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Soft Pumpkin Cookies with Cinnamon Frosting Recipe

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

5.1 from 23 reviews

Delight in these soft pumpkin cookies topped with a creamy cinnamon frosting. Featuring warm spices and a moist, tender crumb, these vegan treats are perfect for fall gatherings or anytime you crave a cozy, spiced cookie with a luscious frosting swirl.

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 the Wet 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, ensuring even incorporation for a smooth dough.
  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 distribute the leavening and spices, which will create a tender texture and flavor.
  3. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed just until combined. Avoid over-mixing to prevent tough cookies.
  4. Chill the Dough: Cover the dough bowl and refrigerate for at least 30 minutes or overnight. Chilling solidifies the fats and enhances flavor and texture, making this a crucial step.
  5. Preheat Oven: Set the oven temperature to 350°F (177°C) ensuring it reaches full heat before baking for consistent results.
  6. Shape the Cookies: Using a cookie scooper or spoon, scoop out 2-inch balls of dough. Press each ball down into a disk shape because the dough will not spread much during baking. Place them spaced a couple of inches apart on a parchment-lined baking sheet.
  7. Bake: Bake the cookies on the center rack for 10 to 12 minutes until they are set but still soft. Remove from the oven and allow cookies to cool completely on the baking sheet to retain shape and improve texture.
  8. Prepare Cinnamon Frosting: In a medium bowl, whip together vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and creamy. Cover and refrigerate if preparing ahead.
  9. Pipe the Frosting: Spoon the cinnamon frosting into a piping bag fitted with a Wilton Piping Tip #2A. Pipe a swirl of frosting generously on each cooled cookie, starting from the center and spiraling outward.
  10. Finish and Serve: Sprinkle a small pinch of pumpkin pie spice over the frosted cookies for extra aroma and visual appeal. Serve and enjoy these soft, flavorful pumpkin delights!

Notes

  • Chilling the dough is essential for the best texture and helps with shaping the cookies.
  • If you prefer a sweeter frosting, increase the powdered sugar by 1/4 cup.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze cooled, frosted cookies for up to 1 month.
  • Swap pumpkin pie spice with cinnamon and nutmeg if unavailable.
  • For a nutty variation, add 1/2 cup chopped pecans or walnuts into the dough after mixing.

Nutrition

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

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