Description
These Soft Pumpkin Cookies with Cinnamon Frosting are moist, flavorful, and perfect for fall. Made with pumpkin puree and warm spices, topped with a creamy cinnamon frosting, these vegan cookies offer a delightful treat for any occasion. The dough is chilled for the perfect texture, and the frosting is piped on with a swirl for an elegant 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 the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt to combine evenly.
- Combine Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Avoid over-mixing to keep the cookies soft.
- Chill Dough: Cover the bowl and refrigerate the dough for 30 minutes or overnight to firm up and enhance flavors.
- Preheat Oven: Preheat your oven to 350 °F (177 °C) and line a baking sheet with parchment paper or a baking mat.
- Shape Cookies: Scoop 2-inch balls of dough using a cookie scooper or large spoon. Flatten each ball into a disk shape before placing them a couple of inches apart on the prepared baking sheet, as the dough will not spread much during baking.
- Bake Cookies: Bake on the center rack for 12 minutes until set. Allow cookies to cool completely on the baking sheet before frosting.
- Prepare Frosting: In a medium bowl, whip together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar using an electric or stand mixer until smooth and creamy. Refrigerate if making in advance.
- Frost Cookies: Spoon the cinnamon frosting into a piping bag fitted with Wilton Piping Tip #2A and pipe a swirl on top of each cooled cookie, starting from the center and moving outward. Optionally sprinkle additional pumpkin pie spice on top.
- Serve and Store: Enjoy immediately or store cookies in an airtight container at room temperature for 3-4 days, in the refrigerator for up to 7 days, or freeze unfrosted cookies or dough for up to 2 months.
Notes
- Chilling the dough is essential for proper texture and flavor development.
- Flatten dough balls before baking as they do not spread much during baking.
- Use vegan butter to keep the recipe vegan-friendly.
- Store cookies in an airtight container to maintain freshness.
- You can freeze unfrosted cookies or dough for up to 2 months for later baking.
- If you don’t have vanilla paste, substitute with high-quality vanilla extract.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
