If you’re looking for the perfect fall dessert, these Soft Pumpkin Cookies with Cinnamon Frosting are it. Fluffy, warmly spiced, and topped with a swirl of creamy frosting, they’re like autumn wrapped in a cookie. Even better? This recipe is vegan, dairy-free, and easy to make at home, making it a go-to treat for cozy gatherings or afternoon tea.
Why You’ll Love These Pumpkin Cookies
- Soft and pillowy texture – thanks to pumpkin purée and fall spices.
- Warm cinnamon frosting – sweet with just the right touch of spice.
- Vegan-friendly – no eggs or dairy needed.
- Perfect for fall entertaining – great for Thanksgiving, Halloween parties, or gifting.
Ingredients You’ll Need
For the Cookies
- 1 cup pumpkin purée
- ½ cup coconut sugar (or brown sugar)
- ½ cup coconut oil (softened, not melted)
- 2 cups all-purpose flour (or gluten-free blend)
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
For the Cinnamon Frosting
- ½ cup vegan butter (room temperature)
- 2 cups powdered sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2–3 tbsp plant-based milk (oat or almond works well)
Step-by-Step Instructions
Step 1: Make the Cookie Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together pumpkin purée, sugar, coconut oil, and vanilla until smooth.
- In a separate bowl, mix flour, baking powder, baking soda, spices, and salt.
- Slowly add the dry ingredients to the wet mixture. Stir until just combined.
Step 2: Shape & Bake
- Scoop spoonfuls of dough onto the baking sheet (about 2 tbsp each).
- Flatten slightly with the back of a spoon for even baking.
- Bake for 12–14 minutes, until cookies are set and edges are lightly golden.
- Let cool completely before frosting.
Step 3: Make the Frosting
- Beat vegan butter until fluffy.
- Add powdered sugar, cinnamon, vanilla, and plant milk a little at a time.
- Whip until creamy and spreadable.
Step 4: Frost & Garnish
- Pipe or spread frosting in swirls on cooled cookies.
- Dust with a light sprinkle of cinnamon or pumpkin spice for a pretty finish.
Expert Tips for Perfect Pumpkin Cookies
- Don’t overmix – keep the batter light for fluffy cookies.
- Chill the dough for 15 minutes if it feels too sticky.
- Spice it up – adjust pumpkin spice to taste for extra warmth.
- Storage tip – store cookies in an airtight container for up to 4 days, or freeze (unfrosted) for up to 2 months.
Variations You’ll Love
- Maple Glaze: Swap cinnamon frosting for a maple syrup glaze.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Extra Spice: Add nutmeg or ginger for stronger fall flavors.
- Mini Sandwiches: Sandwich frosting between two cookies for the ultimate fall treat.
Perfect for Any Fall Occasion
These soft pumpkin cookies with cinnamon frosting aren’t just a dessert – they’re a fall tradition waiting to happen. Pair them with coffee, hot apple cider, or chai tea for a cozy seasonal snack. They’re also great for:
- Vegan Thanksgiving desserts
- Fall bake sales
- Halloween party treats
- Weekend baking projects
Final Thoughts
Pumpkin season deserves something special, and these cookies deliver big flavor with a soft, melt-in-your-mouth bite. Whether you’re baking for family, friends, or just yourself, this recipe brings autumn comfort straight to your kitchen.
So grab a can of pumpkin purée, turn up the cozy vibes, and enjoy a batch of these delicious vegan pumpkin cookies with cinnamon frosting.
Print
Soft Pumpkin Cookies with Cinnamon Frosting
- Total Time: 30 minutes
- Yield: 20 cookies 1x
Description
These Soft Pumpkin Cookies with Cinnamon Frosting are fluffy, warmly spiced, and topped with a creamy vegan cinnamon frosting. A cozy fall dessert perfect for gatherings, bake sales, or afternoon tea.
Ingredients
For the Cookies:
1 cup pumpkin purée
1/2 cup coconut sugar (or brown sugar)
1/2 cup coconut oil (softened, not melted)
2 cups all-purpose flour (or gluten-free blend)
1 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
For the Cinnamon Frosting:
1/2 cup vegan butter (room temperature)
2 cups powdered sugar
1 tsp cinnamon
1 tsp vanilla extract
2–3 tbsp plant-based milk (oat or almond)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together pumpkin purée, sugar, coconut oil, and vanilla until smooth.
3. In another bowl, mix flour, baking powder, baking soda, spices, and salt.
4. Add dry mixture to wet mixture and stir until just combined.
5. Scoop 2 tbsp portions of dough onto baking sheet. Flatten slightly.
6. Bake 12–14 minutes, until set and lightly golden. Cool completely.
7. Make frosting: beat vegan butter until fluffy, add sugar, cinnamon, vanilla, and plant milk. Mix until creamy.
8. Frost cooled cookies and dust with cinnamon or pumpkin spice.
Notes
- Don’t overmix dough to keep cookies fluffy.
- Chill dough 15 minutes if too sticky.
- Adjust spices to taste—add nutmeg or ginger for extra flavor.
- Store in airtight container up to 4 days or freeze unfrosted for 2 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg