Okay, friends – confession time. I’ve eaten approximately *way* too many batches of these soft pumpkin cookies while “testing” the recipe (purely for quality control, obviously). But honestly? Once you taste these fluffy little pillows of fall-spiced joy, you’ll understand why I couldn’t stop snacking. These vegan-friendly gems melt in your mouth with just the right balance of cozy pumpkin warmth and sweet cinnamon kick from that swoon-worthy frosting.
What makes them special? That cloud-like texture hits first – no hockey puck cookies here! Then comes the surprise: nobody ever guesses they’re dairy-free. The secret’s in whipping that vegan butter until it’s practically singing, and using just enough pumpkin puree to keep them stupidly soft without turning cakey. And let’s talk about that cinnamon frosting swirl on top… it’s like your favorite pumpkin spice latte decided to become a cookie. Dangerous, I know.
Table of Contents
Table of Contents
Why You’ll Love These Soft Pumpkin Cookies
Trust me, these aren’t just any cookies—they’re little hugs from autumn in edible form. Here’s why they’ll become your new obsession:
- Fluffy perfection: That melt-in-your-mouth texture? It’s like biting into a spiced cloud.
- Vegan magic: Nobody will guess these are dairy-free (I’ve fooled my butter-loving uncle three times).
- Speedy prep: From bowl to oven in 15 minutes flat—perfect for last-minute cravings.
- Double spice action: Pumpkin spice in the cookie and cinnamon frosting? Yes, please.
- Kid-approved: My picky eaters gobble these up faster than I can frost them.
Ingredients for Soft Pumpkin Cookies
Gather these simple ingredients – I promise you probably have most in your pantry already! Everything comes together so easily for these soft pumpkin cookies.
For the Cookies:
- 1/2 cup vegan butter, softened (I use Earth Balance sticks – they cream perfectly)
- 1/4 cup pumpkin puree (not pie filling – just plain pumpkin!)
- 1/4 cup packed brown sugar (dark brown gives extra molasses flavor)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract (the real stuff, not imitation)
- 1 3/4 cups all-purpose flour (spoon and level it – don’t scoop!)
- 2 teaspoons baking powder (make sure it’s fresh)
- 1 teaspoon pumpkin pie spice (or make your own blend – see notes below)
- 2 teaspoons cornstarch (the secret for ultra-soft texture)
- 1/4 teaspoon salt (balances all that sweetness)
For the Cinnamon Frosting:
- 1 cup vegan butter, softened (same brand as above works great)
- 3 teaspoons vanilla paste (or extract in a pinch)
- 1 teaspoon cinnamon (I use Saigon cinnamon for extra warmth)
- 1 teaspoon pumpkin pie spice (or just more cinnamon if you prefer)
- 1/3 cup packed brown sugar
- 3 1/4 cups powdered sugar (sifted to avoid lumps)
Ingredient Notes & Substitutions
No pumpkin puree? Unsweetened applesauce works in a pinch (use 1/3 cup). Out of pumpkin pie spice? Mix 1/2 tsp cinnamon + 1/4 tsp each ginger and nutmeg. For gluten-free, use 1:1 GF flour blend (add 1/4 tsp xanthan gum if your blend doesn’t include it). Regular butter works if you’re not vegan – just reduce salt slightly since it’s saltier than vegan butter.
How to Make Soft Pumpkin Cookies
Alright, let’s get baking! These soft pumpkin cookies come together in just a few simple steps, but I’ll walk you through each one to make sure they turn out perfect. Don’t skip the chilling step—it makes all the difference between fluffy cookies and flat puddles (been there, done that).
Mixing the Cookie Dough
First, grab that softened vegan butter—it should give slightly when pressed but still hold its shape. Toss it into your mixing bowl with the pumpkin puree, both sugars, and vanilla. Now, here’s the key: whip this mixture for a full 2-3 minutes until it’s light and fluffy. Seriously, set a timer! You want it almost as airy as whipped cream. This step builds the structure for those dreamy soft pumpkin cookies.
In another bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined. Overmixing = tough cookies, and we don’t want that. The dough will be soft but not sticky—if it clings to your fingers, add 1-2 tbsp more flour.
Baking & Cooling
Pop the dough in the fridge for at least 30 minutes (or overnight—I often prep it before bed). This chill time prevents cookie spread and enhances flavor. When ready, preheat your oven to 350°F (177°C) and line baking sheets with parchment.
Scoop 2-tbsp portions of dough, roll into balls, then gently flatten into thick disks (about 1/2-inch tall). They’ll puff while baking but won’t spread much. Bake for 10-12 minutes—the edges should just barely start to brown, but the centers will still look soft. Let them cool on the pan for 5 minutes before transferring to a rack to cool completely. No cheating—frosting warm cookies leads to melty disasters!
Making the Cinnamon Frosting
While the cookies cool, whip up that heavenly frosting. Beat the vegan butter until creamy (another 2-3 minute affair), then add vanilla, cinnamon, and pumpkin pie spice. Gradually mix in the brown sugar, then the powdered sugar 1 cup at a time. If it’s too thick, add 1 tsp of non-dairy milk; too thin? More powdered sugar. You’re aiming for a pipeable consistency that holds its shape.
Transfer to a piping bag with a star tip (or zip-top bag with the corner snipped) and swirl onto cooled cookies. Want that iconic bakery look? Hold the bag straight up, squeeze gently, and make a tight spiral. Finish with a dusting of pumpkin spice—because we’re extra like that!
Print
Irresistible Soft Pumpkin Cookies Bake in Just 15 Minutes
Soft pumpkin cookies with cinnamon frosting—perfectly spiced, fluffy, and vegan-friendly.
