Description
Soft Pumpkin Cookies with a spiced cinnamon frosting, perfect for fall celebrations or cozy gatherings. These vegan cookies are tender, flavorful, and topped with a creamy cinnamon frosting that enhances the pumpkin spice profile.
Ingredients
Scale
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
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
- Cream ingredients: In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy.
- Mix dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined, being careful not to over-mix.
- Chill dough: Cover the bowl and place it in the refrigerator for 30 minutes or overnight to firm up the dough and improve texture.
- Preheat oven: Preheat your oven to 350 °F (177 °C) and line a baking sheet with parchment paper or a baking mat.
- Shape cookies: Scoop 2-inch balls of dough using a medium cookie scooper or large spoon. Flatten the dough balls into disks since the dough will not spread much during baking. Arrange them a couple of inches apart on the prepared baking sheet.
- Bake cookies: Bake on the center oven rack for 12 minutes. Once baked, allow the cookies to cool completely on the baking sheet.
- Prepare frosting: In a medium bowl, use an electric mixer or stand mixer with a whisk attachment to whip together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until fully combined and creamy. Cover and refrigerate if preparing in advance.
- Frost cookies: Spoon the frosting into a piping bag fitted with Wilton Piping Tip #2A. Pipe the cinnamon frosting onto the cooled cookies in a swirl pattern, starting from the center and moving outward.
- Garnish and serve: Sprinkle a little pumpkin pie spice on top of the frosting for added flavor and serve.
Notes
- Storage: Store cookies in an airtight container for 3-4 days at room temperature, or up to 7 days in the refrigerator.
- Freezing: Freeze unfrosted cookies or dough for up to 2 months to enjoy later.
- Do not skip chilling the dough; it ensures the cookies hold their shape and develop the right texture.
- Flatten the dough balls before baking as they will not spread much in the oven.
- For a non-vegan version, you can substitute vegan butter with regular butter and use regular vanilla extract.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 0 mg
