Soft Pumpkin Cookies with Cinnamon Frosting Delight

There is a certain moment every fall when a simple cookie starts to feel like the right answer to everything. The air feels cooler, the kitchen feels more inviting, and pumpkin suddenly belongs in every cozy little corner of the day.

These Soft Pumpkin Cookies with Cinnamon Frosting are exactly that kind of treat. They are tender, warmly spiced, lightly sweet, and finished with a creamy cinnamon frosting that makes each cookie feel like a tiny frosted fall dessert.

What makes them even more special is that they are vegan, but they do not taste like a compromise. The dough uses softened vegan butter, pumpkin puree, brown sugar, granulated sugar, vanilla, flour, baking powder, pumpkin pie spice, cornstarch, and salt to create soft cookies with a delicate crumb.

The frosting is just as cozy. Softened vegan butter, vanilla paste or extract, cinnamon, pumpkin pie spice or extra cinnamon, brown sugar, and sifted powdered sugar come together into a rich, fluffy topping that makes the cookies feel bakery-style without being difficult.

These cookies are perfect for Halloween parties, Thanksgiving dessert trays, rainy afternoons, fall baking days, or any moment when you want something sweet and seasonal without making pie crust. They are soft, spiced, comforting, and full of pumpkin-cinnamon warmth.

Why You’ll Love These Soft Pumpkin Cookies

These cookies are soft in the best way. They hold their shape, but the inside stays tender, fluffy, and melt-in-your-mouth instead of dry or crumbly.

They have a classic fall flavor. Pumpkin puree, brown sugar, vanilla, pumpkin pie spice, cinnamon frosting, and a little salt create a warm seasonal taste that feels cozy without being overwhelming.

They are vegan-friendly, but still rich and satisfying. Vegan butter works beautifully in both the cookie dough and frosting, giving the recipe a familiar texture and flavor.

The ingredients are simple and pantry-friendly. There are no unusual steps or complicated ingredients, just a thoughtful combination of baking basics.

The frosting makes them feel special. A soft pumpkin cookie is already delicious, but cinnamon frosting turns it into a dessert that feels perfect for parties and holidays.

They are also easy to customize. You can add chopped pecans, walnuts, vegan chocolate chips, a maple glaze, or even sandwich two cookies together with frosting in the middle.

Recipe Details

• Recipe name: Soft Pumpkin Cookies with Cinnamon Frosting Delight
• Main style: Soft vegan pumpkin cookies with cinnamon frosting
• Oven temperature: 350°F (175°C)
• Cookie baking time: 10 to 12 minutes
• Cooling time on baking sheet: 5 minutes
• Optional dough chill: 10 minutes if the dough feels too sticky
• Room temperature storage: About 3 days in an airtight container
• Freezer storage: Unfrosted cookies freeze up to 3 months
• Best served with: Coffee, spiced cider, or an extra sprinkle of cinnamon
• Best frosting texture: Soft, fluffy, thick, and spreadable

Ingredients

For the Cookies

• ½ cup vegan butter, softened
• ¼ cup pumpkin puree
• ¼ cup brown sugar, packed
• ½ cup granulated 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 cinnamon
• ⅓ cup brown sugar, packed
• 3¼ cups powdered sugar, sifted

Optional Add-Ins and Variations

• Chopped pecans
• Chopped walnuts
• Vegan chocolate chips
• Maple glaze
• Non-dairy milk, such as almond milk or oat milk
• Extra cinnamon
• Nutmeg
• Ginger
• Regular butter if not vegan
• Extra flour if cornstarch is unavailable
• A lighter amount of frosting if preferred

The Cozy Fall Story Behind These Cookies

Pumpkin cookies have a different feeling from crisp cookies or chewy chocolate chip cookies. They are softer, more cake-like, and filled with that quiet spice warmth that makes the kitchen smell like fall.

These cookies are especially comforting because they give you the cozy flavor of pumpkin dessert without requiring pie dough, chilling a crust, or preparing a full holiday pie. They are simple enough for a casual afternoon but pretty enough once frosted to serve at a fall gathering.

The pumpkin puree gives the dough moisture and flavor. It helps create a soft crumb and brings that unmistakable pumpkin character.

The brown sugar adds depth and a gentle caramel-like note. Granulated sugar gives sweetness and supports the cookie structure.

