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Soft Pumpkin Cookies with Cinnamon Frosting Recipe

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★★★★★

4.5 from 51 reviews

These Soft Pumpkin Cookies with Cinnamon Frosting are a deliciously moist and tender treat, perfect for celebrating fall flavors. Made with pumpkin puree and warm spices, these vegan cookies are topped with a rich and creamy cinnamon-spiced frosting that perfectly complements the spiced cookie base. Ideal for cozy autumn gatherings or anytime you crave a seasonal sweet indulgence.

Ingredients

Scale

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

Cinnamon 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

  1. Prepare the Cookie Dough: In a large mixing bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until smooth and fluffy. This mixture will form the flavorful base of your cookies.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. This ensures even distribution of the leavening agents and spices for a balanced taste and texture.
  3. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to form a soft dough. Avoid overmixing to keep the cookies tender.
  4. Chill the Dough: Cover the dough and place it in the refrigerator for at least 30 minutes. Chilling helps the dough firm up for easier handling and better cookie structure during baking.
  5. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cookie removal and even baking.
  6. Shape and Bake Cookies: Scoop dough into evenly sized balls and place them onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden but the center remains soft.
  7. Cool the Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents breaking and allows residual heat to finish the cooking gently.
  8. Prepare the Cinnamon Frosting: In a clean bowl, beat the softened vegan butter, vanilla paste, cinnamon, pumpkin pie spice, and brown sugar together until creamy. Gradually add powdered sugar while continuing to beat until the frosting is light and fluffy.
  9. Frost the Cookies: Once the cookies are completely cooled, spread or pipe the cinnamon frosting generously over each cookie. The frosting adds a rich, sweet, and spiced finish to the soft pumpkin base.
  10. Serve and Enjoy: Allow the frosting to set slightly before serving. Store any leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Notes

  • For best results, ensure the pumpkin puree is well-drained if too watery.
  • Use vegan butter to keep the recipe fully plant-based.
  • Adjust the spices in the frosting to your taste for a more or less intense flavor.
  • Make sure cookies are completely cooled before frosting to prevent melting.
  • These cookies freeze well – freeze unfrosted cookies and thaw before adding frosting.

Keywords: pumpkin cookies, vegan cookies, cinnamon frosting, fall dessert, soft cookies, pumpkin spice, autumn baking

Find it online: https://mjrecipe.com/soft-pumpkin-cookies-with-cinnamon-frosting-recipe/