Soft Pumpkin Cookies Cinnamon Frosting (Print)
Tender pumpkin cookies with cinnamon frosting offer cozy autumn flavor in each bite. Vegan and delightfully spiced.
# What You'll Need:
→ Cookies
01 -
1/2 cup vegan butter, softened
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1/4 cup pumpkin puree
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1/4 cup brown sugar
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1/2 cup granulated sugar
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1 teaspoon vanilla extract
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1 3/4 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon pumpkin pie spice
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2 teaspoons cornstarch
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1/4 teaspoon salt
→ Cinnamon Frosting
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1 cup vegan butter, softened
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3 teaspoons vanilla paste or extract
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1 teaspoon cinnamon
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1 teaspoon pumpkin pie spice or cinnamon
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1/3 cup brown sugar
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3 1/4 cups powdered sugar
# How to Make It:
01 -
In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until the mixture is light and fluffy.
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In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
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Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined. Do not over-mix.
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Cover the bowl with the dough and refrigerate for 30 minutes or overnight. Chilling is essential and should not be skipped.
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Preheat the oven to 350 °F (177 °C).
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Scoop 2-inch balls of dough using a medium cookie scooper or large spoon. Flatten each ball into a disk, as the dough will not spread significantly during baking. Arrange cookies a couple of inches apart on a parchment-lined baking sheet.
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Bake the cookies on the center rack for 10–12 minutes. Cool completely on the baking sheet.
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In a medium bowl, use an electric or stand mixer with the whisk attachment to whip all frosting ingredients together until fully combined. If made in advance, cover with plastic wrap and refrigerate until used.
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Transfer the frosting to a piping bag fitted with the Wilton Piping Tip #2A. Pipe a swirl of cinnamon frosting on each cooled cookie, starting from the center and moving outwards. Optionally, sprinkle additional pumpkin pie spice on top before serving.
# Additional Notes:
01 -
Chilling the dough ensures cookies maintain their shape during baking.
02 -
Store cookies in an airtight container for 3-4 days at room temperature, up to 7 days in the fridge, or freeze unfrosted cookies or dough for up to 2 months.