When fall rolls in with its cozy sweaters and pumpkin-spiced everything, there’s one recipe I always find myself turning to—Soft Pumpkin Cookies with Cinnamon Frosting. These are not your ordinary frosted pumpkin cookies. Oh no, my friend, these are soft, pillowy bites of autumn bliss, crowned with a cinnamon-kissed frosting that tastes like a warm hug on a crisp October afternoon.

And here’s the kicker: they’re completely vegan. So whether you’re a plant-based pro or just looking for a delicious fall cookie recipe that’s kinder to your body and the planet, this one’s a win-win. Perfect for busy moms who need a quick treat for school bake sales, or anyone craving a little kitchen therapy without the stress.

Today, I’m sharing my go-to recipe that has saved me more than once when I needed a show-stopping dessert but had, let’s say, “limited energy reserves.” Let’s bake up some joy, shall we?

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

Imagine biting into a soft, cake-like cookie that melts in your mouth, followed by a swirl of rich, creamy cinnamon frosting. It’s like pumpkin pie and your favorite fall latte had a delicious little cookie baby. These vegan pumpkin cookies are perfect for those who want a festive, sweet treat without the dairy or egg fuss.

They’re:

Soft, fluffy, and perfectly spiced
Topped with a luscious, sweet cinnamon frosting
An easy, no-fuss recipe (prep in 10 minutes!)

A guaranteed hit at every fall gathering or cozy night in

Ingredients You’ll Need

For the Cookies:

½ cup vegan butter, softened (120g)
¼ cup pumpkin puree (60g)
¼ cup brown sugar (50g)
½ cup granulated sugar (100g)
1 teaspoon vanilla extract
1¾ cups all-purpose flour (220g)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
2 teaspoons cornstarch
¼ teaspoon salt

For the Cinnamon Frosting:

1 cup vegan butter, softened (225g)
3 teaspoons vanilla paste or extract
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice (or extra cinnamon)
⅓ cup brown sugar (70g)
3¼ cups powdered sugar (400g)

Step-by-Step: How to Make Soft Pumpkin Cookies with Cinnamon Frosting

Cream It Up:
In a stand mixer (or a large bowl with a hand mixer), blend the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until it’s light and fluffy. Think “whipped cloud of autumn.”

Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt.
Combine Wet and Dry:
Gradually add the dry mixture into the wet ingredients while mixing on low speed. Mix until just combined—don’t overdo it; we want tender cookies, not bread!
Chill Out:
Cover the dough and refrigerate for at least 30 minutes (or overnight if you’re a planner). This helps the cookies keep their lovely shape.

Bake to Perfection:
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper. Scoop the dough into 2-inch balls, flatten slightly, and bake for 10-12 minutes. Let them cool completely before frosting.
Frost Like a Pro:
Whip together the frosting ingredients until smooth and fluffy. Transfer to a piping bag with a #2A tip and swirl away! Dust a pinch of pumpkin pie spice on top for that extra cozy touch.

Olivia’s Tips for Perfect Frosted Pumpkin Cookies

Chill That Dough: I know, waiting is the hardest part, but chilling keeps your cookies from spreading into sad little pancakes.

Room Temp Butter = Happy Frosting: Cold butter will give you a lumpy frosting, and nobody wants that. Softened butter whips into a dreamy, spreadable texture.
No Piping Bag? No Problem! Just spread the frosting with a knife or the back of a spoon for a rustic, homemade look. It still tastes just as magical.
Love extra spice? Add a pinch more cinnamon to the frosting for a bigger flavor punch.

A Little Story: How These Cookies Became a Family Staple

These frosted pumpkin cookies became a household favorite quite by accident. One rainy Saturday, my kids were “bored” (code for: raiding the pantry). We had half a can of pumpkin puree begging to be used, and thus, this recipe was born. The kids loved the frosting so much, they started sneaking spoonfuls when my back was turned—classic.

Now, it’s become a little fall tradition for us. The moment we feel that first chill in the air, my youngest asks, “Is it pumpkin cookie day yet?” And honestly, who could say no to that?

