Description
Soft pumpkin cookies topped with a dreamy cinnamon-spiced frosting. Vegan-friendly, tender, and full of cozy fall flavors these cookies are the perfect autumn treat.
Ingredients
Units
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 cinnamon frosting:
- 1 cup vegan butter (softened)
- 3 teaspoons vanilla paste (or extract)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or substitute with extra cinnamon)
- 1/3 cup brown sugar
- 3 1/4 cups powdered sugar
Instructions
- Cream the base: In a stand mixer or large bowl, beat the vegan butter, pumpkin puree, both sugars, and vanilla until fluffy.
- Whisk the dry ingredients: In another bowl, combine flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Combine: Slowly mix the dry ingredients into the wet mixture until just combined. Do not over-mix.
- Chill the dough: Cover and refrigerate for at least 30 minutes (or overnight). This helps the cookies hold their shape.
- Preheat the oven: Set to 350°F (177°C). Line baking sheets with parchment paper.
- Shape the cookies: Scoop 2-inch balls of dough, flatten into disks, and place on the sheet about 2 inches apart.
- Bake: Bake on the center rack for 10–12 minutes. The cookies should be set but soft. Let cool completely on the baking sheet.
- Make the frosting: Beat together all frosting ingredients until creamy.
- Decorate: Fill a piping bag fitted with a Wilton Tip #2A, swirl frosting over each cookie, and dust with extra pumpkin pie spice.
Notes
- Chill the dough for at least 30 minutes so cookies keep their shape.
- Use sifted powdered sugar for the smoothest frosting.
- Cookies are even better the next day once flavors meld.
Nutrition
- Calories: 210
