Name: Amazing Soft Pumpkin Cookies with Creamy Cinnamon Frosting
Prep time: 45 min
Cook time: 14 min
Total time: 2 h 4 min
Yield: 20 servings
Ingredients: ½ cup (120g) pure pumpkin puree; ¼ cup (60ml) melted coconut oil, cooled; ½ cup (120ml) maple syrup; 1 large egg; 1 teaspoon pure vanilla extract; 1½ cups (168g) blanched almond flour; ¼ cup (28g) coconut flour; 2 tablespoons tapioca flour or arrowroot starch; 1 tablespoon pumpkin pie spice (or 1½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves); ½ teaspoon baking soda; ¼ teaspoon sea salt; Optional: 2 scoops unflavored collagen peptides; 1 cup (240g) smooth cashew butter; ½ cup (120ml) full-fat coconut cream, chilled (from refrigerated can); ¼ cup (60ml) maple syrup; 1 teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; ¼ teaspoon sea salt

Soft Pumpkin Cookies with Cinnamon Frosting – PUMPKIN ALLY RECIPES are truly a quintessential autumn delight, capturing the very essence of the season in every delightful bite. I always imagine the cozy embrace of a crisp autumn day, the warm scent of spices wafting through my kitchen, and then biting into a cookie that’s pure comfort. These aren’t just any cookies; for me, they are a celebration of fall, deeply rooted in the heart of harvest traditions. For generations, pumpkin desserts have marked the changing leaves and the onset of cooler weather, bringing families together around warm, spiced treats. There’s something undeniably nostalgic about the humble pumpkin, transforming from a festive decoration into a star ingredient that signals warmth, comfort, and the upcoming holiday season.

I find that people absolutely adore these cookies for a multitude of reasons. Firstly, their incredibly soft, cake-like texture offers a melt-in-your-mouth experience that is simply irresistible. This tender crumb perfectly complements the rich, earthy sweetness of pumpkin, enhanced by a harmonious blend of cinnamon, nutmeg, and ginger. Then there’s the crowning glory: a luscious, creamy cinnamon frosting that adds a perfect touch of tangy sweetness, elevating the entire experience. Whether you’re sharing them with loved ones or enjoying a quiet moment with a cup of tea, I believe these Soft Pumpkin Cookies with Cinnamon Frosting – PUMPKIN ALLY RECIPES promise to deliver unparalleled autumnal bliss, making them a beloved fixture in many homes as soon as the first leaf turns.

Ingredients:

For the Soft Pumpkin Cookies:

½ cup (120g) pure pumpkin puree (not pumpkin pie filling, make sure it’s just pumpkin!)
¼ cup (60ml) melted coconut oil, cooled slightly
½ cup (120ml) maple syrup (make sure it’s 100% pure maple syrup, not pancake syrup!)
1 large egg, preferably at room temperature
1 teaspoon pure vanilla extract
1½ cups (168g) blanched almond flour, superfine for the best texture
¼ cup (28g) coconut flour
2 tablespoons tapioca flour or arrowroot starch (this helps with chewiness and binding)
1 tablespoon pumpkin pie spice (or a homemade blend of 1½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, &frac18; tsp cloves)
½ teaspoon baking soda
¼ teaspoon sea salt
Optional: 2 scoops unflavored collagen peptides (for added protein and a slight chew, entirely optional but a nice touch for a paleo treat!)

