Pumpkin Cookies with Cinnamon Frosting 6 Amazing Reasons You Must Try Now

Introduction of Pumpkin Cookies with Cinnamon Frosting

There are few things that capture the magic of fall quite like a batch of freshly baked Pumpkin Cookies with Cinnamon Frosting. Imagine walking into a kitchen filled with the warm scent of pumpkin spice, cinnamon, and vanilla, knowing that in just a short time you’ll be biting into a cookie that is soft, pillowy, and crowned with a swirl of creamy frosting. As a chef, I believe baking should feel approachable yet indulgent, and this recipe brings that balance to life.

These cookies are not just another pumpkin dessert. They deliver the perfect texture that so many bakers search for: tender, moist, and delicately spiced without being overwhelming. Every bite feels like a little celebration of the season. The secret lies in the way the dough is chilled, the careful blending of spices, and the finishing touch of frosting that adds just the right amount of sweetness.

Whether you are preparing these cookies for a cozy family gathering, a fall festival, or simply to brighten an ordinary afternoon, they will stand out on any table. This recipe is designed with clarity and precision so even beginner bakers can achieve impressive results. By the time you frost your first cookie and take a bite, you will understand why this treat has become a seasonal favorite worth repeating year after year.

Pumpkin Cookies with Cinnamon Frosting 6 Amazing Reasons You Must Try Now

Andrew BELLETT

Soft, tender pumpkin cookies crowned with a creamy cinnamon frosting. Bakery style texture, cozy fall flavor, and foolproof technique with a chill step for perfect shape and crumb.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr 2 minutes mins

Course Cookies, Dessert

Cuisine American

Servings 18 cookies

Calories 210 kcal

Equipment

• Hand Mixer or Stand Mixer
• Baking Sheet
• Parchment paper or silicone baking mat
• Cookie scooper
• Piping bag
• Wilton Piping Tip #2A

Ingredients

  

Cookies

• 1/2 cup vegan butter softened to room temperature
• 1/4 cup pumpkin puree smooth and well drained
• 1/4 cup light brown sugar packed
• 1/2 cup granulated sugar
• 1 tsp vanilla extract pure
• 1 3/4 cups all-purpose flour spooned and leveled
• 2 tsp baking powder
• 1 tsp pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, cloves
• 2 tsp cornstarch for a soft, tender crumb
• 1/4 tsp fine salt

Cinnamon Frosting

• 1 cup vegan butter softened
• 3 tsp vanilla paste or extract
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice or extra cinnamon
• 1/3 cup light brown sugar
• 3 1/4 cups powdered sugar sifted

Instructions

 

• Cream the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla in a mixing bowl until pale and fluffy. This incorporates air for a lighter crumb.
• In a separate bowl, whisk flour, baking powder, pumpkin pie spice, cornstarch, and salt until evenly combined.
• On low speed, add the dry mixture to the wet ingredients just until the flour disappears. Do not overmix to keep cookies tender.
• Cover and chill the dough for 30 minutes or up to overnight. Chilling helps the cookies hold shape and improves texture.
• Preheat oven to 350°F (177°C). Line a baking sheet with parchment or a silicone mat.
• Scoop medium portions of dough, roll into balls, then gently press into disks. Arrange a couple of inches apart. The dough will not spread much in the oven.
• Bake 10 to 12 minutes on the center rack until edges look set and tops are soft but not glossy. Cool completely on the baking sheet.
• For the frosting, whip softened butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and fluffy. Cover and refrigerate if making ahead.
• Pipe frosting onto cooled cookies using a piping bag fitted with Wilton #2A. Start at the center and swirl outward. Dust lightly with pumpkin pie spice.
• Storage Store cookies airtight for 3 to 4 days at room temperature or up to 7 days refrigerated. Freeze unfrosted cookies or dough up to 2 months.

Notes

For chewier cookies, blot pumpkin puree with paper towels before mixing to remove excess moisture. Measure flour using the spoon and level method. If cookies bake too flat, extend chill time or ensure butter is not overly soft.

