There are two types of people in this world: those who count down to pumpkin spice season like it’s a national holiday, and those who pretend they don’t but secretly have pumpkin puree stocked in their pantry year-round. Guess which camp I’m in? (Yep. Team pumpkin-everything over here 🙋♀️).
Nothing says autumn joy quite like the smell of Soft Pumpkin Cookies With Cinnamon Frosting wafting through the kitchen. These babies are fluffy, sweet, and kissed with cozy spices. Pair them with apple cider, coffee, or even hot cocoa, and suddenly you’ve got yourself one of the Best Fall Recipes Dessert options you’ll ever bake.
And let me tell you, if you’re into Fall Inspired Baking Recipes, this is THE cookie to make. They’re not just delicious; they’re nostalgic, festive, and the kind of treat that turns “just another Tuesday” into an instant fall celebration.
What Makes These Cookies So Irresistible?
- Moist, pillowy texture. Thanks to pumpkin puree and a little cornstarch magic, the cookies bake up soft and tender.
- Cinnamon swirl on top. That frosting isn’t optional. Well, technically it is… but life’s too short to skip frosting.
- Versatile and festive. Perfect for parties, bake sales, or a cozy night in.
- Kid and adult approved. My kids love helping swirl the frosting, and I love how quickly the cookies disappear. Win-win.
If you’ve been searching for Cute Fall Baking Recipes that make people swoon, this one delivers every single time.
The Story Behind These Cookies
Quick backstory: my family LOVES cinnamon rolls. Like, can-eat-an-entire-pan loves them. But sometimes I don’t have the time (or energy) for all that proofing and rolling. Enter these Homemade Fall Cookies—they capture the flavor of cinnamon rolls and pumpkin pie all in one easy bake. Think of them as the shortcut version of two favorite desserts.
These cookies also started as a way to sneak pumpkin into more snacks. When my kids asked for “fall cookies” that weren’t just chocolate chip with orange sprinkles, I whipped up these frosted pumpkin gems. Now, they’ve become part of our weekend Fall Treats Baking tradition.
Ingredients You’ll Need
Here’s a quick rundown (plus why each one matters):
- Vegan butter – gives structure and buttery flavor.
- Pumpkin puree – the star ingredient. Use canned pumpkin (Libby’s is a classic) or roast and mash your own.
- Brown sugar + cane sugar – sweetness plus depth.
- Vanilla extract – adds warmth and enhances the pumpkin spice.
- All-purpose flour – classic cookie base.
- Baking powder – helps the cookies rise without spreading too much.
- Pumpkin pie spice – shortcut to all the cozy flavors. (Or make your own blend—cinnamon, nutmeg, ginger, cloves, and allspice).
- Cornstarch – keeps cookies extra soft and fluffy.
- Salt – just a pinch to balance the sweetness.
For the frosting:
- Vegan butter, powdered sugar, cinnamon, pumpkin spice, vanilla extract, and a touch of brown sugar. It’s sweet, spiced, and perfectly creamy.
If you’re looking for Dairy Free Fall Cookies, this recipe has you covered with plant-based butter and vegan-friendly ingredients.
How to Make These Cookies (Without Overthinking It)
- Whip up the wet stuff. Cream together butter, pumpkin puree, sugars, and vanilla until fluffy.
- Mix the dry goods. Combine flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Bring it together. Slowly fold dry into wet until just combined (don’t overmix—seriously).
- Chill out. Pop the dough in the fridge for at least 30 minutes. This prevents sad, flat cookies.
- Shape and bake. Scoop dough into balls, flatten slightly, and bake until the edges are set.
- Frost like a pro. Whip up that dreamy cinnamon frosting and swirl it on once the cookies are fully cooled.
Pro tip: Dust with extra pumpkin spice before serving for bakery-style flair.
Pro Tips for Success
- Chill the dough. Don’t skip this—it helps control spreading and gives you thick, soft cookies.
- Shape before baking. These don’t spread much, so flatten into discs first.
- Use fresh spices. Old cinnamon = sad cookies. Fresh spice = cookies that make your kitchen smell like heaven.
- Let them cool before frosting. Unless you’re into frosting puddles (no judgment).
Variations to Try
Want to make these cookies your own? Try:
- Pumpkin Bar Cookies – Spread dough in a baking pan and frost like bars.
- Nutty twist – Add chopped pecans or walnuts for crunch.
