Soft Pumpkin Cookies with Cinnamon Frosting - Perfect Fall Sweet Dessert Recipe
Nothing says cozy Fall Recipes Sweet quite like the smell of warm spices and pumpkin drifting from the oven. These Cinnamon Pumpkin Cookies are soft, fluffy, and topped with the dreamiest cinnamon frosting you’ll ever meet. Seriously—if fall had a flavor, this would be it.
You know those chilly afternoons when all you want is something warm, soft, and sweet? That’s when these Soft Top Cookies come to the rescue. They’ve got that perfect cake-like texture—moist (sorry, but it’s true!) and tender with every bite. And the frosting? It’s a smooth cinnamon cream topping that takes these Pumpkin Cookies With Cream Frosting straight into dessert heaven.
Here’s the thing: these cookies aren’t just for show (though they look amazing—talk about Decorative Cookie Recipes goals). They’re super easy to make, too. A few pantry staples, some pumpkin purée, and a generous dash of cinnamon and nutmeg—boom, instant autumn magic. FYI, they make your kitchen smell like a candle store exploded, in the best way possible.
And let’s be honest—who can resist Pumpkin Cream Cookies during sweater season? Not me. Pair them with a hot chai, a cozy blanket, and you’ve basically nailed the ultimate Baking Recipes Fall Desserts moment.
Whether you’re baking for a party, a bake sale, or just because it’s Tuesday (no judgment), these Cookies Fall Recipes are guaranteed to disappear fast. So grab your mixer, preheat that oven, and get ready for one of those Easy Yummy Baking Recipes that’ll make you wish fall lasted all year.
Because when it comes to sweet, spiced comfort? These Cinnamon Pumpkin Cookies don’t just win—they dominate.
Soft Pumpkin Cookies with Cinnamon Frosting - Perfect Fall Sweet Dessert Recipe
These pillowy pumpkin cookies are everything you love about fall—soft, sweet, and spiced just right. Once you top them with that rich cinnamon frosting, every bite tastes like a cozy autumn afternoon.
Ingredients
For the Cookies:
- ½ cup vegan butter, softened
- ¼ cup pumpkin purée
- ¼ cup brown sugar
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 2 teaspoons cornstarch
- ¼ teaspoon salt
For the Cinnamon Frosting:
- 1 cup vegan butter, softened
- 3 teaspoons vanilla paste (or extract)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or extra cinnamon)
- ⅓ cup brown sugar
- 3¼ cups powdered sugar
Directions
- Cream it up: In a stand mixer or large mixing bowl, beat together the vegan butter, pumpkin purée, both sugars, and vanilla extract until smooth and fluffy.
- Mix the dry ingredients: In another bowl, combine flour, baking powder, pumpkin pie spice, cornstarch, and salt. Give it a quick whisk to evenly blend.
- Combine and chill: Gradually add the dry mixture to the wet one, stirring on low speed until a soft dough forms—don’t overwork it! Cover and refrigerate for at least 30 minutes (overnight is even better).
- Bake the cookies: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper. Scoop out dough into 2-inch portions using a cookie scoop or spoon, then flatten each slightly into a disk. Space them about 2 inches apart. Bake for 10–12 minutes, until the edges are set and the tops look just dry. Allow to cool completely before frosting.
- Whip up the frosting: In a medium bowl, beat the frosting ingredients together until creamy and fluffy. If making ahead, cover and chill until needed.
- Decorate and enjoy: Transfer frosting into a piping bag fitted with a Wilton #2A tip. Pipe swirls on each cookie, then dust a little pumpkin pie spice on top. Enjoy every cozy bite!
Tip: These cookies store beautifully in an airtight container for up to 3 days—if they last that long!
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