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Soft Pumpkin Cookies with Cinnamon Frosting Recipe

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4.2 from 37 reviews

Delight in the cozy flavors of autumn with these soft pumpkin cookies topped with a luscious cinnamon frosting. Perfectly spiced with pumpkin pie spice and easy to make, these vegan cookies are a seasonal favorite that delivers a tender texture and sweet, spiced frosting swirl on every bite.

Ingredients

Scale

Cookie Dough

  • 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

  1. Cream Wet Ingredients: In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy, ensuring a smooth and airy base for your cookie dough.
  2. Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt to evenly distribute the leavening agents and spices for balanced flavor and texture.
  3. Combine Wet and Dry: Gradually add the dry ingredient mix to the wet ingredients while mixing on low speed just until combined. Avoid over-mixing to keep the cookies tender and soft.
  4. Chill the Dough: Cover the dough bowl and refrigerate for at least 30 minutes or overnight. Chilling helps the dough firm up making it easier to shape and prevents spreading during baking.
  5. Preheat Oven: Set your oven to 350 °F (177 °C), ensuring it reaches the correct temperature before baking to achieve the perfect texture.
  6. Shape Cookies: Using a medium cookie scooper or spoon, form 2-inch balls of dough. Press them down gently into disks because these cookies don’t spread much during baking. Place them spaced a couple inches apart on a parchment-lined baking sheet for even cooking.
  7. Bake Cookies: Bake on the center rack for 10-12 minutes. Once baked, allow cookies to cool completely on the baking sheet to firm up before frosting.
  8. Prepare Frosting: In a medium bowl, use an electric or stand mixer with a whisk attachment to whip together all cinnamon frosting ingredients—vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar—until fully combined and smooth. Refrigerate if preparing ahead.
  9. Pipe Frosting: Transfer cinnamon frosting to a piping bag fitted with Wilton #2A tip. Pipe swirls on the cooled cookies starting from the center and moving outward for an attractive, textured finish.
  10. Garnish and Serve: Sprinkle a touch of pumpkin pie spice on top of the frosting for an extra burst of autumn flavor and enjoy your soft pumpkin cookies at their freshest.

Notes

  • Storage: Keep cookies in an airtight container at room temperature for 3-4 days or refrigerate up to 7 days.
  • Freezing: Frosted cookies are best enjoyed fresh, but you can freeze unfrosted cookies or dough for up to 2 months. Thaw before frosting or baking.
  • Chilling: Don’t skip chilling the dough; it is essential for proper texture and shape retention during baking.
  • Pumpkin Pie Spice: You can substitute pumpkin pie spice with cinnamon and a pinch of nutmeg and cloves if unavailable.

Keywords: pumpkin cookies, vegan cookies, cinnamon frosting, fall dessert, soft cookies, pumpkin puree cookies

Find it online: https://foodiecara.com/soft-pumpkin-cookies-with-cinnamon-frosting-recipe/