Written by Clara Rose
why make this recipe
Soft Pumpkin Cookies with Cinnamon Frosting are perfect for the fall season or any time you want a touch of cozy warmth. These cookies are soft, fluffy, and have a delightful pumpkin flavor that pairs wonderfully with the sweet and spicy cinnamon frosting. They’re easy to make and will fill your kitchen with the delicious scents of autumn.
Table of Contents
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 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 mixture, mixing on low speed until just combined. Be careful not to over-mix.
- Cover the dough and refrigerate for 30 minutes or overnight. Chilling the dough is important and should not be skipped.
- Preheat your oven to 350°F (177°C).
- Scoop 2-inch balls of dough with a cookie scooper or large spoon. Flatten the dough balls into disks. Arrange them a couple of inches apart on a parchment-lined baking sheet.
- Bake them on the center rack for 10-12 minutes. Let the cookies cool completely on the baking sheet.
- In a medium bowl, use an electric mixer or stand mixer with a whisk attachment to whip together all frosting ingredients until fully combined. If you’re making it in advance, cover and refrigerate until ready to use.
- Spoon the icing into a piping bag fitted with Wilton Piping Tip #2A. Pipe the cinnamon frosting onto the cooled cookies in a swirl pattern, starting from the middle and moving outward. Sprinkle some pumpkin pie spice on top, and enjoy!
how to serve Soft Pumpkin Cookies with Cinnamon Frosting
These cookies can be served as a delightful dessert or a sweet treat with coffee or tea. They are perfect for gatherings, holiday parties, or simply as a cozy snack at home.
how to store Soft Pumpkin Cookies with Cinnamon Frosting
To store the cookies, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Make sure to keep the frosting separate until you’re ready to serve, as this will help maintain the texture of both the cookies and the frosting.
tips to make Soft Pumpkin Cookies with Cinnamon Frosting
- Ensure your butter is softened for easy mixing.
- Chilling the dough is crucial to achieve soft and chewy cookies.
- Don’t skip the flattening step before baking; it helps the cookies shape correctly.
- Experiment with the spices based on your taste preferences.
variation
You can add chocolate chips or nuts for some extra texture and flavor. Consider using different spices if you want to mix it up, like nutmeg or cloves, alongside the pumpkin pie spice.
FAQs
Q: Can I use regular butter instead of vegan butter?
A: Yes, you can use regular butter if you are not following a vegan diet.
Q: How can I make these cookies gluten-free?
A: You can substitute all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
Q: How long can I keep the cookies frozen?
A: You can freeze the cookies for up to 3 months. Just make sure to wrap them well to protect them from frost.
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