Description
These Soft Pumpkin Cookies with Cinnamon Frosting are a delightful fall treat featuring tender pumpkin-flavored cookies topped with a creamy, spiced cinnamon frosting. Perfect for cozy gatherings or a sweet seasonal snack, these vegan cookies are soft, flavorful, and packed with warm autumn spices.
Ingredients
Scale
Cookie Ingredients
- 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
Frosting Ingredients
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the cookies evenly.
- Cream Wet Ingredients: In a mixing bowl, cream together the vegan butter, pumpkin puree, brown sugar, and granulated sugar until the mixture is smooth and fluffy, which helps incorporate air and improve texture.
- Add Vanilla: Stir in the vanilla extract thoroughly to infuse the cookie dough with its sweet, aromatic flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt to ensure even distribution of leavening agents and spices.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough and developing gluten.
- Shape Cookies: Drop spoonfuls of the cookie dough onto a parchment-lined baking sheet, spacing them evenly to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are set and the cookies appear cooked through but still soft in the center.
- Prepare Frosting: While the cookies cool on a wire rack, prepare the frosting by creaming together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, and brown sugar until smooth and fluffy.
- Add Powdered Sugar: Gradually beat in the powdered sugar to the frosting mixture until it reaches a smooth, spreadable consistency.
- Frost Cookies: Spread or pipe the cinnamon frosting generously on top of the cooled cookies, making sure to cover the surface evenly for optimal flavor and presentation.
Notes
- For best results, use pumpkin puree rather than pumpkin pie filling to control the level of sweetness and spices.
- Do not overmix the dough to keep cookies soft and tender.
- The cookies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated if the frosting is too soft.
- For a glossier frosting, you can whip it longer until light and airy.
- Feel free to substitute pumpkin pie spice with a blend of cinnamon, nutmeg, ginger, and cloves to customize the spice profile.
