Soft Pumpkin Cookies with Cinnamon Frosting
Soft Pumpkin Cookies with Cinnamon Frosting
Are you looking for a delightful dessert that perfectly captures the essence of fall? Look no further than these Soft Pumpkin Cookies with Cinnamon Frosting! These cookies are soft, chewy, and bursting with pumpkin flavor, making them an ideal treat for any autumn gathering or simply to enjoy at home. Topped with a rich cinnamon frosting, they are sure to become a favorite!
Why Make This Recipe
There are several reasons to try this recipe. First, these cookies are incredibly soft and tender, thanks to the pumpkin puree, which also adds a subtle sweetness. The cinnamon frosting provides a perfect balance, making each bite deliciously satisfying. Additionally, this recipe is vegan-friendly, allowing everyone to indulge without dietary concerns. Plus, the preparation is straightforward, making it easy for bakers of all skill levels!
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Follow these simple steps to create your own Soft Pumpkin Cookies with Cinnamon Frosting:
Ingredients
-
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
-
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
- 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
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 a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix!
- Cover the bowl and place it in the refrigerator for 30 minutes or overnight. Chilling the dough is crucial for the best texture.
- Preheat the oven to 350°F (177°C).
- Scoop 2-inch balls of dough using a medium cookie scooper or a large spoon. Press down to flatten the dough balls into disks.
- Arrange them a couple of inches apart on a parchment-lined baking sheet.
- Bake on the center rack for 10-12 minutes. Let them cool completely on the baking sheet.
- In a medium bowl, whip together all the frosting ingredients using an electric mixer or stand mixer until fully combined. If preparing in advance, cover with plastic wrap and refrigerate until needed.
- Spoon the icing into a piping bag fitted with the Wilton Piping Tip #2A. Pipe the cinnamon frosting onto the cooled cookies in a swirl, starting from the middle and moving outwards. Sprinkle pumpkin pie spice on top, and enjoy!
How to Serve Soft Pumpkin Cookies with Cinnamon Frosting
These cookies can be enjoyed as a dessert at gatherings, or served with coffee or tea for a delightful afternoon treat. Display them on a festive platter for a visual appeal that will surely impress your guests.
How to Store Soft Pumpkin Cookies with Cinnamon Frosting
To keep these cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to keep them for longer, you can refrigerate them for up to a week or freeze them for up to three months.
Tips to Make Soft Pumpkin Cookies with Cinnamon Frosting
- Make sure all your ingredients are at room temperature before starting.
- Chilling the dough is essential for the best texture, so don’t skip this step!
- Experiment with different spices in the frosting or even add nuts for extra texture and flavor.
Variations
- If you’re not strictly vegan, you can use regular butter for both the cookies and frosting.
- For a nutty flavor, try adding chopped pecans or walnuts to the cookie dough.
- Substitute the pumpkin puree with applesauce for a different twist on this recipe.
FAQs
1. Can I use canned pumpkin for this recipe?
Yes! Canned pumpkin puree works perfectly and saves you time.
2. How do I know when the cookies are done baking?
The edges should be set, while the centers may look slightly underbaked. They will firm up as they cool.
3. Can I freeze the cookie dough?
Absolutely! You can freeze the dough before baking. Just scoop it into balls, freeze them on a baking sheet for an hour, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
Now you’re all set to make your own Soft Pumpkin Cookies with Cinnamon Frosting. Enjoy this delicious fall treat that’s sure to bring smiles to your table!
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
For the Cookies
- 1/2 cup vegan butter, softened Ensure it's at room temperature
- 1/4 cup pumpkin puree Canned pumpkin works well
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract Can substitute with vanilla paste
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
For the Cinnamon Frosting
- 1 cup vegan butter, softened Ensure it's at room temperature
- 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
Preparation
- 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 a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to over-mix!
- Cover the bowl and place it in the refrigerator for 30 minutes or overnight. Chilling the dough is crucial for the best texture.
Baking
- Preheat the oven to 350°F (177°C).
- Scoop 2-inch balls of dough using a medium cookie scooper or a large spoon. Press down to flatten the dough balls into disks.
- Arrange them a couple of inches apart on a parchment-lined baking sheet.
- Bake on the center rack for 10-12 minutes. Let them cool completely on the baking sheet.
Frosting
- In a medium bowl, whip together all the frosting ingredients using an electric mixer or stand mixer until fully combined.
- If preparing in advance, cover with plastic wrap and refrigerate until needed.
- Spoon the icing into a piping bag fitted with the Wilton Piping Tip #2A. Pipe the cinnamon frosting onto the cooled cookies in a swirl, starting from the middle and moving outwards. Sprinkle pumpkin pie spice on top, and enjoy!
