Why These Cookies Rock
Who doesn’t love fall flavors? Soft Pumpkin Cookies with Cinnamon Frosting are basically autumn on a plate. These cookies are moist and fluffy, and that cinnamon frosting? Absolute bliss! Whether you’re making them for a cozy gathering, a potluck, or just for yourself (we won’t judge), these cookies will make everyone smile.
Why Make This Recipe
First off, pumpkin is a superstar when it comes to flavor. It pairs magically with spices like cinnamon and nutmeg, and it’s good for you too! Plus, these cookies are vegan, so everyone can enjoy them guilt-free. They’re also super easy to whip up. You might just find that they’re now your go-to treats for every occasion. 🍂
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Making these cookies is easier than you think. Follow the steps closely, and you’ll have a batch of soft, spiced cookies in no time!
Cream the Ingredients: Start by creaming together softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until they look all fluffy and happy.
Mix the Dry Ingredients: In another bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt.
Combine: Slowly add the dry mix to your wet mix while beating on low. Just combine; don’t go overboard mixing!
Chill Out: Cover the bowl and toss it in the fridge for at least 30 minutes. Yes, this part is crucial; chilling helps the cookies stay soft.
Preheat and Scoop: Set your oven to 350°F (177°C). Scoop dough, press it into disks, and arrange them on a parchment-lined baking sheet.
Bake: Pop those babies in the oven for 10-12 minutes. They’ll smell amazing while baking!
Frost: After the cookies cool, whip up the frosting with an electric mixer and pipe it on top. Sprinkle some pumpkin pie spice for that extra touch.
Ingredients
For the cookies:
- 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
For the 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
Tools:
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper (or baking mat)
- Cookie Scooper (optional)
- Piping Bag
- Wilton Piping Tip #2A
Directions
- In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing on low speed until just combined (don’t over-mix!).
- Cover and chill the dough in the fridge for 30 minutes or overnight. Chilling is key for soft cookies.
- Preheat the oven to 350 °F (177 °C).
- Scoop 2-inch balls of dough and press them into disks. Arrange on a parchment-lined baking sheet, leaving space in between.
- Bake on the center rack for 10-12 minutes. Let the cookies cool completely on the baking sheet.
- In a medium bowl, whip all frosting ingredients until well combined. If you’re preparing it in advance, cover it and refrigerate.
- Spoon the icing into a piping bag fitted with Wilton Piping Tip #2A. Pipe the frosting in a swirl from the center outwards.
- Sprinkle pumpkin pie spice on top, and enjoy! 🎉
How to Serve Soft Pumpkin Cookies with Cinnamon Frosting
These cookies shine at room temperature! Serve them with a hot cup of coffee or tea, and watch your friends rave about them. You might want to have a second batch ready, though—trust me, they’re that good!
How to Store Soft Pumpkin Cookies with Cinnamon Frosting
Keep your cookies fresh by storing them in an airtight container for up to a week. If you want them to last longer, freeze them without frosting for up to three months. Just thaw and frost when you’re ready to indulge!
Tips to Make Soft Pumpkin Cookies with Cinnamon Frosting
- Don’t Skip Chilling: Seriously, chilling the dough is non-negotiable. It helps prevent spreading and keeps them soft!
- Experiment with Spices: Feel free to tweak the spices! Add more cinnamon or some nutmeg if you want an extra kick.
- Use a Cookie Scoop: If you love uniform cookies (and who doesn’t?), a cookie scooper is your best friend.
Variation
Want to switch things up? Try adding chocolate chips, raisins, or even nuts to the dough for some extra texture and flavor. You could also go for cream cheese frosting if you want to mix it up with an even richer taste. 😉
FAQs
Can I use regular butter instead of vegan butter?
Absolutely! Just substitute it one-to-one, and you’ll be golden.
How do I know when the cookies are done baking?
They should look slightly set but still soft in the center. They’ll firm up as they cool.
Can I make these cookies gluten-free?
Yes! Use a gluten-free all-purpose flour blend instead of regular flour, and you’re good to go.
Now, who’s ready to grab some pumpkin and start baking? 🥳
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
For the Cookies
- 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
For the 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
Preparation
- Cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing on low speed until just combined (don't over-mix!).
- Cover and chill the dough in the fridge for 30 minutes or overnight.
Baking
- Preheat the oven to 350 °F (177 °C).
- Scoop 2-inch balls of dough and press them into disks. Arrange on a parchment-lined baking sheet, leaving space in between.
- Bake on the center rack for 10-12 minutes. Let the cookies cool completely on the baking sheet.
Frosting
- In a medium bowl, whip all frosting ingredients until well combined.
- Spoon the icing into a piping bag fitted with Wilton Piping Tip #2A. Pipe the frosting in a swirl from the center outwards.
- Sprinkle pumpkin pie spice on top, and enjoy!
Notes
Printable Recipe Card
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