Introduction

Oh, friends! Does anything scream “fall” more than the warm, comforting scent of pumpkin and cinnamon wafting through your kitchen? I’m absolutely buzzing with excitement to share this recipe with you today. We’re diving headfirst into pure autumn bliss with these incredibly soft pumpkin cookies, topped with a dreamy cinnamon frosting that’s just out of this world. Seriously, these are so easy to whip up, and they bring such a cozy vibe to any day. Whether you’re looking for a treat to share with loved ones or just a little something to brighten your own afternoon, you’ve found your match!

Why You’ll Love This Recipe

Fast: Ready in a flash, perfect for those spontaneous baking cravings!
Easy: No fancy techniques here, just simple steps for delicious results.
Giftable: Package these beauties up in a cute tin, and you’ve got the perfect homemade gift.
Crowd-pleasing: Everyone, and I mean everyone, will adore these. They’re universally loved!

Ingredients

Gather ’round, because here’s what you’ll need to create these little bites of autumn magic:

1/4 cup Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling!
1 1/2 cups Vegan butter: Softened, it makes for the creamiest dough.
1 3/4 cups All-purpose flour: Your trusty base for these tender cookies.
2 tsp Baking powder: This is our secret to that perfect soft texture.
1/2 cup Brown sugar: For that lovely caramel-like sweetness and chewiness.
1 tsp Cinnamon: The quintessential fall spice!
2 tsp Cornstarch: This little bit of starch makes them extra tender.
1/2 cup Granulated sugar: Balances the sweetness and adds structure.
3 1/4 cups Powdered sugar: The base for our super smooth frosting.
2 tsp Pumpkin spice: A blend that just screams fall!
1/4 tsp Salt: To enhance all those wonderful flavors.
4 tsp Vanilla: A splash of pure magic for both the cookies and the frosting.
Optional for frosting consistency: 1 tablespoon Milk or water

How to Make It

Alright, let’s get our aprons on and start baking! This is where the fun really begins.

Cream the butter and sugars: In a large bowl, beat together your softened vegan butter with the brown sugar and granulated sugar. You want to get this mixture nice and light and fluffy – it’s the foundation of our cookie’s amazing texture.
Add the wet ingredients: Now, add in your pumpkin puree and 2 teaspoons of vanilla extract. Mix it all up until everything is beautifully combined and looks like a gorgeous, creamy pumpkin dream.
Whisk the dry ingredients: Grab another bowl and whisk together the all-purpose flour, baking powder, cornstarch, pumpkin spice, cinnamon, and salt. Giving these a good whisk ensures everything is evenly distributed, so you don’t get any surprises in your cookies.
Combine wet and dry: Gradually add the dry ingredients to your wet ingredients. Mix them together until just combined. Overmixing can lead to tougher cookies, so be gentle!
Chill the dough: Cover the bowl with plastic wrap and pop it into the refrigerator for at least 30 minutes. This chilling step is super important – it helps the cookies hold their shape and makes the dough easier to handle.
Preheat and prep: While the dough chills, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Parchment paper is a lifesaver for preventing sticking and making cleanup a breeze!
Scoop the cookies: Using a cookie scooper (or two spoons), drop rounded balls of dough onto your prepared baking sheet. Space them out a little, as they will spread slightly.
Bake to perfection: Bake for about 10-12 minutes, or until the edges of your cookies are just lightly golden. They might still look a little soft in the center, and that’s exactly what we want for that super soft texture!
Cool them down: Let the cookies cool on the baking sheet for a few minutes. This helps them set up a bit before you carefully transfer them to a wire rack to cool completely. Patience here is key for the frosting!
Whip up the frosting: While the cookies are cooling, let’s make that glorious frosting. Beat the remaining vegan butter in a bowl until it’s perfectly smooth. Then, gradually add in the powdered sugar, pumpkin spice, and the remaining 2 teaspoons of vanilla extract. Mix until everything is wonderfully combined and fluffy. If your frosting is a bit too thick, add a tablespoon of milk or water at a time until it reaches your desired smooth, spreadable consistency.
Get fancy with piping: If you’re feeling a bit extra (and why wouldn’t you be?!), transfer the frosting to a piping bag fitted with a Wilton piping tip. This gives your cookies that professional, pretty touch.
Decorate away: Once your cookies are completely cool, it’s time for the best part – frosting them! Swirl, dollop, or pipe your delicious cinnamon frosting onto each cookie. Get creative and have fun with it!

Substitutions & Additions

Feeling adventurous? Or maybe you’re missing an ingredient? No worries! Here are some fun ways to switch things up:

No vegan butter? Regular butter works beautifully too if you’re not following a vegan diet.
Spice it up (or down!): If you’re not a huge fan of cinnamon, you can reduce the amount or swap some for nutmeg or ginger for a different spice profile.
Add some crunch: Toss in some chopped pecans or walnuts into the cookie dough for a delightful textural contrast.
Extra creamy frosting: For an even richer frosting, add a splash of non-dairy milk (like almond or oat milk) to the frosting mixture.
Mini cookies: Use a smaller cookie scoop for bite-sized treats that are perfect for parties or little pick-me-ups.

Tips for Success

A few little secrets from my kitchen to yours to ensure these cookies turn out absolutely perfect every single time!

