Soft Pumpkin Cookies with Cinnamon Frosting Recipe

If you are searching for a cozy, sweet treat that perfectly captures the essence of fall, these Soft Pumpkin Cookies with Cinnamon Frosting are an absolute must-try. Imagine tender, pillowy cookies bursting with pumpkin flavor and warming spices, topped with a luscious, creamy cinnamon frosting that melts in your mouth. Whether for a holiday gathering, a midday pick-me-up, or just because, these cookies bring comfort and joy with every bite.

Ingredients You’ll Need

These simple, wholesome ingredients come together to create the perfect balance of flavor and texture in your cookies. Each element plays a starring role, from the pumpkin puree adding moisture and natural sweetness to the aromatic spices that make every bite festive and inviting.

• 1/2 cup vegan butter, softened: Provides creaminess and helps cookies stay soft.
• 1/4 cup pumpkin puree: Adds moisture and that unmistakable pumpkin flavor.
• 1/4 cup brown sugar: Gives depth of flavor and a hint of caramel sweetness.
• 1/2 cup granulated sugar: Balances sweetness and keeps the texture light.
• 1 teaspoon vanilla extract: Enhances the warmth of the spices and pumpkin.
• 1 3/4 cups all-purpose flour: Forms the structure of the cookies.
• 2 teaspoons baking powder: Ensures a soft, slightly risen cookie.
• 1 teaspoon pumpkin pie spice: Brings the classic fall spice blend into every bite.
• 2 teaspoons cornstarch: Helps create a tender crumb and soft texture.
• 1/4 teaspoon salt: Balances sweetness and enhances flavor.
• 1 cup vegan butter, softened (for frosting): Makes the cinnamon frosting rich and creamy.
• 3 teaspoons vanilla paste (or extract): Adds fragrant depth to the frosting.
• 1 teaspoon cinnamon: Delivers that familiar warm and slightly spicy note.
• 1 teaspoon pumpkin pie spice (or cinnamon): Boosts the cozy, autumnal flavors in the frosting.
• 1/3 cup brown sugar: Sweetens the frosting while adding subtle molasses notes.
• 3 1/4 cups powdered sugar: Creates a smooth, fluffy frosting texture.

How to Make Soft Pumpkin Cookies with Cinnamon Frosting

Step 1: Cream Together the Wet Ingredients

Start by using a stand mixer or a large bowl with a hand mixer to cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract. Beat until the mixture is light and fluffy. This step is key to infusing your dough with flavor and ensuring the right tenderness in your cookies.

Step 2: Whisk the Dry Ingredients

In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. Mixing these ingredients separately helps ensure even distribution so every cookie is perfectly spiced and soft.

Step 3: Combine the Wet and Dry

Gradually add the dry ingredients to the wet mixture in your mixer bowl and blend on low speed until just combined. It’s important not to overmix at this stage to avoid tougher cookies. The dough should be soft but able to hold its shape.

Step 4: Chill the Dough

Cover your dough and refrigerate it for at least 30 minutes, or up to overnight. This chilling step is not optional; it helps the dough firm up so the cookies don’t spread too much while baking, resulting in that ideal soft and chewy texture.

Step 5: Preheat and Shape

Set your oven to 350 degrees Fahrenheit (177 degrees Celsius). Using a medium cookie scooper or spoon, scoop 2-inch balls of dough and then press them gently into disks since they won’t spread much on their own. Place these spaced a few inches apart on a parchment-lined baking sheet.

Step 6: Bake and Cool

Bake your cookies on the middle oven rack for 10 to 12 minutes. Once done, let them cool completely right on the baking sheet. This cooling period allows the cookies to set properly and is essential before adding the frosting.

Step 7: Prepare the Cinnamon Frosting

In a medium bowl, whip together the softened vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until fully combined and smooth. If making ahead, cover and refrigerate until you’re ready to frost.

Step 8: Frost the Cookies

Fill a piping bag fitted with the Wilton piping tip with the cinnamon frosting. Pipe the frosting onto each cooled cookie in a spiral motion, starting from the center going outwards. Sprinkle a dash of pumpkin pie spice on top to complete the look and flavor. Now, your Soft Pumpkin Cookies with Cinnamon Frosting are ready to enjoy!

How to Serve Soft Pumpkin Cookies with Cinnamon Frosting

Garnishes

A little extra touch can go a long way. Sprinkle some finely chopped toasted pecans or walnuts on top of the cinnamon frosting for a delightful crunch. You can also dust with a tiny pinch of ground nutmeg or add a few delicate edible flowers to brighten the presentation.

Side Dishes

These cookies pair beautifully with a warm cup of chai tea or spiced apple cider for a cozy afternoon snack. For a brunch treat, serve alongside dairy-free whipped cream or a smooth vanilla almond milk latte – the flavors complement each other perfectly.

Creative Ways to Present

For gifting or special occasions, stack these cookies tied with natural twine and a small cinnamon stick tucked in – it looks charming and smells incredible. You could also place them in mini mason jars layered with crumbled cookie bits and frosting for a unique dessert jar.

Make Ahead and Storage

Storing Leftovers

Keep your soft pumpkin cookies stored in an airtight container at room temperature for up to 3 days. This ensures they stay delightfully tender and the frosting remains soft but set. Avoid refrigerating as it may dry out the cookies.

Freezing

You can freeze both the baked cookies and the frosting separately. Freeze the cookies in a single layer on a baking sheet before transferring to a freezer bag. Wrap the frosting airtight in the fridge. When ready, thaw at room temperature, then frost as usual for fresh-tasting treats.

Reheating

Warm your cookies gently in a 300-degree Fahrenheit oven for 5 minutes to revive their softness before frosting. Avoid microwaving to prevent the frosting from melting too fast and losing its texture.

FAQs

Can I use canned pumpkin puree for these cookies?

Absolutely! Canned pumpkin puree works perfectly and will give you consistent flavor and moisture for soft, tender cookies.

Are these cookies vegan?

Yes, this recipe uses vegan butter and no eggs, making these cookies vegan-friendly while still delivering rich flavor and softness.

What if I don’t have pumpkin pie spice?

If you’re out of pumpkin pie spice, mix cinnamon, nutmeg, ginger, and a pinch of cloves or allspice to create a homemade blend that works just as well.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but be mindful that the texture could vary slightly. Adding a bit more cornstarch might help keep them soft.

How thick should I pipe the cinnamon frosting?

A moderate swirl about half an inch thick works well – thick enough to taste the cinnamon richness but thin enough to keep the cookie soft and not overwhelming.

Final Thoughts

There’s something truly special about these Soft Pumpkin Cookies with Cinnamon Frosting that makes them an instant favorite in any season, especially fall. They’re easy to make, utterly delicious, and perfect for sharing with friends, family, or simply savoring yourself. Give this recipe a try and watch how quickly they disappear – one bite will have you hooked!

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