Pumpkin Spice Cookies with Cinnamon Frosting

Pumpkin Spice Cookies with Cinnamon Frosting: Your New Fall Obsession!

Hey, my fellow flavor adventurers! Chef Emily here, waving a flour-dusted hand from my deliciously chaotic kitchen. Can you smell it? That magical moment when crisp autumn air collides with the warm hug of cinnamon, nutmeg, and sweet pumpkin? That’s the signal, friends! It’s officially *cookie season*. And not just any cookies – I’m talking about my legendary Soft Pumpkin Spice Cookies swirled high with dreamy Cinnamon Frosting. Imagine sinking your teeth into a pillow-soft, warmly spiced pumpkin cookie, crowned with a cloud of frosting that tastes like a cinnamon roll met your favorite latte. Pure autumnal bliss, right? These aren’t just cookies; they’re edible sunshine for those cozy sweater-weather days. They’re vegan (shhh, no one will guess!), ridiculously easy, and guaranteed to make your kitchen smell like a Hallmark movie set. I always double the batch because, trust me, they vanish faster than you can say “pumpkin spice latte.” Grab your favorite mug of cider (or coffee!), tie on that apron – the messy one is totally encouraged – and let’s bake up some serious fall magic together!

My First Pumpkin Spice Triumph (and a Minor Flour Explosion)

Picture this: Me, fresh out of culinary school, overly ambitious, and determined to impress my entire extended family at Thanksgiving. I wanted to move beyond my grandma’s iconic pecan pie (a tough act to follow!). I dreamed up these pumpkin cookies, envisioning perfectly domed, frosted masterpieces. Reality? Batch one spread into one giant, oddly-shaped cookie blob. Batch two? Let’s just say I learned the hard way that baking powder is *not* baking soda. Flour may or may not have coated me like a powdered sugar donut. But batch three? Oh, sweet victory! That first bite of the *finally* soft, perfectly spiced cookie, slathered with the cinnamon frosting… the room went quiet except for happy mumbles. My cousin declared them “better than pie,” and my grandma, the queen of baking, asked for the recipe. That slightly chaotic, flour-filled triumph was the birth of these beloved cookies. They remind me that kitchen magic often comes with a few messy tries and a whole lot of heart (and maybe a dash of stubbornness!). Every time I make them now, I smile remembering that flour-clouded determination paying off.

Your Pumpkin Spice Cookie Toolkit: Ingredients & Insights

Here’s everything you need to create these autumnal wonders! Don’t sweat substitutions – I’ve got your back with chef-approved swaps.

For the Pumpkin Spice Cookies (Double Batch = Sharing Happiness!):

• 1 cup vegan butter, softened – This is our magic base! I love Miyoko’s or Earth Balance sticks. Regular butter works perfectly too if you’re not vegan. Crucial: SOFTENED! Not melted. Think “cool room temperature” for easy creaming.
• 1/2 cup pumpkin puree – The star! Use pure pumpkin puree (like Libby’s), NOT pumpkin pie filling. Squeeze out excess liquid in a paper towel for chewier cookies.
• 1/2 cup brown sugar – Adds moisture and that deep, caramel-like molasses hug. Light or dark brown works!
• 1 cup granulated sugar – For sweetness and structure. Organic cane sugar is my go-to.
• 2 tsp vanilla extract – Pure vanilla elevates everything! Imitation just won’t sing the same song.
• 3 1/2 cups all-purpose flour – The foundation. Spoon & level it into your cup – packing it down leads to dry cookies. For gluten-free, use a 1:1 GF blend (like Bob’s Red Mill) + 1/2 tsp xanthan gum.
• 4 tsp baking powder – Our leavening hero! Not baking soda. This gives them that perfect lift and soft texture. Check it’s fresh!
• 2 tsp pumpkin pie spice – The cozy flavor bomb! Make your own (see Chef’s Notes!) or use store-bought.
• 4 tsp cornstarch – My secret weapon! It makes the cookies incredibly tender. Don’t skip it.
• 1/2 tsp salt – Balances the sweetness and makes flavors pop. Use fine sea salt.

For the Cinnamon Frosting (The Cloud-Like Crown):

• 2 cups vegan butter, softened – Again, softened is key for fluffy frosting! Same brands as above, or regular butter.
• 6 tsp vanilla paste (or extract) – Vanilla paste has those beautiful bean specks and intense flavor, but extract works great too. Use the full amount!
• 2 tsp cinnamon – Ground cinnamon for that warm, essential frosting flavor.
• 2 tsp pumpkin pie spice (or cinnamon) – Doubles down on the cozy! Using just cinnamon here is fine too.
• 2/3 cup brown sugar – Yes, brown sugar in frosting! It adds depth and a slight caramel note that’s divine.
• 6 1/2 cups powdered sugar – Sifted! This prevents lumps. Add gradually until you reach your perfect fluffy consistency.

Let’s Bake! Step-by-Step Pumpkin Cookie Magic

Ready to transform that bowl of goodness into pure autumn bliss? Follow these steps – I’ve packed them with my favorite kitchen hacks!

1. Preheat & Prep: Fire up your oven to 350°F (175°C). Line your baking sheets with parchment paper. (Chef’s Hack: No parchment? Silicone mats work great, or a *very* light coating of non-stick spray. Parchment is the MVP for easy removal though!)
2. Cream the Dream (Wet Ingredients): In a large bowl, grab your electric mixer (handheld or stand mixer works!). Beat the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract on medium-high speed for a good 2-3 minutes. (Chef’s Secret: Beat until it’s noticeably lighter in color and fluffy! This incorporates air, making your cookies tender. Don’t rush this step!)
3. Whisk the Dry Team: In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt. (Pro Tip: Whisking ensures the baking powder and spices are evenly distributed, so every cookie is perfectly spiced and rises evenly. No spice pockets!)
4. Marry Wet & Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined after each addition. (Watch Out: Stop mixing as soon as no dry flour streaks remain! Overmixing = tough cookies. A few small flour streaks are better than overdoing it.) The dough will be thick and slightly sticky – perfect!
5. Scoop & Shape: Use a cookie scoop (about 1.5 tablespoons) or a spoon to portion the dough. Roll into balls and place them about 2 inches apart on your prepared sheets. Gently flatten each ball slightly with your fingers or the bottom of a glass. (Shape Hack: Dampen your fingers or the glass slightly to prevent sticking. This slight flattening helps them bake evenly.)
6. Bake to Perfection: Slide those trays into your preheated oven. Bake for 10-12 minutes. (Doneness Clue: The edges should look set and maybe just starting to turn golden, but the centers will still look soft. They firm up as they cool! Pulling them out *slightly* underdone is the secret to ultimate softness. Overbaking is the enemy of chew!)
7. Cool Completely (Patience!): Let the cookies cool on the baking sheets for 5 minutes – they’re too delicate to move right away. Then, carefully transfer them to a wire rack to cool completely. (Frosting Truth Bomb: Trying to frost warm cookies = melty frosting mess. Let them cool completely, I promise it’s worth the wait!)
8. Whip Up the Cinnamon Cloud (Frosting): While cookies cool, make the frosting. In a large bowl, beat the softened vegan butter, vanilla paste/extract, cinnamon, pumpkin pie spice (or extra cinnamon), and brown sugar on medium-high speed for 2-3 minutes until super creamy and smooth. (Texture Tip: The brown sugar might make it look a bit grainy at first – keep beating! It will smooth out.) Gradually add the sifted powdered sugar, about 1 cup at a time, beating on low speed first then increasing to high. Beat for a full 2-3 minutes after all sugar is added until incredibly light and fluffy. (Fluff Factor: If it seems too thick, add a tiny splash (1 tsp) of non-dairy milk or water. Too thin? Beat in a bit more powdered sugar.)
9. Frost & Devour: Once cookies are completely cool, spread or pipe that glorious cinnamon frosting generously on top. (Serving Joy: A sprinkle of extra cinnamon or pumpkin pie spice on top looks gorgeous!)

Sharing the Pumpkin Love: Serving Suggestions

These cookies are stars all on their own, piled high on a simple plate! For extra autumnal vibes, stack them on a rustic wooden board or a vintage cake stand. Pair them with a steaming mug of spiced apple cider, a pumpkin spice latte (naturally!), or a glass of cold oat milk. They’re perfect for:

• After-school treats (watch those smiles light up!)
• Cozy movie nights (ditch the popcorn!)
• Thanksgiving dessert tables (a lighter, crowd-pleasing option!)
• Gifting in cute boxes (hello, favorite neighbor status!)

Seriously, just be prepared for recipe requests!

Mix It Up! Delicious Recipe Variations

Love the base recipe? Try these fun twists!

1. Chocolate Chip Pumpkin Bliss: Fold 1 1/2 cups vegan chocolate chips (or regular) into the cookie dough before scooping. Chocolate + pumpkin spice = heaven!
2. Pecan Praline Perfection: Mix 1 cup finely chopped toasted pecans into the dough. Sprinkle extra toasted pecans on top of the frosted cookies.
3. Oatmeal Pumpkin Spice: Replace 1 cup of the all-purpose flour with 1 cup rolled oats (not instant) for a heartier, chewier texture.
4. Maple Kissed: Substitute the granulated sugar in the cookies with pure maple syrup (reduce pumpkin puree by 2 tbsp to compensate for liquid). Add 1 tsp maple extract to the frosting along with the vanilla.
5. Gluten-Free & Fabulous: Swap the all-purpose flour for a reliable 1:1 gluten-free baking blend (like King Arthur Measure for Measure or Bob’s Red Mill) + 1/2 tsp xanthan gum if your blend doesn’t include it.

Chef Emily’s Notes: From My Kitchen to Yours

Oh, these cookies! They’ve been on quite the journey since that first floury Thanksgiving. The cornstarch trick? Total game-changer discovered during batch #5 of testing – it transformed them from “good” to “OMG melt-in-your-mouth.” The frosting originally used just powdered sugar, but adding brown sugar? That was a happy accident when I ran out of powdered sugar mid-frosting frenzy! It added such a delicious depth, it stayed. My biggest lesson? PATIENCE with the cooling. I once frosted a batch while they were still slightly warm, thinking, “How different could it be?” Cue sad, melty, sliding frosting disaster. Lesson learned! Now I use the cooling time to whip up the frosting and tidy up (or, let’s be real, enjoy a sneak cookie scraped from the bowl). These cookies embody cozy fall for me – a little messy, full of heart, and guaranteed to make people happy. That’s what cooking’s all about, right?

Pumpkin Cookie FAQs: Solving Your Baking Mysteries

Q: My cookies spread too much or flattened out! What happened?
A: This usually comes down to butter temperature or too much liquid in the pumpkin puree. Make sure your vegan butter (or regular butter) is softened—not melted. If your pumpkin puree seems watery, blot it with paper towels before using. Also, double-check your flour measurement—too little flour will make the dough too loose. Spoon and level for accuracy!

Q: My cookies turned out dry. How can I fix that?
A: Dry cookies often mean too much flour or overbaking. Use the spoon-and-level method for flour, and always pull cookies when the edges are set but the centers still look a little soft—they’ll finish cooking on the baking sheet. Adding 1–2 tablespoons of extra pumpkin puree to the next batch can also help.

Q: Can I make the dough ahead of time?
A: Absolutely! You can refrigerate the dough (covered) for up to 48 hours before baking. If chilling longer than 1 hour, let it sit at room temperature for 10–15 minutes before scooping—it firms up in the fridge. You can also freeze unbaked dough balls for up to 3 months; just bake from frozen, adding 1–2 extra minutes to the bake time.

Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free baking blend (like King Arthur Measure for Measure or Bob’s Red Mill) and add ½ teaspoon xanthan gum if your blend doesn’t already include it. The texture will still be soft and delicious.

Q: My frosting is too runny or too thick. Help!
A: If it’s too runny, add more powdered sugar (a little at a time) until fluffy. If it’s too thick, add a teaspoon of non-dairy milk or water at a time until it reaches your desired consistency. Always beat frosting for at least 2–3 minutes for maximum fluff.

Q: Can I frost them the day before serving?
A: You can! Once frosted, store them in a single layer in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If stacking, place a sheet of parchment between layers to protect that gorgeous frosting.

Q: Can I freeze them after baking?
A: Yes, but for best results, freeze unfrosted cookies. Once baked, cool completely, place in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw at room temperature and frost fresh before serving.

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Nutritional Info

(Approximate per frosted cookie, based on a double batch making 36 cookies)

• Calories: 255

• Carbohydrates: 34g

• Sugar: 23g

• Fat: 13g

• Saturated Fat: 6g

• Protein: 2g

• Fiber: 1g

• Sodium: 105mg

Calculated using vegan butter, pure pumpkin puree, and plant-based milk. Nutritional values may vary depending on ingredient brands, frosting thickness, and cookie size.

Final Thoughts

If autumn had a signature bite, it would be these Pumpkin Spice Cookies with Cinnamon Frosting. They’re soft, tender, and bursting with cozy spice, all topped with a frosting so fluffy and aromatic you’ll swear it belongs on a cinnamon roll. The best part? They’re simple enough for a weeknight bake yet impressive enough for a holiday dessert spread.

These cookies aren’t just a treat—they’re a full-on seasonal experience. From the warm, spiced scent that fills your kitchen to that first melt-in-your-mouth bite, every moment feels like the culinary equivalent of wrapping yourself in a favorite blanket. Whether you stick to the classic version or play with one of the fun twists, you’ll end up with a batch that makes people pause, smile, and maybe even ask for seconds before they’ve finished their first.

So pull on that cozy sweater, grab your whisk, and embrace the little bit of magic that happens when pumpkin, spice, and frosting come together. These cookies don’t just taste like fall—they feel like it.