Description
Soft Pumpkin Cookies with Cinnamon Frosting offer a perfect fall treat that blends moist pumpkin-flavored cookies with a creamy, spiced vegan frosting. These cookies are tender with a subtle pumpkin pie spice flavor and topped with a rich cinnamon frosting swirl, making them perfect for cozy gatherings or holiday celebrations.
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 the 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, creating a smooth base for the cookies.
- 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 agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing to keep the cookies tender.
- Chill Dough: Cover the dough bowl and refrigerate for at least 30 minutes or overnight. Chilling firms the dough, making it easier to shape and improving texture.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Using a medium cookie scooper or large spoon, scoop 2-inch balls of dough, then flatten each ball into a disk shape since the dough will not spread much during baking. Arrange cookies a couple of inches apart on the baking sheet.
- Bake: Bake the cookies on the center rack for 10-12 minutes until set and lightly golden on the bottom. Then let them cool completely on the baking sheet before frosting.
- Prepare Cinnamon Frosting: In a medium bowl, use a hand mixer or stand mixer with a whisk attachment to whip together vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and fluffy.
- Frost Cookies: Spoon the prepared frosting into a piping bag fitted with Wilton Piping Tip #2A. Pipe the frosting onto cooled cookies in a swirl starting from the center outwards. Optionally, sprinkle a little pumpkin pie spice on top for extra flavor.
- Serve and Store: Enjoy immediately or store cookies in an airtight container at room temperature for 3-4 days, refrigerate up to 7 days, or freeze unfrosted cookies or dough for up to 2 months.
Notes
- Storage: Store cookies in an airtight container for 3-4 days at room temperature, or refrigerate for up to 7 days.
- Freezing: Freeze unfrosted cookies or dough for up to 2 months. Thaw before frosting.
- Chilling Dough: Do not skip chilling the dough; it is essential for texture and ease of shaping.
- Cookie Size: Scooping 2-inch dough balls ensures even baking and soft texture.
- Vegan Butter: Using vegan butter keeps this recipe plant-based.
Nutrition
- Serving Size: 1 cookie with frosting
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
