If you’re searching for a cozy, melt-in-your-mouth treat that captures the very essence of autumn, you’ve got to try this Soft Pumpkin Cookies with Cinnamon Frosting Recipe. These cookies are pure joy on a plate, combining tender pumpkin-infused dough with a luxuriously spiced cinnamon frosting that makes every bite feel like a warm hug. They’re perfect for sharing with friends, enjoying with a hot cup of tea, or just sneaking when no one’s looking. Plus, the recipe is simple enough to become a beloved staple in your seasonal baking repertoire.
Ingredients You’ll Need
The magic of this Soft Pumpkin Cookies with Cinnamon Frosting Recipe lies in its straightforward ingredients, each playing a vital role in creating that perfect balance of flavor, texture, and aroma. From creamy vegan butter to fragrant pumpkin pie spice, every item is essential in crafting cookies that are soft, flavorful, and utterly irresistible.
- 1/2 cup vegan butter, softened: Adds richness and moisture, keeping the cookies tender.
- 1/4 cup pumpkin puree: Brings natural sweetness, moisture, and that beautiful pumpkin color.
- 1/4 cup brown sugar: Offers deep caramel notes for depth of flavor.
- 1/2 cup granulated sugar: Balances sweetness and contributes to the cookie’s structure.
- 1 teaspoon vanilla extract: Enhances the overall warmth and rounds out flavors.
- 1 3/4 cups all-purpose flour: The foundation for a soft, chewy texture.
- 2 teaspoons baking powder: Provides the perfect rise and lightness.
- 1 teaspoon pumpkin pie spice: Infuses that signature fall spice blend.
- 2 teaspoons cornstarch: Keeps the cookies soft and tender by creating a delicate crumb.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 1 cup vegan butter, softened (for frosting): Creates a creamy base to carry the cinnamon and spice in the frosting.
- 3 teaspoons vanilla paste (or extract): Adds a luscious, aromatic note to the frosting.
- 1 teaspoon cinnamon: Brings warmth and cozy spice to the frosting.
- 1 teaspoon pumpkin pie spice (or cinnamon): Enhances the fall flavors in every bite of frosting.
- 1/3 cup brown sugar (for frosting): Adds a soft, caramel undertone and sweetness.
- 3 1/4 cups powdered sugar: Ensures the frosting is perfectly sweet and smooth.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures the oven is at the perfect temperature for tender, evenly baked cookies. Line a baking sheet with parchment paper to keep things simple and prevent sticking.
Step 2: Cream the Wet Ingredients
In a large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, and granulated sugar until you have a smooth, creamy mixture. This step is key to achieving that lovely soft texture and infusing the cookies with pumpkin sweetness.
Step 3: Add Vanilla
Stir in the vanilla extract to the wet mixture, which brightens and rounds out the flavor beautifully, making the cookies taste rich and inviting.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. This blends all the essential leavening and spices, which will give your cookies a gentle rise and warm spice notes.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; you want to keep the cookies tender and soft.
Step 6: Drop the Dough
Use a spoon to drop generous spoonfuls of dough onto your prepared baking sheet. Leave space between each cookie to allow for gentle spreading.
Step 7: Bake the Cookies
Bake in the preheated oven for 12 to 15 minutes or until the cookies are just set. They should be slightly soft to the touch but not doughy—this helps keep them moist and chewy.
Step 8: Prepare the Cinnamon Frosting
While the cookies cool, whip up the frosting by creaming together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, and brown sugar. This mixture combines warmth and sweetness, perfect for frosting.
Step 9: Add Powdered Sugar
Gradually mix in the powdered sugar until the frosting is smooth and spreadable. Make sure it’s not too stiff — you want it luscious and easy to spread but not runny.
Step 10: Frost Your Cookies
Once the cookies are completely cooled, generously frost each one with the cinnamon frosting. The contrast between the soft pumpkin cookie and creamy spice frosting is absolutely heavenly.
