Description
Soft Pumpkin Cookies with Cinnamon Frosting are tender, moist, and bursting with warm fall spices. These vegan cookies combine pumpkin puree and pumpkin pie spice for a perfect autumn treat topped with a creamy cinnamon frosting swirl.
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 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 Wet and Dry: Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined, being careful not to overmix to maintain softness.
- Chill Dough: Cover the bowl and place it in the refrigerator for 30 minutes or overnight to firm up the dough, which is essential for proper texture and easier shaping.
- Preheat Oven: Preheat your oven to 350 °F (177 °C) to get ready for baking.
- Shape Cookies: Use a medium cookie scoop or large spoon to scoop out 2-inch balls of dough. Press each ball down gently to flatten into disks since the dough will not spread much during baking. Place cookies at least a couple of inches apart on a parchment-lined baking sheet.
- Bake Cookies: Bake the cookies on the center rack for 12 minutes until set and lightly golden. Remove and let cool completely on the baking sheet before frosting.
- Prepare Frosting: In a medium bowl, whip together vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar using an electric mixer until smooth and fluffy. Cover and refrigerate if not using immediately.
- Frost Cookies: Spoon the frosting into a piping bag fitted with Wilton Piping Tip #2A. Pipe cinnamon frosting on top of each cooled cookie in a swirl pattern, starting from the center and moving outward. Optionally, sprinkle extra pumpkin pie spice on top before serving.
Notes
- For best flavor, chill dough overnight to enhance texture and deepen taste.
- Use parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
- Store cookies in an airtight container at room temperature for 3-4 days or up to 7 days refrigerated.
- You can freeze unfrosted cookies or dough for up to 2 months; thaw and frost when ready to serve.
- If you prefer a less sweet frosting, reduce powdered sugar slightly or adjust to taste.
- Vegan butter can be substituted with regular butter if not strictly vegan.
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
