Soft Pumpkin Cookies with Cinnamon Frosting
These soft pumpkin cookies topped with dreamy cinnamon frosting are a delicious autumn treat that offers a cozy hug in every bite.
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
These cookies keep well in an airtight container in the fridge for about a week. They freeze beautifully for up to three months.