Description
Soft, flavorful pumpkin cookies topped with sweet cinnamon frosting, perfect for fall gatherings.
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, 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
- 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 and mix on low speed until just combined.
- Cover and chill the dough in the fridge for at least 30 minutes.
- Preheat the oven to 350°F (177°C).
- Scoop 2-inch balls of dough, flatten them slightly, and place them on a parchment-lined baking sheet.
- Bake for 10-12 minutes, then cool on the baking sheet.
- