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Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Soft Pumpkin Cookies with Cinnamon Frosting Recipe
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★★★★★

5 from 19 reviews

Soft Pumpkin Cookies with Cinnamon Frosting are tender, flavorful treats perfect for the fall season. These vegan cookies combine pumpkin puree and warm spices in the dough, then get topped with a creamy cinnamon-spiced frosting for a delightful balance of sweetness and spice. Ideal for cozy gatherings or as a comforting snack, these cookies offer a soft texture and luscious icing that melts in your mouth.

Ingredients

Scale

For the Pumpkin Cookies

  • 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

For the 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

Equipment

  • Hand Mixer or Stand Mixer
  • Baking Sheet
  • Parchment Paper (or baking mat)
  • Cookie Scooper (optional)
  • Piping Bag
  • Wilton Piping Tip #2A

Instructions

  1. Prepare the dough: 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. This step ensures a smooth, well-combined batter that forms the base of the cookies.
  2. Mix dry ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. This helps evenly distribute the leavening agents and spices throughout the flour for uniform flavor and texture.
  3. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredient bowl, mixing on low speed just until combined. Avoid over-mixing to keep the cookies soft and tender.
  4. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes or overnight. Chilling is crucial for the dough to firm up, making it easier to handle and resulting in thicker, chewier cookies.
  5. Preheat oven: Set your oven to 350 °F (177 °C) to prepare for baking.
  6. Shape cookies: Using a medium cookie scooper or large spoon, form 2-inch balls of dough. Flatten each into a disk shape because the dough will not spread much during baking. Arrange the disks spaced a few inches apart on a parchment-lined baking sheet.
  7. Bake cookies: Place the baking sheet on the center rack and bake for 10 to 12 minutes. Let cookies cool completely on the baking sheet to firm up before frosting.
  8. Make cinnamon frosting: In a medium bowl, use an electric mixer or stand mixer with a whisk attachment to beat together vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and fluffy.
  9. Fill piping bag: Spoon the prepared cinnamon frosting into a piping bag fitted with a Wilton Piping Tip #2A for decorative application.
  10. Pipe frosting and serve: Pipe the cinnamon frosting onto the cooled cookies in a swirl pattern, starting from the center and moving outward. Optionally sprinkle a little pumpkin pie spice on top for extra aroma and spice. Serve and enjoy your soft pumpkin cookies with cinnamon frosting!

Notes

  • Chilling the dough is essential for best results—do not skip this step.
  • Use vegan butter to keep this recipe 100% plant-based.
  • Flatten the dough balls before baking as the cookies won’t spread much in the oven.
  • Allow cookies to fully cool before frosting to prevent frosting from melting.
  • Store cookies in an airtight container for up to 5 days or freeze the dough for later use.

Nutrition

Keywords: pumpkin cookies, vegan pumpkin cookies, cinnamon frosting, fall cookies, soft pumpkin cookies, pumpkin dessert

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