why make this recipe
Soft Pumpkin Cookies with Cinnamon Frosting are the perfect treat for fall or any time you crave something sweet. These cookies are not only soft and tasty, but they also fill your kitchen with delicious pumpkin and spice aromas. The addition of creamy cinnamon frosting takes them to a whole new level. Whether you’re baking for a family gathering, a holiday party, or just because, these cookies will surely impress 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 large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla 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. (Don’t over-mix!)
- 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 out with 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 them cool down 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 the 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 these cookies as a delightful snack or dessert. They can be enjoyed on their own or paired with a warm beverage like coffee, tea, or apple cider. They also make a lovely gift when packed in a cute box or cookie jar.
how to store Soft Pumpkin Cookies with Cinnamon Frosting
To keep these cookies fresh, store them in an airtight container at room temperature. If you want to make them last longer, you can refrigerate them. Just make sure to let them come to room temperature before serving. The frosting holds up well if kept cool.
tips to make Soft Pumpkin Cookies with Cinnamon Frosting
- Make sure your butter is softened for easy mixing.
- Let the dough chill properly to ensure the cookies turn out soft and fluffy.
- Don’t over-bake the cookies; they should be slightly soft in the center when you take them out.
- Feel free to adjust the spices to suit your taste preference!
variation
You can add chocolate chips or nuts to the cookie dough for a different flavor and texture. For a fun twist, you can also use different frosting flavors, like maple or cream cheese.
FAQs
1. Can I make these cookies gluten-free?
Yes, you can use a gluten-free flour blend in place of all-purpose flour to make these cookies gluten-free.
2. How long do these cookies last?
When stored properly in an airtight container, these cookies can last up to a week at room temperature.
3. Can I freeze the cookie dough?
Absolutely! You can freeze the dough before baking. Just scoop the dough, freeze it, and then bake straight from the freezer, adding a couple of minutes to the baking time.
Soft Pumpkin Cookies with Cinnamon Frosting
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Deliciously soft pumpkin cookies topped with creamy cinnamon frosting, perfect for fall or any sweet craving.
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 large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate bowl, whisk together the 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.
- Cover the bowl and chill in the fridge for 30 minutes or overnight.
- Preheat the oven to 350°F (177°C).
- Scoop 2-inch balls of dough onto a parchment-lined baking sheet and flatten slightly.
- Bake for 10-12 minutes and let cool completely on the baking sheet.
- In a medium bowl, whip together frosting ingredients until fully combined and refrigerate if preparing in advance.
- Pipe the cinnamon frosting on top of the cooled cookies and sprinkle with pumpkin pie spice.
Notes
Ensure your butter is softened for easy mixing. Allow dough to chill properly and avoid over-baking for soft cookies.