Cornstarch is the quiet secret in the dough. It helps make the cookies extra soft, giving them that tender texture that makes each bite feel delicate.

The frosting brings everything together. Cinnamon, vanilla, brown sugar, pumpkin pie spice, and powdered sugar turn softened vegan butter into a fluffy topping that makes the cookies feel like a seasonal treat worth sharing.

Why Pumpkin Puree Matters

The recipe calls for pumpkin puree, not pumpkin pie filling. That difference is important.

Pumpkin puree is plain and lets you control the sweetness and spices in the recipe. Pumpkin pie filling already contains added ingredients that would change the flavor and balance.

Only ¼ cup pumpkin puree is used in the dough. That amount adds moisture and pumpkin flavor without making the cookies too wet.

If you use fresh pumpkin instead of canned puree, it should be cooked and blended smooth. There should be no stringy bits.

Fresh pumpkin can be wetter than canned puree. If using it, you may need a tiny bit more flour to keep the dough at the right thickness.

Why the Cinnamon Frosting Makes These Cookies Special

The cookies are soft and spiced on their own, but the frosting turns them into something memorable. It adds creamy sweetness and a stronger cinnamon finish.

The frosting uses 1 cup softened vegan butter as its base. That gives it richness and helps it spread smoothly over the cooled cookies.

Vanilla paste gives the frosting a deeper vanilla flavor and those pretty vanilla bean specks. Vanilla extract works too if that is what you have.

Cinnamon is the star of the frosting. The recipe also includes pumpkin pie spice or extra cinnamon for an even cozier flavor.

Brown sugar in frosting may sound unexpected, but it brings warmth and depth. The powdered sugar gives the frosting structure and makes it fluffy once beaten.

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Let it fully heat before the cookies go in.

A steady oven temperature helps the cookies bake evenly. Since they only bake for 10 to 12 minutes, the oven needs to be ready from the start.

While the oven preheats, gather the cookie ingredients and prepare your baking sheets. This keeps the process smooth once the dough is mixed.

Step 2: Line the Baking Sheets

Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup easier.

A lined baking sheet also helps protect the soft cookies when they come out of the oven. These cookies are tender, so a smooth surface matters.

Set the baking sheets aside while you prepare the dough. Once the dough is scooped, you can place the cookie balls directly onto them.

Step 3: Soften the Vegan Butter for the Cookies

Use ½ cup vegan butter, softened. The butter should be soft enough to beat with the sugars but not melted.

Leaving it on the counter for about 30 minutes is the easiest method. If you are in a rush, microwave it in 5-second bursts, but stop before it melts.

Melted butter can change the dough texture. Softened butter creams better and helps the cookies hold their shape.

Step 4: Cream the Vegan Butter and Sugars

Place the softened vegan butter in a large mixing bowl. Add ¼ cup packed brown sugar and ½ cup granulated sugar.

Beat with a hand mixer or stand mixer for 2 to 3 minutes. The mixture should become light, fluffy, and evenly combined.

Scrape down the sides of the bowl with a spatula. Butter and sugar can hide along the edges and bottom, so this helps everything mix evenly.

Step 5: Add the Pumpkin Puree

Add ¼ cup pumpkin puree to the creamed mixture. Make sure it is plain pumpkin puree, not pumpkin pie filling.

Mix until the pumpkin begins blending into the butter and sugars. The mixture may look a little separated or curdled at first.

Keep mixing gently until it comes together. This is normal because pumpkin adds moisture to a butter-based mixture.

Step 6: Add the Vanilla Extract

Add 1 teaspoon vanilla extract. Mix until it is evenly incorporated.

Vanilla adds warmth and helps round out the pumpkin and spice flavors. It makes the dough taste more complete.

After mixing, the wet ingredients should look soft and creamy. Now the dry ingredients can be combined separately.

Step 7: Whisk the Dry Ingredients

In a separate bowl, add 1¾ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, 2 teaspoons cornstarch, and ¼ teaspoon salt.

Whisk everything together until evenly blended. This helps distribute the baking powder, spice, cornstarch, and salt through the flour.

The flour should be spooned into the measuring cup and leveled off. Scooping directly from the bag can add too much flour and affect the cookie texture.

