Soft Pumpkin Cookies with Cinnamon Frosting Recipe
There’s something undeniably magical about the warm, spiced aroma of pumpkin cookies baking in your oven. These Soft Pumpkin Cookies with Cinnamon Frosting not only offer a delightful texture and taste but also embrace the cozy flavors of fall. Whether you’re looking to impress at a potluck or simply enjoy a sweet treat on a chilly evening, this recipe checks all the boxes. As someone who cherishes seasonal flavors, I find joy in baking these cookies to share with friends and family, making every bite a reminder of festive gatherings.
Why You Should Try These Cookies
This recipe isn’t just about baking; it’s about creating rich, flavorful moments in the kitchen and beyond. Here are some compelling reasons to whip up a batch of these cookies:
- Perfect for Any Occasion: Whether you’re celebrating Thanksgiving, Halloween, or just enjoying autumn, these cookies fit seamlessly into your plans. Their soft and cake-like texture makes them a hit at any gathering.
- Kid-Approved Treats: With a sweet, spiced frosting atop the soft, buttery cookies, even the pickiest of eaters will find it hard to resist. You might even find your kids begging for the recipe!
- Vegan Delight: Using vegan butter and pumpkin puree, this recipe accommodates various dietary preferences, making it the perfect treat for everyone.
- Cinnamon Bliss: The cinnamon frosting adds a rich touch, making each cookie indulgent without being overly sweet.
"These pumpkin cookies are the perfect balance of soft and flavorful. The cinnamon frosting is an absolute heavenly addition!" — A satisfied home baker.
How This Recipe Comes Together
Making these Soft Pumpkin Cookies with Cinnamon Frosting is a straightforward process that requires just a few steps. Here’s an overview of what to expect:
- Cream the wet ingredients until fluffy.
- Mix the dry ingredients and combine them gently.
- Chill the dough to enhance the flavors and achieve the perfect texture.
- Shape and bake the cookies until golden.
- Whip up the delicious cinnamon frosting, ready for piping.
This method not only ensures a delightful outcome but keeps the baking process simple and enjoyable.
What You’ll Need
Here’s what you’ll require to create these mouthwatering cookies:
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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
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For the 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
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Additional Equipment:
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper (or baking mat)
- Cookie scooper (optional)
- Piping bag with Wilton Piping Tip #2A
Feel free to experiment with ingredient alternatives, like using maple syrup in place of granulated sugar for a deeper flavor!
Directions to Follow
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In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla. Mix until the mixture is light and fluffy.
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In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Take care not to over-mix.
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Cover the bowl and place it in the fridge for at least 30 minutes (or overnight). Chilling the dough is a critical step that ensures the best texture.
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Preheat the oven to 350°F (177°C).
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Scoop 2-inch balls of dough using a medium cookie scooper or a large spoon. Flatten the dough balls to form disks, as they won’t spread much while baking. Arrange them a couple of inches apart on a parchment-lined baking sheet.
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Bake on the center rack for 10-12 minutes. Once baked, let the cookies cool completely on the baking sheet.
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In a medium bowl, whip together all frosting ingredients using an electric mixer or stand mixer fitted with the whisk attachment until fully combined. If making in advance, cover with plastic wrap and refrigerate until ready to use.
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Transfer the frosting into a piping bag fitted with the Wilton Piping Tip #2A. Pipe the cinnamon frosting on top of the cooled cookies in a spiral motion, starting from the center and moving outwards. Sprinkle pumpkin pie spice on top, and enjoy!
Best Ways to Enjoy It
To elevate your cookie experience:
- Serve Warm: There’s nothing quite like enjoying these cookies slightly warm, with the frosting melting into the cookie.
- Pair with Drinks: Enjoy your cookies with a warm cup of chai tea or a cozy pumpkin spice latte for a perfect evening treat.
- Cookie Platter: These cookies make a stunning addition to any dessert platter during gatherings, surrounded by seasonal fruits or nuts.
How to Store & Freeze
For optimal freshness, store leftover cookies in an airtight container at room temperature for up to a week. If you want to enjoy them later:
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Freezing: You can freeze the cookies without frosting. Just place them in an airtight container with parchment paper between layers to prevent sticking. Lay them flat and try to consume them within 2-3 months for the best texture.
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Reheating: When you’re ready to enjoy a cookie, thaw it at room temperature or heat it briefly in the microwave for about 10 seconds to achieve that fresh-baked taste.
Helpful Cooking Tips
- Shorten Chilling Time: If you’re short on time, you can chill the dough for just 30 minutes. However, longer chilling allows the flavors to meld beautifully.
- No Mixer? No Problem: If you don’t have an electric mixer, you can use a whisk and a sturdy spatula to mix your ingredients. Just put in a little elbow grease!
- Avoid Over-Baking: Keep an eye on the cookies as they bake. They should look slightly underbaked when you remove them from the oven, as they will continue to firm up while cooling.
Creative Twists
Don’t hesitate to make this recipe your own! Here are some variations to consider:
- Nutty Addition: Fold in 1/2 cup of chopped nuts or chocolate chips for extra flavor and texture.
- Different Frosting: Instead of cinnamon frosting, try a maple frosting for a different twist on the classic flavor.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version of these delicious cookies.
Your Questions Answered
How long does it take to make these cookies?
From start to finish, making these cookies typically takes about 1 hour, including preparation and baking. Remember, chilling the dough might add some extra time, but it’s worth the wait.
Can I substitute the vegan butter?
Absolutely! If you’re not strictly vegan, you can use regular butter. Coconut oil or margarine can also be good substitutes, but the flavor may vary slightly.
Are these cookies safe to store?
Yes, as long as they’re kept in an airtight container at room temperature, they should be perfectly safe to eat for up to a week. Be mindful of any additional toppings that might have different storage needs.
Enjoy crafting these delightful Soft Pumpkin Cookies with Cinnamon Frosting! Your kitchen will be filled with the scents of fall, and your taste buds will be dancing with joy!
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
For the Cookies
- 1/2 cup vegan butter, softened Can substitute with regular butter.
- 1/4 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 cup granulated sugar Can substitute with maple syrup for deeper flavor.
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour Can substitute with gluten-free blend.
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice Or use cinnamon.
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
For the Frosting
- 1 cup vegan butter, softened
- 3 teaspoons vanilla paste Can substitute with 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
Preparation
- In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, taking care not to over-mix.
- Cover the bowl and place it in the fridge for at least 30 minutes (or overnight).
Baking
- Preheat the oven to 350°F (177°C).
- Scoop 2-inch balls of dough onto a parchment-lined baking sheet, flattening the balls slightly.
- Bake on the center rack for 10-12 minutes.
- Let the cookies cool completely on the baking sheet.
Frosting
- In a medium bowl, whip together all frosting ingredients until fully combined.
- Transfer the frosting into a piping bag fitted with a piping tip and frost the cooled cookies in a spiral motion.
