If you’re craving something that’s ultra-soft, irresistibly spiced, and topped with the dreamiest cloud of cinnamon frosting, these Soft Pumpkin Cookies with Cinnamon Frosting are about to become your new fall (or anytime!) obsession. Each bite melts in your mouth, with the silky pumpkin base perfectly balanced by a creamy, cinnamon-laced swirl on top.

Why You Should Make This Recipe

Outrageously Soft Texture: These cookies are pillowy and tender, thanks to the magic combo of pumpkin puree and vegan butter!
Big Fall Energy, No Fuss: Every batch delivers cozy, aromatic spices and that classic pumpkin flavor—without complicated steps.
Crowd-Pleasing Cinnamon Frosting: The luscious cinnamon icing on top takes these cookies straight into drool-worthy territory.
Vegan and Easily Adaptable: Completely egg- and dairy-free, these can be enjoyed by nearly everyone (without sacrificing a smidge of flavor).

Soft Pumpkin Cookies with Cinnamon Frosting Recipe - Recipe Image

Ingredients & Substitutions

Each ingredient in these Soft Pumpkin Cookies with Cinnamon Frosting is simple, but essential—working together to bring softness, warmth, and an unmistakably autumnal taste. Here’s what you need, plus some handy swaps if you’re running low on anything!

Vegan Butter: The secret to a melt-in-your-mouth cookie and velvety frosting. If not dairy-free, regular unsalted butter works too.
Pumpkin Puree: Adds subtle flavor, deep color, and unbeatable moisture. Be sure to use pure pumpkin, not pie filling.
Brown Sugar: Provides rich molasses flavor and extra softness. Coconut sugar is a great substitute if desired.
Granulated Sugar: Brings essential sweetness and a touch of crispness to the edges.
Vanilla Extract/Paste: Enhances both cookie and frosting with a warm, aromatic note. Paste gives richer flavor, but extract is great too.
All-Purpose Flour: The backbone of the cookie, giving them structure and chew.
Baking Powder: Ensures the cookies puff up and stay light, not dense.
Pumpkin Pie Spice: Infuses the dough and frosting with lovely cinnamon, nutmeg, and clove notes. You can sub extra cinnamon if needed.
Cornstarch: Helps create an ultra-tender, soft crumb in the cookies.
Salt: A pinch brings everything into harmony, making the flavors pop!
Powdered Sugar: For a fluffy, pipeable cinnamon frosting that holds its shape perfectly atop the cookies.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting

Step 1: Cream the Wet Ingredients

Start by beating together the softened vegan butter, pumpkin puree, both sugars, and vanilla until the mixture is extra light and fluffy. This step incorporates enough air into the dough for super soft cookies and gives your kitchen a delicious, buttery aroma.

Step 2: Mix the Dry Ingredients and Combine

In a separate large bowl, whisk together your flour, baking powder, pumpkin pie spice, cornstarch, and salt. Gradually add these dry ingredients to your wet mixture, blending gently until just combined—be careful not to overmix, to keep the cookies tender and puffy!

Step 3: Chill the Dough

This is a must for perfect Soft Pumpkin Cookies with Cinnamon Frosting! Cover your dough and refrigerate for at least 30 minutes (or even overnight for best results). Chilling helps the cookies keep their shape and maximizes that soft, cakey texture.

Step 4: Shape and Bake

Once the dough is chilled, preheat your oven and scoop out 2-inch balls (use a cookie scooper if you have one). Flatten each ball into a disk shape on a parchment-lined baking sheet—these beauties won’t spread much on their own. Bake until set and golden around the edges, then let them cool completely right on the sheet for ultimate softness.

Step 5: Make the Cinnamon Frosting

In a fresh bowl, whip up the vegan butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until thick, smooth, and fluffy. If you need to prepare it in advance, just cover and keep it chilled until showtime.

Step 6: Frost, Garnish, and Enjoy!

