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Soft Pumpkin Cookies with Cinnamon Frosting

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Deliciously fluffy and moist pumpkin cookies topped with a luscious cinnamon frosting, perfect for fall gatherings.

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

  1. In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
  2. In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt.
  3. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Don’t over-mix!
  4. Cover the dough and chill in the fridge for 30 minutes or overnight.
  5. Preheat the oven to 350°F (177°C).
  6. Scoop out 2-inch balls of dough and press them down to form disks on a parchment-lined baking sheet.
  7. Bake for 10-12 minutes, until just set. Allow to cool completely on the baking sheet.
  8. For the frosting, whip together all frosting ingredients in a medium bowl until well blended. If prepping in advance, refrigerate until needed.
  9. Spoon the icing into a piping bag and pipe the frosting onto the cooled cookies starting from the center and moving outwards. Sprinkle with additional pumpkin pie spice to serve.

Notes

Ensure the butter is softened but not melted for the best texture. Chilling the dough helps cookies maintain their shape.

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