Keyword Fall Baking, Pumpkin Cookies with Cinnamon Frosting, pumpkin spice cookies, soft pumpkin cookies, vegan butter cookies

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Why You’ll Love This Recipe “Pumpkin Cookies with Cinnamon Frosting”

• Quick to Make: With simple ingredients and a straightforward method, these cookies come together without the fuss of complicated steps or unusual tools.
• Perfect Texture: Soft, cakey, and delicately spiced, every bite feels like a cozy treat that melts in your mouth.
• Seasonal Flavors: The warm blend of pumpkin, cinnamon, and vanilla creates the ultimate fall dessert that feels just right for crisp autumn days.
• Unique Frosting: Unlike standard glazes, this cinnamon frosting adds richness and depth, turning a simple cookie into a bakery-worthy creation.
• Crowd-Pleaser: Whether you serve them at a holiday gathering or pack them into a lunchbox, these cookies never fail to impress.
• Foolproof Method: With tips like chilling the dough for structure and shaping before baking, this recipe ensures consistent success for any level of baker.

What sets this recipe apart is the thoughtful balance of flavor and technique. Many pumpkin cookie recipes can turn out overly dense or bland, but this one achieves a light, fluffy texture with just the right sweetness. Paired with the aromatic cinnamon frosting, these cookies are the kind of dessert that people remember long after the last crumb is gone.

Ingredients Needed for Pumpkin Cookies with Cinnamon Frosting

For the Cookies

• 1/2 cup vegan butter, softened to room temperature for easy creaming
• 1/4 cup pumpkin puree, smooth and well-drained for best texture
• 1/4 cup light brown sugar, packed firmly
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose flour, spooned and leveled for accuracy
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice, or your own blend of cinnamon, nutmeg, ginger, and cloves
• 2 teaspoons cornstarch, helps create a soft and tender crumb
• 1/4 teaspoon fine salt

For the Cinnamon Frosting

• 1 cup vegan butter, softened so it whips easily
• 3 teaspoons vanilla paste or extract, for rich flavor
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice, or an extra pinch of cinnamon if preferred
• 1/3 cup light brown sugar
• 3 1/4 cups powdered sugar, sifted to avoid lumps

Helpful Utensils for Pumpkin Cookies with Cinnamon Frosting

• Hand mixer or stand mixer with paddle and whisk attachments
• Baking sheet
• Parchment paper or a silicone baking mat
• Cookie scooper or tablespoon for even portions
• Piping bag
• Wilton Piping Tip #2A for a neat frosting swirl

How to Make Pumpkin Cookies with Cinnamon Frosting

1. Prepare the Dough Base
   In a stand mixer or large mixing bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla. Beat until the mixture looks pale, fluffy, and smooth. This step incorporates air, giving your cookies a lighter texture.
2. Mix the Dry Ingredients
   In a separate bowl, whisk the flour, baking powder, pumpkin pie spice, cornstarch, and salt until evenly combined. Whisking prevents clumps and ensures the spices are well distributed throughout the dough.
3. Combine Wet and Dry
   Gradually add the dry ingredients to the wet mixture while mixing on low speed. Stop as soon as the flour disappears into the dough. Over-mixing can make the cookies tough instead of tender.
4. Chill the Dough
   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight. Chilling keeps the dough firm and helps the cookies hold their shape while baking.
5. Preheat the Oven
   Set your oven to 350 °F (177 °C). Line a baking sheet with parchment paper or a silicone baking mat.
6. Shape the Cookies
   Scoop out portions of dough using a medium cookie scooper or tablespoon. Roll into balls, then gently press each one into a disk shape. Pumpkin cookie dough does not spread much during baking, so shaping in advance is important. Arrange them a couple of inches apart on the prepared sheet.
7. Bake and Cool
   Bake for 10 to 12 minutes on the center rack until the edges look set but the centers are still soft. Allow the cookies to cool completely on the baking sheet to prevent breakage.
8. Prepare the Cinnamon Frosting
   In a clean bowl, use a mixer with a whisk attachment to whip the softened butter, vanilla, cinnamon, pumpkin spice, brown sugar, and powdered sugar. Beat until smooth and fluffy. If making ahead, cover with plastic wrap and refrigerate until ready to use.

1. Decorate the Cookies
   Spoon the frosting into a piping bag fitted with a Wilton #2A tip. Pipe swirls on top of each cooled cookie, starting at the center and moving outward. For a festive touch, sprinkle lightly with pumpkin pie spice.
2. Storage Notes
   Keep cookies in an airtight container for 3 to 4 days at room temperature or up to a week in the refrigerator. For longer storage, freeze unfrosted cookies or dough for up to 2 months.

