Baked Soft Pumpkin Cookies with Creamy Cinnamon Frosting Recipe

Introduction

There’s something truly magical about recipes that have been carried through generations—each dish carrying its own story, whispering memories of laughter-filled kitchens and cozy family gatherings. From a very young age, watching a grandmother’s hands skillfully transform simple ingredients into comforting meals sparked a deep love for cooking that goes far beyond just feeding the body. It’s about preserving moments, honoring heritage, and sharing a piece of one’s heart with others. In the midst of the chaos that often happens in a home kitchen—flour dust in the air, a timer forgotten on the counter, or a splash of batter escaping the mixing bowl—there’s a warmth that always stays. These little imperfections aren’t mistakes but part of the charm. Food connects us, reminds us of where we come from, and the people we hold dear. It’s never just about the meal itself; it’s about the stories exchanged at the table, the smell of cinnamon and pumpkin filling the air, and the moments when everyone pauses just to savor something made with love. Recreating those treasured recipes, especially the ones linked to seasonal comforts, is both a joyful challenge and a way of keeping tradition alive. Sometimes it means tweaking measurements when the dough feels too sticky or adjusting spices to suit today’s palate, but the goal is always the same—to bring a taste of the past into the present. There’s a quiet satisfaction in pulling fresh-baked pumpkin cookies from the oven, their soft texture promising warmth and a little bit of indulgence. And when these cookies are topped with a creamy cinnamon frosting, it’s not just dessert; it’s a celebration of heritage with every bite. It’s food that invites people to slow down, share stories, and create new memories—all wrapped up in the sweet, spicy embrace of fall flavors. In the end, cooking isn’t perfect, but it’s always heartfelt.

why you should love this recipes :

soft, cozy, and just right

These pumpkin cookies with cinnamon frosting are exactly what you want when the weather starts to feel like sweaters and pumpkin spice everything. They’re soft, cakey, and not too sweet — like a warm hug in cookie form. Plus, the vegan butter and pumpkin puree give them this moist, tender texture that’s surprisingly addictive. Honestly, sometimes I mess up the measuring, rush the chilling time, or forget the spices, but even then, they turn out delicious enough to vanish in a single afternoon. It’s like the cookie gods forgive your kitchen chaos and reward you with pure comfort.

Ingredients and measurement :

– vegan butter, softened – pumpkin puree – brown sugar – granulated sugar – vanilla extract – all-purpose flour – baking powder – pumpkin pie spice – cornstarch – salt Cinnamon Frosting: – vegan butter, softened – vanilla paste (or extract) – cinnamon – pumpkin pie spice (or cinnamon) – brown sugar – powdered sugar

Preparing time

About 15 minutes to get everything mixed and ready before chilling — but don’t skip chilling! It really helps the dough behave like it’s supposed to instead of turning into a sticky mess on your hands.

Cooking time :

Bake for 10-12 minutes, then the hardest part: waiting for them to cool completely so you can frost without melting half your kitchen away.

Instructions :

cream it all up

First, you want to cream the softened vegan butter with pumpkin puree, both sugars, and vanilla extract until the mix looks light and fluffy. This is the part where your mixer might make a mess if you aren’t paying attention — tell me how many times I forgot to lower the speed and flour went everywhere!

dry ingredients go in a bowl

Whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt in a separate bowl. This keeps everything evenly distributed before it meets the wet stuff.

mix dry into wet

Add the dry ingredients slowly into the wet mix on low speed until barely combined. Trust me, over-mixing will make your cookies tough, and we’re here for soft vibes only.

chill the dough

Pop the dough covered in the fridge for 30 minutes or up to overnight. Skipping this is a rookie mistake — the cookies hold their shape better, and the flavors just deepen.

shape and bake

Use a cookie scooper or spoon to make 2-inch balls, then gently press them into disks since the dough doesn’t spread much. Arrange on parchment-lined sheets, leaving space because they still puff a little. Bake at 350 °F (177 °C) for 10-12 minutes, no more! Oven times vary, so keep an eye — slightly golden edges are your cue.

make the cinnamon frosting

While cookies cool (try not to taste too much of this frosting batter, it’s dangerously good), whip vegan butter with vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar til smooth. If you’re doing this ahead, cover and chill it.

pipe and enjoy

Fill a piping bag with the frosting, fit with Wilton Piping Tip #2A, and swirl onto each cooled cookie in a spiral starting center outwards. A tiny sprinkle of pumpkin pie spice on top looks nice and tastes amazing.

