Soft Pumpkin Cookies with Cinnamon Frosting

When the leaves start turning and the air gets crisp, I crave all things cozy—and these Soft Pumpkin Cookies with Cinnamon Frosting are the ultimate fall indulgence. They’re tender, perfectly spiced, and topped with a rich, cinnamon-kissed frosting that melts in your mouth.

These cookies are totally vegan, incredibly soft, and come together without much fuss. Whether I’m baking them for a weekend treat or prepping them for a fall gathering, they’re always a hit.

Why You’ll Love This Recipe

I love this recipe because it delivers everything I want in a seasonal cookie—soft texture, warm spices, and sweet, creamy frosting. Here’s why these are a must-bake in my kitchen:

• Completely vegan and dairy-free
• Incredibly soft and cakey texture
• Packed with pumpkin flavor and warm spices
• Quick and easy—just chill, bake, and frost
• Perfect for holidays, parties, or afternoon snacks

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cookies:

• ½ cup vegan butter, softened
• ¼ cup pumpkin puree
• ¼ cup brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 2 teaspoons cornstarch
• ¼ teaspoon salt

Cinnamon Frosting:

• 1 cup vegan butter, softened
• 3 teaspoons vanilla paste (or vanilla extract)
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice (or more cinnamon)
• ⅓ cup brown sugar
• 3¼ cups powdered sugar

Directions

1. Cream the wet ingredients
   In a stand mixer or large bowl, I cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy.
2. Mix the dry ingredients
   In a separate bowl, I whisk the flour, baking powder, pumpkin pie spice, cornstarch, and salt until well combined.
3. Combine wet and dry
   I gradually add the dry ingredients into the wet mixture, mixing on low just until combined. I make sure not to overmix to keep the cookies soft.
4. Chill the dough
   I cover the dough and refrigerate it for at least 30 minutes (or overnight). Chilling is key—it helps the cookies hold their shape and develop better flavor.
5. Shape and bake
   I preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper. I scoop out 2-inch balls of dough and press them into disks, since they won’t spread much during baking. I bake them for 10–12 minutes and let them cool completely on the baking sheet.
6. Make the cinnamon frosting
   In a medium bowl, I beat together the vegan butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until the frosting is smooth and fluffy. I keep it covered in the fridge if I’m making it ahead.
7. Frost the cookies
   Once the cookies are cool, I spoon the frosting into a piping bag fitted with a Wilton #2A tip and swirl it onto each cookie. I like to sprinkle a little extra pumpkin pie spice on top for a festive touch.

Servings and timing

This recipe makes about 18 cookies. It takes 10 minutes of active prep, plus 30 minutes of chilling and 10–12 minutes of baking. From start to finish (excluding chill time), I can have them ready in under 25 minutes of hands-on work.

Variations

• Gluten-free: I swap in a 1:1 gluten-free flour blend for the all-purpose flour.
• Extra spice: I add a pinch of ground cloves or nutmeg for deeper fall flavor.
• Maple twist: I replace part of the vanilla in the frosting with maple extract.
• No frosting: These cookies are tasty even without the frosting—just dust them with powdered sugar or cinnamon sugar instead.
• Mini cookies: I use a small cookie scoop and bake them for a few minutes less to make bite-sized versions.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3–4 days, or in the refrigerator for up to 7 days. They’re just as good cold, but I let them come to room temp before serving for the best texture.

For longer storage, I freeze the unfrosted cookies or even the dough for up to 2 months. When ready to use, I thaw the cookies at room temperature and frost them fresh.

FAQs

Do I have to chill the cookie dough?

Yes, chilling the dough helps the cookies hold their shape and improves the texture. I find it also deepens the flavor as the spices settle in.

Can I make the frosting ahead of time?

Definitely. I often prepare the frosting in advance and store it in the fridge. I let it soften a bit before piping it onto the cookies.

What kind of vegan butter works best?

I use a high-quality vegan butter that’s firm when cold—something similar in consistency to dairy butter. This helps both the cookies and frosting turn out right.

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s well-puréed and not too watery. I sometimes strain it a bit if it’s very moist to match the consistency of canned puree.

Can I double the recipe?

Absolutely. This recipe scales beautifully. I just make sure to chill the dough in batches if I’m short on fridge space.

Conclusion

These Soft Pumpkin Cookies with Cinnamon Frosting are the perfect way to celebrate fall baking. They’re soft, flavorful, and topped with a dreamy swirl of frosting that adds the perfect finishing touch. Whether I’m sharing them with friends or enjoying one with a hot drink by the window, these cookies always bring a little joy to the day.

I hope they become a seasonal favorite in your kitchen, just like they did in mine.

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