Serving and Storage Tips of Pumpkin Cookies with Cinnamon Frosting

Serving Suggestions of Pumpkin Cookies with Cinnamon Frosting

Pumpkin Cookies with Cinnamon Frosting are best enjoyed when the frosting has set slightly, creating a soft but stable swirl. Arrange them on a rustic wooden board or a holiday platter for a festive presentation. A light dusting of cinnamon or pumpkin pie spice on top of the frosting adds a bakery-style finish. These cookies pair beautifully with a warm cup of coffee, chai latte, or hot chocolate, making them the perfect centerpiece for cozy autumn gatherings. For a more indulgent touch, serve them alongside a scoop of vanilla or cinnamon ice cream.

Storage Guidelines of Pumpkin Cookies with Cinnamon Frosting

To keep your cookies fresh, store them in an airtight container at room temperature for 3 to 4 days. If your kitchen is warm or humid, refrigeration is recommended to maintain the frosting’s texture. When refrigerated, they will last up to 7 days. For long-term storage, freeze the unfrosted cookies or raw dough in a freezer-safe container for up to 2 months. Thaw frozen cookies at room temperature, then frost before serving. This way, you can always have a batch ready when seasonal cravings strike.

Helpful Notes of Pumpkin Cookies with Cinnamon Frosting

Serving Suggestions of Pumpkin Cookies with Cinnamon Frosting

• Blotting Pumpkin Puree: Pumpkin puree contains a lot of natural moisture, which can make cookies too soft or cakey. For a denser, chewier texture, place the puree on a paper towel-lined plate and gently blot away excess liquid before adding it to the dough.
• Spice Balance: If you prefer a stronger spice flavor, add an extra pinch of cinnamon or nutmeg to the dough. For a milder taste, reduce the pumpkin pie spice slightly and let the frosting carry the warmth.
• Frosting Variations: Instead of classic cinnamon frosting, try a maple cream cheese version for a deeper fall flavor or a brown butter glaze for a nutty, caramel-like finish.
• Cookie Add-Ins: Fold in white chocolate chips, dark chocolate chunks, or chopped pecans for added texture and flavor. These additions make the cookies extra indulgent and perfect for gifting.
• Troubleshooting Flat Cookies: If your cookies spread too much, the dough likely wasn’t chilled long enough or the butter was too soft. Chilling is essential for maintaining structure.
• Measuring Flour: Always use the spoon-and-level method rather than scooping directly from the bag. Too much flour can make the cookies dry, while too little can make them overly soft.

Conclusion of Pumpkin Cookies with Cinnamon Frosting

Baking should always feel rewarding, and these Pumpkin Cookies with Cinnamon Frosting prove just how delightful the process can be. From the very first bite, you experience a cookie that is soft, tender, and infused with the warmth of fall spices. The creamy swirl of cinnamon frosting takes them from a simple seasonal treat to something truly memorable. This recipe delivers exactly what you crave in autumn baking: comfort, flavor, and a little touch of elegance that makes every cookie feel special.

What makes these cookies stand out is the thoughtful balance of texture and taste. The pumpkin keeps the cookies moist and fluffy, while the spice blend creates that cozy flavor everyone associates with the season. The frosting, rich yet not overly sweet, ties everything together. Each step is straightforward, making this recipe accessible to anyone, whether you are baking for the first time or you have years of experience in the kitchen.

I encourage you to give these cookies a try and see how quickly they become a favorite in your home. Bake them for a family gathering, share them with friends, or prepare a batch just for yourself to enjoy with a warm drink on a cool afternoon. Once you taste the combination of soft pumpkin cookie and cinnamon frosting, you will understand why this recipe deserves a place in your fall traditions.

If you try these Pumpkin Cookies with Cinnamon Frosting, I would love to hear from you. Leave a comment below to let me know how they turned out and give the recipe a star rating so other bakers can see your feedback. Sharing your experience helps build a community of home cooks who inspire one another. And if you enjoyed them, please spread the love by sharing this recipe on Pinterest or Facebook.

Now I have a question for you: will you keep it classic with the cinnamon frosting, or will you experiment with a maple or brown butter variation? Let me know in the comments. Your twist might inspire the next reader to try something new.

Frequently Asked Questions of Pumpkin Cookies with Cinnamon Frosting