Fall is here, and nothing says autumn quite like soft, fluffy pumpkin cookies topped with cinnamon frosting! 🍂🎃 These cookies are tender, sweet, and perfectly spiced—an irresistible treat on their own, but even better with a swirl of cinnamon frosting on top.

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Why You’ll Love These Cookies

• Soft and fluffy texture – cornstarch in the dough keeps them tender and prevents spreading.
• Vegan-friendly – made with plant-based butter and simple pantry ingredients.
• Perfectly spiced – warm pumpkin pie spice highlights the seasonal flavors of fall.
• Decoratively delicious – topped with a swirl of cinnamon frosting and a dusting of pumpkin pie spice for a show-stopping finish.

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Ingredients

For the Pumpkin Cookies:

• ½ cup softened vegan butter (like Earth Balance Buttery Sticks)
• ¼ cup pumpkin puree (Libby’s 100% Pure Pumpkin is ideal)
• ¼ cup brown sugar
• ½ cup granulated sugar (organic if vegan)
• 1 tsp vanilla extract
• 1¾ cup all-purpose flour
• 2 tsp baking powder
• 2 tsp pumpkin pie spice (or substitute cinnamon)
• 2 tsp cornstarch (for extra tenderness)
• ¼ tsp salt

For the Cinnamon Frosting:

• ½ cup softened vegan butter
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp pumpkin pie spice (optional)
• ¼ cup brown sugar
• 1–1½ cups powdered sugar

Tools You’ll Need:

• Hand mixer or stand mixer
• Cookie scooper (optional, for uniform cookies)
• Baking sheet lined with parchment paper
• Piping bag with Wilton #2A tip

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How to Make Soft Pumpkin Cookies

1. Mix the wet ingredients: In a large bowl, cream together vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
2. Mix the dry ingredients: In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt.
3. Combine: Gradually add dry ingredients to wet, mixing on low until just combined.
4. Chill the dough: Cover and refrigerate for 30 minutes or overnight. This is key for soft, well-shaped cookies.
5. Shape the cookies: Preheat oven to 350°F (177°C). Scoop 2-inch balls of dough and flatten into disks. Arrange 2 inches apart on a parchment-lined baking sheet.
6. Bake: Bake 10–12 minutes on the center rack. Let cool completely on the sheet.

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How to Make Cinnamon Frosting

1. In a medium bowl or stand mixer, beat all frosting ingredients together until smooth and fluffy.
2. If making ahead, cover and refrigerate until ready to use.
3. Transfer frosting to a piping bag with a Wilton #2A tip. Pipe a swirl over each cooled cookie, starting in the center and moving outward.
4. Finish with a light dusting of pumpkin pie spice.

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Tips & Variations

• Substitute ingredients: If pumpkin puree isn’t available, mashed sweet potato works too (flavor will differ slightly).
• Adjust spices: Feel free to add more cinnamon, nutmeg, or cloves for extra warmth.
• Make ahead: Both cookies and frosting can be prepared a day ahead—frost right before serving for the best presentation.

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More Vegan Cookie Ideas for Fall & Holidays

• Halloween Pumpkin Spice Cookies: Spooky and soft, perfect for October treats.
• Vegan S’mores Cookies: Campfire flavors with toasted marshmallows, chocolate, and graham cracker crumbs.
• Peppermint Hot Cocoa Cookies: Soft chocolate cookies with marshmallows and crushed candy canes—holiday magic in every bite.

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These soft pumpkin cookies with cinnamon frosting are a must-bake this fall—perfect for cozy afternoons, holiday gatherings, or a simple seasonal treat to enjoy with a cup of tea or coffe