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Soft Pumpkin Cookies with Cinnamon Frosting Recipe

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4.9 from 74 reviews

These Soft Pumpkin Cookies with Cinnamon Frosting are tender, moist, and bursting with warm autumn spices. Vegan-friendly and perfectly sweetened, the cookies combine pumpkin puree with spices like pumpkin pie spice and cinnamon for a cozy flavor, topped with a luscious cinnamon-spiced vegan frosting that adds creamy sweetness and a hint of spice, ideal for fall gatherings or anytime you want a comforting treat.

Ingredients

Scale

Cookie 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

Cinnamon Frosting Ingredients

  • 1 cup vegan butter, softened
  • 3 teaspoons vanilla paste (or vanilla extract)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice (or additional cinnamon)
  • 1/3 cup brown sugar
  • 3 1/4 cups powdered sugar

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure even baking and easy cleanup.
  2. Mix Wet Ingredients: In a large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, and granulated sugar until smooth and fluffy. Stir in the vanilla extract to enhance the flavor.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt to evenly distribute the leavening agents and spices.
  4. Form Cookie Dough: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined and a soft dough forms, being careful not to overmix.
  5. Shape and Bake: Scoop or roll the dough into even-sized balls and place them spaced apart on the prepared baking sheets. Bake in the preheated oven for 10-12 minutes, until the edges are set and the tops appear slightly firm but still soft.
  6. Cool Cookies: Remove the cookies from the oven and allow them to cool completely on a wire rack to prevent the frosting from melting.
  7. Prepare Cinnamon Frosting: In a mixing bowl, beat the softened vegan butter until creamy. Add in the vanilla paste, cinnamon, pumpkin pie spice, and brown sugar, mixing well. Gradually incorporate the powdered sugar until the frosting reaches a smooth and spreadable consistency.
  8. Frost the Cookies: Once the cookies are fully cooled, generously spread the cinnamon frosting on top of each cookie for a rich, spiced finish.
  9. Serve and Enjoy: Arrange the frosted pumpkin cookies on a plate and serve immediately, or store in an airtight container to maintain freshness.

Notes

  • Ensure the vegan butter is softened to room temperature to make creaming easier and to achieve a smooth dough and frosting.
  • Do not overbake the cookies; they should be soft and slightly undercooked in the center to maintain their tender texture.
  • You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Store cookies in an airtight container at room temperature for up to 4 days or refrigerate to extend their freshness, bringing them back to room temperature before serving.
  • For an extra touch, sprinkle a little cinnamon or pumpkin pie spice on top of the frosting before it sets.

Find it online: https://amandafood.com/soft-pumpkin-cookies-with-cinnamon-frosting-recipe/