Description
These Soft Pumpkin Cookies with Cinnamon Frosting are a delightful autumn treat, combining the warm flavors of pumpkin and cozy spices with a creamy, spiced vegan frosting. Perfect for vegan diets and anyone craving a soft, flavorful cookie with a seasonal twist.
Ingredients
Scale
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
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, cream together the 1/2 cup softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
- 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 and spices.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until a soft dough forms without overmixing to keep the cookies tender.
- Form Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden and the centers are just set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: In a mixing bowl, beat together the 1 cup softened vegan butter, vanilla paste, cinnamon, pumpkin pie spice, and brown sugar until creamy and fluffy. Gradually add the powdered sugar, mixing thoroughly after each addition until the frosting is smooth and spreadable.
- Frost Cookies: Once the cookies are completely cooled, spread the cinnamon frosting evenly on top of each cookie using a spatula or butter knife.
- Serve & Store: Enjoy immediately, or store the frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if you don’t have the pre-made blend.
- For firmer frosting, refrigerate it for 30 minutes before spreading.
- If you want your cookies cakier, add an extra 1/4 teaspoon baking powder.
- Ensure cookies are completely cooled before frosting to prevent melting or sliding of the frosting.
- These cookies are naturally vegan and can be enjoyed by those avoiding dairy.
Keywords: pumpkin cookies, vegan cookies, cinnamon frosting, fall desserts, soft cookies, pumpkin spice, vegan dessert