Soft Pumpkin Cookies with Cinnamon Frosting
Delightfully soft pumpkin cookies topped with rich cinnamon frosting, perfect for any fall gathering.
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.
Notes
For a deeper flavor, consider using maple syrup instead of granulated sugar. Store leftovers in an airtight container at room temperature for up to a week.