Spoon the cinnamon frosting into a piping bag with a round tip, then swirl it onto each cooled pumpkin cookie, starting from the center and spiraling out. Dust with a sprinkle of pumpkin pie spice, step back to admire your work, and treat yourself to that first dreamy bite!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting

Garnishes

A light dusting of pumpkin pie spice or an extra sprinkle of cinnamon on top of the frosting adds a touch more warmth and a gorgeous, bakery-style finish. For some crunch and color, try a few chopped toasted pecans or a pinch of orange zest.

Side Dishes

These cookies are a natural with creamy oat milk lattes or spiced chai tea. Serve them beside fresh fruit, an autumn salad, or even a light soup for the ultimate comfort-food experience.

Creative Ways to Present

Turn your Soft Pumpkin Cookies with Cinnamon Frosting into a festive cookie platter with candied ginger, mini pumpkins, and edible flowers for a show-stopping dessert table. Or package them up in pretty boxes as heartfelt edible gifts for friends and neighbors.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Soft Pumpkin Cookies with Cinnamon Frosting in an airtight container at room temperature for up to 3–4 days, or pop them in the fridge if you want them to last up to a week. The icing stays luscious and the cookies remain perfectly pillowy.

Freezing

For make-ahead magic, freeze unfrosted baked cookies or even the dough balls for up to 2 months. Let them come to room temp, then frost to order for fresh-from-the-oven goodness anytime.

Reheating

If you love your Soft Pumpkin Cookies with Cinnamon Frosting just slightly warm, zap them (unfrosted and already thawed, if frozen) in the microwave for 5–10 seconds. Add frosting after reheating for the best texture.

FAQs

Can I make these Soft Pumpkin Cookies with Cinnamon Frosting gluten-free?

Yes! Simply swap the all-purpose flour for your favorite gluten-free 1:1 baking blend (with xanthan gum). The texture will be a little different but still soft and delicious.
Can I use homemade pumpkin puree instead of canned?

Absolutely. Just make sure your homemade pumpkin puree is thick and not watery—drain any excess liquid as needed so the cookies stay fluffy, not dense.
Is it okay to skip chilling the dough?

Chilling is highly recommended—it helps the cookies hold their shape and gives that signature soft-baked texture. If you’re in a rush, a shorter chill will work, but for best results, give them the full 30 minutes (or overnight, if you can plan ahead).
What’s the best way to frost and store these cookies?

Pipe or spread the cinnamon frosting once the cookies are fully cool. If storing, keep them in a single layer or with sheets of parchment between layers, so the frosting stays picture-perfect and the cookies don’t stick together.

Final Thoughts

If you’re searching for a treat that combines everything you love about cozy autumn baking—without any hassle—these Soft Pumpkin Cookies with Cinnamon Frosting truly deliver. They’re a guaranteed hit anywhere you bring them, so don’t be surprised when you’re asked for the recipe. Bake a batch, share some smiles, and savor every fluffy, spiced bite!

Soft Pumpkin Cookies with Cinnamon Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 122 reviews

Author: Susan
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 18 cookies 1x
Category: Baking
Method: Oven
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Soft Pumpkin Cookies with Cinnamon Frosting are a delightful fall treat that combines the warm flavors of pumpkin, cinnamon, and spices in a soft and chewy cookie topped with a creamy cinnamon frosting.

Instructions

Cookies: 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.
In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined (don’t over-mix).
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.
Preheat the oven to 350 °F (177 °C).
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.
Bake on the center rack for 10-12 minutes. Let them cool down completely on the baking sheet.
Cinnamon Frosting: In a medium bowl, use an electric mixer or a stand mixer with the whisk attachment to whip together all the ingredients until fully combined. If preparing in advance, cover with plastic wrap and refrigerate until ready to use.
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!

Notes

Storage: Store cookies in an airtight container for 3-4 days at room temperature, up to 7 days in the fridge, or freeze unfrosted cookies or dough for up to 2 months.

Nutrition

Serving Size: 1 cookie
Calories: 220
Sugar: 20g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg