Description
Soft Pumpkin Cookies with Cinnamon Frosting are tender, flavorful treats made with pumpkin puree and warm spices, topped with a creamy cinnamon-spiced vegan frosting. Perfect for fall and holiday baking, these cookies are easy to make and delightfully moist with a sweet, festive finish.
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
- Cream Wet Ingredients: 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 to ensure even distribution of leavening and spices.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, taking care not to over-mix to maintain softness.
- Chill Dough: Cover the bowl and refrigerate for 30 minutes or overnight to let the dough firm up, which helps the cookies hold shape during baking.
- Preheat Oven: Preheat the oven to 350 °F (177 °C) and prepare a baking sheet lined with parchment paper or a baking mat.
- Shape Cookies: Scoop 2-inch balls of dough with a cookie scooper or spoon and flatten them into disks as the dough does not spread much while baking. Arrange them spaced a couple of inches apart on the baking sheet.
- Bake: Bake on the center rack for 12 minutes until set. Remove from the oven and allow cookies to cool completely on the baking sheet.
- Prepare Frosting: In a medium bowl, whip together vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar with an electric mixer until smooth and creamy. Cover and refrigerate if not using immediately.
- Frost Cookies: Spoon the cinnamon frosting into a piping bag fitted with Wilton Piping Tip #2A and pipe a swirl on each cooled cookie, starting from the center. Sprinkle a pinch of pumpkin pie spice on top to garnish.
- Serve and Enjoy: Serve the cookies fresh or store as instructed for later enjoyment.
Notes
- Store cookies in an airtight container at room temperature for 3 to 4 days to maintain freshness.
- Refrigerate frosted cookies for up to 7 days to keep frosting firm and flavors fresh.
- Freeze unfrosted cookies or dough for up to 2 months; thaw before frosting and serving.
- Flattening the dough before baking ensures proper cookie shape as they do not spread much in the oven.
- Use pumpkin pie spice or cinnamon according to preference in frosting for flavor variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
