Best Soft Pumpkin Cookies with Cinnamon Frosting
Soft pumpkin cookies with cozy spices and a smooth cinnamon frosting swirl. These tender, egg-free cookies stay moist for days and bring the warmth of fall into every bite — perfect for sharing, gifting, or pairing with tea.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45–60 minutes (including chill)
- Yield: 12–16 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Cookies:
1/2 cup softened vegan butter (or dairy butter)
1/4 cup pumpkin puree (not pie mix)
1/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp pumpkin pie spice
2 tsp cornstarch
1/4 tsp salt
Cinnamon Frosting:
1 cup softened vegan butter
3 tsp vanilla paste or extract
1 tsp cinnamon
1 tsp pumpkin pie spice (or more cinnamon)
1/3 cup brown sugar
3 1/4 cups powdered sugar, sifted
Instructions
1. Cream butter, pumpkin puree, sugars, and vanilla until fluffy.
2. Whisk flour, baking powder, pumpkin pie spice, cornstarch, and salt.
3. Combine wet and dry ingredients; chill dough 30 minutes.
4. Scoop and flatten portions; bake at 350°F (175°C) for 10–12 minutes.
5. Cool completely on the sheet.
6. Whip frosting ingredients until smooth; pipe swirl on each cooled cookie.
Notes
Measure flour accurately and chill dough to maintain soft structure.
Unfrosted cookies freeze well for up to a month; frost before serving.
Add orange zest or maple sugar for flavor variation.
Frosting should hold soft ridges—adjust powdered sugar as needed.