Get Ready to Fall in Love
Imagine biting into a soft, fluffy cookie that melts in your mouth, hinting at warm spices and pumpkin goodness. Soft Pumpkin Cookies with Cinnamon Frosting are not just a treat; they’re a hug in cookie form! This recipe is super easy and turns out perfectly every time. Plus, it fills your kitchen with the most heavenly scent – think cozy autumn vibes all year round! 🍂
Why Make This Recipe
You’ll adore these cookies for a few reasons:
- Easy Cleanup! Just one bowl for the cookie dough and one for the frosting. Who has time for a sink full of dishes?
- Family-Friendly: These treats are perfect for kids (and adults) – soft enough to win over picky eaters and sweet enough to bring a smile to anyone’s face.
- Vegan Delight: They’re made with vegan butter, so even dairy-free friends can enjoy these goodies without compromise.
Ingredients
You don’t need fancy stuff — just these basics!
- 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
- 1 cup vegan butter, softened (for frosting)
- 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
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper (or baking mat)
- Cookie Scooper (optional)
- Piping Bag, Wilton Piping Tip #2A
Directions
Let’s get these cookies baking! Follow these steps:
- In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to your wet mixture, mixing on low speed until just combined. Don’t over-mix!
- Cover the bowl and chill in the fridge for 30 minutes or overnight. Chilling the dough is vital – trust me!
- Preheat your oven to 350°F (177°C).
- Using a medium cookie scooper or a large spoon, scoop out 2-inch balls, then press down to flatten them into disks. Remember, they won’t spread much while baking!
- Arrange them on a parchment-lined baking sheet.
- Bake for 10-12 minutes and let them cool completely on the baking sheet.
- For the frosting, in a medium bowl, whip together all the frosting ingredients until combined. Refrigerate if needed!
- Spoon the icing into a piping bag and swirl on top of the cooled cookies. Sprinkle with pumpkin pie spice and enjoy!
How to Make Soft Pumpkin Cookies with Cinnamon Frosting (Overview)
Making these cookies is like a delightful dance in the kitchen! Start by creaming your wet ingredients until they’re fluffy clouds of goodness. Meanwhile, whisk together the dry ingredients for a perfect blend. The most crucial part? Chilling the dough! It’s like giving the flavors a chance to mingle. Once your oven’s preheated, get those cute puffs on the baking sheet, and bake to golden perfection. Finish with a generous swirl of that dreamy cinnamon frosting, and just like that, cookie magic happens!
How to Serve Soft Pumpkin Cookies with Cinnamon Frosting
Serving these cookies is pure joy! Picture a platter filled with golden-brown disks topped with fluffy white frosting that has a hint of spice. They pair perfectly with a steaming cup of coffee or a warm chai tea. The aroma alone will have everyone flocking to the kitchen. Arrange them on a festive plate for a cozy gathering or gift them to a friend. Trust me, they’ll be the star of any autumn-themed party! 🍪✨
How to Store Soft Pumpkin Cookies with Cinnamon Frosting
These cookies are best enjoyed fresh, but they keep well! Store them in an airtight container in the fridge for about a week. If you want to savor them longer, they freeze beautifully for up to three months. Just thaw them in the fridge when you’re ready to devour. For reheating, pop them in the microwave for a few seconds – enjoy that melty goodness!
Tips to Make Soft Pumpkin Cookies with Cinnamon Frosting
- Don’t skip the chilling step. It makes your cookies incredibly soft!
- Substitute pumpkin pie spice with a blend of cinnamon, nutmeg, and ginger if you’re out.
- For an extra treat, add chopped nuts or chocolate chips to the cookie dough.
- Timing is everything – pull them from the oven when they’re just set for the perfect chewy texture!
- Frosting too thick? Add a splash of almond milk to achieve the perfect consistency.
Variation
Want to switch things up? Try adding in some chocolate chips or a sprinkle of walnuts for crunch. If you’re feeling adventurous, consider a drizzle of maple syrup or a touch of cocoa powder in the frosting for a unique twist. And yes, they can totally go gluten-free! Just swap out the all-purpose flour for your favorite GF blend.
FAQs
1. Can I use canned pumpkin?
Absolutely! Canned pumpkin puree is perfect for this recipe and saves you some prep time.
2. How do I make these cookies ahead of time?
You can prepare the dough and freeze it before baking. Just thaw in the fridge before baking!
3. Can I use regular butter instead of vegan?
Sure thing! Substitute it 1:1 with regular butter if you’re not worried about vegan options.
📌 Pin this recipe for your next cozy dinner night!
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
For the Cookies
- 1/2 cup vegan butter, softened
- 1/4 cup pumpkin puree Canned pumpkin puree works well.
- 1/4 cup brown sugar Packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour Can use gluten-free blend as an alternative.
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice Can substitute with a blend of cinnamon, nutmeg, and ginger.
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
For the 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 Packed
- 3 1/4 cups powdered sugar
Instructions
Preparation
- In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to your wet mixture, mixing on low speed until just combined. Don’t over-mix!
- Cover the bowl and chill in the fridge for 30 minutes or overnight.
Baking
- Preheat your oven to 350°F (177°C).
- Using a medium cookie scooper or a large spoon, scoop out 2-inch balls, then press down to flatten them into disks.
- Arrange them on a parchment-lined baking sheet.
- Bake for 10-12 minutes and let them cool completely on the baking sheet.
Frosting
- In a medium bowl, whip together all the frosting ingredients until combined.
- Refrigerate if needed!
- Spoon the icing into a piping bag and swirl on top of the cooled cookies. Sprinkle with pumpkin pie spice and enjoy!
Notes
Printable Recipe Card
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