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These soft pumpkin cookies with cinnamon frosting are a staple every autumn in my kitchen. I love how the cozy scent of pumpkin spice fills the house and how these perfectly tender cookies always vanish as soon as they are frosted. If you are searching for a treat that brings together pumpkin and warm spices in the softest bite, this recipe will be a new favorite.
The first time I made these, my friends thought bakery cookies had arrived on the table. They become the star of any dessert platter and make a cozy afternoon even better with a mug of tea or coffee.
Ingredients
- Vegan butter: softened for richness and that signature bakery-style crumb Choose one with no overwhelming flavor
- Pumpkin puree: adds moisture and classic fall flavor Use pure pumpkin not pie filling
- Brown sugar: deepens the flavor while granulated sugar balances with a gentle sweetness Use fresh soft brown sugar for best results
- Vanilla extract: enhances every other flavor Look for pure vanilla extract
- All-purpose flour: a reliable structure for soft but tender cookies Use unbleached for a delicate crumb
- Baking powder: gives lift to keep cookies pillowy Fluff up your can with a fork if clumpy
- Pumpkin pie spice: layers cinnamon nutmeg and ginger complexity Mix at home if you cannot find it in stores
- Cornstarch: make cookies extra soft and almost cake like Sift to avoid lumps
- Salt: brings out all the sweet and spicy flavors Choose fine sea salt for best control
Cinnamon Frosting
- Vegan butter: softened creates a smooth and creamy base
- Vanilla paste or extract: makes the frosting fragrant and sweet Paste gives visible vanilla flecks but extract also works
- Cinnamon: pairs perfectly with pumpkin and adds the warming finish
- Pumpkin pie spice or extra cinnamon: depends on your preference for spice
- Brown sugar: intensifies the caramel background of the frosting
- Powdered sugar: for structure and a classic frosting texture Always sift for silky smoothness
Step-by-Step Instructions
- Make the Cookie Dough:
- Cream together softened vegan butter pumpkin puree both sugars and vanilla until fluffy and pale about 3 to 5 minutes A stand mixer works best but a hand mixer does the job Be sure to scrape down the sides of the bowl as you go
- Mix the Dry Ingredients:
- In a separate large bowl whisk together flour baking powder pumpkin pie spice cornstarch and salt Stir thoroughly to evenly distribute the spices and leavening This ensures even flavor and rise
- Combine Wet and Dry Ingredients:
- Gradually add the dry mixture into the wet ingredients Be patient and mix on low speed until just combined Overmixing will create tougher cookies
- Chill the Dough:
- Cover the bowl and refrigerate the dough at least 30 minutes or overnight Chilling is vital for a pillowy texture and a dough that scoops easily
- Shape and Arrange the Cookies:
- Preheat your oven to 350 degrees Fahrenheit Line a baking sheet with parchment Scoop dough into 2 inch balls flatten slightly into rounds, and space cookies a few inches apart These cookies keep their shape in baking so press into the final size you want
- Bake the Cookies:
- Bake on the center rack for 10 to 12 minutes They should look set but soft Cool completely on the baking sheet to prevent breaking
- Make the Cinnamon Frosting:
- Use a mixer to whip together vegan butter vanilla cinnamon pumpkin spice brown sugar and powdered sugar Beat until completely smooth and fluffy If it feels too soft refrigerate for 10 minutes before piping
- Frost the Cookies:
- Spoon frosting into a piping bag fitted with a large round tip and pipe a swirl onto each cooled cookie Start in the center and spiral outwards Sprinkle extra pumpkin pie spice over the top for a festive look
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Pumpkin pie spice is my secret ingredient here The first time I made my own blend, my kitchen instantly felt like fall I always save a little extra to sprinkle right on top at the end and that fragrant burst is irresistible
Storage Tips
Keep these cookies in an airtight container at room temperature for up to four days They will stay soft and delicious Longer storage in the refrigerator up to one week works well too If you want to bake ahead freeze unfrosted cookies or even extra dough for up to two months and then frost fresh as needed
Ingredient Substitutions
If you lack vegan butter use any plant based spread with a similar fat content Coconut oil will work but does change the flavor For the sugars coconut sugar or light muscovado offers a fun twist If pumpkin pie spice is missing blend cinnamon ginger and nutmeg in equal parts
Serving Suggestions
These cookies are perfect on their own but shine with a mug of hot chai or apple cider For special gatherings add edible dried flowers or roasted pumpkin seeds for an extra festive touch Frost right before serving for the prettiest appearance
Cultural Context
Baking with pumpkin is a beloved North American fall tradition Pumpkin treats mark harvest time and signal the start of cozy baking at home The use of warming spices like cinnamon and nutmeg goes back generations and makes each batch feel nostalgic and comforting
Recipe FAQs
- → How do I keep the cookies soft?
Chilling the dough and not overbaking ensures these cookies stay incredibly soft and pillowy. An airtight container preserves freshness.
- → Can I make the frosting ahead of time?
Yes, prepare the cinnamon frosting and store it covered in the fridge. Let it soften before piping onto the cookies.
- → Can I freeze the dough or baked cookies?
Both the dough and unfrosted cookies can be frozen for up to 2 months—frost after thawing for best texture.
- → Are these cookies suitable for vegans?
Yes, using vegan butter and making sure all ingredients align keeps these cookies completely plant-based.
- → What’s the best way to achieve fluffy frosting?
Whip the softened butter thoroughly and add powdered sugar gradually for a light, smooth, and fluffy cinnamon topping.