Description
Soft Pumpkin Cookies with a flavorful cinnamon frosting, these cookies combine pumpkin puree and warm spices for a moist, tender treat perfect for autumn or any cozy occasion. The cinnamon frosting is creamy and spiced, piped beautifully on top for an irresistible 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 the wet ingredients: In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until the mixture is light and fluffy.
- Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined. Avoid over-mixing to keep the cookies tender.
- Chill the dough: Cover the bowl and place it in the fridge for 30 minutes or overnight. This chilling step is important to help the dough firm up and improve texture.
- Preheat the oven: Set your oven to 350 °F (177 °C) and prepare a baking sheet lined with parchment paper or a baking mat.
- Shape the cookies: Scoop 2-inch balls of dough using a cookie scooper or large spoon. Press down each ball into a disk shape since the dough does not spread much during baking. Arrange the cookies a couple of inches apart on the baking sheet.
- Bake the cookies: Place the baking sheet on the center rack and bake for 12 minutes. Remove from oven and allow cookies to cool completely on the baking sheet before frosting.
- Prepare the frosting: In a medium bowl, use an electric mixer with a whisk attachment to whip together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and creamy. Refrigerate if preparing ahead.
- Frost the cookies: Spoon the frosting into a piping bag fitted with a Wilton Piping Tip #2A. Pipe the frosting on the cooled cookies in a swirl pattern, starting from the center and moving outward.
- Finish and serve: Sprinkle a little pumpkin pie spice on top of the frosting for extra flavor. Enjoy your soft pumpkin cookies with cinnamon frosting!
Notes
- Storage: Store cookies in an airtight container for 3-4 days at room temperature or up to 7 days refrigerated.
- Freezing: Unfrosted cookies or dough can be frozen for up to 2 months. Thaw before frosting and serving.
- Do not skip chilling the dough as it improves cookie texture and prevents spreading.
- Use a cookie scooper for even-sized cookies and consistent baking.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
