Description
Delightfully soft pumpkin cookies topped with a creamy cinnamon frosting, perfect for fall gatherings or anytime you crave a spiced sweet treat. These vegan cookies combine pumpkin puree with warm spices for a moist, flavorful bite, finished with a smooth, spiced frosting that enhances every morsel.
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
Utensils
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper (or baking mat)
- Cookie Scooper (optional)
- Piping Bag
- Wilton Piping Tip
Instructions
- Cream butter and sugars: 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 all ingredients are well incorporated.
- 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.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined. Be careful not to over-mix to keep the cookies tender.
- Chill dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes or overnight. This step is crucial to achieve the best texture.
- Prepare to bake: Preheat your oven to 350 °F (177 °C). Line a baking sheet with parchment paper or a baking mat.
- Form cookies: Use a medium cookie scooper or large spoon to scoop 2-inch balls of dough. Press down to flatten each into a disk shape, as the dough won’t spread much while baking. Place cookies a couple of inches apart on the prepared baking sheet.
- Bake: Bake cookies on the center oven rack for 10-12 minutes, until just set but still soft. Allow the cookies to cool completely on the baking sheet to firm up.
- Make cinnamon frosting: In a medium bowl, whip together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar using an electric or stand mixer until smooth and fluffy. If making ahead, cover and refrigerate until ready to use.
- Frost cookies: Spoon the frosting into a piping bag fitted with Wilton Piping Tip #2A. Pipe a swirl of cinnamon frosting on top of cooled cookies, starting from the center and moving outward for a decorative finish. Optionally, sprinkle a bit more pumpkin pie spice on top before serving.
Notes
- Storage: Store cookies in an airtight container for 3-4 days at room temperature, or up to 7 days refrigerated.
- Freezing: Freeze unfrosted cookies or dough for up to 2 months. Frost after thawing.
- Chilling the dough is essential to prevent spreading and to develop flavors.
- Use vegan butter and powdered sugar labeled vegan to keep the recipe vegan.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
