Soft Pumpkin Cookies with Cinnamon Frosting Recipe
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.
- 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
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 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.
- 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.
- 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.
- Chill Dough: Cover the combined dough and refrigerate for at least 30 minutes or overnight; this step is crucial for texture and flavor development.
- Preheat Oven: Set the oven temperature to 350 °F (177 °C) to prepare for baking.
- 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.
- 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.
- 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.
- 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.
- 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
