How do I know when the soft pumpkin cookies with cinnamon frosting are done?

Check after 10 minutes. The cookies should look matte on top, with lightly set edges. They won’t brown much, so go by texture rather than color.

Can I make soft pumpkin cookies with cinnamon frosting gluten-free?

Yes, just swap in a 1:1 gluten-free baking blend that contains xanthan gum. The texture will be slightly different but still tender.

How long can I store soft pumpkin cookies with cinnamon frosting?

Store at room temperature for up to 4 days in an airtight container, or refrigerate for a week. For longer storage, freeze unfrosted cookies or dough discs.

Can I make the frosting ahead of time?

Definitely. Prepare it up to 3 days in advance and store in the fridge. Let it sit at room temperature for 10–15 minutes before piping.

Is the frosting too sweet?

It’s balanced with cinnamon and pumpkin pie spice to avoid that cloying sweetness. If you prefer less sweetness, reduce the powdered sugar slightly or add a pinch of salt.

Soft Pumpkin Cookies with Cinnamon Frosting for Cozy Fall Baking

Soft Pumpkin Cookies with Cinnamon Frosting

Print Recipe

These soft pumpkin cookies with cinnamon frosting are the perfect fall treat, combining warm spices and tender texture with a swirl of sweet, spiced frosting. Made entirely with vegan ingredients, they’re cozy, comforting, and perfect for sharing or savoring solo.

Author: Benchi
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: 12–14 cookies
Category: Fall
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

1/2 cup softened vegan butter
1/4 cup pumpkin puree
1/4 cup brown sugar
1/2 cup granulated sugar (organic if vegan)
1 tsp vanilla extract
1 3/4 cups all-purpose flour
2 tsp baking powder
2 tsp pumpkin pie spice
2 tsp cornstarch
1/4 tsp salt
Softened vegan butter (for frosting)
Vanilla extract (for frosting)
Brown sugar (for frosting)
Powdered sugar (for frosting)
Cinnamon and/or pumpkin pie spice (for frosting)

Instructions

In a large bowl, cream together 1/2 cup softened vegan butter, 1/4 cup pumpkin puree, 1/4 cup brown sugar, 1/2 cup granulated sugar, and 1 tsp vanilla extract until light and fluffy.
In a separate bowl, whisk together 1 3/4 cups flour, 2 tsp baking powder, 2 tsp pumpkin pie spice, 2 tsp cornstarch, and 1/4 tsp salt.
Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
Cover the dough and chill in the fridge for 30 minutes (or overnight).
Preheat oven to 350°F (177°C).
Scoop 2-inch dough balls and flatten slightly into discs. Place them on a parchment-lined baking sheet, spaced a couple of inches apart.
Bake for 12 minutes. Let cookies cool completely on the baking sheet.
For the frosting, whip softened vegan butter, vanilla extract, brown sugar, powdered sugar, and cinnamon or pumpkin pie spice until smooth.
Spoon frosting into a piping bag with a Wilton #2A tip and pipe onto cooled cookies in a swirl pattern.
Optional: dust with extra pumpkin pie spice before serving.

Notes

For a non-vegan version, regular butter can be used.
If pumpkin pie spice is unavailable, substitute with cinnamon or a homemade spice blend.
Cookies can be made ahead and stored; frosting separately helps retain texture.
Dough can be frozen before baking for up to 2 months.

Find it online: https://www.cookwithbenchi.com/soft-pumpkin-cookies-with-cinnamon-frosting/