Soft Pumpkin Cookies with Cinnamon Frosting
Delightful and soft pumpkin cookies topped with a sweet cinnamon frosting, perfect for fall gatherings.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
- 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
- 1 cup vegan butter, softened (for frosting)
- 3 teaspoons vanilla paste (or extract)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/3 cup brown sugar (for frosting)
- 3 1/4 cups powdered sugar
Instructions
- In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Cover and refrigerate the dough for 30 minutes or overnight.
- Preheat your oven to 350 °F (177 °C).
- Scoop 2-inch balls of dough, flatten them, and place on a parchment-lined baking sheet.
- Bake for 10-12 minutes and let cool completely on the baking sheet.
- For frosting, whip together all frosting ingredients until fully combined, then refrigerate until ready to use.
- Pipe the frosting on top of the cooled cookies and sprinkle with pumpkin pie spice.
Notes
Chill the dough to prevent spreading, and feel free to add chocolate chips or nuts for an extra twist.