Description
These Soft Pumpkin Cookies with Cinnamon Frosting are a delightful fall treat featuring a tender pumpkin-spiced cookie base topped with a creamy cinnamon-infused vegan frosting. Perfectly spiced and sweet, they deliver the cozy flavors of pumpkin pie in cookie form, ideal for seasonal gatherings or anytime you crave a warm, comforting dessert.
Ingredients
Units
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 Butter and Sugars: 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, creating a smooth and well-incorporated base for the cookie dough.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt to evenly distribute the leavening and spices throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture while mixing on low speed until just combined, being careful not to over-mix to maintain the dough’s tenderness.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes or preferably overnight to firm up the dough, which helps in handling and improves the texture of the cookies.
- Preheat Oven: Preheat your oven to 350 °F (177 °C) and prepare a baking sheet lined with parchment paper or a baking mat.
- Shape Cookies: Use a medium cookie scooper or large spoon to scoop 2-inch balls of dough. Flatten each ball into a disk-shaped cookie since the dough will not spread much during baking. Arrange cookies about 2 inches apart on the prepared baking sheet.
- Bake Cookies: Bake the cookies on the center oven rack for 10-12 minutes until set. Remove from the oven and allow cookies to cool completely on the baking sheet to firm up.
- Prepare Cinnamon Frosting: In a medium bowl, whip together the vegan butter, vanilla paste or extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar using an electric mixer or stand mixer fitted with the whisk attachment until smooth and fluffy.
- Frost Cookies: Spoon the frosting into a piping bag fitted with a Wilton Piping Tip #2A. Pipe the frosting onto the cooled cookies in a swirl pattern starting from the center moving outward. Optionally, sprinkle a pinch of pumpkin pie spice on top for garnish and extra flavor.
- Serve and Store: Enjoy the cookies immediately or store them in an airtight container at room temperature for up to 3-4 days, refrigerate for up to 7 days, or freeze unfrosted cookies or dough for up to 2 months.
Notes
- Chilling the dough is essential for the best texture and to make it easier to shape the cookies since the dough is soft.
- Use vegan butter to keep the recipe dairy-free and suitable for vegan diets.
- For best piping results, make sure the frosting is smooth and not too stiff or runny.
- Cookies can be frozen unfrosted; frost after thawing for best freshness.
- Store cookies in an airtight container to maintain softness and prevent drying out.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
