Oh, you guys—I have a confession. The second September hits, I start dreaming about soft pumpkin cookies with cinnamon frosting. There’s just something about that warm, spiced pumpkin flavor paired with fluffy cinnamon frosting that feels like a hug in dessert form. And here’s the best part: these cookies are completely vegan, but trust me, nobody will ever guess. They’re so pillowy and tender, with just the right amount of spice, and that frosting? Absolute heaven. Whether you’re baking them for a cozy fall gathering or just because you need a little sweetness (no judgment here), these cookies are perfect any time of year. Let’s get baking!

Why You’ll Love Soft Pumpkin Cookies with Cinnamon Frosting

Listen, I don’t play favorites… but these cookies might just be my weakness. Here’s why you’ll adore them as much as I do:

That melt-in-your-mouth texture: Imagine biting into the softest, most pillowy cookie—like a little cloud of pumpkin spice happiness.
Cinnamon frosting that’s basically edible sunshine: Creamy, slightly spiced, with just the right sweetness to balance the pumpkin perfectly.
All the cozy fall vibes: Pumpkin pie spice makes these taste like autumn, but let’s be real—I’ll eat them year-round with zero shame.
Surprisingly easy: No fancy techniques here—just mix, bake, and slather with frosting. Even if you’re not a “baker,” you’ve got this.
Vegan magic: Uses simple plant-based swaps, but tastes so decadent nobody will guess it’s dairy-free.

Perfect for Fall and Beyond

Sure, they scream "pumpkin spice season," but here’s my hot take: these cookies deserve a spot in your rotation no matter the month. They’re equally great with morning coffee in December as they are at summer potlucks (because pumpkin is always a good idea).

Vegan and Delicious

I’ve served these to die-hard butter lovers who had no clue they were vegan. The secret? Good-quality vegan butter and that luscious frosting made with brown sugar—it adds this caramel-like depth that’s just unreal. Plant-based never tasted so indulgent.

Ingredients You’ll Need for Soft Pumpkin Cookies with Cinnamon Frosting

Gather up these simple ingredients—most are pantry staples, and the rest are easy to find. I promise, every single one plays a role in making these cookies as dreamy as they are. And hey, if you’re missing something, don’t sweat it—I’ve got substitution notes sprinkled in below.

For the Cookies

½ cup vegan butter, softened: Use the good stuff—I love Miyoko’s or Earth Balance. Let it sit out for 30 minutes to soften, but if you forget (like I often do), 10 seconds in the microwave at 50% power works in a pinch.
¼ cup pumpkin puree: NOT pumpkin pie filling! Plain canned pumpkin is what you want (Libby’s is my go-to). If you’re feeling extra, homemade roasted pumpkin puree adds next-level flavor.
¼ cup brown sugar + ½ cup granulated sugar: The combo gives the perfect chewiness and caramel-like depth. Pack that brown sugar tight when measuring.
1 teaspoon vanilla extract: Splurge on the real stuff—imitation vanilla can taste harsh here.
1 ¾ cups all-purpose flour: Spoon and level it into the measuring cup (no packing!) for the right texture.
2 teaspoons baking powder: Freshness matters—if yours is older than 6 months, grab a new tin.
1 teaspoon pumpkin pie spice: No pumpkin spice? Mix ½ teaspoon cinnamon + ¼ teaspoon each nutmeg and ginger.
2 teaspoons cornstarch: The secret to ultra-soft cookies. Arrowroot powder works too.
¼ teaspoon salt: Balances the sweetness. If using salted vegan butter, skip this.

For the Cinnamon Frosting

1 cup vegan butter, softened: Same deal as above—room temp is key for fluffy frosting.
3 teaspoons vanilla paste (or extract): Paste has those lovely speckles, but extract works fine.
1 teaspoon cinnamon + 1 teaspoon pumpkin pie spice (or just 2 teaspoon cinnamon): Adjust to your spice-love level. I go heavy.
⅓ cup brown sugar: This melts into the frosting for a caramel-esque note. So good.
3 ¼ cups powdered sugar: Sift it if it’s lumpy—your mixer (and your frosting) will thank you.

Step-by-Step Instructions for Soft Pumpkin Cookies with Cinnamon Frosting

Okay, let’s dive in! These cookies come together so easily—just follow these steps, and you’ll be biting into spiced pumpkin bliss in no time.

Preparing the Cookie Dough

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Trust me, parchment is a lifesaver for easy cleanup.
In a large bowl, cream together the vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until smooth. Don’t rush this—give it a good 2 minutes of mixing so everything gets fluffy.
In another bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt. No need to sift unless your flour is super lumpy.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. The dough will be thick but soft—if it feels too sticky, add a tablespoon more flour.

Baking the Cookies

Scoop the dough using a tablespoon or a small cookie scoop (about 1.5-inch balls) onto your prepared baking sheet, spacing them 2 inches apart. They spread a little, but not tons.
Bake for 10–12 minutes until the edges are just barely golden. The tops might look underdone—that’s okay! They’ll firm up as they cool, staying soft inside.
Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Frosting warm cookies = melty disaster (learned that the hard way).

