Soft Pumpkin Cookies with Cinnamon Frosting

By Juno

Updated on October 2, 2025

Soft pumpkin cookies with delicious cinnamon frosting on top

When fall rolls around, the craving for pumpkin-flavored treats kicks in. I remember the first time I tried soft pumpkin cookies at a cozy café, paired with a warm cup of cider. Each bite brought comfort, and the cinnamon frosting added just the right kick. Those sweet moments inspired me to recreate them in my own kitchen, and I was thrilled with how they turned out. Sharing these cookies with friends and family has become a lovely seasonal tradition. Whether it’s for a gathering or just a cozy evening at home, these Soft Pumpkin Cookies bring warmth and joy with every bite.

The best part? This recipe not only satisfies your sweet tooth but also fills your home with the delightful aroma of spices that scream fall. Easy to make and even easier to eat, these cookies are a must-try for anyone who loves pumpkin treats. Let’s dive into how to whip up a batch of these delicious cookies!

In This Post

Why Make This Recipe

These Soft Pumpkin Cookies are fluffy, moist, and full of the warm flavors of fall. With a luscious cinnamon frosting on top, they’re perfect for any occasion, be it a family gathering, a party, or just a night in with a good book. Plus, they’re vegan, so everyone can enjoy them!

How to Make Soft Pumpkin Cookies

Ingredients:

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
1 cup vegan butter, softened (for frosting)
3 teaspoons vanilla paste (or extract)
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice (or cinnamon)
1/3 cup brown sugar (for frosting)
3 1/4 cups powdered sugar

Special Tools:

Hand Mixer or Stand Mixer
Baking Sheet
Parchment Paper (or baking mat)
Cookie Scooper (optional)
Piping Bag
Wilton Piping Tip #2A

Directions:

In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until it’s light and fluffy.
In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Don’t over-mix!
Cover the dough and chill in the fridge for 30 minutes or overnight. This step is key to great texture.
Preheat the oven to 350 °F (177 °C).
Scoop out 2-inch balls of dough and press them down to form disks. Place them on a parchment-lined baking sheet, leaving space between each cookie.
Bake for 10-12 minutes, until they’re just set. Let them cool completely on the baking sheet.
For the frosting, whip together all the frosting ingredients in a medium bowl until well blended. If you’re prepping in advance, refrigerate until you need it.
Spoon the icing into a piping bag with Wilton Piping Tip #2A. Pipe the frosting onto the cooled cookies starting from the center and moving outwards. Sprinkle some pumpkin pie spice on top and enjoy!

Tips to Make Soft Pumpkin Cookies

Make sure the butter is softened but not melted for the best texture.
Chill the dough! This helps the cookies maintain their shape.
Use a cookie scooper for consistent sizing.

How to Serve Soft Pumpkin Cookies

These cookies are best served fresh with the frosting on top. Pair them with a warm drink like coffee or hot chocolate for a delightful experience. They also make a fantastic treat for guests during a fall gathering.

How to Store Soft Pumpkin Cookies

Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just make sure to freeze them before frosting and wrap them in plastic wrap.

Variation

Feel free to add in chocolate chips or nuts for an extra twist! You could also swap the cinnamon frosting for a cream cheese frosting for a different flavor profile.