Description
Delight in these Soft Pumpkin Cookies topped with a rich Cinnamon Frosting, perfect for cozy fall days. Made with pumpkin puree and warm spices, these vegan cookies offer a moist, tender bite paired with a creamy, spiced frosting that adds an irresistible finishing touch.
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
- Cream Wet 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 the sugars are well incorporated.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid over-mixing to keep the cookies tender.
- Chill Dough: Cover the dough bowl and refrigerate for at least 30 minutes or overnight. This step is crucial for the dough to set and enhances the cookies’ texture.
- Preheat Oven: Preheat your oven to 350 °F (177 °C), preparing for baking.
- Shape Cookies: Using a medium cookie scooper or a large spoon, scoop 2-inch balls of dough. Press each ball lightly to form a disk shape since the dough will not spread much during baking. Arrange disks a couple of inches apart on a parchment-lined baking sheet.
- Bake: Place the baking sheet on the center rack and bake the cookies for 10-12 minutes until set but still soft. Once baked, let them cool completely on the baking sheet.
- Prepare Frosting: In a medium bowl, whip together vegan butter, vanilla paste or extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar with an electric or stand mixer fitted with a whisk attachment until smooth and creamy. Cover and refrigerate if making ahead.
- Pipe Frosting: Spoon the cinnamon frosting into a piping bag fitted with Wilton Piping Tip #2A. Pipe a swirl of frosting over each cooled cookie, starting from the center outward, then sprinkle a little pumpkin pie spice on top.
- Enjoy and Store: Serve immediately or store cookies in an airtight container at room temperature for 3-4 days, in the fridge for up to 7 days, or freeze unfrosted cookies or dough up to 2 months.
Notes
- Chilling the dough is essential for proper texture and shape retention during baking.
- Cookies don’t spread much while baking, so shaping them into disks before baking is necessary.
- Store cookies unfrosted if freezing, and frost them after thawing for best results.
- Use parchment paper or a silicone baking mat to prevent sticking.
- Adjust frosting thickness by adding more powdered sugar for stiffer consistency or a splash of plant milk for creamier texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0mg
