Description
These Soft Pumpkin Cookies with Cinnamon Frosting are a perfect blend of fall flavors and tender texture. Made with pumpkin puree and warm pumpkin pie spices, these vegan cookies are soft, moist, and topped with a creamy cinnamon frosting that adds sweetness and spice. Ideal for autumn gatherings or as a comforting treat, these cookies are easy to prepare and bake to perfection.
Ingredients
Units
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
Equipment
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper (or baking mat)
- Cookie Scooper (optional)
- Piping Bag
- Wilton Piping Tip #2A
Instructions
- Cream Ingredients: In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy, ensuring all ingredients are well combined to create a smooth base for the cookie dough.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. This ensures the leavening and spices are evenly distributed throughout the dough for consistent flavor and rise.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Mix just until combined to avoid overworking the dough which can make the cookies tough.
- Chill the Dough: Cover the dough bowl and refrigerate it for at least 30 minutes or overnight. Chilling the dough is essential to help the cookies hold their shape and develop better texture during baking.
- Preheat Oven: Preheat your oven to 350 °F (177 °C) and prepare a baking sheet by lining it with parchment paper or a baking mat to prevent sticking.
- Form Cookies: Scoop 2-inch balls of dough using a medium cookie scooper or large spoon. Flatten the dough balls gently into disks since the cookies will not spread much during baking. Arrange them a few inches apart on the prepared baking sheet.
- Bake Cookies: Bake the cookies on the center rack in the preheated oven for 10-12 minutes. The cookies should be set but not browned. Allow them to cool completely on the baking sheet before frosting.
- Prepare Frosting: In a medium bowl, use an electric mixer or stand mixer with a whisk attachment to whip together the softened vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and fully combined. If not using immediately, cover and refrigerate until ready.
- Pipe Frosting: Fill a piping bag fitted with a Wilton Piping Tip #2A with the cinnamon frosting. Pipe a swirl of frosting onto each cooled cookie starting from the center and moving outwards to create an attractive finish.
- Finish and Serve: Lightly sprinkle a pinch of pumpkin pie spice on top of the frosted cookies for extra flavor and serve. Enjoy these soft, flavorful pumpkin treats!
Notes
- Chilling the dough is crucial for preventing cookies from spreading and ensuring a soft, thick texture.
- Use vegan butter to keep the recipe vegan-friendly and to maintain tenderness.
- If you don’t have vanilla paste, vanilla extract can be substituted without affecting taste significantly.
- Make sure the cookies cool completely before frosting to prevent frosting from melting.
- Store frosted cookies in an airtight container in the refrigerator for up to one week.