Step 8: Use a Pumpkin Pie Spice Substitute if Needed

If you do not have pumpkin pie spice, use the provided mix. Combine ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves.

This substitute keeps the cookie flavor close to the original. It gives the dough that warm fall spice flavor.

Whisk the spices into the dry ingredients so they spread evenly. This prevents one cookie from having too much spice and another from having too little.

Step 9: Add the Dry Ingredients to the Wet Mixture

Add the dry ingredients to the wet mixture. Mix on low speed just until no dry patches remain.

Do not overmix. Overmixing can make the cookies tougher, and these cookies are meant to be soft.

The dough should be thick and a little sticky. That texture is expected and helps create the tender cookie crumb.

Step 10: Check the Dough Texture

Look at the dough before scooping. It should hold together, but it may feel sticky because of the pumpkin puree.

If the dough feels too sticky to handle, place it in the refrigerator for 10 minutes. This quick chill makes it easier to roll.

Do not add extra flour unless needed for a substitution or texture issue. Too much flour can make the cookies less soft.

Step 11: Scoop the Dough

Scoop the dough by the tablespoon. Try to keep the portions similar in size so the cookies bake evenly.

A small cookie scoop can make this easier. A tablespoon also works well.

Place the scooped portions on the prepared baking sheets. Leave about 2 inches between each cookie.

Step 12: Roll the Dough Into Balls

Roll each scoop of dough into a ball. If the dough sticks to your hands, chilling it for 10 minutes can help.

The dough balls do not need to be perfect, but even shaping helps the cookies bake more uniformly. They will spread a little in the oven.

Place them back on the baking sheet after rolling. Make sure they remain spaced about 2 inches apart.

Step 13: Bake the Cookies

Place the baking sheets in the preheated oven. Bake the cookies for 10 to 12 minutes.

They are done when the edges look set but the centers are still soft. Do not wait until the centers look completely firm.

The cookies will continue to set as they cool. Overbaking can take away the soft texture that makes them special.

Step 14: Cool on the Baking Sheet

Let the cookies rest on the baking sheet for 5 minutes after baking. This gives them time to firm up enough to move.

Do not frost them while they are warm. Warm cookies will melt the frosting and create a messy finish.

After 5 minutes, transfer the cookies to a wire rack. Let them cool completely before adding frosting.

Step 15: Soften the Vegan Butter for the Frosting

For the frosting, use 1 cup vegan butter, softened. It should be soft but not melted.

Soft butter whips more smoothly and creates a better frosting texture. Melted butter can make the frosting runny.

If the butter is cold, let it sit at room temperature before starting. A little patience here gives you a fluffier frosting.

Step 16: Beat the Frosting Base

Place the softened vegan butter in a mixing bowl. Add 3 teaspoons vanilla paste or extract, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice or cinnamon, and ⅓ cup packed brown sugar.

Beat everything together until creamy, about 2 minutes. The mixture should look smooth, soft, and fragrant.

The brown sugar adds warmth and depth. Cinnamon and pumpkin pie spice make the frosting taste cozy and seasonal.

Step 17: Add the Powdered Sugar Gradually

Add 3¼ cups sifted powdered sugar gradually, about ½ cup at a time. Mix well after each addition.

Sifting the powdered sugar helps prevent lumps. It may feel like an extra step, but it gives the frosting a smoother texture.

Keep mixing until all the powdered sugar is incorporated. The frosting should become thicker as you go.

Step 18: Adjust the Frosting Texture

If the frosting becomes too thick, add a splash of non-dairy milk such as almond milk or oat milk. Add only a little at a time.

If the frosting is too runny, add more powdered sugar ¼ cup at a time. Mix until it thickens.

Once the texture is right, beat for another minute until fluffy and smooth. Taste and add a pinch more cinnamon if desired.

Step 19: Frost the Cooled Cookies

Make sure the cookies are completely cool before frosting. This prevents the frosting from melting.

Spread a spoonful of cinnamon frosting over each cookie. You can use a spoon, offset spatula, or piping bag.

The frosting should sit softly on top like a tiny frosted cake. Add an extra sprinkle of cinnamon before serving if you like.

Step 20: Serve and Enjoy

Serve the frosted cookies once the frosting is spread. They are especially good with coffee or spiced cider.

