Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Introduction

These soft pumpkin cookies with cinnamon frosting are the perfect treat for fall or any time you crave a cozy, spiced dessert. Moist and tender with a smooth, flavorful frosting, they’re sure to become a favorite in your cookie rotation.

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 (for frosting)
• 1 teaspoon cinnamon (for frosting)
• 1 teaspoon pumpkin pie spice or cinnamon (for frosting)
• 1/3 cup brown sugar (for frosting)
• 3 1/4 cups powdered sugar (for frosting)

Instructions

1. Step 1: In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy.
2. Step 2: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
3. Step 3: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing.
4. Step 4: Cover the dough and place it in the fridge for at least 30 minutes or overnight to chill.
5. Step 5: Preheat the oven to 350°F (177°C).
6. Step 6: Scoop 2-inch balls of dough using a cookie scooper or spoon. Flatten them gently into disks since the dough won’t spread much during baking. Arrange on a parchment-lined baking sheet, leaving space between each.
7. Step 7: Bake on the center rack for 10-12 minutes. Let the cookies cool completely on the baking sheet.
8. Step 8: For the frosting, use a mixer to whip together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and fluffy.
9. Step 9: Spoon the frosting into a piping bag fitted with a Wilton Piping Tip #2A. Pipe swirls of frosting onto each cooled cookie, starting from the center moving outwards.
10. Step 10: Sprinkle a little additional pumpkin pie spice on top of the frosting if desired. Serve and enjoy!

Tips & Variations

• Chilling the dough is crucial—it helps the cookies hold their shape and improves texture.
• For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
• Add chopped pecans or walnuts to the dough for some crunch and extra flavor.
• If you don’t have pumpkin pie spice, use a combination of cinnamon, nutmeg, and cloves instead.
• The frosting can be made a day ahead; just keep it covered in the fridge and bring to room temperature before piping.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week. When refrigerated, allow the cookies to come to room temperature before serving for the best texture. Leftover frosting can be kept in the fridge, covered, for up to 5 days; re-whip before use if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of vegan butter?

Yes, you can substitute regular butter in the same quantity if you’re not avoiding dairy. The cookies will still be soft and flavorful.

Why do I need to chill the dough?

Chilling the dough firms it up, preventing the cookies from spreading too much during baking. It also helps develop the flavors and improves the overall texture.

Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Print Recipe

★★★★★

4.7 from 142 reviews

These Soft Pumpkin Cookies with Cinnamon Frosting are a delightful fall treat featuring tender, flavorful pumpkin-spiced cookies topped with a creamy, cinnamon-infused vegan frosting. Perfect for seasonal gatherings or cozy afternoons, these cookies combine warm spices and pumpkin puree with a luscious frosting to create a comforting and indulgent dessert.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour (including chilling time)
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

1. Cream 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 proper incorporation of flavors and smooth texture.
2. Whisk 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 agents and spices.
3. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined to avoid overdeveloping gluten and ensure tender cookies.
4. Chill Dough: Cover the combined dough and refrigerate for at least 30 minutes or overnight; this step is crucial for texture and flavor development.
5. Preheat Oven: Set the oven temperature to 350 °F (177 °C) to prepare for baking.
6. Shape Cookies: Scoop out 2-inch balls of dough using a cookie scooper or large spoon, then press each into a flat disk to shape the cookies since the dough will not spread much during baking. Place them spaced a couple of inches apart on a parchment-lined baking sheet.
7. Bake Cookies: Bake the cookies on the center oven rack for 10-12 minutes until set but soft. Remove and allow to cool completely on the baking sheet to firm up before frosting.
8. Prepare Frosting: In a medium bowl, whip together the vegan butter, vanilla paste (or extract), cinnamon, pumpkin pie spice (or cinnamon), brown sugar, and powdered sugar using an electric mixer or stand mixer with a whisk attachment until smooth and fully combined. Refrigerate if not using immediately.
9. Pipe Frosting: Fill a piping bag fitted with Wilton Piping Tip #2A with the cinnamon frosting. Pipe a swirl of frosting onto each cooled cookie starting from the center and moving outwards.
10. Garnish and Serve: Sprinkle a little pumpkin pie spice over the frosted cookies for extra flavor and visual appeal. Enjoy your soft pumpkin cookies with cinnamon frosting!

Notes

• Chilling the dough is essential to ensure the cookies hold their shape and develop better flavor.
• Use vegan butter to keep the recipe plant-based and dairy-free.
• You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
• Allow the cookies to cool completely before frosting to prevent the frosting from melting.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate the frosting if prepared in advance.

Keywords: Pumpkin cookies, vegan pumpkin cookies, cinnamon frosting, fall cookies, soft pumpkin cookies, plant-based dessert, autumn treats