Soft Pumpkin Cookies with Cinnamon Frosting

 

Why You’ll Love This Recipe

  • Tender and Moist Texture: The use of pumpkin puree and vegan butter ensures these cookies are incredibly soft and moist, providing a melt-in-your-mouth experience.
  • Warm Spiced Flavor: Infused with pumpkin pie spice, each bite delivers a comforting blend of cinnamon, nutmeg, and cloves, encapsulating the essence of fall.
  • Vegan-Friendly: This recipe utilizes plant-based ingredients, making it suitable for those following a vegan diet without compromising on taste or texture.

Ingredients

For the 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 additional cinnamon)
  • 1/3 cup brown sugar
  • 3 1/4 cups powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the Dough:
    • In a large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy.
    • In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
    • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
  2. Chill the Dough:
    • Cover the dough and refrigerate for at least 30 minutes or up to overnight. Chilling is essential to prevent excessive spreading during baking.
  3. Shape and Bake:
    • Preheat the oven to 350°F (177°C).
    • Using a medium cookie scoop or a large spoon, portion out 2-inch balls of dough. Place them on a parchment-lined baking sheet, spacing them a couple of inches apart.
    • Gently press down each dough ball to flatten it into a disc, as the cookies will not spread significantly during baking.
    • Bake for 10-12 minutes, or until the edges are lightly golden.
    • Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  4. Prepare the Frosting:
    • In a large bowl, beat the softened vegan butter until creamy.
    • Add the vanilla paste, cinnamon, pumpkin pie spice, and brown sugar, mixing until well combined.
    • Gradually incorporate the powdered sugar, beating until the frosting is smooth and fluffy.
  5. Frost the Cookies:
    • Once the cookies have cooled completely, use a piping bag fitted with a round tip or a spatula to apply the cinnamon frosting to each cookie.
    • Optionally, sprinkle a light dusting of cinnamon or pumpkin pie spice over the frosted cookies for added flavor and visual appeal.

Servings and Timing

  • Servings: This recipe yields approximately 18 cookies.
  • Preparation Time: 15 minutes
  • Chilling Time: 30 minutes to overnight
  • Baking Time: 10-12 minutes
  • Total Time: Approximately 1 hour (including minimum chilling time)

Variations

  • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions.
  • Nutty Addition: Fold in chopped pecans or walnuts into the dough for added crunch and flavor.
  • Maple Frosting: Replace the cinnamon frosting with a maple-flavored frosting by adding a tablespoon of pure maple syrup to the frosting mixture.

Storage/Reheating

  • Storage: Store the frosted cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week.
  • Freezing: Unfrosted cookies can be frozen in an airtight container for up to 2 months. Thaw at room temperature before frosting and serving.

FAQs

What makes these pumpkin cookies soft and tender?

The combination of vegan butter, pumpkin puree, and cornstarch contributes to the soft and tender texture of these cookies. The cornstarch helps reduce gluten development, resulting in a moist and fluffy consistency.

Can I use regular butter instead of vegan butter?

Yes, if you’re not adhering to a vegan diet, you can substitute vegan butter with regular dairy butter in equal amounts. This substitution will yield similar results in texture and flavor.

Is it necessary to chill the dough before baking?

Yes, chilling the dough is crucial as it prevents the cookies

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Soft Pumpkin Cookies with Cinnamon Frosting

Soft Pumpkin Cookies with Cinnamon Frosting


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Julia
  • Total Time: ~1 hour
  • Yield: 18 cookies
  • Diet: Vegan

Description

Soft Pumpkin Cookies with Cinnamon Frosting are the perfect fall-inspired treat! These fluffy, spiced cookies are made with pumpkin puree and topped with a creamy cinnamon frosting, making them a cozy and delicious dessert for autumn.


Ingredients

For the 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 additional cinnamon)
  • 1/3 cup brown sugar
  • 3 1/4 cups powdered sugar

Instructions

  • Prepare the Dough:
    • In a large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until light and fluffy.
    • In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt.
    • Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
  • Chill the Dough:
    • Cover and refrigerate for at least 30 minutes (or up to overnight) to prevent excessive spreading.
  • Shape and Bake:
    • Preheat oven to 350°F (177°C).
    • Scoop 2-inch balls of dough and place them on a parchment-lined baking sheet, spacing them apart.
    • Gently flatten each dough ball slightly.
    • Bake for 10-12 minutes until edges are lightly golden.
    • Let cookies cool on the baking sheet before transferring to a wire rack.
  • Prepare the Frosting:
    • Beat the softened vegan butter until creamy.
    • Mix in vanilla paste, cinnamon, pumpkin pie spice, and brown sugar.
    • Gradually add powdered sugar, beating until smooth and fluffy.
  • Frost the Cookies:
    • Once cookies have cooled completely, frost using a piping bag or a spatula.
    • Optionally, sprinkle with cinnamon or pumpkin pie spice

Notes

  • For a gluten-free option, use a 1:1 gluten-free flour blend.
  • For added crunch, mix in chopped pecans or walnuts.
  • To switch up the frosting, try a maple frosting by adding 1 tablespoon of maple syrup.
  • Unfrosted cookies can be frozen for up to 2 months and frosted just before serving.
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments