Description
Delight in these Soft Pumpkin Cookies with Cinnamon Frosting, featuring a tender pumpkin-infused dough and a creamy, spiced frosting. Perfectly balanced with pumpkin pie spice and a rich cinnamon frosting, these cookies offer a moist, flavorful treat ideal for cozy fall gatherings or anytime you crave a sweet seasonal dessert.
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 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 a smooth batter.
- 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 and spices.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing to maintain tender cookies.
- Chill Dough: Cover the bowl with the dough and refrigerate for at least 30 minutes or overnight. This chilling step is essential for proper dough consistency and cookie texture.
- Preheat Oven: Set your oven to 350 °F (177 °C) and prepare a baking sheet lined with parchment paper or a baking mat.
- Shape Cookies: Use a medium cookie scooper or large spoon to scoop 2-inch balls of dough. Press each ball gently into a disk shape, as the cookies will not spread much during baking. Space them a couple of inches apart on the baking sheet.
- Bake: Bake the cookies on the center rack for 10-12 minutes until set. Remove and allow to cool completely on the baking sheet to finish setting.
- Prepare Frosting: In a medium bowl, whip together vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar with an electric mixer or stand mixer whisk attachment until fully combined and fluffy. Refrigerate if preparing ahead.
- Frost Cookies: Spoon the cinnamon frosting into a piping bag fitted with Wilton Piping Tip #2A. Pipe swirls on top of cooled cookies starting from the center moving outwards. Optionally, sprinkle extra pumpkin pie spice for garnish and added aroma.
- Serve and Enjoy: Let the frosting set briefly before serving these soft, flavorful pumpkin cookies.
Notes
- Storage: Keep cookies in an airtight container for 3-4 days at room temperature or up to 7 days refrigerated to maintain freshness.
- Freezing: Unfrosted cookies or dough can be frozen for up to 2 months. Thaw before frosting and serving.
- Do not skip chilling the dough as it ensures the right texture and ease of handling.
- To make the cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 17g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
