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.