Soft pumpkin cookies with cinnamon frosting made easy! This revolutionary recipe delivers bakery-quality results with simple ingredients and foolproof tips.
Hey, I’m Sofia! Welcome to Tasty at Home, where cooking is supposed to be fun, not scary.
Last October, I burned three batches of pumpkin cookies before I figured out the secret. I kept following recipes that promised “soft” cookies, but they came out cakey or flat. Then I discovered the magic of cornstarch and chilling. Game changer.
These soft pumpkin cookies with cinnamon frosting became my fall obsession. The aroma of pumpkin pie spice baking fills your kitchen like a warm hug. Each bite melts on your tongue with that perfect balance of sweetness and autumn spice.
Table of Contents
What Makes These Pumpkin Cookies Revolutionary
Most pumpkin cookie recipes fail because they treat pumpkin like a regular wet ingredient. It’s not.
Pumpkin puree adds moisture, but it also adds weight. That’s why these cookies use cornstarch as a secret weapon. It absorbs excess moisture while keeping the texture pillowy soft.
I tested this recipe twelve times before getting it right. The cinnamon frosting? That’s my grandmother’s technique with a modern twist. Vanilla paste creates deeper flavor than extract alone.
Soft Pumpkin Cookies with Cinnamon Frosting
Equipment
- Stand mixer
- hand mixer
- mixing bowls
- measuring cups
- measuring spoons
- Cookie scoop
- Baking sheets
- Parchment paper
- Piping bag
- Wilton tip #2A
Ingredients
Soft Pumpkin Cookies
- ½ cup Vegan butter, softened Room temperature
- ¼ cup Pumpkin puree Not pie filling
- ¼ cup Brown sugar Packed
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract Pure extract
- 1 ¾ cups All-purpose flour Spooned and leveled
- 2 teaspoons Baking powder Fresh, not expired
- 1 teaspoon Pumpkin pie spice Store-bought blend
- 2 teaspoons Cornstarch The secret ingredient
- ¼ teaspoon Salt Fine sea salt
Cinnamon Frosting
- 1 cup Vegan butter, softened Room temperature
- 3 teaspoons Vanilla paste Or extract
- 1 teaspoon Cinnamon Ground
- 1 teaspoon Pumpkin pie spice Or extra cinnamon
- ⅓ cup Brown sugar Packed
- 3 ¼ cups Powdered sugar Sifted
Instructions
- Cream softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla in a stand mixer for 3–4 minutes until light and fluffy.
- In a separate bowl, whisk flour, baking powder, pumpkin pie spice, cornstarch, and salt until evenly mixed.
- Gradually add dry ingredients to wet mixture. Mix on low just until combined; do not overmix.
- Cover and chill the dough for at least 30 minutes (up to overnight).
- Preheat oven to 350°F. Scoop 2-inch dough balls, flatten slightly, and place on parchment-lined baking sheets.
- Bake for 10–12 minutes until edges are set but centers are slightly soft. Cool completely on the baking sheet.
- For frosting, beat vegan butter until creamy. Add vanilla paste, cinnamon, pumpkin pie spice, and brown sugar. Gradually beat in powdered sugar until fluffy.
- Pipe frosting onto cooled cookies using a Wilton #2A tip, swirling outward from the center. Sprinkle with pumpkin pie spice if desired.
Notes
Ingredients: Quality Matters
For the best results, use real pumpkin puree, not pumpkin pie filling. Check the label—it should list only one ingredient: pumpkin. Quality vegan butter makes a difference too. I prefer Earth Balance or Miyoko’s for their rich, creamy texture.
The spices are non-negotiable. Fresh pumpkin pie spice from a jar opened within six months delivers bold flavor. Old spices taste like dusty cardboard.
Soft Pumpkin Cookies Ingredients
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Vegan butter, softened | 1/2 cup | 113g | Room temperature |
| Pumpkin puree | 1/4 cup | 60g | Not pie filling |
| Brown sugar | 1/4 cup | 50g | Packed |
| Granulated sugar | 1/2 cup | 100g | White sugar |
| Vanilla extract | 1 teaspoon | 5ml | Pure extract |
| All-purpose flour | 1 3/4 cups | 210g | Spooned and leveled |
| Baking powder | 2 teaspoons | 8g | Fresh, not expired |
| Pumpkin pie spice | 1 teaspoon | 2g | Store-bought blend |
| Cornstarch | 2 teaspoons | 6g | The secret ingredient |
| Salt | 1/4 teaspoon | 1.5g | Fine sea salt |
Cinnamon Frosting Ingredients
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Vegan butter, softened | 1 cup | 226g | Room temperature |
| Vanilla paste | 3 teaspoons | 15ml | Or extract |
| Cinnamon | 1 teaspoon | 2g | Ground |
| Pumpkin pie spice | 1 teaspoon | 2g | Or extra cinnamon |
| Brown sugar | 1/3 cup | 65g | Packed |
| Powdered sugar | 3 1/4 cups | 390g | Sifted |
Shopping Tips for US Grocery Stores
Find canned pumpkin in the baking aisle near pie fillings at any major grocery store. Target, Whole Foods, and Trader Joe’s carry excellent vegan butter options year-round. Vanilla paste lives near extracts—Nielsen-Massey is the gold standard, though pricey.