For the Paleo Cinnamon Frosting:

1 cup (240g) smooth cashew butter (ensure it’s just cashews, no added oils or sugars, or make your own from raw cashews)
½ cup (120ml) full-fat coconut cream, chilled (from a can of full-fat coconut milk that has been refrigerated overnight; scoop out the thick cream from the top)
¼ cup (60ml) maple syrup (adjust to your sweetness preference)
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon (or more, to taste, if you really love that cinnamon kick!)
¼ teaspoon sea salt

For the Soft Pumpkin Cookies:

Preheat and Prepare: My first step is always to get the oven ready! Go ahead and preheat your oven to 350°F (175°C). While it’s warming up, line two large baking sheets with parchment paper. This is truly a non-negotiable step for me when baking cookies, as it prevents sticking and makes for easy cleanup. The parchment paper also helps the cookies bake more evenly on the bottom, ensuring that lovely soft texture we’re aiming for.
Combine Wet Ingredients: In a large mixing bowl, I like to start by whisking together the pumpkin puree, melted coconut oil (which I’ve let cool slightly so it doesn’t scramble the egg!), and maple syrup until they are beautifully smooth and well combined. This ensures an even distribution of sweetness and moisture throughout our cookies. Next, I crack in the large egg and add the vanilla extract, whisking vigorously until everything is thoroughly incorporated and the mixture takes on a uniform, creamy consistency. It’s important at this stage to make sure there are no streaks of egg, as this will affect the final texture of the cookies. I find a good sturdy whisk does the trick perfectly here, breaking down any lumps and integrating the fats and liquids smoothly.
Whisk Dry Ingredients: Now, in a separate medium bowl, I measure out all my dry ingredients. This includes the blanched almond flour, coconut flour, tapioca flour (which is crucial for that soft, slightly chewy texture in paleo baking), pumpkin pie spice, baking soda, and sea salt. If I’m feeling extra nutritious, I’ll also add in my optional collagen peptides here. I use another whisk to thoroughly combine these dry ingredients, making sure there are no pockets of flour or baking soda. This step is more important than you might think! A well-mixed dry ingredient blend ensures that the leavening agent (baking soda) and spices are evenly distributed, leading to uniform rise and flavor in every single cookie. You want to see a consistent color and texture throughout the dry mixture before moving on.
Combine Wet and Dry: This is where the cookie dough really starts to come together! I carefully pour the dry ingredient mixture into the wet ingredient bowl. Then, using a sturdy spatula or a wooden spoon, I gently fold and mix until just combined. The key here is to avoid overmixing. Overmixing can lead to tough cookies, and we are absolutely striving for soft, tender pumpkin cookies. I mix just until there are no visible streaks of dry flour, and the dough comes together into a thick, uniform batter. The dough will be quite thick, almost like a soft play-doh consistency, but still scoopable. If it seems a little too wet, don’t panic; paleo flours absorb liquid differently, and it will firm up slightly as it rests.
Chill the Dough (Optional but Recommended): For the absolute best results, especially if your dough feels a little on the warm side or too soft, I highly recommend covering the bowl with plastic wrap and chilling the dough in the refrigerator for at least 30 minutes. This allows the flours to fully hydrate and the coconut oil to firm up a bit, which makes the dough much easier to handle and helps prevent the cookies from spreading too much during baking. While it’s an optional step, I find it makes a noticeable difference in the final texture and appearance of these glorious Soft Pumpkin Cookies with Cinnamon Frosting Paleo Recipe cookies.
Scoop and Shape: Once the dough is ready, whether chilled or not, I grab a small cookie scoop (about 1.5 tablespoons capacity) or two spoons. I scoop out rounded portions of dough and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Because this dough doesn’t spread a huge amount, I gently flatten the tops of each cookie slightly with the palm of my hand or the back of a spoon. This helps them bake more evenly and gives them that perfect cookie shape. Aim for about 18-20 cookies from this batch.
Bake to Perfection: I slide the baking sheets into the preheated oven. I bake them for approximately 10-14 minutes. The exact baking time can vary depending on your oven and the size of your cookies. I know they’re done when the edges are lightly golden brown and the centers look set but are still delightfully soft when gently pressed. Do not overbake! These soft pumpkin cookies are meant to be tender, so pulling them out when they still look just a tad underdone in the very center is often the secret to their incredible softness. Trust your instincts and the visual cues.
Cool Completely: Once baked, I carefully remove the baking sheets from the oven. I let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This initial cooling on the hot sheet allows them to firm up slightly without drying out. It is absolutely essential that the cookies are completely cool before you even think about frosting them. If they are even slightly warm, your beautiful paleo cinnamon frosting will melt and slide right off, turning into a messy puddle. Patience is a virtue, especially when it comes to frosting!

