why make this recipe

Soft Pumpkin Cookies with Cinnamon Frosting are a delightful treat, perfect for fall or any time of year. These cookies are incredibly soft, chewy, and packed with pumpkin flavor. The cinnamon frosting adds a sweet and spiced touch that complements the cookies beautifully. Plus, they’re made with vegan ingredients, making them suitable for everyone!

how to make Soft Pumpkin Cookies with Cinnamon Frosting

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
Hand Mixer or Stand Mixer
Baking Sheet
Parchment Paper (or baking mat)
Cookie Scooper (optional)
Piping Bag
Wilton Piping Tip #2A

Directions:

In a stand mixer or a large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract 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, mixing on low speed until just combined. Be careful not to over-mix.
Cover the bowl with plastic wrap and chill in the fridge for 30 minutes or overnight. This step is very important!
Preheat the oven to 350°F (177°C).
Scoop out 2-inch balls of cookie dough using a medium cookie scooper or a large spoon. Press down to flatten the balls into disk shapes. Arrange them a few inches apart on a parchment-lined baking sheet.
Bake on the center rack for 10-12 minutes. Let the cookies cool completely on the baking sheet.
In a medium bowl, whip together all the frosting ingredients using an electric mixer or stand mixer with the whisk attachment until fully combined. If you want to prepare it in advance, cover with plastic wrap and refrigerate.
Spoon the icing into a piping bag fitted with Wilton Piping Tip #2A. Pipe the cinnamon frosting on top of the cooled cookies in a swirl, starting from the middle and moving outwards. Optionally, sprinkle some pumpkin pie spice on top.

how to serve Soft Pumpkin Cookies with Cinnamon Frosting

Serve these cookies as a tasty snack, a dessert for a gathering, or just as a sweet treat at home. They pair wonderfully with a warm cup of tea or coffee.

how to store Soft Pumpkin Cookies with Cinnamon Frosting

Store the cookies in an airtight container at room temperature for up to five days. If you need to keep them longer, you can place them in the fridge for up to a week. To keep the frosting fresh, it’s best to frost the cookies shortly before serving.

tips to make Soft Pumpkin Cookies with Cinnamon Frosting

Make sure to chill the dough before baking—it helps the cookies hold their shape.
Use a cookie scooper for even-sized cookies.
Don’t skip the frosting; it enhances the pumpkin flavor wonderfully!

variation

You can add chocolate chips or nuts to the cookie dough for extra flavor and texture. You can also use different spices, like nutmeg or ginger, to give them a unique twist.

FAQs

1. Can I use regular butter instead of vegan butter?
Yes, traditional butter can be substituted if you’re not following a vegan diet.

2. How do I ensure my cookies are soft?
Chilling the dough and not overbaking them are key to keeping your cookies soft.

3. Can I freeze these cookies?
Yes! You can freeze the unbaked dough or baked cookies. Just make sure to wrap them well to prevent freezer burn.

Soft Pumpkin Cookies with Cinnamon Frosting