These soft pumpkin cookies are the ultimate fall treat! Fluffy, tender, and bursting with warm pumpkin flavor, they’re topped with a sweet cinnamon frosting that makes every bite irresistible. Perfect for cozy afternoons, holiday baking, or sharing with friends and family.
Why You’ll Love These Cookies
- Soft & Tender: Cornstarch in the dough ensures a light, melt-in-your-mouth texture.
- Vegan-Friendly: No eggs or dairy required—perfect for plant-based diets.
- Perfect Fall Flavor: Pumpkin and warm spices like cinnamon, nutmeg, and pumpkin pie spice make these a seasonal favorite.
- Fun to Decorate: The cinnamon frosting piped on top adds a professional, bakery-style touch.
Ingredients
For the Cookies
- ½ cup vegan butter, softened
- ¼ cup pumpkin puree (canned or fresh; sweet potato works too)
- ¼ cup brown sugar
- ½ cup granulated sugar (organic if vegan)
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp pumpkin pie spice (or substitute with cinnamon)
- 2 tsp cornstarch
- ¼ tsp salt
For the Cinnamon Frosting
- 1 cup vegan butter, softened
- 3 tsp vanilla paste (or extract)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice (or extra cinnamon)
- ⅓ cup brown sugar
- 3¼ cups powdered sugar
Tools You’ll Need
- Hand mixer or stand mixer
- Baking sheet lined with parchment paper
- Cookie scooper (optional)
- Piping bag with Wilton Tip #2A
Instructions
Step 1: Prepare the Cookie Dough
- In a large bowl or stand mixer, cream together the vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. Do not overmix.
- Cover and chill the dough in the fridge for 30 minutes (or overnight). Chilling helps the cookies hold their shape.
Step 2: Bake the Cookies
- Preheat your oven to 350°F (177°C).
- Scoop 2-inch balls of dough and flatten them slightly into disks. Place on a parchment-lined baking sheet, leaving a couple of inches between each cookie.
- Bake for 10–12 minutes on the center rack. Allow the cookies to cool completely on the sheet.
Step 3: Make the Cinnamon Frosting
- In a medium bowl or stand mixer, whip together the vegan butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and fluffy.
- Fill a piping bag fitted with Wilton Tip #2A and pipe frosting onto the cooled cookies in a swirl, starting from the center and working outward.
- Sprinkle a touch of pumpkin pie spice on top for a finishing touch.
Tips & Variations
- Storage: Keep cookies in an airtight container for 3–4 days at room temperature, up to 7 days in the fridge, or freeze unfrosted cookies or dough for up to 2 months.
- Flavor Boost: Add a pinch of nutmeg or cloves to the dough for extra warmth.
- Frosting Fun: Swap cinnamon frosting for cream cheese frosting (vegan or regular) for a tangy alternative.
More Vegan Cookie Ideas
- Halloween Pumpkin Spice Cookies: Spooky and festive for October baking.
- Vegan S’mores Cookies: Marshmallows, chocolate, and graham crackers in a soft cookie.
- Peppermint Hot Cocoa Cookies: Double chocolate with crushed candy canes, perfect for the holidays.
These Soft Pumpkin Cookies with Cinnamon Frosting are the perfect cozy treat to welcome fall! 🍁 Serve with a warm cup of tea or a pumpkin spice latte, and enjoy a little slice of autumn in every bite.