The cookies should be soft, warmly spiced, and creamy on top. Each bite should taste like pumpkin, cinnamon, vanilla, and fall sweetness.

If storing, place them carefully in an airtight container. Avoid stacking too high so the frosting does not get squished.

Serving Tips

These cookies are wonderful with a hot cup of coffee. The warm drink brings out the cinnamon, pumpkin pie spice, and vanilla.

Spiced cider is another lovely pairing. It makes the cookies feel even more seasonal and cozy.

For a pretty finish, sprinkle a little extra cinnamon over the frosting before serving. This adds color and a little extra spice.

They also work well on a fall dessert tray. Their frosted tops make them look special beside unfrosted cookies or bars.

For parties, arrange them in a single layer if possible. The frosting is soft and can get squished if stacked too high.

Storage

Store the cookies in an airtight container at room temperature for about 3 days. Make sure the cookies are completely cool before sealing them.

If the cookies are frosted, avoid stacking them too high. The frosting can smear or flatten.

Place parchment between layers if stacking is necessary. This helps protect the frosting.

The cookies stay soft because of the pumpkin and cornstarch. Keep them covered so they do not dry out.

Freezing

For the best results, freeze the cookies unfrosted. Place them in a single layer first so they do not stick together.

Once frozen, transfer them to a freezer bag. They will keep for up to 3 months.

Thaw the cookies at room temperature before frosting. Add the cinnamon frosting fresh for the best texture.

Frosted cookies can be frozen, but the frosting may become sticky when thawed. That is why freezing unfrosted cookies is recommended.

Make-Ahead Tips

You can bake the cookies ahead and frost them later. This is the best approach if preparing for a party.

Keep the unfrosted cookies in an airtight container or freeze them for longer storage. Make the frosting closer to serving time if you want the freshest finish.

The frosting can be adjusted right before using. If it thickens too much, add a splash of non-dairy milk; if it loosens, add powdered sugar.

This makes the recipe helpful for holidays. You can bake first, then decorate when ready.

Helpful Notes for Best Results

Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling would change the sweetness and spice balance.

Soften the vegan butter, but do not melt it. This applies to both the cookie dough and the frosting.

Spoon and level the flour instead of scooping straight from the bag. Too much flour can make the cookies heavier.

Do not overmix the dough after adding the dry ingredients. Mix only until no dry patches remain.

If the dough feels sticky, chill it for 10 minutes. This makes rolling easier without changing the recipe.

Let the cookies cool completely before frosting. Warm cookies will melt the frosting.

If you are not vegan, regular butter can be used instead of vegan butter. The same applies to the frosting.

If you do not like pumpkin pie spice, use extra cinnamon or a mix of nutmeg and ginger. If you are out of cornstarch, a little extra flour can work, though the cookies may not be quite as soft.

Variations

Nutty Pumpkin Cookies

Fold about ½ cup chopped pecans or walnuts into the dough before scooping. This adds crunch and makes the cookies feel a little more textured.

The nuts work well with pumpkin, cinnamon, and brown sugar. They also make the cookies feel more festive.

Chocolate Chip Pumpkin Cookies

Add vegan chocolate chips to the dough if keeping the recipe plant-based. Pumpkin and chocolate work beautifully together.

The chocolate adds sweetness and richness. It also makes the cookies feel more indulgent.

Maple Glaze Version

Instead of frosting, make a maple glaze. Whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, and 1 to 2 tablespoons non-dairy milk until smooth.

Drizzle the glaze over the cooled cookies. This gives them a simpler but still sweet finish.

Pumpkin Cookie Sandwiches

Sandwich two cooled cookies together with cinnamon frosting in the middle. This makes the cookies extra rich and fun.

Use a moderate amount of frosting so the sandwich holds together. Press gently so the frosting spreads without spilling out too much.

Extra Cinnamon Version

If you want a stronger cinnamon flavor, add a little extra cinnamon to the frosting. Taste as you go.

This version makes the cookies even cozier. It is especially nice for fall parties and Thanksgiving trays.

Troubleshooting

Why Are My Cookies Tough?

The dough may have been overmixed after adding the flour. Mix only until no dry patches remain.

Too much flour can also make the cookies heavier. Spoon and level the flour for better accuracy.

Why Is My Dough Too Sticky?

Pumpkin adds moisture, so the dough can be thick and sticky. Chill it for 10 minutes if it is hard to handle.

