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Soft Pumpkin Cookies with Cinnamon Frosting Recipe

Soft Pumpkin Cookies with Cinnamon Frosting Recipe
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★★★★★

5.2 from 16 reviews

These Soft Pumpkin Cookies with Cinnamon Frosting combine the warm flavors of pumpkin and pumpkin spice with a creamy cinnamon frosting for a perfect fall treat. The cookies are tender and lightly spiced, chilled for optimal texture, and topped with a smooth, spiced vegan frosting that adds a delightful sweetness and aroma.

Ingredients

Scale

Cookie Dough

  • 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

Instructions

  1. Cream Ingredients: In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy.
  2. Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt to evenly combine.
  3. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined. Avoid over-mixing to keep the cookies tender.
  4. Chill Dough: Cover the dough bowl and refrigerate it for at least 30 minutes or overnight. This chilling step is crucial for texture and flavor development.
  5. Preheat Oven: Preheat your oven to 350 °F (177 °C) to prepare for baking.
  6. Shape Cookies: Use a medium cookie scooper or large spoon to scoop 2-inch balls of dough. Press each ball into a disk shape as the dough won’t spread much during baking. Place the disks a couple of inches apart on a parchment-lined baking sheet.
  7. Bake Cookies: Bake the cookies on the center rack for 10-12 minutes until lightly golden around the edges. Let them cool completely on the baking sheet.
  8. Prepare Frosting: In a medium bowl, whip together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar using a mixer until smooth and fluffy. Cover and refrigerate if not using immediately.
  9. Pipe Frosting: Transfer the cinnamon frosting into a piping bag fitted with Wilton Piping Tip #2A. Pipe the frosting in a swirl shape over the cooled cookies starting from the center outwards.
  10. Garnish and Serve: Sprinkle a pinch of pumpkin pie spice over the frosted cookies for extra flavor and serve.

Notes

  • Chilling the dough is essential to prevent spreading and to enhance flavor.
  • Use vegan butter to keep the recipe completely vegan.
  • The cookies do not spread much, so shape them into disks before baking.
  • Can be stored in an airtight container and refrigerated for up to 5 days.
  • Frosting can be made a day ahead and kept refrigerated.
  • Make sure cookies are fully cooled before frosting to prevent melting.

Nutrition

Keywords: pumpkin cookies, soft cookies, vegan pumpkin cookies, cinnamon frosting, fall desserts, pumpkin spice cookies

Find it online: https://platedbyemma.com/soft-pumpkin-cookies-with-cinnamon-frosting-recipe/