Description
These Soft Pumpkin Cookies with Cinnamon Frosting are a delightful treat perfect for fall or any time you crave a cozy, spiced dessert. The cookies are moist and tender, infused with pumpkin puree and warm pumpkin pie spice, then topped with a creamy cinnamon frosting made from vegan butter and vanilla paste. Easy to make and utterly delicious, this recipe yields 24 soft, flavorful cookies that will satisfy your sweet tooth.
Ingredients
Scale
Cookie Ingredients
- 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
Frosting Ingredients
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Wet Ingredients: In a mixing bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, and granulated sugar until smooth and well combined.
- Add Vanilla: Mix in the vanilla extract thoroughly with the wet mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt to ensure even distribution of leavening and spices.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to form the cookie dough.
- Form Cookies: Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them evenly.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes or until they are set and edges are lightly golden.
- Prepare Frosting: While the cookies cool, prepare the frosting by creaming together vegan butter, vanilla paste, cinnamon, pumpkin pie spice, and brown sugar until smooth.
- Add Powdered Sugar: Gradually add the powdered sugar to the frosting mixture, continuing to mix until the frosting is smooth and spreadable.
- Frost Cookies: Once the cookies are completely cooled, generously frost them with the cinnamon pumpkin frosting.
Notes
- Ensure cookies are completely cooled before frosting to prevent melting.
- You can substitute vanilla paste with vanilla extract if needed.
- For a more intense pumpkin flavor, use fresh pumpkin puree.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To make the recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