- Choco-love – Mix in white chocolate chips for sweet contrast.
- Sweet potato swap – Out of pumpkin? Mashed sweet potato works too.
These tweaks prove there are endless Things To Bake With Pumpkin—cookies, bars, breads, you name it.
Best Way to Serve
These cookies shine in almost any setting:
- Piled high on a fall dessert table.
- Gifted in a cute tin (instant “thank you” vibes).
- Paired with coffee for a cozy breakfast treat.
- Set out for a holiday party as the star Autumn Desserts Recipes.
Quick Tips for Storage & Leftovers
- Store in an airtight container at room temp for up to 3 days.
- Refrigerate for up to a week if you want them to last longer.
- Freeze (unfrosted) for up to 2 months—then thaw, frost, and enjoy. Perfect for those who like Freeze Breakfast Ideas or holiday prep.
FAQs About Pumpkin Cookies
Q: Can I make these gluten-free?
Yes! Use a good 1:1 gluten-free flour blend.
Q: Can I make the frosting ahead of time?
Totally. Just whip and refrigerate, then bring to room temp before piping.
Q: Do they taste pumpkin-y?
Yes, but in a cozy, balanced way. Think more “pumpkin spice latte” than “straight pumpkin pie.”
Why You’ll Love This Recipe
At the end of the day, these Cinnamon Pumpkin Cookies are the kind of recipe you’ll find yourself baking again and again. They check all the boxes: festive, comforting, and ridiculously delicious. Whether you’re craving Homemade Fall Cookies for your family, whipping up a batch for a party, or just looking for a fun weekend bake, these cookies are a must-try.
So grab that can of pumpkin, dust off your mixing bowls, and get ready to fall head-over-heels (pun intended) for your new favorite cookie.
🍂🎃 Happy baking, friends!
PrintHomemade Fall Cookies – Soft Pumpkin Cookies with Creamy Cinnamon Frosting
These pillowy pumpkin cookies are cozy, spiced, and finished with a swirl of cinnamon frosting that makes them feel like autumn in every bite. They’re simple to whip up, and the results are nothing short of bakery-worthy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
Ingredients
For the cookies:
- ½ cup plant-based butter, softened to room temperature
- ¼ cup pumpkin puree
- ¼ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ¾ 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 ground cinnamon
- 1 teaspoon pumpkin pie spice (or more cinnamon)
- ⅓ cup brown sugar
- 3 ¼ cups powdered sugar
Instructions
- Make the cookie dough
- In a mixing bowl (or stand mixer with paddle attachment), beat together the softened butter, pumpkin puree, both sugars, and vanilla until smooth and fluffy.
- In a separate bowl, whisk the flour, baking powder, pumpkin pie spice, cornstarch, and salt until evenly blended.
- Slowly add the dry ingredients into the wet mixture, mixing at a low speed until just combined. Avoid overmixing—this dough should stay light and soft.
- Cover the bowl and refrigerate for at least 30 minutes (or up to overnight). Chilling helps the cookies hold their shape and gives them that soft texture.
- Bake the cookies
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Scoop the chilled dough into 2-inch portions using a cookie scoop or spoon. Gently press each ball into a disk shape, since these cookies won’t spread much while baking. Place them about 2 inches apart on the prepared sheet.
- Bake for 10–12 minutes, or until the cookies look set and lightly golden. Leave them to cool completely on the baking sheet before frosting.
- Whip up the frosting
- In a medium bowl (or the bowl of a stand mixer with a whisk attachment), beat the butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until light, fluffy, and fully combined.
- If you’re making the frosting ahead of time, cover tightly with plastic wrap and refrigerate until you’re ready to decorate.
- Assemble the cookies
- Transfer the frosting to a piping bag fitted with a Wilton #2A tip. Pipe a spiral of frosting onto each cooled cookie, starting from the center and working outward.
- Dust with a little extra pumpkin spice for a festive finish.
Notes
- Storage at room temp: Keep in an airtight container for 3–4 days.
- Refrigerator option: Store in the fridge for up to 1 week.
- Freezing: Freeze unfrosted cookies or raw dough for up to 2 months. Thaw before baking or decorating.
- These cookies are a fall essential—soft, sweet, and perfectly spiced. Serve them at holiday gatherings, cozy nights in, or anytime you’re craving that signature autumn flavor. 🍂✨
