Fall Inspired Baking Recipes are my absolute jam once the air gets crisp — and these Soft Pumpkin Cookies with Cinnamon Frosting are front-row, cozy-sweater level delicious. If you want a plate of cookies that smells like autumn and tastes like a hug, keep reading. 🍂
Fall Inspired Baking Recipes — intro to the recipe
I’ll be blunt: this cookie is everything you want from seasonal baking — pillowy texture, warm pumpkin spice notes, and a cinnamon-sugar frosting that makes you close your eyes and sigh. These are Soft Pumpkin Cookies With Cinnamon Frosting in their finest form: gentle, spongy cookies that stay fresh for days and scream “share me” at every holiday gathering. Want to know what makes them special? Read on.
What makes these cookies so irresistible
- Texture contrast. The cookie stays soft and cakey inside while the frosting adds a silky, spiced swirl.
- Balanced spice. Pumpkin puree gives moisture while pumpkin pie spice (or a cinnamon-forward mix) brings warmth without overwhelming.
- Make-ahead friendly. The dough chills beautifully; frosting holds up in a piping bag.
- Crowd-pleasing flavor. Kids love them. Adults swoon. That’s why they belong on every Fall Treats Baking list.
Bold tip: Chill the dough for at least 30 minutes — it improves texture and prevents excess spread.
Ingredients (short descriptions) — what each one contributes
- Vegan butter or softened butter: fat for tenderness and flavor.
- Pumpkin puree: moisture and pumpkin flavor (not pumpkin pie filling).
- Brown sugar + granulated sugar: brown adds depth; granulated gives structure.
- Vanilla extract: rounds out flavors.
- All-purpose flour: structure backbone.
- Baking powder: light lift so cookies stay soft.
- Cornstarch: reduces gluten development for extra tenderness.
- Pumpkin pie spice (or cinnamon): the autumn signature.
- Salt: wakes up sweetness.
- For frosting: vegan butter, powdered sugar, cinnamon, pumpkin pie spice, and a tiny splash of vanilla (or plant milk if needed).
Each ingredient plays a specific role to get those Cinnamon Pumpkin Cookies vibes just right.
Simple how-to (quick & clear)
- Cream & combine: Beat butter with brown + granulated sugar until fluffy. Add pumpkin puree and vanilla; beat until smooth.
- Dry mix: Whisk flour, baking powder, pumpkin pie spice, cornstarch, and salt in a bowl.
- Fold together: Add dry mix to wet mix on low speed until just combined. Don’t overmix. Cover and chill 30 minutes (or overnight). Bold tip: chilling reduces spread and concentrates flavor.
- Shape & bake: Preheat oven to 350°F (177°C). Scoop 2-inch balls, place on parchment-lined sheet, flatten to a disc, and bake 10–12 minutes. Let cool fully on the pan.
- Frost: Whip softened butter with powdered sugar, cinnamon, and a pinch of pumpkin spice until smooth. Pipe or spread onto cooled cookies. Sprinkle a little extra spice or toasted pepitas if you’re fancy.
There. Soft pumpkin cookies with cinnamon frosting that look like fall and taste like it too.
The story behind the recipe
I developed this recipe during a pumpkin experiment phase: I wanted a cookie, not a muffin disguised as a cookie. After a few batches of flat cookies and hockey-puck fails, adding cornstarch and chilling the dough changed everything. The result? A tender, cloud-like cookie that begged for frosting. I topped them with a cinnamon swirl because, honestly, life’s too short for plain frosting. Voilà: instant autumn legend. These quickly joined the rotation of Homemade Fall Cookies I gift to neighbors and hide from my housemates.
Pro tips for the best outcome
- Use canned pumpkin puree, not pumpkin pie filling — the latter has added sugar/spice and throws off texture.
- Measure flour correctly. Spoon into the cup and level off or weigh it. Too much flour = dense cookies.
- Don’t skip cornstarch. It keeps these cookies soft for longer by limiting gluten formation.
- Flatten before baking. These won’t spread much; they need shaping pre-bake.
- Pipe frosting on cooled cookies only. If frosting melts, you lose that beautiful cinnamon swirl.
Bold tip: Toast some sliced almonds or pepitas and sprinkle them over the frosting for crunch — contrast is everything.
Variations to try — stretch this base recipe
- Maple Cinnamon Frosting: swap some powdered sugar for maple syrup and add a dash more cinnamon.
- Ginger-Lemon Glaze: a lemony glaze cuts the sweetness and adds brightness.
- Chocolate Drizzle: dark chocolate pairs magically with pumpkin and cinnamon.
- Vegan swap: use plant-based butter and a vegan cream cheese in the frosting for Dairy Free Fall Cookies.
Want bite-sized? Drop tablespoon-size dough and bake 8–9 minutes for mini cookies — adorable and perfectly portable for bake sales.
Best way to serve & pairings
- Serve warm or room temperature next to hot apple cider, a latte, or a smoky black tea.
- Plate on a rustic wooden board with spiced nuts and dried cranberries for an autumn grazing board.
- For a dessert twist, sandwich frosting between two cookies to make an icebox-style sandwich, chill 30 minutes, and serve.
These cookies make splendid Things To Bake With Pumpkin for brunches, school parties, and cozy nights in.
Quick tips for storage & leftovers
- Room temp: Store in an airtight container for up to 3 days; put parchment between layers to prevent sticking.
