Description
Delight in these Soft Pumpkin Cookies topped with a rich and creamy Cinnamon Frosting. Made with pumpkin puree and warm spices, these tender cookies are perfect for fall or any cozy occasion. The cinnamon-spiced vegan butter frosting adds a sweet and aromatic finish, making each bite irresistibly soft and flavorful.
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 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, ensuring a smooth and well-incorporated base for your cookie dough.
- Mix Dry Ingredients: In a separate large bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt to evenly distribute the baking agents and spices within the flour mixture.
- Combine Dough: Gradually add the dry ingredients to the wet ingredients while mixing at low speed. Mix just until combined to avoid overworking the dough, which can make cookies tough.
- Chill Dough: Cover the bowl and chill the dough in the refrigerator for at least 30 minutes or overnight. This step is crucial to firm up the dough and improve the texture and flavor of the cookies.
- Preheat Oven: Set your oven to 350 °F (177 °C) and prepare a baking sheet with parchment paper or a baking mat to prevent sticking.
- Shape Cookies: Use a medium cookie scooper or large spoon to portion 2-inch dough balls. Press each ball down gently to flatten into disks since the dough will not spread much during baking. Arrange them about two inches apart on the prepared baking sheet.
- Bake Cookies: Bake on the center rack for 10-12 minutes until the edges set but the centers remain soft. Remove from oven and let the cookies cool completely on the baking sheet to set their shape.
- Prepare Frosting: In a medium bowl, whip together the softened vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar using a hand or stand mixer with a whisk attachment until smooth and fluffy. Cover and refrigerate if making ahead.
- Pipe Frosting: Spoon the cinnamon frosting into a piping bag fitted with Wilton Piping Tip #2A. Pipe a swirl of frosting onto each cooled cookie starting from the center and moving outward for an elegant finishing touch. Optionally, sprinkle with extra pumpkin pie spice on top.
- Serve and Enjoy: Serve these luscious pumpkin cookies with cinnamon frosting fresh or store them properly to maintain freshness for days to come.
Notes
- Storage: Store cookies in an airtight container for 3-4 days at room temperature or up to 7 days refrigerated.
- Freezing: Freeze unfrosted cookies or cookie dough for up to 2 months for convenient future baking.
- Do not skip chilling the dough; it’s key for texture and handling.
- Press dough into disks before baking as these cookies do not spread much in the oven.
- Use vegan butter and ensure all ingredients are vegan to keep the recipe plant-based.
Nutrition
- Serving Size: 1 cookie (with frosting)
- Calories: 170
- Sugar: 15g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
