Description
Soft Pumpkin Cookies with Cinnamon Frosting are tender, fluffy cookies bursting with warm pumpkin and spice flavors, topped with a creamy, sweet cinnamon frosting. Perfect for autumn or any time you crave a cozy treat.
Ingredients
Scale
Cookie Dough
- 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
- Prepare the dough: In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy.
- Mix dry ingredients: In a separate large bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt until evenly combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, taking care not to over-mix the dough.
- Chill the dough: Cover the dough bowl and refrigerate for 30 minutes or overnight; chilling is essential for dough consistency and final cookie texture.
- Preheat oven: Set your oven to 350 °F (177 °C) and prepare a baking sheet lined with parchment paper or a baking mat.
- Shape cookies: Using a medium cookie scooper or a large spoon, scoop 2-inch balls of dough. Press each ball down gently into a disk shape since the dough does not spread much during baking. Place cookies a couple of inches apart on the prepared baking sheet.
- Bake: Bake cookies on the center rack for 12 minutes until set. Allow cookies to cool completely on the baking sheet before frosting.
- Make cinnamon frosting: In a medium bowl, whip together softened vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar using an electric or stand mixer with the whisk attachment until smooth and fully combined. Cover and refrigerate if preparing ahead.
- Frost cookies: Spoon the cinnamon frosting into a piping bag fitted with Wilton Piping Tip #2A. Pipe a swirl pattern on top of cooled cookies starting from the center moving outward. Optionally, sprinkle a little pumpkin pie spice on top.
- Serve and enjoy: Enjoy your soft pumpkin cookies with cinnamon frosting fresh or store as instructed.
Notes
- Storage: Keep cookies in an airtight container at room temperature for 3-4 days.
- For longer storage, refrigerate frosted cookies up to 7 days or freeze unfrosted cookies or dough for up to 2 months.
- Do not skip chilling the dough as it helps maintain cookie shape and texture.
- Press dough into disks before baking because these cookies do not spread much in the oven.
- You can substitute pumpkin pie spice with a combination of cinnamon, nutmeg, and ginger if needed.
- Use vegan butter to ensure cookies are dairy-free and suitable for vegan diets.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