What to Serve with These Soft Pumpkin Cookies

These cookies are practically begging to be paired with a cozy beverage. Think warm apple cider, a spiced chai latte, or even a classic cup of black coffee to balance the sweetness. They’re also lovely served with a scoop of vanilla (or pumpkin!) dairy-free ice cream for an indulgent dessert plate.

If you’re hosting, arrange them on a pretty platter with a few cinnamon sticks and mini pumpkins as decor. Instant fall vibes, with minimal effort.

How to Store Your Soft Pumpkin Cookies with Cinnamon Frosting

Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge—they’ll stay fresh for up to a week. Just be sure to let them come to room temperature before serving for the softest texture.

You can also freeze these cookies! Place them unfrosted in a single layer on a baking sheet to freeze solid, then transfer to a zip-top freezer bag. When you’re ready to enjoy, thaw and frost fresh for that just-baked feel.

FAQs about Soft Pumpkin Cookies with Cinnamon Frosting

Can I make these vegan pumpkin cookies gluten-free?

Absolutely! Swap the all-purpose flour with a gluten-free 1:1 baking flour. Just remember, the texture might be a smidge more delicate, but still delicious.

How do I store leftover frosting?

If you have leftover frosting (which is rare in my house!), You can refrigerate it in an airtight container for up to a week. Give it a good whip before using again.

Can I use canned frosting instead?

You can, but trust me—the homemade cinnamon frosting is half the magic. It’s worth the extra five minutes!

Bake These Soft Pumpkin Cookies with Cinnamon Frosting and Make Fall Sweeter

These Soft Pumpkin Cookies with Cinnamon Frosting are more than just a treat; they’re a mood, a vibe, a little edible celebration of fall. Whether you’re baking them for a cozy night in, a festive gathering, or just to satisfy that pumpkin craving (no judgment), they’re guaranteed to become a repeat recipe in your kitchen.

So, tie on that apron, crank up your favorite fall playlist, and let’s bake some joy. You deserve it.

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Soft Pumpkin Cookies with Cinnamon Frosting

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Author: Amanda Hartwellen
Total Time: 52 minutes (includes chilling time)
Yield: 16 cookies 1x
Diet: Vegan

Print Recipe

Description

Soft Pumpkin Cookies with Cinnamon Frosting are fluffy, cake-like vegan cookies crowned with a luscious cinnamon-spiced frosting. Perfect for cozy fall days, bake sales, or a quick sweet fix, these cookies are an easy, no-fuss treat that delivers all the warm autumn flavors you crave—without eggs or dairy

Ingredients

Scale

For the Cookies:

½ cup vegan butter, softened (120g)
¼ cup pumpkin puree (60g)
¼ cup brown sugar (50g)
½ cup granulated sugar (100g)
1 tsp vanilla extract
1¾ cups all-purpose flour (220g)
2 tsp baking powder
1 tsp pumpkin pie spice
2 tsp cornstarch
¼ tsp salt

For the Cinnamon Frosting:

1 cup vegan butter, softened (225g)
3 tsp vanilla paste or extract
1 tsp ground cinnamon
1 tsp pumpkin pie spice (or extra cinnamon)

⅓ cup brown sugar (70g)
3¼ cups powdered sugar (400g)

Cook Mode Prevent your screen from going dark

Instructions

In a mixer, blend vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt.
Gradually combine the dry ingredients with the wet mixture. Mix until just combined.

Cover and refrigerate the dough for at least 30 minutes.
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
Scoop dough into 2-inch balls, flatten slightly, and bake for 10-12 minutes. Let cool completely.

Prepare the frosting by whipping all frosting ingredients until smooth and fluffy.
Frost the cooled cookies using a piping bag or spread with a spoon. Dust with extra pumpkin pie spice if desired.

Notes

Chill dough to prevent cookies from spreading too much.

Ensure butter is softened for smooth frosting.

No piping bag? A spoon works just fine for a rustic frosting swirl.

Add extra cinnamon to the frosting for a spicier flavor punch.

Store at room temperature for 3 days or refrigerated for up to a week.

Cookies can be frozen unfrosted and frosted fresh upon thawing.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Soft Pumpkin Cookies with Cinnamon Frosting: Your New Favorite Fall Treat