Description
These Soft Pumpkin Cookies with Cinnamon Frosting are perfect for fall, featuring a tender pumpkin-infused dough topped with a rich, spiced cinnamon frosting. Vegan and packed with warm flavors of pumpkin pie spice, these cookies are luscious, moist, and ideal for holiday gatherings or cozy snacking.
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, ensuring even incorporation of all flavors.
- 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 leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined, avoiding over-mixing to maintain tenderness in the dough.
- Chill Dough: Cover the dough bowl and refrigerate for at least 30 minutes or overnight to firm up the dough, which helps the cookies maintain their shape during baking.
- Preheat Oven: Set the oven to 350°F (177°C) and prepare baking sheets lined with parchment paper to prevent sticking and ease cleanup.
- Scoop and Shape Cookies: Using a medium cookie scoop or large spoon, portion out 2-inch balls of dough. Flatten each ball gently into a disk shape as the dough won’t spread much during baking. Place cookies a couple of inches apart on the baking sheet.
- Bake: Bake cookies on the center oven rack for 10 to 12 minutes until set and lightly golden. Allow the cookies to cool completely on the baking sheet before frosting.
- Prepare Frosting: In a medium bowl, whisk or beat together vegan butter, vanilla paste or extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar using an electric mixer or stand mixer until smooth and creamy. Cover and refrigerate if not using immediately.
- Pipe Frosting: Spoon the cinnamon frosting into a piping bag fitted with Wilton Piping Tip #2A. Pipe swirls of frosting onto the cooled cookies, starting from the center and moving outward. Optionally, sprinkle a pinch of pumpkin pie spice on top for added aroma and visual appeal.
- Serve and Enjoy: Let the frosting set slightly before serving, and enjoy these soft, flavorful pumpkin cookies with a delightful cinnamon topping.
Notes
- Storage: Keep cookies in an airtight container at room temperature for 3-4 days, refrigerate for up to 7 days, or freeze unfrosted cookies or dough for up to 2 months.
- Chilling the dough is essential to prevent spreading and achieve the perfect soft texture.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking and to promote even baking.
- If you prefer a sweeter or more spiced frosting, adjust the amount of pumpkin pie spice or brown sugar to taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
