Soft Pumpkin Cookies with Cinnamon Frosting
Soft Pumpkin Cookies with Cinnamon Frosting
Soft Pumpkin Cookies with Cinnamon Frosting are the perfect autumn treat that combines the warm flavors of pumpkin and spices with a sweet, creamy frosting. These cookies are not only delicious but also vegan-friendly, making them suitable for everyone. With a soft, cake-like texture and delightful cinnamon icing, these cookies will quickly become a household favorite.
Why Make This Recipe
There are many reasons to try this Soft Pumpkin Cookies recipe. First and foremost, it’s bursting with the authentic flavors of fall, making it a seasonal delight. The combination of pumpkin puree and warm spices like cinnamon and pumpkin pie spice creates a comforting flavor profile. Plus, the soft and pillowy texture of the cookies paired with the creamy frosting is simply irresistible. Also, this recipe is vegan, allowing everyone to indulge in these tasty treats without compromise.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
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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
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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
Directions
- In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until the mixture is light and fluffy.
- In another large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined (be careful not to over-mix).
- Cover the bowl and refrigerate the dough for 30 minutes or overnight—this step is crucial for soft cookies.
- Preheat your oven to 350°F (177°C).
- Scoop 2-inch balls of dough onto a parchment-lined baking sheet. Flatten each dough ball into a disk since they won’t spread much while baking. Place them a couple of inches apart.
- Bake on the center rack for 10-12 minutes. Allow the cookies to cool completely on the baking sheet.
- In a medium bowl, use an electric mixer to whip together all frosting ingredients until fully combined.
- Spoon the frosting into a piping bag fitted with Wilton Piping Tip #2A and pipe in a swirl on top of each cooled cookie. Sprinkle with pumpkin pie spice for an extra touch.
- Enjoy your delicious Soft Pumpkin Cookies with Cinnamon Frosting!
How to Serve Soft Pumpkin Cookies with Cinnamon Frosting
These cookies are perfect for any occasion! Serve them at autumn gatherings, Halloween parties, or as a sweet snack with a warm cup of coffee or tea. For a festive touch, arrange them on a decorative platter and garnish with additional pumpkin pie spice.
How to Store Soft Pumpkin Cookies with Cinnamon Frosting
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to preserve them longer, freeze the cookies before frosting them. When ready to serve, simply thaw and frost with the cinnamon icing.
Tips to Make Soft Pumpkin Cookies with Cinnamon Frosting
- Ensure that your vegan butter is softened for easy mixing.
- Do not skip the chilling step; it helps the cookies maintain a soft and cake-like consistency.
- Experiment with different spices in the frosting for a unique flavor twist.
Variations
- Substitute the pumpkin puree with applesauce for a different flavor profile.
- Add chocolate chips or nuts for extra texture and flavor.
- Try different types of frostings, such as a maple frosting, for a unique twist on this classic recipe.
FAQs
1. Can I use regular butter instead of vegan butter?
Yes, if you’re not concerned about keeping the recipe vegan, you can substitute regular butter for vegan butter in equal measurements.
2. Can I make these cookies gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend that you enjoy, and be sure to check your other ingredient labels for gluten.
3. How can I make the frosting thicker?
If your frosting is too thin, gradually add more powdered sugar until the desired thickness is reached.
Now that you have this delightful recipe for Soft Pumpkin Cookies with Cinnamon Frosting, gather your ingredients and bring the taste of fall into your kitchen! Enjoy the warmth and sweetness of these tasty cookies.
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
For the Cookies
- 1/2 cup vegan butter, softened Ensure it is softened for easy mixing.
- 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 Can be substituted with gluten-free 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 Add more for desired frosting thickness.
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 another bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix.
- Cover the bowl and refrigerate the dough for 30 minutes or overnight.
Baking
- Preheat your oven to 350°F (177°C).
- Scoop 2-inch balls of dough onto a parchment-lined baking sheet and flatten each dough ball into a disk.
- Bake on the center rack for 10-12 minutes. Allow the cookies to cool completely on the baking sheet.
Frosting
- In a medium bowl, whip together all frosting ingredients until fully combined.
- Spoon the frosting into a piping bag and pipe on top of each cooled cookie. Sprinkle with pumpkin pie spice.
