Description
These soft pumpkin cookies with cinnamon frosting are a delightful fall treat featuring a tender, spiced pumpkin-infused dough topped with a creamy cinnamon-spiced vegan butter frosting. Perfectly soft and flavorful, they bring cozy autumn flavors to your cookie jar.
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
Instructions
- Prepare the dough: 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. This creates the moist base of your cookies.
- Mix dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt to evenly distribute the leavening agents and spices.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredient bowl, mixing on low speed just until combined. Avoid over-mixing to keep cookies tender.
- Chill the dough: Cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes or overnight. Chilling is essential to firm up the dough and develop flavor.
- Preheat the oven: Set your oven to 350 °F (177 °C) and line a baking sheet with parchment paper for easy cleanup.
- Shape the cookies: Scoop 2-inch balls of dough with a cookie scoop or spoon, then flatten each ball into disk shapes because the dough will not spread much during baking. Place them spaced a couple of inches apart on the prepared baking sheet.
- Bake: Bake on the center rack for 10-12 minutes until set. Remove from the oven and let the cookies cool completely on the baking sheet.
- Make the frosting: In a medium bowl, use a mixer with the whisk attachment to whip together softened vegan butter, vanilla paste or extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and fluffy. If making ahead, cover and refrigerate until needed.
- Frost the cookies: Spoon the cinnamon frosting into a piping bag fitted with Wilton Piping Tip #2A, then pipe a swirl of frosting onto each fully cooled cookie, starting from the center and moving outward. Optionally sprinkle a bit of pumpkin pie spice on top for extra aroma and decoration.
- Enjoy and store: Serve immediately or store cookies in an airtight container. See notes for storage options.
Notes
- Storage: Store cookies in an airtight container for 3-4 days at room temperature, up to 7 days refrigerated. Freeze unfrosted cookies or dough for up to 2 months to preserve freshness.
- Do not skip chilling: Chilling the dough is critical to achieve the proper texture and to prevent cookies from spreading too much during baking.
- Flatten dough before baking: The dough does not spread much in the oven, so pre-forming the cookie shapes ensures even, round cookies.
- Vegan butter: Using vegan butter keeps the recipe dairy-free, but you can substitute with regular butter if not vegan.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