Do not rush to add too much flour. Chilling usually solves the issue.

Why Did My Cookies Spread Too Much?

The vegan butter may have been too soft or melted. It should be softened, not liquid.

Chilling the dough briefly can help if the kitchen is warm. The cookies will spread a little, but they should not become flat.

Why Is My Frosting Too Runny?

Add more powdered sugar, ¼ cup at a time, until the frosting thickens. Mix well after each addition.

The vegan butter may have been too warm or melted. Use softened butter for the best frosting structure.

Why Is My Frosting Too Thick?

Add a splash of non-dairy milk, such as almond milk or oat milk. Add just a little at a time.

Mix after each addition until the frosting becomes spreadable. It should be fluffy, not stiff.

Frequently Asked Questions

Can I Use Fresh Pumpkin Instead of Canned Puree?

Yes, but it should be cooked and blended smooth with no stringy bits. Fresh pumpkin can be wetter than canned puree.

If the dough seems too wet, you may need a tiny bit more flour. Add carefully so the cookies stay soft.

My Frosting Is Too Runny. What Should I Do?

Add more powdered sugar, ¼ cup at a time, until it thickens. Mix well after each addition.

If it becomes too thick later, add a splash of non-dairy milk. The frosting should be fluffy and spreadable.

Can I Make These Gluten-Free?

Yes, swap the all-purpose flour for a 1:1 gluten-free blend. The texture may be slightly different.

Use the same method and watch the baking cues. The edges should look set while the centers stay soft.

How Do I Know When the Cookies Are Done Baking?

The edges should look set, but the centers should still be soft. They will firm up as they cool.

Do not overbake them. Overbaked cookies lose their soft, dreamy texture.

Can I Freeze the Frosted Cookies?

You can, but the frosting may become a little sticky when thawed. It is better to freeze the cookies unfrosted.

Thaw the cookies at room temperature and add the frosting fresh. This gives the best texture and appearance.

Can I Use Regular Butter?

Yes, if you are not vegan, regular butter can be used instead of vegan butter. It works in both the cookies and the frosting.

Make sure it is softened, not melted. The texture matters for both parts of the recipe.

What Can I Use Instead of Pumpkin Pie Spice?

For the cookie dough, use ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and ⅛ teaspoon cloves. This matches the provided substitute.

You can also use extra cinnamon in the frosting if you prefer. The recipe allows pumpkin pie spice or cinnamon there.

What If I Do Not Have Cornstarch?

A little extra flour can work in place of cornstarch. The cookies may not be quite as soft.

Cornstarch is included because it helps create the extra-tender texture. Use it if you have it.

Why These Cookies Are Perfect for Fall Gatherings

These cookies fit fall gatherings because they are soft, spiced, and easy to serve. No forks or plates are required unless you want a more formal dessert tray.

They bring the flavor of pumpkin dessert without the effort of pie. That makes them ideal for Halloween parties, Thanksgiving, or casual fall baking.

The frosting makes them feel dressed up. Even though the cookie dough is simple, the cinnamon frosting gives them a finished look.

They are also easy to make ahead. Bake the cookies first, freeze them unfrosted if needed, and frost them when ready to serve.

Their flavor is cozy but not complicated. Pumpkin, cinnamon, vanilla, brown sugar, and spice make them taste like the season.

Why This Vegan Cookie Recipe Works

Vegan cookies can sometimes feel tricky, but this recipe stays simple. Vegan butter provides richness, pumpkin puree adds moisture, and cornstarch helps with softness.

The cookie dough does not need eggs to feel tender. Pumpkin and the right balance of dry ingredients help the cookies hold their shape.

The frosting also works without dairy. Vegan butter, powdered sugar, vanilla, cinnamon, pumpkin pie spice, and brown sugar create a creamy topping.

No unusual ingredients are needed. The recipe uses familiar baking staples, which makes it approachable for vegan and non-vegan bakers alike.

That is why these cookies are easy to share. They taste like soft frosted pumpkin cookies first, and vegan cookies second.

Final Thoughts

Soft Pumpkin Cookies with Cinnamon Frosting Delight are everything a cozy fall cookie should be. They are tender, spiced, sweet, soft, and topped with a creamy cinnamon frosting that makes each cookie feel like a small seasonal dessert.

