Soft Pumpkin Cookies with Cinnamon Frosting Delight

Oh my gosh, you guys—I have to tell you about these Soft Pumpkin Cookies with Cinnamon Frosting. They're basically fall in cookie form! I first made them last year when I was craving something cozy but didn’t want to deal with pie crust (because, let’s be real, rolling out dough can be a whole ordeal). One bite, and I was hooked—soft, spiced, and topped with that dreamy cinnamon frosting? Yes, please.

And here’s the best part: they’re totally vegan, but you’d never know it. No weird ingredients, just simple, pantry-friendly stuff that comes together so easily. Whether you’re baking for a Halloween party, Thanksgiving, or just because it’s Tuesday and you deserve a treat, these cookies are the answer. Trust me, your kitchen will smell like a pumpkin spice latte, and everyone will be begging for the recipe.

Why You’ll Love These Soft Pumpkin Cookies with Cinnamon Frosting

Okay, let me count the ways these cookies are basically magic. First off, they’re so soft—like, melt-in-your-mouth, cloud-like soft. But not in a "falls apart when you look at it" way. They hold their shape but still have that dreamy, tender crumb. And the flavor? Oh, the flavor. Warm pumpkin spice, cozy cinnamon, and just the right amount of sweetness. It’s like hugging your favorite fall sweater, but in cookie form.

Perfect Fall Treat

Listen, if you’re someone who starts craving pumpkin everything the second the leaves change, these cookies are your new best friend. That mix of brown sugar and pumpkin puree gives them this deep, caramel-y warmth, and the cinnamon frosting on top? It’s like the cozy cherry on top of an already perfect dessert. They’re great for holiday parties, but honestly, I’ve been known to whip up a batch just for a rainy Sunday afternoon with a cup of tea.

Vegan-Friendly Delight

And here’s the thing—you’d never guess they’re vegan. The vegan butter works just like the real deal (I swear by Miyoko’s or Earth Balance), and the frosting is so rich and fluffy, no one will miss the dairy. Even my butter-loving uncle couldn’t tell the difference. So whether you’re vegan, baking for someone who is, or just trying to cut back on dairy, these cookies don’t skimp on flavor or texture. Win-win.

Ingredients You’ll Need for Soft Pumpkin Cookies with Cinnamon Frosting

Alright, let’s get into the nitty-gritty—here’s everything you’ll need to make these little bites of fall heaven. Don’t worry, it’s all pretty straightforward, and I’ve got some notes to make sure you nail it on the first try. (Because nobody wants to realize too late that their butter was still rock-hard, right?)

For the Cookies

• ½ cup vegan butter, softened – Seriously, softened is key here. Leave it out on the counter for about 30 minutes before you start. If you’re in a rush, you can microwave it in 5-second bursts—just don’t let it melt!
• ¼ cup pumpkin puree – Not pumpkin pie filling! Just plain ol’ puree. Libby’s is my go-to, but any brand works.
• ¼ cup brown sugar, packed – Pack it into the measuring cup like you’re building a sandcastle. That little bit of molasses flavor makes all the difference.
• ½ cup granulated sugar – Just your regular white sugar. Nothing fancy.
• 1 teaspoon vanilla extract – Splurge on the good stuff if you can. It really shines in these cookies.
• 1¾ cups all-purpose flour – Spoon it into the measuring cup and level it off—don’t scoop straight from the bag, or you’ll end up with too much.
• 2 teaspoons baking powder – This keeps them nice and fluffy.
• 1 teaspoon pumpkin pie spice – If you don’t have any, mix ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves. Easy!
• 2 teaspoons cornstarch – Secret weapon for extra-soft cookies.
• ¼ teaspoon salt – Balances the sweetness. Don’t skip it.

For the Cinnamon Frosting

• 1 cup vegan butter, softened – Same deal as before—soft but not melted. I like Miyoko’s here for its rich flavor.
• 3 teaspoons vanilla paste (or extract) – Paste has those little vanilla bean specks and tastes amazing, but extract works too.
• 1 teaspoon cinnamon – The star of the show! Ceylon cinnamon is my favorite for its sweet, mild flavor.
• 1 teaspoon pumpkin pie spice (or cinnamon) – Double down on the spice if you’re feeling extra cozy.
• ⅓ cup brown sugar, packed – Yes, brown sugar in frosting. Trust me, it’s magic.
• 3¼ cups powdered sugar, sifted – Sifting is annoying but worth it—no lumps in your frosting!

That’s it! Pretty simple, right? Now let's get baking.

Step-by-Step Instructions for Soft Pumpkin Cookies with Cinnamon Frosting

Making the Cookie Dough

First things first—preheat that oven to 350°F (175°C). Trust me, you don’t want to realize halfway through that your oven’s still cold. Now, grab a big bowl and toss in your softened vegan butter, brown sugar, and granulated sugar. Beat them together with a hand mixer (or stand mixer if you’re fancy) for 2-3 minutes until it’s light and fluffy. Scrape down the sides with a spatula—those little butter clumps hiding at the bottom love to sabotage things.

Next, mix in the pumpkin puree and vanilla extract. It might look a little curdled at first, but keep going—it’ll come together. In another bowl, whisk together all your dry ingredients: flour, baking powder, pumpkin pie spice, cornstarch, and salt. Dump this into the wet stuff and mix on low just until no dry patches remain. Don’t overmix! Tough cookies are sad cookies. The dough will be thick and kinda sticky—that’s perfect.

