Soft Pumpkin Cookies Cinnamon Frosting

These soft pumpkin cookies with cinnamon frosting capture the essence of autumn in every bite. They combine tender pumpkin infused dough with a creamy spiced frosting that feels like a cozy hug on a chilly day. Perfect for a quick treat or a seasonal celebration these cookies bring warmth and comfort with minimal fuss.

I first baked these on a crisp fall afternoon and they instantly became a family favorite. Now they reappear whenever I want to bring that autumn feeling indoors.

Ingredients

• Vegan butter: softens the dough and frosting while keeping it rich without dairy
• Pumpkin puree: adds moisture and natural sweetness plus that unmistakable fall flavor
• Brown sugar and granulated sugar: balance moisture and crunch choose light brown sugar for gentle caramel notes
• Vanilla extract: boosts overall flavor depth so pick a good quality one for best results
• All purpose flour: forms the cookie base make sure it's fresh for tender texture
• Baking powder: helps the cookies rise lightly lending softness without spreading too much
• Pumpkin pie spice: blends cinnamon nutmeg and cloves delivering classic autumn warmth
• Cornstarch: keeps cookies soft by preventing toughness from over mixing
• Salt: enhances all the other flavors use fine sea salt for even distribution
• Cinnamon frosting: vegan butter powdered sugar cinnamon pumpkin pie spice and vanilla paste or extract create a creamy spiced sweetness

Instructions

Sift and mix dry ingredients:

In a large bowl whisk together flour baking powder pumpkin pie spice cornstarch and salt. This ensures even distribution of leavening and spices which makes every bite balanced.

Cream wet ingredients:

In your mixer bowl beat softened vegan butter pumpkin puree brown sugar granulated sugar and vanilla extract together until fluffy and lighter in color. This step aerates the dough for tenderness.

Combine wet and dry:

Gradually add the dry mixture to the wet while mixing on low speed to avoid overworking the dough. Mix just until combined so the cookies stay soft.

Chill the dough:

Cover and refrigerate the dough for 30 minutes or up to overnight. This resting time lets flavors meld and makes the dough easier to handle. Do not skip this step.

Shape the cookies:

Preheat oven to 350 degrees Fahrenheit. Use a cookie scooper or spoon to form two inch balls. Gently press down to flatten them into disks because they will not spread much during baking.

Bake with care:

Place shaped cookies on a parchment lined baking sheet about two inches apart. Bake on the center rack for 10 to 12 minutes until set but still soft to the touch. Cool completely on the baking sheet.

Prepare the frosting:

With an electric mixer whip together vegan butter vanilla paste cinnamon pumpkin pie spice brown sugar and powdered sugar until smooth and creamy. Cover and refrigerate if prepping ahead.

Frost and serve:

Fill a piping bag fitted with Wilton tip number 2A with frosting. Pipe swirls on cooled cookies starting from the center moving outward. Sprinkle a touch of pumpkin pie spice on top for garnish and enjoy your seasonal treat.

My favorite part is the cinnamon frosting which adds a sweet spicy contrast that pairs beautifully with the pumpkin. One autumn I brought these cookies to a family gathering and they disappeared almost as fast as I could plate them sparking requests for the recipe every year since.

Storage Tips

Store baked cookies in an airtight container at room temperature for up to five days. Frosting keeps cookies softer longer but avoid stacking too many to keep them looking neat. For longer storage place them in the refrigerator and bring to room temperature before serving.

Ingredient Substitutions

Pumpkin puree can be replaced with sweet potato puree or cooked mashed carrots for a similar texture and mild sweetness. If you don't have pumpkin pie spice combine equal parts cinnamon nutmeg ginger and cloves for a homemade mix. Use maple syrup or coconut sugar instead of brown sugar for a different nuanced sweetness though texture might vary slightly. For gluten free baking replace all purpose flour with a cup for cup gluten free blend that includes xanthan gum.

Serving Suggestions

These cookies pair wonderfully with a hot mug of chai tea or spiced coffee for a cozy afternoon break. Add a dollop of dairy free whipped cream or a sprinkle of toasted pecans on top of the frosting for extra indulgence or serve alongside a warm apple cider to complete an autumn themed dessert spread.

Serve these cookies slightly warm for the best texture and flavor. They keep well refrigerated and are great at room temperature.

Common Questions About Recipes

→ What makes these pumpkin cookies soft?

The use of pumpkin puree and vegan butter adds moisture, while chilling the dough ensures a tender, soft texture after baking.

→ How is the cinnamon frosting prepared?

Cinnamon frosting is whipped by combining vegan butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until light and creamy.

→ Can I make the dough in advance?

Yes, chilling the dough for at least 30 minutes or overnight is recommended to improve texture and manageability.

→ What baking tools are recommended?

Use a stand mixer or hand mixer, a baking sheet lined with parchment paper, and a piping bag with a Wilton #2A tip to add frosting swirls.

→ Are these cookies vegan-friendly?

Yes, all ingredients including butter alternatives and spices are selected to keep the cookies vegan.