For the Paleo Cinnamon Frosting:

Prepare the Coconut Cream: This step actually starts the night before! For perfect paleo coconut cream, I take a can of full-fat coconut milk and pop it in the refrigerator overnight, or at least for 8 hours. When I’m ready to make the frosting, I carefully open the can (without shaking it!) and scoop out the thick, solid coconut cream that has risen to the top, leaving the watery liquid behind. This firm cream is what gives our frosting its lovely rich texture without any dairy. If your coconut cream is still a bit too firm, you can let it sit at room temperature for 10-15 minutes to soften slightly, but it should still be very cold.
Whip the Cashew Butter: In a medium mixing bowl, I place the smooth cashew butter. If you’re using store-bought cashew butter, sometimes it can be a bit stiff, especially if it’s been in the fridge. I like to give it a good stir or even briefly microwave it for 10-15 seconds (just to soften, not melt!) to make it easier to work with. If you’re making your own from raw cashews, ensure it’s processed until ultra-smooth.
Combine Frosting Ingredients: Into the bowl with the cashew butter, I add the chilled coconut cream, maple syrup, vanilla extract, ground cinnamon, and sea salt. Now, with a hand mixer or a stand mixer fitted with the paddle attachment, I beat these ingredients together. I start on low speed to combine everything without splattering, then increase the speed to medium-high. I continue beating for about 2-3 minutes. The goal here is to achieve a light, fluffy, and incredibly smooth frosting. You’ll see it transform from a dense paste into a truly spreadable, creamy texture that holds its shape beautifully. Scrape down the sides of the bowl occasionally to ensure everything is fully incorporated. Taste and adjust sweetness or cinnamon level if desired. If your frosting seems a little too thick, you can add a tiny bit more liquid coconut milk (from the can, if you have some left) a teaspoon at a time, beating after each addition, until you reach your desired consistency. If it’s too thin, you can try chilling it for 15-20 minutes, which will help it firm up.

Assembling and Serving:

Frosting Time: Once the pumpkin cookies are completely, utterly cool (and I really mean completely cool!), it’s time for the best part – frosting! I use an offset spatula or a small spoon to generously spread a dollop of that glorious paleo cinnamon frosting onto the top of each cookie. I like to spread it all the way to the edges, creating a lovely, thick layer. You can make it as rustic or as perfectly smooth as you like. For a truly professional look, you could even pipe the frosting using a pastry bag and a star tip, but for everyday deliciousness, a simple spread is perfect. The contrast of the soft cookie with the creamy, spiced frosting is just heavenly.
Optional Garnish: If I’m feeling fancy or want an extra touch of flavor and visual appeal, I’ll sometimes sprinkle a tiny pinch of additional cinnamon on top of the frosted cookies. A very light dusting really makes them pop!
Storage: These Soft Pumpkin Cookies with Cinnamon Frosting Paleo Recipe treats are best enjoyed fresh, but they also store wonderfully. Because of the coconut cream in the frosting, I recommend storing any leftover cookies in an airtight container in the refrigerator for up to 3-4 days. Before serving them from the fridge, I often let them sit at room temperature for 10-15 minutes to allow the cookies to soften slightly and the frosting to become a bit less firm, which enhances their delicious texture. They’re also excellent straight from the fridge if you prefer a firmer, chilled cookie and frosting experience. The flavors actually deepen beautifully over a day or two!
Enjoy Every Bite: Now, for the final, most important step: gather your loved ones, pour yourself a cup of coffee or tea, and savor every single bite of these homemade soft pumpkin cookies. They are truly a labor of love, but the paleo-friendly, incredibly soft texture combined with the warm, spiced pumpkin and the creamy, cinnamon-kissed frosting makes all the effort absolutely worthwhile. These cookies are a perfect blend of comfort and wholesome ingredients, ideal for any fall gathering or simply a cozy afternoon treat. They capture the essence of autumn in every delicious mouthful, proving that you don’t need traditional ingredients to create something truly magical and incredibly satisfying.