For the frosting, splurge on organic powdered sugar if possible. According to chef Ina Garten’s philosophy on ingredient quality, good butter and pure vanilla transform simple recipes into extraordinary ones.
Bold Substitutions
Can’t find vegan butter? Regular butter works perfectly. The recipe remains the same.
No cornstarch? Use arrowroot powder in equal amounts. Your cookies might spread slightly more.
Allergic to cinnamon? Try cardamom or ginger in the frosting instead. Both complement pumpkin beautifully.
International readers: Use 220ml pumpkin puree and swap all-purpose flour with plain flour. Metric measurements work globally.
Equipment You’ll Need
A stand mixer makes this recipe effortless, but a hand mixer works fine too. You’ll need two large mixing bowls, measuring cups, and measuring spoons.
Grab a medium cookie scoop for uniform size. Mine holds about 1.5 tablespoons. No scoop? A regular tablespoon works.
Line your baking sheets with parchment paper, not wax paper. Wax paper will smoke in the oven. I learned this the hard way during my first baking disaster.
A piping bag with Wilton tip #2A creates those beautiful frosting swirls. Can’t find that specific tip? Any large star tip delivers gorgeous results.
DIY Alternative
No piping bag? Fill a zip-top bag with frosting, snip off one corner, and pipe away. It won’t look quite as professional, but it tastes identical.
How to Make These Soft Pumpkin Cookies With Cinnamon Frosting
Step 1: Cream the Wet Ingredients
In your stand mixer bowl, combine softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla. Beat on medium speed for 3-4 minutes until the mixture looks light and fluffy.
Well… here’s where I messed up initially. Cold butter creates lumpy dough. Let your butter sit at room temperature for 30 minutes before starting.
The mixture should look like pale orange whipped cream. If it’s grainy, keep beating.
Step 2: Combine Dry Ingredients
Whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt in a separate large bowl. This step matters more than you think.
Thomas Keller emphasizes proper dry ingredient mixing to prevent flour pockets in baked goods. Whisking distributes the leavening evenly throughout your dough.
Don’t skip this step. Seriously.
Step 3: Mix Until Just Combined
Add dry ingredients to the wet mixture gradually. Mix on low speed until you see no more flour streaks.
Stop mixing immediately when combined. Over-mixing develops gluten, which makes cookies tough and chewy instead of soft. You want tender, not hockey pucks.
The dough will look thick and slightly sticky. That’s perfect.
Step 4: Chill the Dough (Critical!)
Cover your bowl tightly with plastic wrap. Refrigerate for at least 30 minutes, or up to overnight.
Oops! I skipped this step once and my cookies spread into flat pancakes. Chilling solidifies the fat and allows the flour to hydrate fully.
This step cannot be negotiated. Set a timer and walk away.
Step 5: Shape and Flatten
Preheat your oven to 350°F. Use a medium cookie scoop to portion 2-inch balls of dough.
Here’s the trick: Press each ball into a thick disk about 1/2 inch tall. These cookies don’t spread much during baking, so shape them now.
Space them 2 inches apart on parchment-lined baking sheets. They’ll barely expand.
Step 6: Bake to Perfection
Bake on the center rack for 10-12 minutes. The edges should look set, but the centers will seem slightly underdone.
Pull them out anyway. They’ll continue cooking on the hot baking sheet. Let them cool completely right there—don’t move them.
Trying to transfer warm cookies causes breakage. I’ve sacrificed many cookies to impatience.
Step 7: Whip Up Cinnamon Frosting
Beat vegan butter with an electric mixer until creamy and pale. Add vanilla paste, cinnamon, pumpkin pie spice, and brown sugar.
Mix until smooth, then gradually add powdered sugar one cup at a time. Beat on high speed for 2-3 minutes until the frosting looks fluffy and light.
The brown sugar adds caramel undertones that regular frosting lacks. This frosting tastes like liquid autumn.
Step 8: Pipe and Serve
Load your frosting into a piping bag fitted with Wilton tip #2A. Start piping from the cookie center, swirling outward in a circular motion.
