Why Make This Recipe
Soft Pumpkin Cookies with Cinnamon Frosting are a delightful treat that perfectly capture the essence of fall. They are soft, chewy, and topped with a sweet cinnamon frosting that makes them truly irresistible. Whether you’re looking for a cozy dessert to share with friends or a sweet snack to enjoy at home, these cookies are an excellent choice. Plus, they are vegan-friendly, ensuring everyone can enjoy them!
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 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 bowl, mixing on low speed until just combined. Make sure not to over-mix the dough.
- Cover the bowl and place it in the fridge for 30 minutes or overnight. Chilling the dough is an important step that you cannot skip.
- Preheat the oven to 350 °F (177 °C).
- Scoop 2-inch balls of dough using a medium cookie scooper or a large spoon. Press down to flatten the dough balls into disks. Arrange them a couple of 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, use an electric mixer or a stand mixer with the whisk attachment to whip together all the frosting ingredients until fully combined. If preparing in advance, cover with plastic wrap and refrigerate until ready to use.
- Spoon icing into a piping bag fitted with the Wilton Piping Tip #2A. Pipe the cinnamon frosting on top of the cooled cookies in a swirl, starting from the middle and moving outwards. Sprinkle pumpkin pie spice on top, and enjoy!
How to Serve Soft Pumpkin Cookies with Cinnamon Frosting
Serve the cookies on a nice plate, and they make a wonderful dessert for parties or family gatherings. You can also enjoy them with a cup of coffee or tea for a cozy afternoon snack.
How to Store Soft Pumpkin Cookies with Cinnamon Frosting
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for up to a week. If you want to keep them longer, you can freeze the cookies without the frosting. Just place them in a freezer-safe container, and they can last for up to three months.
Tips to Make Soft Pumpkin Cookies with Cinnamon Frosting
- Make sure your vegan butter is softened for easier mixing.
- Don’t skip the chilling step for the dough; it helps the cookies maintain their shape while baking.
- Use a cookie scooper for even-sized cookies.
- For best results, let the cookies cool completely before frosting them.
Variation
You can add chocolate chips or chopped nuts to the cookie dough for a different flavor and texture.
FAQs
Can I use regular butter instead of vegan butter?
Yes, if you’re not following a vegan diet, you can substitute regular butter in the same amount.
Can I use fresh pumpkin puree instead of canned?
Absolutely! Just make sure it’s pureed and does not contain any added ingredients.
What if I don’t have powdered sugar for the frosting?
You can make a simple glaze with maple syrup and a bit of almond milk instead, or use granulated sugar and blend it until fine.
Soft Pumpkin Cookies with Cinnamon Frosting
Equipment
- Baking Sheets
- Parchment Paper
- Medium Bowl
- Large Bowl
- Whisk
- Electric Mixer (optional)
- Wire Rack
Ingredients
For the Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup pumpkin puree
- 1 large egg
For the Cinnamon Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in pumpkin puree and egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10-12 minutes, or until edges are set and lightly golden.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Cinnamon Frosting
- In a medium bowl, beat softened cream cheese and butter until smooth.
- Gradually add powdered sugar, cinnamon, and vanilla extract.
- Beat in milk one tablespoon at a time until desired consistency is reached.
- Once cookies are completely cool, spread or pipe the cinnamon frosting onto each cookie.