why make this recipe
Soft Pumpkin Cookies with Cinnamon Frosting are the perfect treat for fall or any time you crave a touch of autumn. They’re flavored with pumpkin and spices, making them cozy and delicious. The added cinnamon frosting takes them to another level, giving each bite a sweet and creamy finish. These cookies are soft and chewy, and they are sure to bring smiles to everyone who tries them!
how to make Soft Pumpkin Cookies with Cinnamon Frosting
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)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/3 cup brown sugar (for frosting)
- 3 1/4 cups powdered sugar
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper (or baking mat)
- Cookie scooper (optional)
- Piping bag
- Wilton piping tip #2A
Directions:
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.
In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined. Make sure not to over-mix.
Cover the bowl and place it in the fridge for 30 minutes or overnight. Chilling the dough is an important step that you cannot skip.
Preheat the oven to 350 °F (177 °C).
Scoop 2-inch balls of dough out with a medium cookie scooper or a large spoon. Press down to flatten the dough balls into disks. While baking, the dough will not spread out much, so you need to form it into a cookie shape beforehand. Arrange them a couple of inches apart on a parchment-lined baking sheet.
Bake on the center rack for 10-12 minutes. Let them cool down completely on the baking sheet.
In a medium bowl, use an electric mixer or a stand mixer with the whisk attachment to whip together all the frosting ingredients until fully combined. If preparing in advance, cover with plastic wrap and refrigerate until ready to use.
Spoon icing into a piping bag fitted with the Wilton Piping Tip #2A. Pipe the cinnamon frosting on top of the cooled cookies in a swirl, starting from the middle and moving outwards. Sprinkle pumpkin pie spice on top and enjoy!
how to serve Soft Pumpkin Cookies with Cinnamon Frosting
Serve these cookies on a festive plate at your next gathering, or pack a few in a lunchbox for a sweet surprise. They are also great with a warm cup of tea or coffee.
how to store Soft Pumpkin Cookies with Cinnamon Frosting
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, put them in the fridge for up to two weeks. You can also freeze the cookies without frosting for up to three months.
tips to make Soft Pumpkin Cookies with Cinnamon Frosting
- For extra flavor, try adding chopped nuts or chocolate chips to the cookie dough.
- Be sure to chill the dough, as this will help the cookies maintain their shape while baking.
- Use a cookie scooper to ensure even-sized cookies, which helps them bake evenly.
variation (if any)
You can switch things up by using sweet potato puree instead of pumpkin puree. You could also try different spices, like nutmeg or ginger, to create your own flavor twist.
FAQs
Q: Can I use regular butter instead of vegan butter?
A: Yes, you can use regular butter if you don’t need a vegan option.
Q: Can I make these cookies gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend, though the texture may vary slightly.
Q: How can I make the frosting thicker?
A: If you want a thicker frosting, simply add more powdered sugar until you reach your desired consistency.
Soft Pumpkin Cookies with Cinnamon Frosting
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Deliciously soft and chewy pumpkin cookies topped with creamy cinnamon frosting, perfect for fall or any cozy occasion.
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)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/3 cup brown sugar (for frosting)
- 3 1/4 cups powdered sugar
Instructions
- In a stand mixer, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Cover and chill the dough for 30 minutes or overnight.
- Preheat the oven to 350°F (177°C).
- Scoop 2-inch balls of dough and flatten into disks, placing them on a parchment-lined baking sheet.
- Bake for 10-12 minutes, then cool completely on the baking sheet.
- In a bowl, whip together the frosting ingredients until combined, then refrigerate until ready to use.
- Pipe the frosting on the cooled cookies and sprinkle with pumpkin pie spice.
Notes
For added flavor, consider adding chopped nuts or chocolate chips. Make sure to chill the dough to maintain shape while baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pumpkin cookies, fall recipes, cookies, dessert, vegan cookies