How to Serve Soft Pumpkin Cookies with Cinnamon Frosting Recipe
Garnishes
For an extra special touch, sprinkle a dusting of cinnamon or even a pinch of finely chopped toasted pecans or walnuts on top of the frosting. These add a subtle crunch and elevate the cozy flavor profile.
Side Dishes
Serve these cookies alongside a steaming mug of chai tea, pumpkin spice latte, or even a cold glass of almond or oat milk. The creamy drinks complement the spices perfectly and make the whole moment feel indulgent.
Creative Ways to Present
Try stacking them with a small dollop of frosting peeking out between layers for a charming “cookie sandwich.” You can also drizzle a little melted dark chocolate over the frosted cookies for a decadent finish that pairs wonderfully with the cinnamon flavor.
Make Ahead and Storage
Storing Leftovers
Your Soft Pumpkin Cookies with Cinnamon Frosting Recipe leftovers keep beautifully in an airtight container at room temperature for 3 to 4 days. This preserves their softness and prevents the frosting from drying out.
Freezing
If you want to save them longer, freeze the cookies without frosting first on a tray, then transfer to a freezer-safe container. Once ready to eat, thaw completely and gently frost them fresh to keep the frosting perfect.
Reheating
Warm your cookies slightly in the microwave for 10 to 15 seconds before serving to bring back that freshly baked softness and let the frosting melt just a touch for an extra cozy treat.
FAQs
Can I use regular butter instead of vegan butter?
Absolutely! Regular butter works just as well in this recipe if you’re not avoiding dairy. It will give the cookies a slightly richer flavor and creamier frosting texture.
What if I don’t have pumpkin puree on hand?
If you can’t find pumpkin puree, canned butternut squash puree can be a great substitute with a very similar texture and mild sweetness. Just be sure it’s plain and unsweetened.
Can these cookies be made gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free blend that includes xanthan gum. This should give you a similar soft texture, though be sure to check your baking powder is gluten-free too.
How long do the frosted cookies last?
When stored properly in an airtight container, frosted cookies last up to 4 days at room temperature. Beyond that, the frosting may start to dry out or change texture.
Is it possible to make these cookies nut-free?
Definitely! This recipe is naturally nut-free as written, just avoid adding nuts as garnishes if you need to keep it free of any nut allergens.
Final Thoughts
There’s something truly comforting about the Soft Pumpkin Cookies with Cinnamon Frosting Recipe that makes it a seasonal essential in my kitchen. It’s easy to make, incredibly flavorful, and perfect for sharing or savoring on your own. I hope you love them as much as I do—once you try these cookies, they might just become your new favorite autumn treat too!
Print
Soft Pumpkin Cookies with Cinnamon Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These Soft Pumpkin Cookies with Cinnamon Frosting are a delightful treat perfect for fall or any time you crave a cozy, spiced dessert. The cookies are moist and tender, infused with pumpkin puree and warm pumpkin pie spice, then topped with a creamy cinnamon frosting made from vegan butter and vanilla paste. Easy to make and utterly delicious, this recipe yields 24 soft, flavorful cookies that will satisfy your sweet tooth.
Ingredients
Cookie 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
Frosting Ingredients
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Wet Ingredients: In a mixing bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, and granulated sugar until smooth and well combined.
- Add Vanilla: Mix in the vanilla extract thoroughly with the wet mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt to ensure even distribution of leavening and spices.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to form the cookie dough.
- Form Cookies: Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them evenly.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes or until they are set and edges are lightly golden.
- Prepare Frosting: While the cookies cool, prepare the frosting by creaming together vegan butter, vanilla paste, cinnamon, pumpkin pie spice, and brown sugar until smooth.
- Add Powdered Sugar: Gradually add the powdered sugar to the frosting mixture, continuing to mix until the frosting is smooth and spreadable.
- Frost Cookies: Once the cookies are completely cooled, generously frost them with the cinnamon pumpkin frosting.
Notes
- Ensure cookies are completely cooled before frosting to prevent melting.
- You can substitute vanilla paste with vanilla extract if needed.
- For a more intense pumpkin flavor, use fresh pumpkin puree.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make the recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
