Homemade 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
Scale
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. 🍂✨