Print

Soft Pumpkin Cookies with Cinnamon Frosting

Soft Pumpkin Cookies with Cinnamon Frosting
Print Recipe

★★★★★

5 from 15 reviews

Delight in these soft pumpkin cookies topped with a luscious cinnamon frosting, perfect for autumn or anytime you crave a cozy treat. Made with pumpkin puree, warm spices, and a creamy vegan cinnamon frosting, these cookies offer a soft texture and rich taste that both vegans and non-vegans will love.

Ingredients

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

  1. Cream Ingredients: 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, ensuring an even blend of flavors and good cookie texture.
  2. Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt thoroughly to distribute the leavening and spices evenly.
  3. Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients bowl while mixing on low speed until just combined. Avoid overmixing to keep the cookies soft and tender.
  4. Chill Dough: Cover the bowl and refrigerate the dough for at least 30 minutes or up to overnight. This chilling step is essential for flavor development and to prevent excessive spreading during baking.
  5. Preheat Oven and Prepare Dough: Preheat your oven to 350°F (177°C). Using a medium cookie scoop or spoon, scoop 2-inch balls of dough. Press down gently on each to form a disk shape since the dough will not spread much while baking. Place disks on a parchment-lined baking sheet spaced a few inches apart.
  6. Bake Cookies: Bake the cookies in the center rack of the oven for 10 to 12 minutes. The edges should be set but the cookies remain soft. Allow them to cool completely on the baking sheet before frosting.
  7. Prepare Cinnamon 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 smooth and fluffy. If making ahead, cover and refrigerate.
  8. Decorate Cookies: Spoon the cinnamon frosting into a piping bag fitted with Wilton Piping Tip #2A and pipe a swirl onto each cooled cookie, starting from the center and moving outward. Optionally, sprinkle a pinch of pumpkin pie spice on top to finish.

Notes

  • Chilling the dough is crucial to maintain cookie shape and enhance flavor.
  • Use vegan butter to keep these cookies vegan-friendly.
  • Adjust the amount of powdered sugar in the frosting to your desired sweetness and consistency.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For added texture, try folding in 1/2 cup chopped walnuts or pecans into the dough before chilling.

Nutrition

Keywords: pumpkin cookies, vegan cookies, cinnamon frosting, fall dessert, soft cookies, pumpkin spice cookies

Find it online: https://dinewithdylan.com/soft-pumpkin-cookies-with-cinnamon-frosting/