Soft Pumpkin Cookies with Cinnamon Frosting Recipe
If you’ve been dreaming of that perfect fall treat, I have just the thing for you: the Soft Pumpkin Cookies with Cinnamon Frosting Recipe. These cookies are blissfully soft, packed with warm pumpkin flavor, and topped with a luscious cinnamon frosting that will make your cozy autumn moments even sweeter. Whether you’re baking for a party, gifting to friends, or just indulging yourself, these cookies capture the very essence of autumn in every bite.
Ingredients You’ll Need
The magic behind these Soft Pumpkin Cookies with Cinnamon Frosting Recipe lies in a handful of simple, familiar ingredients that blend together perfectly. Each element plays an essential role in achieving that tender texture, lovely pumpkin color, and delightful spicy warmth.
- Vegan butter (softened): Adds richness and moisture for soft, chewy cookies that melt in your mouth.
- Pumpkin puree: The star ingredient delivering subtle sweetness, beautiful orange hue, and natural moisture.
- Brown sugar: Contributes deep molasses notes and aids in keeping the cookies soft.
- Granulated sugar: Balances sweetness and helps create a tender crumb texture.
- Vanilla extract: Enhances all the flavors with warm, familiar depth.
- All-purpose flour: The sturdy base that binds everything together while keeping cookies light.
- Baking powder: Provides just the right lift for soft, fluffy cookies.
- Pumpkin pie spice: Brings that seasonal punch of cinnamon, nutmeg, and cloves in every bite.
- Cornstarch: A secret to tenderness by keeping the cookies soft and delicate.
- Salt: Balances sweetness and enhances overall flavor.
- Cinnamon frosting ingredients: Vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar come together to create a smooth, flavorful topping that perfectly complements the pumpkin base.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe
Step 1: Cream Together the Wet Ingredients
Start by using a stand mixer or hand mixer to whip together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract. This mixture becomes light, fluffy, and oh-so-lovely — your base for irresistibly soft cookies.
Step 2: Whisk the Dry Ingredients
In a separate large bowl, mix the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. Combining these dry ingredients ensures each cookie has just the right texture and warm spices.
Step 3: Blend the Batter Gently
Slowly incorporate the dry ingredient mixture into the creamy wet mix using low speed. Be careful not to over-mix, since gentle mixing keeps the cookies tender and soft.
Step 4: Chill the Dough
Cover your dough and refrigerate it for at least 30 minutes or even overnight. Chilling is essential—it firms up the dough, which helps the cookies hold their shape and results in a more tender bite.
Step 5: Prepare for Baking
Preheat your oven to 350 °F (177 °C). Using a cookie scooper or spoon, form balls about 2 inches wide, then gently press each into a cookie shape. Because these cookies don’t spread much while baking, shaping beforehand makes sure they come out picture-perfect.
Step 6: Bake the Cookies
Arrange the dough disks spaced a couple of inches apart on a parchment-lined baking sheet, then bake on the center rack for 10 to 12 minutes. Once baked, let them cool completely right on the baking sheet for the best texture.
Step 7: Make the Cinnamon Frosting
Whip together vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and creamy. If you want to prepare this ahead of time, simply cover and chill the frosting until you need it.
Step 8: Frost the Cookies
Transfer your cinnamon frosting into a piping bag fitted with a Wilton Piping Tip #2A and swirl beautiful spirals of frosting onto each cooled cookie. Sprinkle with a little pumpkin pie spice for an extra cozy, aromatic touch.
How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe
Garnishes
Consider sprinkling a pinch of pumpkin pie spice or cinnamon on top of the frosting for that final fragrant flourish. For an elegant touch, dust the cookies lightly with powdered sugar or add a tiny roasted pumpkin seed on each for crunch.
Side Dishes
These cookies pair beautifully with a warm chai latte, spiced apple cider, or a creamy cup of your favorite almond or oat milk latte. Their soft texture and rich frosting make for an irresistible autumn dessert duo.
Creative Ways to Present
Serve these Soft Pumpkin Cookies with Cinnamon Frosting Recipe on a rustic wooden board for an inviting fall display or place a few cookies on a pretty cake stand surrounded by fall leaves and mini pumpkins to impress your guests visually and palatably.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 3 to 4 days to retain softness. For longer storage, refrigeration extends their freshness to about a week without losing that tender bite.
Freezing
You can freeze the cookie dough or unfrosted baked cookies for up to 2 months. Just thaw them gently at room temperature before frosting and serving, which makes them perfect to prepare in advance for upcoming gatherings.
