Description
Get ready to fall for these soft pumpkin cookies with cinnamon frosting! 🍂🎃 If you’re anything like me, you eagerly await the arrival of autumn and all the delicious treats it brings, and these cookies are at the top of my list.
Ingredients
Scale
- 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
Utensils:
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper (or baking mat)
- Cookie Scooper (optional)
- Piping Bag
- Wilton Piping Tip #2A
Instructions
- 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. Chilling the dough is an important step that you cannot skip.
- 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. While baking, the dough will not spread out much so you need to form it into a cookie shape beforehand. 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.
- Cinnamon Frosting: In a medium bowl, use an electric mixer or a stand mixer with the whisk attachment to whip together all the ingredients until fully combined. If preparing in advance, cover with plastic wrap and refrigerate until ready to use.
- 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
Storage: Store cookies in an airtight container for 3-4 days at room temperature, up to 7 days in the fridge, or freeze unfrosted cookies or dough for up to 2 months.
- Cook Time: 10 minutes
- Category: Fall
- Method: Baking