Making the Cinnamon Frosting

In a large bowl, beat the vegan butter, vanilla paste (or extract), cinnamon, pumpkin pie spice, and brown sugar on medium speed for 2 minutes until creamy. Scrape down the sides as needed.
Gradually add the powdered sugar, about 1 cup at a time, mixing well after each addition. If it gets too thick, add a splash of plant-based milk (1 teaspoon at a time).
Once all the sugar is incorporated, beat on high for 1–2 minutes until the frosting is light and fluffy. Taste and adjust spices if you want more cinnamon kick!

Assembling the Cookies

Once the cookies are completely cool, spread or pipe the frosting generously on top. I like using the back of a spoon for a rustic look, but a piping bag with a star tip makes them extra fancy.
Optional but highly recommended: sprinkle with a little extra cinnamon for that bakery-worthy finish. Then try not to eat them all in one sitting—good luck with that.

Variations for Soft Pumpkin Cookies with Cinnamon Frosting

Want to switch things up? These cookies are super forgiving—here are a few fun twists to try:

Chocolate chip pumpkin cookies: Fold in ½ cup dairy-free chocolate chips to the dough. The melty chocolate against the spiced pumpkin is next-level.
Nutty crunch: Add ⅓ cup chopped pecans or walnuts for texture. Toast them first for extra flavor!
Spice it up (or down): Love heat? Add a pinch of cayenne to the frosting. Prefer milder? Skip the extra pumpkin pie spice and just use cinnamon.
Maple glaze instead: Swap the frosting for a simple mix of 1 cup powdered sugar + 2 tablespoon maple syrup + 1 teaspoon cinnamon. Drizzle it on warm—so good.
Cookie sandwiches: Double the frosting and sandwich two cookies together. Bonus: roll the edges in crushed graham crackers for a "pumpkin pie" vibe.

Honestly, the only wrong way to make these is... not making them at all. Happy experimenting!

Serving and Storage Tips for Soft Pumpkin Cookies with Cinnamon Frosting

Okay, let’s talk about the best ways to enjoy (and keep enjoying) these little pumpkin-y gems. First off, serving them slightly warm with a cold glass of almond milk? Absolute perfection. If you’re feeling fancy, arrange them on a pretty plate with a dusting of cinnamon—they’ll disappear fast at parties, I promise.

Now, storage! These cookies stay soft for days if you:

Store frosted cookies in an airtight container at room temp for up to 3 days (if they last that long). Layer with parchment paper between stacks so the frosting doesn’t stick.
Freeze unfrosted cookies for up to 2 months—just thaw and whip up fresh frosting when you’re ready.
Frosting too soft? Pop the frosted cookies in the fridge for 15 minutes to firm up before stacking.

Pro tip: Hide a few in the back of the container for yourself. Future you will be SO grateful.

Helpful Notes for Soft Pumpkin Cookies with Cinnamon Frosting

Before you dash off to bake, here are my little insider tricks to make sure your cookies turn out perfect every time:

Room temp is non-negotiable: Cold vegan butter won’t cream properly—it makes the dough weirdly crumbly. If you forget to soften it, zap it for 5-second bursts at 50% power until just pliable (not melted!).
Pumpkin power: Want more pumpkin flavor? Add an extra tablespoon of puree, but reduce the butter by the same amount to keep the texture right.
Frosting too thick? A teaspoon of plant-based milk (oat or almond works great) will loosen it up without making it runny.
Gluten-free option: Swap the flour for a 1:1 GF blend—just add ¼ teaspoon xanthan gum if your mix doesn’t include it.
Less sugar: The frosting is sweet (obviously), but you can reduce the powdered sugar to 2 ½ cups if you prefer a tangier balance.

Remember, baking should be fun—if something goes sideways, just call them "rustic" and pile on extra frosting. Works every time.

Frequently Asked Questions About Soft Pumpkin Cookies with Cinnamon Frosting

Got questions? I’ve got answers! Here are the ones I hear most about these cookies:

Can I use regular butter instead of vegan?
Absolutely! Just swap equal amounts—the cookies will taste just as delicious.
My frosting is too runny—help!
Pop it in the fridge for 10 minutes to firm up, or add a bit more powdered sugar (¼ cup at a time).
Can I freeze these?
Yes! Freeze unfrosted cookies for up to 2 months. Frosting is best made fresh.
No pumpkin pie spice—what can I use?
Mix ½ teaspoon cinnamon + ¼ teaspoon each nutmeg and ginger. Easy!
How do I know when the cookies are done?
They’ll look slightly puffed with golden edges but still soft in the center—they firm up as they cool.

Still stumped? Drop me a comment—I love troubleshooting cookie emergencies!

Final Thoughts on Soft Pumpkin Cookies with Cinnamon Frosting

There you have it—my ultimate soft pumpkin cookies with cinnamon frosting, ready to bring a little cozy magic to your kitchen. Whether you’re baking them for a fall gathering, a sweet treat for yourself, or just because pumpkin makes everything better, these cookies won’t disappoint. They’re tender, spiced just right, and topped with that dreamy frosting you’ll want to eat by the spoonful. So grab your mixing bowl, preheat that oven, and get ready to fall in love with every bite. Happy baking, friends—you deserve these cookies!

Soft Pumpkin Cookies