Soft Pumpkin Cookies with Cinnamon Frosting
These soft pumpkin cookies are sweet, cozy, and perfect for fall, making them an ideal treat for any occasion, topped with a creamy cinnamon frosting.
Ingredients
For the Cookies
- 1/2 cup vegan butter, softened Can substitute with regular butter
- 1/4 cup pumpkin puree Can substitute with applesauce if needed
- 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 Use fresh for best results
- 1 teaspoon pumpkin pie spice
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
For the Cinnamon Frosting
- 1 cup vegan butter, softened Can substitute with regular butter
- 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 Adjust to taste for sweetness
Instructions
Preparation
- In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until the mixture is 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 bowl, mixing on low speed until just combined (don’t over-mix).
- Cover the bowl and place it in the fridge for 30 minutes or overnight.
Baking
- Preheat the oven to 350 °F (177 °C).
- Scoop 2-inch balls of dough out with a medium cookie scooper or a large spoon. Press down to flatten the dough balls into disks.
- Arrange them a couple of inches apart on a parchment-lined baking sheet.
- Bake on the center rack for 10-12 minutes. Let them cool down completely on the baking sheet.
Icing
- In a medium bowl, use an electric mixer or a stand mixer with the whisk attachment to whip together all the icing ingredients until fully combined.
- Spoon icing into a piping bag fitted with the Wilton Piping Tip #2A.
- Pipe the cinnamon frosting on top of the cooled cookies in a swirl, starting from the middle and moving outwards.
- Sprinkle pumpkin pie spice on top, and enjoy!
Notes
Store your soft pumpkin cookies in an airtight container at room temperature for up to five days. For longer storage, you can freeze them. Make sure they are fully cooled before placing them in a freezer-safe bag.