Soft Pumpkin Cookies with Cinnamon Frosting
These Soft Pumpkin Cookies with Cinnamon Frosting are a delicious vegan treat, combining warm autumn flavors and a creamy cinnamon icing, perfect for any occasion.
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.
Notes
Store cookies in an airtight container at room temperature for up to one week. For longer storage, freeze cookies before frosting.