Description
These Soft Pumpkin Cookies with Cinnamon Frosting are a perfect fall treat. Featuring a tender, spiced pumpkin cookie base made with vegan butter and pumpkin puree, they are topped with a rich and flavorful cinnamon frosting. These cookies combine warm autumn spices with a creamy, sweet frosting to create a deliciously soft cookie that’s perfect for the season.
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
- Prepare the dough: In a large mixing bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until smooth and well combined. This creates a moist and flavorful base for the cookies.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. These ingredients add structure and warm spice to the cookies.
- Mix dry into wet: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Be careful not to overmix to maintain a tender texture.
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes. This helps prevent spreading during baking and enhances the cookie texture.
- Preheat oven and prepare trays: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy removal and cleaning.
- Form cookies: Scoop dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart to allow for gentle spreading.
- Bake cookies: Bake for 10-12 minutes, or until the edges are lightly golden but centers remain soft. Avoid overbaking to keep cookies tender.
- Cool cookies: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare cinnamon frosting: In a bowl, beat together softened vegan butter, vanilla paste (or extract), cinnamon, pumpkin pie spice, and brown sugar until creamy and smooth. Gradually add powdered sugar, beating until fluffy.
- Frost cookies: Once cookies are completely cool, spread the cinnamon frosting evenly on top of each cookie using a spatula or knife.
- Serve and store: Enjoy immediately or store cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Notes
- Ensure the pumpkin puree is well drained to avoid excess moisture in the dough.
- Chilling the dough is crucial for the soft texture and to prevent spreading.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if desired.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Keep cookies refrigerated if frosting becomes too soft, especially in warm environments.
Keywords: pumpkin cookies, vegan cookies, cinnamon frosting, fall dessert, soft cookies, pumpkin spice