- Total Time: 57 minutes (including chilling)
- Yield: 18 cookies 1x
Ingredients
- 1/2 cup vegan butter, softened
- 1/4 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- Cinnamon Frosting:
- 1 cup vegan butter, softened
- 3 teaspoons vanilla paste (or extract)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/3 cup brown sugar
- 3 1/4 cups powdered sugar
Instructions
- Cream softened butter, pumpkin puree, sugars, and vanilla until fluffy.
- Whisk flour, baking powder, pumpkin pie spice, cornstarch, and salt in a separate bowl.
- Gradually mix dry ingredients into wet ingredients.
- Chill dough for 30 minutes or overnight.
- Preheat oven to 350°F (177°C).
- Scoop and flatten dough into disks on a baking sheet.
- Bake for 10-12 minutes, then cool completely.
- Prepare frosting by whipping all ingredients together.
- Pipe frosting onto cooled cookies and sprinkle with pumpkin pie spice.
Notes
- Chilling dough prevents spreading.
- Use vegan butter and powdered sugar for frosting.
- Store cookies in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Tips for Perfect Soft Pumpkin Cookies
After making approximately a bajillion batches of these soft pumpkin cookies (research is tough but someone’s gotta do it), I’ve picked up some foolproof tricks to guarantee bakery-worthy results every time:
- Chill like you mean it: That 30-minute fridge rest isn’t optional – it prevents cookie pancakes! For extra thick, bakery-style soft pumpkin cookies, chill the dough overnight. The flavors develop beautifully too.
- Butter temperature matters: Your vegan butter should be cool but spreadable – think “soft enough to indent with a finger but not greasy.” Too cold? Your cookies won’t spread. Too warm? They’ll turn into puddles.
- The cornstarch secret: Don’t skip those 2 tsp of cornstarch – it’s what gives these cookies that melt-in-your-mouth texture. Just whisk it right into your dry ingredients.
- Flatten with finesse: After scooping, gently press dough balls into 1/2-inch thick disks. No need to squash them paper-thin – they’ll puff up just right during baking.
- Frosting pro tip: If your cinnamon frosting gets too warm while piping, pop the bag in the fridge for 5 minutes. Cold frosting holds those gorgeous swirls beautifully.
One last thing – resist the urge to overbake! These soft pumpkin cookies should look slightly underdone when you pull them out. They’ll firm up as they cool, staying perfectly tender inside.
Storage & Serving Suggestions
These soft pumpkin cookies stay dreamy fresh in an airtight container for 3-4 days (if they last that long!). Layer them with parchment to keep frosting pretty. For longer storage, freeze unfrosted cookies up to 2 months – thaw and frost when ready. Serve with spiced cider, pumpkin lattes, or honestly… straight from the container at midnight. No judgment here!
Soft Pumpkin Cookies FAQs
I get asked these questions ALL the time about my soft pumpkin cookies – so let’s tackle the big ones before you start baking!
Can I freeze these cookies?
Absolutely! Freeze them unfrosted in a single layer first (so they don’t stick together), then transfer to an airtight container for up to 2 months. The cinnamon frosting freezes great too – just store it separately in a zip-top bag. Thaw both at room temperature when the craving hits!
How do I make these gluten-free?
Easy swap! Use a 1:1 gluten-free flour blend (I love Bob’s Red Mill). Add 1/4 teaspoon xanthan gum if your blend doesn’t include it – this helps mimic gluten’s binding power. The texture might be slightly more delicate, but still deliciously soft!
Why did my cookies spread too much?
Three likely culprits: 1) Your butter was too warm (should be cool but spreadable), 2) You skipped the chilling step (that fridge time is magic), or 3) Your baking powder is old (check the expiration date!). Next batch, try chilling the dough overnight – makes a world of difference.
Can I use regular butter instead of vegan?
Of course! Just reduce the salt slightly (maybe to 1/8 tsp) since dairy butter tends to be saltier. The texture and flavor will be nearly identical – these soft pumpkin cookies are winners either way.
My frosting is too runny/thick – help!
Frosting acting up? If it’s runny, add more powdered sugar 1/4 cup at a time. Too thick? Mix in non-dairy milk 1 teaspoon at a time until pipeable. Pro tip: Hot kitchen? Chill the frosting bag for 10 minutes before piping – makes those swirls hold their shape beautifully!
Nutritional Information
Okay, let’s keep it real—these soft pumpkin cookies are a treat, but it’s nice to know what you’re biting into! *Nutrition facts are estimates per cookie and will vary slightly based on your specific ingredients. Here’s the scoop:
- Calories: 220 (worth every one)
- Sugar: 18g (mostly from that dreamy cinnamon frosting)
- Fat: 10g (thank you, vegan butter—it’s the good kind!)
- Carbs: 30g (mostly from wholesome pumpkin and flour)
- Fiber: 1g (hey, pumpkin counts!)
- Protein: 2g (bonus fuel for cookie marathons)
FYI: These numbers assume you use all the frosting (because why wouldn’t you?). For a lighter version, skip the frosting or halve the amount—but let’s be honest, life’s too short for sad, naked cookies.
Ready to Bake Your Own Batch?
Alright, my fellow cookie enthusiasts – it’s your turn to whip up these irresistible soft pumpkin cookies! I can practically smell the cinnamon frosting already. When you make them (because let’s face it, you WILL make them), I’d love to see your creations. Snap a pic and tag me @FrostyRecipes – nothing makes my day more than seeing your kitchen adventures! Pro tip: Make a double batch…trust me, they disappear faster than toddlers at nap time.
