Soft Pumpkin Cookies with Cinnamon Frosting
Deliciously soft and fluffy cookies infused with pumpkin and topped with a creamy cinnamon frosting—perfect for fall gatherings!
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
Store cookies in an airtight container for up to a week. Freeze without frosting for up to three months.