Reheating
To revive their freshly baked softness, warm cookies in a 300 °F oven for 5 to 7 minutes. Avoid microwaving, as it can sometimes dry them out or make the frosting too soft to hold its shape.
FAQs
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that contains xanthan gum for best results. The texture may vary slightly but the delicious flavors will still shine through.
Is this recipe suitable for vegans?
Yes! This Soft Pumpkin Cookies with Cinnamon Frosting Recipe uses vegan butter and avoids any animal products, making it a perfect plant-based treat.
How do I know when the cookies are done baking?
Look for lightly golden edges and a set surface. The cookies will be soft to the touch but not doughy — baking 10 to 12 minutes usually hits the sweet spot.
Can I use fresh pumpkin instead of canned puree?
You can, but make sure to roast and puree the fresh pumpkin until smooth and measure out the same volume. Canned pumpkin puree is convenient and consistent, though fresh pumpkin offers a slightly different texture.
What can I use if I don’t have pumpkin pie spice?
Make your own by mixing cinnamon, nutmeg, ginger, and a pinch of cloves. About 1 teaspoon of this blend will replace the store-bought spice perfectly in the recipe.
Final Thoughts
I can’t recommend this Soft Pumpkin Cookies with Cinnamon Frosting Recipe enough for anyone who loves cozy, fuss-free baking with outstanding results. These tender, flavorful cookies are the perfect way to celebrate the season’s best vibes. Trust me, once you make these, they will quickly become a treasured favorite that you return to year after year.
PrintSoft Pumpkin Cookies with Cinnamon Frosting Recipe
Delight in the cozy flavors of autumn with these soft pumpkin cookies topped with a luscious cinnamon frosting. Perfectly spiced with pumpkin pie spice and easy to make, these vegan cookies are a seasonal favorite that delivers a tender texture and sweet, spiced frosting swirl on every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes to 1 hour (including chilling time)
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Cookie Dough
- 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
Cinnamon Frosting
- 1 cup vegan butter, softened
- 3 teaspoons vanilla paste (or extract)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/3 cup brown sugar
- 3 1/4 cups powdered sugar
Instructions
- Cream Wet Ingredients: In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy, ensuring a smooth and airy base for your cookie dough.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt to evenly distribute the leavening agents and spices for balanced flavor and texture.
- Combine Wet and Dry: Gradually add the dry ingredient mix to the wet ingredients while mixing on low speed just until combined. Avoid over-mixing to keep the cookies tender and soft.
- Chill the Dough: Cover the dough bowl and refrigerate for at least 30 minutes or overnight. Chilling helps the dough firm up making it easier to shape and prevents spreading during baking.
- Preheat Oven: Set your oven to 350 °F (177 °C), ensuring it reaches the correct temperature before baking to achieve the perfect texture.
- Shape Cookies: Using a medium cookie scooper or spoon, form 2-inch balls of dough. Press them down gently into disks because these cookies don’t spread much during baking. Place them spaced a couple inches apart on a parchment-lined baking sheet for even cooking.
- Bake Cookies: Bake on the center rack for 10-12 minutes. Once baked, allow cookies to cool completely on the baking sheet to firm up before frosting.
- Prepare Frosting: In a medium bowl, use an electric or stand mixer with a whisk attachment to whip together all cinnamon frosting ingredients—vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar—until fully combined and smooth. Refrigerate if preparing ahead.
- Pipe Frosting: Transfer cinnamon frosting to a piping bag fitted with Wilton #2A tip. Pipe swirls on the cooled cookies starting from the center and moving outward for an attractive, textured finish.
- Garnish and Serve: Sprinkle a touch of pumpkin pie spice on top of the frosting for an extra burst of autumn flavor and enjoy your soft pumpkin cookies at their freshest.
Notes
- Storage: Keep cookies in an airtight container at room temperature for 3-4 days or refrigerate up to 7 days.
- Freezing: Frosted cookies are best enjoyed fresh, but you can freeze unfrosted cookies or dough for up to 2 months. Thaw before frosting or baking.
- Chilling: Don’t skip chilling the dough; it is essential for proper texture and shape retention during baking.
- Pumpkin Pie Spice: You can substitute pumpkin pie spice with cinnamon and a pinch of nutmeg and cloves if unavailable.
Keywords: pumpkin cookies, vegan cookies, cinnamon frosting, fall dessert, soft cookies, pumpkin puree cookies