- Fridge: Keeps 5–7 days, but let them come to room temperature before serving for the best texture.
- Freezing: Freeze unfrosted cookies in a single layer, then stack with parchment between. Frost after thawing. Cookies freeze well up to 3 months.
Bold tip: If frosting softens too much after refrigeration, pop cookies in the fridge for 10 minutes before serving — the frosting firms right up.
FAQs — quick, useful answers
Can I use fresh pumpkin instead of canned?
Yes — roast, scoop, and puree until smooth. Drain excess moisture to match canned consistency. If it’s watery, bake it down first.
Are these cookies gluten-free?
Not as written. You can try a 1:1 gluten-free flour blend and include the cornstarch; expect a slightly different texture.
Can I skip the frosting?
Sure — dust with cinnamon sugar or glaze lightly with powdered sugar and milk if you want lighter sweetness.
How do I get that bakery-style smooth frosting?
Use a hand mixer and start slow, then whip high for 2–3 minutes — that whips air into the frosting for a silky texture.
Can I make these nut-free?
Yes — just skip any nut garnishes and use sunflower seeds or pepitas if you want crunch.
Cute serving ideas — make them extra Instagrammable
- Pipe little rosettes of frosting and top each with a tiny cinnamon stick or candied pecan.
- Arrange into a fall leaf shape on a large platter for a holiday table centerpiece.
- Package in kraft boxes with a handwritten tag as Cute Fall Baking Recipes gifts for teachers and neighbors.
Why these rank among the Best Fall Recipes Dessert
These cookies hit all the autumn checkboxes: comforting spices, pumpkin’s cozy depth, and a frosting that elevates everything from snack-time to dessert status. They’re reliable (no flop batches), adaptable (vegan/dairy-free friendly), and crowd-friendly — real Fall Treats Baking winners. If you want a seasonal cookie recipe to return to all October–December, this is it.
Final thoughts — a cozy cookie call-to-action
If you bake one pumpkin thing this season, make it these Soft Pumpkin Cookies With Cinnamon Frosting. They’re forgiving, festive, and satisfyingly seasonal. Whether you’re making them for a potluck, a quiet night in, or holiday gifting, they deliver that warm, nostalgic hug of fall. So, preheat the oven, pull out the pumpkin, and get ready to make your kitchen smell like every good memory of autumn.
Oh — and if you try them, send a photo. I’ll cheer. And maybe eat one. Or three. (FYI: that’s normal behavior.)
Print
Soft Pumpkin Cookies with Cinnamon Frosting — Fall Inspired Baking Recipes
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Yield: 18 cookies 1x
- Category: Dessert
Description
These tender pumpkin cookies topped with a cinnamon-scented buttercream are pure autumn comfort. Soft, cakey centers hold onto a creamy, warmly spiced frosting — perfect with a mug of cider.
Ingredients
Cookies
- ½ cup (113 g) vegan buttery spread, at room temperature
- ¼ cup (60 g) pumpkin purée
- ¼ cup (55 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups (220 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice (or substitute cinnamon)
- 2 teaspoons cornstarch
- ¼ teaspoon fine salt
Cinnamon Frosting
- 1 cup (226 g) vegan butter, softened
- 3 teaspoons vanilla paste or extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (or extra cinnamon)
- ⅓ cup (70 g) brown sugar, packed
- 3 ¼ cups (400 g) powdered sugar, sifted if lumpy
Instructions
- In the bowl of a mixer (or with a hand mixer), beat the softened vegan butter until creamy. Add pumpkin purée, brown sugar, granulated sugar and vanilla; beat until the mixture lightens in color and becomes fluffy.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch and salt so everything is evenly distributed.
- Add the dry ingredients to the wet mixture in two additions, mixing briefly on low speed and stopping as soon as the dough comes together. Avoid overworking the dough.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (or up to overnight) — this step firms the dough and improves texture.
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment or a silicone mat.
- Use a 2-inch cookie scoop or a large spoon to portion the dough into balls. Place them on the prepared baking sheet and press each ball gently into a flattened disk — these cookies won’t spread much while baking, so shape them before they go in the oven. Leave a couple of inches between each cookie.
- Bake on the middle rack for 10–12 minutes, until the edges are set but the centers remain soft. Remove from oven and let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, make the frosting. In a clean mixing bowl, whip the softened vegan butter with vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. Gradually add the powdered sugar and continue whipping until the frosting is silky and pipeable. Adjust consistency with a splash of plant milk if it’s too thick.
- Fill a piping bag fitted with the Wilton #2A tip (or use a spoon) and pipe a spiral of cinnamon frosting onto each cooled cookie, starting from the center and working outward. Lightly dust with extra pumpkin pie spice if desired.
Notes
- Storage
- Store finished cookies in an airtight container at room temperature for 3–4 days.
- Refrigerate for up to 7 days (bring to room temperature before serving for best texture).
- To freeze: freeze unfrosted cookies (or shaped dough balls) in a single layer, then stack with parchment between layers in a freezer-safe container for up to 2 months. Thaw and frost when ready to serve.
- Quick Tips
- Chilling is key — don’t skip the refrigeration step; it keeps the cookies from spreading and improves texture.
- Measure flour carefully — spoon and level or weigh for best results.
- Pipe on cooled cookies only so the frosting keeps its shape.
