Description
Delightfully soft and chewy pumpkin cookies topped with a sweet cinnamon frosting, perfect for fall or any time of year.
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 a large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until light and fluffy.
- In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
<li 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.
- Preheat the oven to 350°F (177°C).
- Scoop out 2-inch balls of cookie dough and flatten them on a parchment-lined baking sheet.
- Bake on the center rack for 10-12 minutes and let cool completely.
- In a medium bowl, whip together all frosting ingredients until fully combined.
- Spoon the icing into a piping bag and pipe the frosting on top of the cooled cookies.
- Optionally, sprinkle some pumpkin pie spice on top.
Notes
Chilling the dough is crucial for maintaining the cookie shape. You can add chocolate chips or nuts for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American