Let me tell you… that first perfect swirl feels like victory. Sprinkle a tiny pinch of pumpkin pie spice on top for that professional bakery look.
Serve immediately or refrigerate until ready to eat. The frosting firms up slightly when cold.
Expert Tips for Bakery-Quality Results
Room temperature butter matters. It should dent easily when pressed but not look greasy. This takes 30-45 minutes on your counter.
Don’t skip the cornstarch. It’s the difference between cakey cookies and soft, tender ones. Cornstarch tenderizes the crumb by interrupting gluten development.
Chill time is sacred. Longer chilling (up to 24 hours) intensifies the pumpkin flavor. I usually make the dough the night before baking.
Underbake slightly. Cookies continue baking on the hot pan. They should look barely done when you pull them out.
Creative Variations
Cream Cheese Swirl: Add 4 ounces of softened cream cheese to the dough for tangy richness. Reduce pumpkin puree to 2 tablespoons to compensate.
Chocolate Chip Addition: Fold in 1/2 cup mini chocolate chips after mixing. The chocolate melts slightly during baking, creating pockets of gooey deliciousness.
Maple Glaze Alternative: Skip the frosting and drizzle with maple glaze instead. Mix 1 cup powdered sugar with 2 tablespoons maple syrup and 1 tablespoon milk.
Holiday Spice Upgrade: Replace pumpkin pie spice with 1/2 teaspoon each of cinnamon, ginger, nutmeg, and a pinch of cloves. This works beautifully for Thanksgiving dessert tables.
Gluten-Free Option: Swap all-purpose flour with a 1-to-1 gluten-free baking blend. Add 1/4 teaspoon xanthan gum if your blend doesn’t include it.
Storage and Make-Ahead Magic
Store unfrosted cookies in an airtight container at room temperature for up to 5 days. They stay incredibly soft thanks to the pumpkin puree.
Frosted cookies should be refrigerated in a single layer. Cover loosely with plastic wrap. They’ll keep for 4 days.
The dough freezes beautifully for up to 3 months. Scoop dough balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2 extra minutes.
Storage Guidelines
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature (unfrosted) | 5 days | Daily snacking |
| Refrigerated (frosted) | 4 days | Decorated cookies |
| Frozen dough balls | 3 months | Future baking |
| Frozen baked cookies | 2 months | Emergency treats |
Perfect Pairings
These soft pumpkin cookies shine alongside hot apple cider or chai lattes. The spices echo each other beautifully.
Serve them at your next fall gathering with our caramel apple cheesecake bars for a complete autumn dessert spread. The contrast between tangy cheesecake and spiced cookies creates balance.
Pair with vanilla ice cream for an elevated experience. Try them with easy baked churro bites for a Latin-meets-autumn fusion party.
Hot coffee cuts through the sweetness perfectly. These cookies also complement cream cheese spritz cookies on holiday cookie platters.
Pumpkin Cookies with Cinnamon Frosting FAQs
Can you make pumpkin cookies ahead of time?
Yes, you can make pumpkin cookies ahead of time. Bake them up to 2 days early and store unfrosted in an airtight container. Frost them the day you plan to serve for the freshest presentation.
What makes cookies soft and chewy instead of crispy?
Soft and chewy cookies result from higher moisture content and proper fat ratios. This recipe uses pumpkin puree for moisture, cornstarch to prevent over-browning, and careful baking time to avoid drying out.
How do you keep pumpkin cookies from getting cakey?
You keep pumpkin cookies from getting cakey by adding cornstarch and not over-mixing the dough. The cornstarch absorbs excess moisture while maintaining tender texture instead of that dreaded cake-like crumb.
Can I use regular butter instead of vegan butter?
You can absolutely use regular butter instead of vegan butter with no other recipe changes needed. The texture and flavor will be equally delicious with either option.
Why do my cookies spread too much?
Your cookies spread too much when you skip the chilling step or use melted butter. Always chill the dough for at least 30 minutes and ensure your butter is softened but not melted.
Make These Your New Fall Tradition
You know what? These soft pumpkin cookies deserve a permanent spot in your autumn baking rotation.
They’re foolproof enough for beginners but impressive enough for holiday parties. The cinnamon frosting transforms simple cookies into something extraordinary. Every bite tastes like a cozy fall morning wrapped in sweetness.
Try pairing them with peppermint red velvet blossoms during the winter holidays for a colorful cookie exchange. Or serve them with cheesy garlic rolls for a surprising sweet-and-savory brunch spread.
What’s your favorite way to enjoy pumpkin treats? Drop a comment below and share your baking adventures. I’d love to hear how you make this recipe your own.
