Description
These Soft Pumpkin Cookies with Cinnamon Frosting are a delightful seasonal treat, combining moist pumpkin-infused cookies with a sweet, spiced vegan cinnamon frosting. Perfect for fall gatherings or a cozy dessert, these cookies balance warm spices and creamy frosting for pure joyful indulgence.
Ingredients
Scale
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 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
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Cream Wet Ingredients: In a mixing bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, and granulated sugar until the mixture is smooth and fluffy.
- Add Vanilla: Stir in the vanilla extract thoroughly, blending it into the wet mixture to enhance the aroma and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt until well combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring continuously until the batter is just combined without overmixing.
- Portion Dough: Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them evenly to allow for spreading while baking.
- Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until they are set and lightly golden around the edges.
- Prepare Frosting: While the cookies cool, make the frosting by creaming together softened vegan butter, vanilla paste, cinnamon, pumpkin pie spice, and brown sugar until the mixture is smooth.
- Add Powdered Sugar: Gradually add the powdered sugar to the frosting mixture, beating until it becomes creamy and smooth with no lumps.
- Frost Cookies: Once the cookies have completely cooled, generously frost them with the cinnamon-spiced vegan frosting and serve.
Notes
- Ensure the cookies are fully cooled before frosting to prevent melting.
- You can store frosted cookies in an airtight container in the refrigerator for up to 5 days.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Use pumpkin pie spice to achieve authentic fall flavors, or substitute with equal parts cinnamon, nutmeg, and cloves.
- Vanilla paste provides a more intense vanilla flavor than extract but either works well.
