Soft Pumpkin Cookies with Cinnamon Frosting Recipe
These Soft Pumpkin Cookies with Cinnamon Frosting are a delightful fall treat combining tender, moist pumpkin-flavored cookies with a creamy, spiced cinnamon frosting. Perfect for cozy gatherings or festive celebrations, these vegan cookies balance warm autumn spices with a satisfying sweetness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
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
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
Instructions
- Prepare the cookie dough: In a large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until smooth and fluffy. This ensures the sugars dissolve properly and the mixture is well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. This helps evenly distribute the leavening agents and spices throughout the dough.
- Mix dry and wet ingredients: Gradually add the dry ingredients into the wet mixture, stirring just until combined to form a soft dough. Avoid overmixing to keep cookies tender.
- Shape and bake the cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough by rounded tablespoons onto the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set but the centers remain soft.
- Cool the cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents breakage and allows cookies to set properly.
- Prepare the cinnamon frosting: In a medium bowl, beat the softened vegan butter until creamy. Add vanilla paste, cinnamon, pumpkin pie spice, and brown sugar, mixing until combined. Gradually add the powdered sugar, beating on low speed until smooth and fluffy.
- Frost the cooled cookies: Once cookies are completely cooled, use a spatula or piping bag to spread or pipe the cinnamon frosting over each cookie evenly. Allow the frosting to set slightly before serving.
Notes
- Use vegan butter to keep the recipe fully plant-based.
- Make sure cookies are completely cooled before frosting to prevent melting.
- For stronger spice flavor, adjust pumpkin pie spice quantity to taste.
- Store frosted cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can substitute vanilla paste with vanilla extract if unavailable.
Keywords: pumpkin cookies, cinnamon frosting, vegan cookies, soft cookies, fall dessert, Halloween cookies, autumn recipe, pumpkin spice, dairy-free treats