Description
Delightful soft pumpkin cookies topped with rich cinnamon frosting, perfect for fall gatherings.
Ingredients
- 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
- 1 cup vegan butter, softened (for frosting)
- 3 teaspoons vanilla paste (or extract)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/3 cup brown sugar (for frosting)
- 3 1/4 cups powdered sugar
Instructions
- In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Cover the bowl and chill the dough in the fridge for 30 minutes or overnight.
- Preheat oven to 350 °F (177 °C).
- Scoop 2-inch balls of dough onto a parchment-lined baking sheet and flatten them into disks.
- Bake for 10-12 minutes, then let cool on the baking sheet.
- For frosting, whip together the frosting ingredients until combined.
- Pipe the frosting onto the cooled cookies, sprinkle with pumpkin pie spice, and enjoy.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze without frosting in a freezer-safe bag for up to three months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American