You’ll Fall in Love with These Pumpkin Treats

Soft Pumpkin Cookies with Cinnamon Frosting are the perfect blend of soft, fluffy goodness with a delightful spice kick. They make a cozy snack for autumn or any time you want a hint of pumpkin flavor. With a creamy frosting that adds an extra layer of sweetness, these cookies will win over anyone who takes a bite.

What Makes These Cookies Special

These cookies are not only easy to make but offer a unique taste experience. The pumpkin puree adds moisture and a subtle flavor that pairs perfectly with the warm notes of pumpkin pie spice. Then, there’s the cinnamon frosting, which complements each cookie beautifully.

Simple Steps to Bake Soft Pumpkin Cookies

Here’s what you’ll need and how to create these delicious cookies that will have your friends and family asking for more!

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

1. In a stand mixer or a large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until you have a light and fluffy mixture.
2. In another large bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt.
3. Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined. Remember, don’t over-mix!
4. Cover the bowl and chill the dough in the fridge for 30 minutes or overnight. Chilling is a crucial step.
5. Preheat your oven to 350°F (177°C).
6. Using a medium cookie scooper or a large spoon, scoop out 2-inch balls of dough. Flatten them into disks since they won’t spread out much while baking. Place them a couple of inches apart on the parchment-lined baking sheet.
7. Bake on the center rack for about 10-12 minutes and allow cooling completely on the baking sheet.
8. In a medium bowl, whip together all the frosting ingredients using an electric mixer or a stand mixer with a whisk attachment until combined. If making this in advance, cover and refrigerate until needed.
9. Spoon the frosting into a piping bag fitted with the Wilton Piping Tip #2A. Pipe a swirl of cinnamon frosting on each cooled cookie, starting from the center and moving outward. Finally, sprinkle pumpkin pie spice on top, and enjoy!

Enjoying Your Delicious Cookies

These pumpkin cookies are great served fresh out of the oven or after they’ve cooled with that delicious frosting on top. They pair wonderfully with a glass of almond milk or a warm cup of herbal tea.

Storing Your Pumpkin Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to enjoy them later, you can also freeze the baked cookies (without frosting) for up to three months. Just thaw before serving and add the frosting.

Helpful Tips for Perfect Pumpkin Cookies

• Don’t skip chilling the dough: This step helps improve the texture.
• Use a cookie scooper: It makes forming perfect cookie shapes much easier.
• Let the cookies cool completely: This prevents the frosting from melting when you add it.

Fun Variations

If you want to mix things up, try adding chocolate chips or nuts to the dough before baking. You could also swap the cinnamon frosting for a maple glaze for another sweet twist!

Nutritional Information

While specific nutritional details can vary depending on the brands of ingredients used, these cookies can be a sweet treat, and enjoying in moderation can fit into a balanced diet.

Family Serving Ideas

Serve your Soft Pumpkin Cookies at family gatherings or holiday parties. They also make great snacks for kids after school, paired with a glass of milk or a fruit smoothie.

Perfect Pairing Suggestions

These cookies go well with coffee, hot chocolate, or even a pumpkin spice latte for a complete fall-themed treat!

Frequently Asked Questions

1. Can I use regular butter instead of vegan butter?
Yes, you can substitute regular butter if you prefer, but the cookies will no longer be vegan.

2. How long do these cookies last?
They can stay fresh for up to a week in an airtight container or can be frozen for three months.

3. Can I make the frosting in advance?
Absolutely! Just make sure to refrigerate the frosting until you’re ready to use it.

Enjoy baking these Soft Pumpkin Cookies with Cinnamon Frosting and share the joy with everyone around you!

Soft Pumpkin Cookies with Cinnamon Frosting

Delicious soft and fluffy pumpkin cookies topped with creamy cinnamon frosting, perfect for autumn or any time you're craving pumpkin flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cookies

Calories 150 kcal

Ingredients

  

Cookie 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

Frosting Ingredients

• 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 (for frosting)
• 3 1/4 cups powdered sugar

Instructions

 

Preparation

• In a stand mixer or a large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until you have a light and fluffy mixture.
• In another large bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt.
• Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined. Don't over-mix!
• Cover the bowl and chill the dough in the fridge for 30 minutes or overnight.

Baking

• Preheat your oven to 350°F (177°C).
• Using a medium cookie scooper or a large spoon, scoop out 2-inch balls of dough. Flatten them into disks and place them a couple of inches apart on the parchment-lined baking sheet.
• Bake on the center rack for about 10-12 minutes and allow cooling completely on the baking sheet.

Frosting

• In a medium bowl, whip together all the frosting ingredients using an electric mixer until combined.
• Spoon the frosting into a piping bag fitted with the Wilton Piping Tip #2A. Pipe a swirl of cinnamon frosting on each cooled cookie and sprinkle pumpkin pie spice on top.

Notes

Store cookies in an airtight container at room temperature for up to a week. Freeze baked cookies (without frosting) for up to three months.

Keyword Autumn Dessert, Baking, Cinnamon Frosting, Pumpkin Cookies, Vegan Cookies