Baking the Cookies

Line two baking sheets with parchment paper (or silicone mats if you’ve got ’em). Scoop out dough by the tablespoon and roll into balls. Pro tip: If the dough feels too sticky to handle, pop it in the fridge for 10 minutes—no big deal. Space the dough balls about 2 inches apart; they’ll spread a little but won’t turn into one giant cookie. Unless that’s your thing, in which case, go wild.

Bake for 10-12 minutes. They’re done when the edges look set but the centers are still soft—they’ll firm up as they cool. Let them chill on the baking sheet for 5 minutes, then transfer to a wire rack. No frosting yet! Warm cookies + frosting = melty mess. Patience, my friend.

Preparing the Cinnamon Frosting

While the cookies cool, let’s make that frosting. Beat the softened vegan butter, vanilla paste, cinnamon, pumpkin pie spice, and brown sugar together until it’s super creamy—about 2 minutes. Now, gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition. If it gets too thick, add a splash of non-dairy milk (like almond or oat) to loosen it up.

Once all the sugar’s in, crank up the mixer and beat for another minute until it’s fluffy and dreamy. Taste it. Go ahead—I won’t judge. Need more cinnamon? Add a pinch. Want it sweeter? A bit more sugar. Once your cookies are completely cool, slather on that frosting like you’re frosting a tiny cake. A spoonful per cookie is perfect, or go full pastry bag if you’re feeling fancy.

Variations for Soft Pumpkin Cookies with Cinnamon Frosting

Okay, so you’ve mastered the classic version—now let’s get creative! These cookies are super versatile, so feel free to play around. First up, try adding chopped pecans or walnuts to the dough. Just fold in about ½ cup before scooping—it adds a lovely crunch and makes them feel extra fancy. If you’re a chocolate lover, throw in some chocolate chips (vegan ones, if you’re keeping it plant-based). You can’t go wrong with pumpkin and chocolate. Seriously, it’s a match made in dessert heaven.

Not feeling the frosting? Swap it out for a maple glaze. Just whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, and 1-2 tablespoons non-dairy milk until smooth. Drizzle it over the cookies for a simpler, but still totally delicious, finish. Or, if you’re feeling extra indulgent, sandwich two cookies together with the frosting in the middle. Yes, it’s as amazing as it sounds. Have fun experimenting—these cookies are your canvas!

Serving and Storage Tips

Alright, let’s talk about keeping these Soft Pumpkin Cookies with Cinnamon Frosting at their best. First off, if you’re serving them (and let’s be real, you definitely should), they’re amazing with a hot cup of coffee or spiced cider. The warmth really brings out all those cozy flavors. If you’re feeling extra, sprinkle a little extra cinnamon on top right before serving—it looks pretty and tastes even better.

Now, storage! These cookies will stay soft and delicious in an airtight container at room temp for about 3 days. If you’ve already frosted them, just make sure they’re not stacked too high—frosting can get squished. Want to keep them longer? Freeze the unfrosted cookies in a single layer first (so they don’t stick together), then transfer to a freezer bag. They’ll last up to 3 months! Thaw at room temp when you’re ready, then frost and enjoy. Easy peasy.

Helpful Notes

If you’re not vegan, you can totally use regular butter instead of vegan butter—it works just as well. Same goes for the frosting! Just make sure it’s softened, and you’re golden. Not a fan of pumpkin pie spice? No problem. You can just use extra cinnamon, or even a mix of nutmeg and ginger for a different twist. And if you’re out of cornstarch, a little extra flour will do the trick (though the cookies might not be *quite* as soft). These cookies are pretty forgiving, so don’t stress if you need to tweak things. Oh, and if you’re watching your sugar intake, you can reduce the frosting amount slightly—it’ll still taste amazing. Happy baking!

Frequently Asked Questions

You’ve got questions? I’ve got answers! Here are the ones I get asked most about these Soft Pumpkin Cookies with Cinnamon Frosting:

1. Can I use fresh pumpkin instead of canned puree?
Yes, but make sure it’s cooked and blended smooth—no stringy bits! Just note that fresh pumpkin can be a bit wetter, so you might need a tiny bit more flour.

2. My frosting is too runny—help!
No worries! Just add more powdered sugar, ¼ cup at a time, until it thickens up. If it’s too thick, a splash of non-dairy milk will loosen it.

3. Can I make these gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free blend. The texture might be slightly different, but they’ll still taste amazing.

4. How do I know when the cookies are done baking?
They should look set around the edges but still soft in the middle—they’ll firm up as they cool. Overbaked cookies lose that dreamy softness!

5. Can I freeze the frosted cookies?
You can, but the frosting might get a little sticky when thawed. I recommend freezing them unfrosted and adding the frosting fresh.

Final Thoughts

Listen, if you take one thing away from this, let it be this: these Soft Pumpkin Cookies with Cinnamon Frosting are pure fall magic. They’re easy, they’re vegan without tasting like it, and they’ll make your whole house smell like a pumpkin spice dream. Whether you’re baking for a crowd or just treating yourself, these cookies deliver—every single time. Now go preheat that oven and get ready for the coziest baking session ever. You won’t regret it!