The recipe uses simple ingredients: vegan butter, pumpkin puree, brown sugar, granulated sugar, vanilla, all-purpose flour, baking powder, pumpkin pie spice, cornstarch, salt, powdered sugar, cinnamon, and vanilla paste or extract. The result is a vegan cookie that still feels rich, fluffy, and satisfying.

The most important details are easy to follow. Use pumpkin puree instead of pumpkin pie filling, soften the vegan butter without melting it, avoid overmixing the dough, bake only until the edges are set, and let the cookies cool completely before frosting.

Serve them with coffee or spiced cider, sprinkle extra cinnamon on top, or freeze the unfrosted cookies for later. Whether you bake them for Halloween, Thanksgiving, a rainy Sunday afternoon, or a simple fall treat, these cookies bring pumpkin spice comfort to the table in the softest, sweetest way.

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Soft Pumpkin Cookies with Cinnamon Frosting

These soft pumpkin cookies are tender, warmly spiced, and topped with a creamy cinnamon frosting. Pumpkin puree, pumpkin pie spice, brown sugar, and vanilla give the cookies a cozy fall flavor with a soft, cake-like bite. The cinnamon frosting adds a sweet, rich finish that makes these cookies perfect for autumn baking, holiday dessert trays, or an easy seasonal treat.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Course: Dessert
• Cuisine: American
• Servings: 24 cookies

Ingredients

For the Cookies

• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons cornstarch
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt
• ½ cup vegan butter, softened
• ½ cup granulated sugar
• ¼ cup brown sugar
• ¼ cup pumpkin puree
• 1 teaspoon vanilla extract

For the Cinnamon Frosting

• 3 ¼ cups powdered sugar
• 1 cup vegan butter, softened
• ⅓ cup brown sugar
• 3 teaspoons vanilla paste (or extract)
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice (or cinnamon)

Instructions

Step 1: Prepare the Baking Sheet

Line a baking sheet with parchment paper and prepare the oven for baking cookies. The original recipe does not provide a specific oven temperature, so use the temperature recommended by your original source or recipe card if available.

Step 2: Mix the Dry Ingredients

In a bowl, whisk together the all-purpose flour, baking powder, cornstarch, pumpkin pie spice, and salt until evenly combined.

Step 3: Cream the Vegan Butter and Sugars

In a separate large bowl, beat the softened vegan butter, granulated sugar, and brown sugar until smooth and creamy.

Step 4: Add the Pumpkin and Vanilla

Mix in the pumpkin puree and vanilla extract until fully blended into the butter mixture.

Step 5: Make the Cookie Dough

Gradually add the dry ingredients to the wet ingredients. Mix until a soft cookie dough forms, being careful not to overmix.

Step 6: Shape the Cookies

Scoop the dough into 24 portions and place them on the prepared baking sheet, leaving space between each cookie.

Step 7: Bake the Cookies

Bake for 12 minutes, or until the cookies are set and soft. Let them cool on the baking sheet briefly before transferring them to a cooling rack.

Step 8: Make the Cinnamon Frosting

In a bowl, beat the softened vegan butter until smooth. Add the brown sugar, vanilla paste (or extract), cinnamon, and pumpkin pie spice (or cinnamon), then mix until combined.

Gradually add the powdered sugar and beat until the frosting is creamy and spreadable.

Step 9: Frost the Cookies

Once the cookies are completely cool, spread or pipe the cinnamon frosting over the tops.

Step 10: Let the Frosting Set

Allow the frosted cookies to sit until the frosting firms slightly before serving or storing.

Serving Suggestions

• Serve with hot coffee or tea.
• Pair with a pumpkin spice latte.
• Add to fall dessert trays or Thanksgiving cookie platters.
• Serve with a glass of cold oat milk or almond milk.
• Package in treat boxes for seasonal gifting.

Storage

How to Store

Store the frosted cookies in an airtight container after the frosting has set. Keep them in a cool place, or refrigerate if needed to help the frosting stay firm.

How to Freeze

Freeze unfrosted cookies in a freezer-safe airtight container. Thaw completely before adding the cinnamon frosting.

Best Texture Tip

Let the cookies cool completely before frosting them. This keeps the frosting smooth and prevents it from melting into the soft pumpkin cookies.