Don’t overmix the dough: This is probably the most important tip for achieving that tender, soft cookie texture. Mix just until the flour is incorporated.
Chill, chill, chill: Don’t skip the chilling step! It really makes a difference in how the cookies bake.
Watch your oven: Ovens can be a little finicky. Keep an eye on your cookies during the last few minutes of baking to prevent them from getting too dark.
Cool completely before frosting: Trust me, you don’t want melty frosting sliding off warm cookies. Let them cool fully on the wire rack.
Prep ahead: You can make the cookie dough a day in advance and keep it in the fridge. You can also make the frosting ahead and store it in an airtight container in the fridge (let it soften a bit and re-whip before using).

How to Store It

Once these cozy cookies are made, you’ll want to keep them fresh to enjoy all week long. Store your frosted pumpkin cookies in an airtight container at room temperature for up to 3-4 days. If your kitchen tends to be warm, you might want to pop them in the refrigerator, but let them come to room temperature before enjoying for the best texture.

FAQs

Can I make these cookies without pumpkin puree?

While this recipe is designed for pumpkin puree, you could experiment with other pureed vegetables like sweet potato or butternut squash. However, the flavor and texture will change.

How long do the cookies last?

Frosted cookies will stay fresh in an airtight container at room temperature for about 3-4 days.

Can I freeze these cookies?

Yes! You can freeze unfrosted cookie dough balls for up to 3 months. Bake them from frozen, adding a minute or two to the baking time. Frosted cookies can also be frozen, but the frosting might get a little soft upon thawing.

Why are my cookies flat?

This can happen if the butter wasn’t cold enough, the dough wasn’t chilled sufficiently, or if you overmixed the dough. Ensure you follow the chilling and mixing instructions closely for the best results!

Soft Pumpkin Cookies with Dreamy Cinnamon Frosting

Incredibly soft pumpkin cookies topped with a dreamy cinnamon frosting, perfect for fall.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 12

Equipment

Large bowl
another bowl
Plastic wrap
Baking Sheet
Parchment paper
cookie scooper or two spoons
Wire rack
Piping bag optional, with Wilton piping tip

Ingredients

Cookies

0.25 cup pumpkin puree Make sure it's pure pumpkin, not pumpkin pie filling!
1.5 cup vegan butter Softened
1.75 cup all-purpose flour
2 tsp baking powder
0.5 cup brown sugar
1 tsp cinnamon
2 tsp cornstarch
0.5 cup granulated sugar
3.25 cup powdered sugar
2 tsp pumpkin spice
0.25 tsp salt
4 tsp vanilla divided for cookies and frosting

Frosting (Optional Consistency)

1 tbsp milk or water Optional for frosting consistency

Instructions

Cream the butter and sugars: In a large bowl, beat together your softened vegan butter with the brown sugar and granulated sugar. You want to get this mixture nice and light and fluffy – it’s the foundation of our cookie's amazing texture.
0.25 cup pumpkin puree
Add the wet ingredients: Now, add in your pumpkin puree and 2 teaspoons of vanilla extract. Mix it all up until everything is beautifully combined and looks like a gorgeous, creamy pumpkin dream.
0.25 cup pumpkin puree
Whisk the dry ingredients: Grab another bowl and whisk together the all-purpose flour, baking powder, cornstarch, pumpkin spice, cinnamon, and salt. Giving these a good whisk ensures everything is evenly distributed, so you don’t get any surprises in your cookies.
0.25 cup pumpkin puree
Combine wet and dry: Gradually add the dry ingredients to your wet ingredients. Mix them together until just combined. Overmixing can lead to tougher cookies, so be gentle!
Chill the dough: Cover the bowl with plastic wrap and pop it into the refrigerator for at least 30 minutes. This chilling step is super important – it helps the cookies hold their shape and makes the dough easier to handle.
Preheat and prep: While the dough chills, preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. Parchment paper is a lifesaver for preventing sticking and making cleanup a breeze!
Scoop the cookies: Using a cookie scooper (or two spoons), drop rounded balls of dough onto your prepared baking sheet. Space them out a little, as they will spread slightly.
Bake to perfection: Bake for about 10-12 minutes, or until the edges of your cookies are just lightly golden. They might still look a little soft in the center, and that's exactly what we want for that super soft texture!
Cool them down: Let the cookies cool on the baking sheet for a few minutes. This helps them set up a bit before you carefully transfer them to a wire rack to cool completely. Patience here is key for the frosting!
Whip up the frosting: While the cookies are cooling, let's make that glorious frosting. Beat the remaining vegan butter in a bowl until it's perfectly smooth. Then, gradually add in the powdered sugar, pumpkin spice, and the remaining 2 teaspoons of vanilla extract. Mix until everything is wonderfully combined and fluffy. If your frosting is a bit too thick, add a tablespoon of milk or water at a time until it reaches your desired smooth, spreadable consistency.
0.25 cup pumpkin puree
Get fancy with piping: If you're feeling a bit extra (and why wouldn't you be?!), transfer the frosting to a piping bag fitted with a Wilton piping tip. This gives your cookies that professional, pretty touch.
Decorate away: Once your cookies are completely cool, it’s time for the best part – frosting them! Swirl, dollop, or pipe your delicious cinnamon frosting onto each cookie. Get creative and have fun with it!

Notes

Store frosted pumpkin cookies in an airtight container at room temperature for up to 3-4 days. For warmer kitchens, store in the refrigerator and bring to room temperature before enjoying.