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Soft Pumpkin Cookies with Cinnamon Frosting

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Delightful soft pumpkin cookies topped with creamy cinnamon frosting, perfect for fall gatherings or a sweet treat any time of year.

Ingredients

Scale
  • 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 (for frosting)
  • 3 teaspoons vanilla paste (or extract)
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice (or more cinnamon)
  • 1/3 cup brown sugar (for frosting)
  • 3 1/4 cups powdered sugar

Instructions

  1. Cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla in a large mixing bowl until light and fluffy.
  2. In a separate bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
  3. Slowly add the dry mixture to the wet mixture and mix on low speed until just combined, avoiding overmixing.
  4. Cover the cookie dough with plastic wrap and refrigerate for 30 minutes or up to overnight.
  5. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
  6. Scoop 2-inch balls of dough onto the prepared baking sheet, spacing them apart and flattening slightly.
  7. Bake for 10–12 minutes until the edges are set and the center looks slightly underbaked.
  8. Let the cookies cool completely on the baking sheet before frosting.
  9. In a new bowl, whip together frosting ingredients until fluffy and smooth.
  10. Frost the cooled cookies using a piping bag or knife, and optionally sprinkle with pumpkin pie spice for decoration.

Notes

For best results, chill the dough overnight. You can substitute vegan butter with regular butter if not making it vegan.

Nutrition

Find it online: https://maymentora.com/soft-pumpkin-cookies-cinnamon-frosting/