Delicious pumpkin cookies with cinnamon frosting on a plate

Pumpkin Cookies with Cinnamon Frosting

ByOlivia Carter
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Why Make This Recipe

Soft Pumpkin Cookies with Cinnamon Frosting are a delightful treat that brings the flavors of fall right to your kitchen. They are soft, sweet, and topped with a creamy, spiced frosting that makes them irresistible. Whether you are hosting a fall gathering, heading to a potluck, or just want a tasty snack, these cookies are perfect for any occasion.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting

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

Directions:

  1. 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.
  2. In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
  3. Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined (do not over-mix).
  4. Cover the bowl and place it in the fridge for 30 minutes or overnight. Chilling the dough is an important step that you cannot skip.
  5. Preheat the oven to 350 °F (177 °C).
  6. Scoop 2-inch balls of dough out with a medium cookie scooper or a large spoon. Press down to flatten the dough balls into disks. While baking, the dough will not spread out much, so you need to form it into a cookie shape beforehand. Arrange them a couple of inches apart on a parchment-lined baking sheet.
  7. Bake on the center rack for 10-12 minutes. Let them cool down completely on the baking sheet.
  8. In a medium bowl, use an electric mixer or a stand mixer with the whisk attachment to whip together all the frosting ingredients until fully combined. If preparing in advance, cover with plastic wrap and refrigerate until ready to use.
  9. Spoon icing into a piping bag fitted with the Wilton Piping Tip #2A. Pipe the cinnamon frosting on top of the cooled cookies in a swirl, starting from the middle and moving outwards. Sprinkle pumpkin pie spice on top, and enjoy!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting

These cookies are perfect for serving at gatherings or simply enjoying with a cup of coffee. You can display them on a decorative plate or tray and let everyone help themselves. They are best served fresh but can also be enjoyed a few days later.

How to Store Soft Pumpkin Cookies with Cinnamon Frosting

To store these cookies, keep them in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze them. Wrap each cookie in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months.

Tips to Make Soft Pumpkin Cookies with Cinnamon Frosting

  1. Make sure the butter is softened to room temperature for better mixing.
  2. Don’t skip the chilling step; this helps to achieve the right texture.
  3. Use parchment paper to line your baking sheet for easy removal of cookies.
  4. If you like extra spice, feel free to add more pumpkin pie spice or cinnamon to the frosting.

Variation

You can add chocolate chips or nuts to the cookie dough for a tasty twist. Another variation is to replace the cinnamon frosting with cream cheese frosting for a richer flavor.

FAQs

Can I use regular butter instead of vegan butter?
Yes, you can use regular butter if you prefer. Just keep in mind that this will make the cookies non-vegan.

What can I use if I don’t have pumpkin pie spice?
You can mix equal parts of cinnamon, nutmeg, and ginger as a substitute for pumpkin pie spice.

How do I know when the cookies are done baking?
The cookies will look set but still soft in the center. They will continue to firm up as they cool on the baking sheet.

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Soft Pumpkin Cookies with Cinnamon Frosting

  • Author: admin
  • Total Time: 42 minutes
  • Yield: 24 cookies
  • Diet: Vegan
Print Recipe

Description

Soft, sweet pumpkin cookies topped with creamy spiced frosting, perfect for fall gatherings.

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

Instructions

  1. In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
  2. In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  4. Cover the bowl and refrigerate for 30 minutes or overnight.
  5. Preheat the oven to 350 °F (177 °C).
  6. Scoop 2-inch balls of dough and shape into disks. Arrange on a parchment-lined baking sheet.
  7. Bake for 10-12 minutes. Let cool on the baking sheet.
  8. For frosting, whip together frosting ingredients until fully combined. Refrigerate if prepared in advance.
  9. Pipe frosting onto cooled cookies and sprinkle with pumpkin pie spice. Enjoy!

Notes

Make sure the butter is softened. Chilling the dough is essential for the right texture. These cookies store well in an airtight container for up to five days.

  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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