Ingredients
Scale
- 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