Description
These Soft Pumpkin Cookies with Cinnamon Frosting are a delicious fall treat featuring moist pumpkin-flavored cookies topped with a spiced cinnamon vegan buttercream. Perfectly soft and lightly spiced, they are easy to prepare and ideal for holiday gatherings or cozy afternoons.
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 vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy.
- Mix the dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt until well combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined. Avoid over-mixing to keep the cookies soft.
- Chill the dough: Cover the bowl and refrigerate the dough for 30 minutes to overnight. This chilling step is essential for texture and handling.
- Preheat the oven: Set your oven to 350 °F (177 °C) and prepare a baking sheet lined with parchment paper or a baking mat.
- Shape the cookies: Scoop 2-inch balls of dough using a cookie scooper or large spoon. Press each ball down gently to flatten into cookie disks because the dough doesn’t spread much during baking. Place the cookies a couple of inches apart on the prepared baking sheet.
- Bake the cookies: Bake on the center oven rack for 12 minutes until lightly golden around the edges. Remove and allow to cool completely on the baking sheet before frosting.
- Prepare the cinnamon frosting: In a medium bowl, whip together the softened vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar using an electric or stand mixer with a whisk attachment until smooth and fluffy. Cover and refrigerate if preparing in advance.
- Pipe the frosting: Spoon the cinnamon frosting into a piping bag fitted with Wilton Piping Tip #2A. Pipe a swirl of frosting on each cooled cookie, starting from the center and moving outward. Optionally, sprinkle a little pumpkin pie spice on top for extra flavor.
- Serve and enjoy: Allow the frosting to set slightly before serving. These cookies are best enjoyed fresh but can be stored as instructed.
Notes
- Store cookies in an airtight container for 3-4 days at room temperature or up to 7 days in the refrigerator.
- Freeze unfrosted cookies or cookie dough for up to 2 months for longer storage.
- Pressing the dough into disks before baking is important because the cookies do not spread much during baking.
- Use vegan butter to keep the recipe vegan-friendly.
- Adjust the cinnamon and pumpkin pie spice amounts in the frosting to taste.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