Notes :

chill is your friend

Don’t rush chilling. I have, and then it was like wrestling with sticky dough that just didn’t want to behave.

measuring counts

Flour especially — scoop and level with a knife, or your cookies might get dry or chewy.

vegan butter tips

Make sure it’s softened but not melted. Melted butter is a cookie killer here.

spice it up or down

I love the full pumpkin pie spice punch, but if you lean cinnamon-only, it’s still cozy and tasting like fall.

frosting consistency

If it’s too thick, add a splash of non-dairy milk; too thin, add more powdered sugar. It’s totally forgiving.

storage

Keep cookies in an airtight container in the fridge if you have leftovers (good luck) and bring to room temp before serving. Frosting firms up cold but softens quickly.

Cooking tips : Preparing the Dough

Keep the vegan butter softened

Make sure your vegan butter is soft but not melted. If it’s too cold, it won’t cream well with the sugars, and if it’s melted, the dough gets too loose and hard to handle. I once forgot and ended up with cookies spreading like little pancakes—definitely not what I wanted!

Chill time is non-negotiable

Chilling the dough for at least 30 minutes (or overnight if you can wait) totally changes the cookie game. It firms up the dough so when you bake, the cookies hold their shape instead of spreading out like a sad blob. If you’re impatient like me, try to plan ahead — it really pays off.

Don’t overmix the dough

Once you add the dry ingredients to the wet, mix just until everything’s incorporated. Overmixing makes the cookies tougher, and these ones are meant to be soft and tender. Like, tender hugs from a cookie kind of soft.

Cooking tips : Baking and Frosting

Use parchment paper or a baking mat

I learned the hard way that these cookies stick to the pan if you skip the parchment or mat. Plus, cleanup is a breeze when you do line your sheets.

Press dough balls flat before baking

Because the dough doesn’t spread much in the oven, give each ball a gentle press to form a disk. It’s kinda fun, like making little cookie pancakes, and they bake more evenly.

Pipe the frosting when cookies are cool

If you try frosting warm cookies, the cinnamon frosting melts right off and you lose that lovely swirl look. Cool cookies = happier frosting and prettier treats.

FAQ

Can I use regular butter instead of vegan butter?

Yes, you can swap in regular butter if you’re not strictly vegan, but vegan butter keeps these cookies dairy-free and just as soft!

What if I don’t have pumpkin pie spice?

No worries! You can mix cinnamon, nutmeg, ginger, and cloves at home to replace it. Or just use cinnamon — the flavors will still be cozy and delicious.

How long can I store these cookies?

Store them in an airtight container at room temp for up to 3 days or in the fridge for up to a week. The frosting might get a bit firmer when chilled — not a bad thing!

Can these cookies be frozen?

Yep! Freeze the baked, cooled cookies without frosting for up to 3 months. Thaw before frosting for best results.

Why don’t the cookies spread much during baking?

Because the dough is on the thicker side thanks to the cornstarch and pumpkin puree. Pressing them flat beforehand ensures they bake into soft, tender cookies rather than mounds. Print

Conclusion

Baking these vegan pumpkin cookies with cinnamon frosting truly feels like wrapping yourself in a cozy autumn hug. The softness of the cookie paired with the sweet, spiced frosting just melts in your mouth—and honestly, sometimes I’ve found myself sneaking an extra one (or two) without anyone noticing. Chilling the dough might seem like an extra step, but trust me, it’s worth the wait; the cookies hold their shape perfectly and don’t end up as sad little blobs on the baking sheet. Plus, the scent of pumpkin pie spice wafting through the kitchen? Pure magic. They’re comforting, nutritious enough to feel good about, and oh so indulgent without any animal products. I love sharing these at gatherings, but they’re also my go-to when I need a little homemade pick-me-up—because sometimes life calls for frosting swirls and a little cinnamon sparkle on top.

Suggestions of another similar recipes

Vegan Spiced Apple Oat Cookies

If you adore that warm spice vibe, try these apple oat cookies next. They’re chewy with flecks of cinnamon and tender apple chunks, making them perfect for chilly mornings or a mid-afternoon snack. Plus, they’re easy enough to whip up after a hectic day.

Maple Pecan Vegan Thumbprint Cookies

For a nutty twist, these maple pecan thumbprint cookies bring crunchy pecans into a sweet maple-swirled center. They’re delightful with a cup of tea when you want something a little more sophisticated but still cozy and homemade.

Vegan Ginger Molasses Cookies

If you enjoy spices and a bit of chewiness, ginger molasses cookies hit all the right notes—kick of ginger, a touch of warmth, and deep molasses flavor. These are great to bake when you want that nostalgic holiday vibe year-round.

Pumpkin Cinnamon Roll Muffins

Love pumpkin and cinnamon but craving something a tad different? These muffins mimic the cinnamon roll swirl with a pumpkin twist. Soft, fluffy, and perfect for breakfast or dessert, they’re sure to become a favorite in any plant-based kitchen. Trying these recipes alongside your vegan pumpkin cookies will keep your fall baking exciting and endlessly delicious!