingredients: 1/2 cup vegan butter, softened; 3/4 cup pumpkin puree; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1 3/4 cups all-purpose flour; 1 tsp baking powder; 1 1/2 tsp pumpkin pie spice; 1 tbsp cornstarch; 1/4 tsp salt; 1/4 cup vegan butter, softened; 1/2 tsp vanilla paste (or extract); 1/2 tsp cinnamon; 1/4 tsp pumpkin pie spice (or additional cinnamon); 2 tbsp brown sugar; 1 cup powdered sugar

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Why You’ll Love This Recipe

These soft pumpkin cookies are the ultimate autumn indulgence. They combine the comforting taste of pumpkin pie spice with a light, cake-like cookie texture and are topped with a luscious cinnamon frosting. The recipe is entirely vegan, making it a delicious option for plant-based eaters and anyone who loves a soft, spiced treat. Plus, the dough can be made ahead, making them convenient for busy days.

Soft Pumpkin Cookies with Cinnamon Frosting

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup vegan butter, softened
3/4 cup pumpkin puree
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp pumpkin pie spice
1 tbsp cornstarch
1/4 tsp salt

For the Cinnamon Frosting:

1/4 cup vegan butter, softened
1/2 tsp vanilla paste (or extract)
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice (or additional cinnamon)
2 tbsp brown sugar
1 cup powdered sugar

Directions

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.
In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt.
Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. Do not over-mix.
Cover the dough and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 350°F (177°C).
Scoop 2-inch balls of dough and flatten them slightly into disk shapes, as they won’t spread much during baking. Place them on a parchment-lined baking sheet, spaced apart.
Bake on the center rack for 10-12 minutes. Let the cookies cool completely on the baking sheet.
To make the frosting, whip together all frosting ingredients in a bowl using a hand or stand mixer until smooth and fluffy.
Spoon the frosting into a piping bag fitted with Wilton Tip #2A. Pipe onto the cooled cookies in a swirl, starting at the center.
Optionally, sprinkle with extra pumpkin pie spice before serving.

Servings and timing

Yield: 18 cookies
Prep time: 10 minutes
Chill time: 30 minutes (or overnight)
Bake time: 10–12 minutes
Total time: Approximately 50 minutes (not including overnight chilling)

Variations

Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Non-Vegan Version: Substitute regular butter and dairy milk-based frosting if vegan isn’t necessary.
Maple Frosting Twist: Replace brown sugar in the frosting with maple syrup for a deeper fall flavor.
Nutty Texture: Add finely chopped pecans or walnuts into the dough for extra crunch.
Mini Cookies: Make bite-sized versions by scooping smaller dough portions and adjusting the bake time slightly.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If storing with frosting, keep them in a single layer to avoid smudging. For longer storage, freeze unfrosted cookies for up to 2 months. Let them thaw at room temperature before frosting and serving.

FAQs

How do I keep these cookies soft?

Refrigerating the dough and not overbaking are key. Store them in an airtight container to maintain their softness.

Can I freeze the cookie dough?

Yes, scoop and flatten the dough, then freeze on a tray. Once solid, transfer to a freezer bag. Bake directly from frozen, adding 1–2 extra minutes.

Is canned pumpkin the same as pumpkin puree?

Yes, as long as it’s 100% pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Can I make the frosting ahead of time?

Yes, prepare and refrigerate the frosting up to 3 days ahead. Let it come to room temperature and re-whip before using.

What if I don’t have pumpkin pie spice?

You can make your own blend using cinnamon, nutmeg, ginger, and cloves or just use extra cinnamon.

Can I use coconut oil instead of vegan butter?

It’s not recommended for this recipe as it may alter the texture and flavor significantly.

Why do I need to chill the dough?

Chilling helps firm up the dough, prevents excessive spreading, and enhances the cookie’s flavor and texture.

How do I make the frosting pipeable?

Make sure your vegan butter is softened but not melted, and whip until fluffy. Adjust with a little more powdered sugar if needed.

Can I skip the frosting?

You can, but the cinnamon frosting is a major flavor component. If you prefer, dust the cookies with powdered sugar instead.

Are these cookies sweet?

Yes, they are moderately sweet from both the cookie dough and the frosting. You can adjust the sugar slightly to taste.

Conclusion

These soft pumpkin cookies with cinnamon frosting are the essence of fall in every bite. Moist, spiced, and beautifully topped, they make an irresistible treat for the season. Whether you’re baking for a cozy night in or a festive fall gathering, this recipe will quickly become a favorite.