why make this recipe
Soft Pumpkin Cookies with Cinnamon Frosting are a delightful treat, especially during the fall season. These cookies are not only soft and chewy but also packed with the warm flavors of pumpkin and spice. The cinnamon frosting adds a sweet finishing touch that makes these cookies even more irresistible. They are perfect for cozy gatherings, holiday events, or just a sweet snack at home.
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 vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until the mixture is light and fluffy.
- In a separate large bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful 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 should not skip.
- Preheat your oven to 350 °F (177 °C).
- Scoop 2-inch balls of dough using a medium cookie scooper or a large spoon. Press down to flatten the dough balls into disks. Shape them into cookies before baking, as the dough won’t spread much.
- Arrange the shaped cookies a couple of inches apart on a parchment-lined baking sheet.
- Bake on the center rack for 10-12 minutes. Let them cool 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 frosting ingredients until fully combined. If preparing in advance, cover with plastic wrap and refrigerate.
- Spoon the frosting into a piping bag fitted with 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 some pumpkin pie spice on top, and enjoy!
how to serve Soft Pumpkin Cookies with Cinnamon Frosting
Soft Pumpkin Cookies are best served fresh, but they also hold up well over a few days. You can serve them as snacks with tea or coffee. They are festive enough to be part of dessert trays during gatherings or to be given as homemade gifts.
how to store Soft Pumpkin Cookies with Cinnamon Frosting
To store these cookies, keep them in an airtight container at room temperature for about 3-5 days. If you need to store them longer, consider placing them in the refrigerator, where they can last for up to a week. Just make sure to allow them to come to room temperature before serving for the best flavor.
tips to make Soft Pumpkin Cookies with Cinnamon Frosting
- Make sure to use soft vegan butter for the best texture.
- Don’t skip chilling the dough, as it helps the cookies maintain their shape.
- If you like a more intense flavor, add a touch more pumpkin pie spice.
- Use a cookie scooper for uniform cookies, ensuring even baking.
variation
For a twist on this recipe, you can add chocolate chips or chopped nuts to the cookie dough before baking. This will give an extra flavor dimension and a pleasing crunch.
FAQs
1. Can I use regular butter instead of vegan butter?
Yes, you can substitute regular butter for vegan butter if you prefer.
2. How can I make these cookies gluten-free?
You can use a gluten-free all-purpose flour blend instead of regular flour.
3. Can I freeze the cookies?
Absolutely! You can freeze the baked cookies in an airtight container for up to three months. Just thaw them at room temperature before enjoying.
Soft Pumpkin Cookies with Cinnamon Frosting
Delightful soft and chewy pumpkin cookies topped with sweet cinnamon frosting, perfect for fall gatherings.
- Total Time: 42 minutes
- Yield: 24 cookies 1x
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 or large bowl, cream together softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low until just combined. Avoid over-mixing.
- Cover and chill the dough in the fridge for 30 minutes or overnight.
- Preheat the oven to 350°F (177°C).
- Scoop 2-inch balls of dough and press down to flatten into disks.
- Arrange the cookies on a parchment-lined baking sheet a couple of inches apart.
- Bake for 10-12 minutes and cool completely on the baking sheet.
- In a medium bowl, whip together all frosting ingredients until combined.
- Spoon frosting into a piping bag and pipe onto cooled cookies in a swirl. Sprinkle with pumpkin pie spice before serving.
Notes
Make sure to use soft vegan butter for the best texture and do not skip chilling the dough to maintain the cookies’ shape.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg