Description
Delight in these Soft Pumpkin Cookies topped with a creamy Cinnamon Frosting, perfect for autumn celebrations or any time you crave a cozy, spiced treat. These vegan cookies are tender and flavorful, featuring pumpkin puree, pumpkin pie spice, and a sprinkle of cinnamon in the frosting for an irresistible fall flavor.
Ingredients
Cookie Dough
- 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
Tools
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper (or baking mat)
- Cookie Scooper (optional)
- Piping Bag
- Wilton Piping Tip #2A
Instructions
- Cream Wet Ingredients: 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, about 2-3 minutes using medium speed.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt until evenly combined to ensure even flavor distribution.
- Combine Ingredients: Gradually add the dry ingredients into the wet ingredients bowl, mixing on low speed just until combined. Avoid over-mixing to keep the cookies tender.
- Chill Dough: Cover the bowl tightly and refrigerate the dough for at least 30 minutes or up to overnight. This step is crucial for texture and helps the cookies hold their shape during baking.
- Preheat Oven: Preheat your oven to 350 °F (177 °C) and prepare a baking sheet lined with parchment paper or a silicone baking mat.
- Shape Cookies: Scoop 2-inch balls of dough using a cookie scooper or spoon. Place the balls on the baking sheet spaced a couple of inches apart. Flatten each ball gently into a disk shape since the dough will not spread much while baking.
- Bake: Bake the cookies on the center rack for 10-12 minutes until they are set but still soft. Remove from oven and allow cookies to cool completely on the baking sheet.
- Prepare Frosting: In a medium bowl, use an electric or stand mixer with the whisk attachment to whip together softened vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and creamy.
- Pipe Frosting: Transfer the cinnamon frosting into a piping bag fitted with Wilton Piping Tip #2A. Pipe swirls of frosting onto the cooled cookies, starting from the center and spiraling outward.
- Garnish and Serve: Lightly sprinkle pumpkin pie spice over the piped frosting for extra flavor. Serve immediately or store in an airtight container at room temperature for up to 3 days.
Notes
- Chilling the dough is essential to achieve the perfect soft texture and prevent spreading.
- Use vegan butter to keep the recipe entirely plant-based and suitable for a vegan diet.
- For best piping results, make sure the frosting is well whipped and smooth before filling the piping bag.
- You can substitute pumpkin pie spice with a homemade mix of cinnamon, nutmeg, ginger, and cloves if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for creamier texture in frosting.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with frosting
- Calories: 180
- Sugar: 18g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