Conclusion:

If there’s one recipe you absolutely must try this season, this is it. Trust me, I don’t say that lightly! These aren’t just any cookies; they are a delightful, comforting hug in edible form, perfectly capturing the very essence of autumn in every single bite. The moment you bite into one of these heavenly creations, you’ll understand exactly what I mean. The texture is incredibly soft, almost cake-like, melting in your mouth to release a symphony of warm, autumnal spices that dance on your palate. It’s a sensory experience that goes beyond mere taste, evoking cozy evenings, crisp fall air, and the simple joys of the season.

I truly believe that from the very first aroma that fills your kitchen to the satisfying last bite, these are the soft pumpkin cookies with cinnamon frosting best fall recipes you’ve been searching for. Every element, from the perfectly spiced pumpkin base to the creamy, tangy cinnamon frosting, comes together to create an unparalleled autumnal treat that simply screams comfort and joy. This recipe isn’t just about baking; it’s about creating an experience, a memory, and a staple that you’ll look forward to making year after year. The balance of the natural sweetness of pumpkin with the punch of cinnamon and other warming spices is simply divine, creating a cookie that is rich without being overly heavy, and utterly irresistible.

When it comes to serving, the possibilities are as endless as your imagination. Imagine these beautiful cookies alongside a steaming mug of spiced apple cider or a robust cup of freshly brewed coffee on a chilly morning. They’re absolutely perfect for a cozy evening dessert, perhaps nestled next to a scoop of vanilla bean ice cream that allows the warm spices to truly shine. These cookies also make an incredibly thoughtful homemade gift for friends, family, or neighbors – who wouldn’t appreciate a box of these autumnal delights? They’re also a delightful addition to any holiday dessert table, adding a touch of rustic charm and seasonal flavor that stands out. For a truly indulgent treat, I sometimes serve them slightly warm, allowing the cinnamon frosting to soften just a bit, creating an even more melt-in-your-mouth experience.

And don’t be afraid to get creative with variations! While the recipe is perfect as is, it’s also wonderfully adaptable. For an added crunch and nutty flavor, consider sprinkling some toasted pecans or walnuts over the frosting before it sets. If you’re a chocolate lover, a handful of mini chocolate chips folded into the dough would be a delightful surprise. For those who prefer a different frosting profile, a maple cream cheese frosting would complement the pumpkin beautifully, offering another layer of autumnal flavor. You could even experiment with different spices in the cookie dough itself – a touch of ground ginger or allspice can add an extra layer of warmth and complexity. If you’re looking for a slightly less sweet option, a simple glaze made with powdered sugar and a hint of orange zest could be a wonderful alternative to the full frosting, providing a lighter finish while still enhancing the cookie’s natural flavors. The beauty of baking is in making it your own, so feel empowered to put your unique twist on these already fantastic cookies.

So, don’t just take my word for it! I’m genuinely excited for you to experience the magic of these pumpkin cookies for yourself. This recipe is more than just instructions; it’s an invitation to create something truly special in your kitchen. Gather your ingredients, put on your favorite fall playlist, and get ready to fill your home with the most wonderful aromas. Once you’ve baked up your own batch, please, please come back and share your thoughts in the comments below. What did you love most about them? Did you try any variations that turned out amazing? I adore hearing about your baking adventures and seeing your creations. Snap a photo and tag me on social media – I can’t wait to celebrate your success! Happy baking, and enjoy every delicious moment of these incredible fall treats!