Description
These Soft Pumpkin Cookies with Cinnamon Frosting are tender, flavorful, and perfect for fall. Made with pumpkin puree and warm pumpkin pie spice, these cookies are topped with a rich cinnamon frosting, creating a delightful seasonal treat that is both vegan and irresistibly soft.
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 evenly distribute all dry components.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients mixture on low speed, mixing just until combined to avoid overworking the dough.
- Chill Dough: Cover the dough bowl and refrigerate for at least 30 minutes or overnight. This resting step is crucial to prevent spreading during baking and to develop flavor.
- Preheat Oven: Heat the oven to 350°F (177°C) and prepare a baking sheet lined with parchment paper or a baking mat.
- Form Cookies: Using a medium cookie scooper or large spoon, scoop 2-inch balls of chilled dough, place on the baking sheet, and gently press each ball into a flat disk shape as the dough won’t spread much while baking.
- Bake Cookies: Bake cookies on the center oven rack for 10-12 minutes until set but still soft, then allow them to cool completely on the baking sheet.
- Prepare Frosting: In a medium bowl, whip together vegan butter, vanilla paste/extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar using an electric or stand mixer until smooth and creamy.
- Pipe Frosting: Fill a piping bag fitted with Wilton Piping Tip #2A with the cinnamon frosting and pipe swirls onto the cooled cookies, starting from the center moving outward. Optionally, sprinkle additional pumpkin pie spice on top for garnish.
Notes
- Store cookies in an airtight container at room temperature for 3-4 days.
- Refrigerate cookies for up to 7 days to extend freshness.
- Freeze unfrosted cookies or dough for up to 2 months for longer storage.
- Do not skip chilling the dough as it helps maintain the cookie shape during baking.
- To make the frosting ahead, cover and refrigerate, then re-whip before piping if needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
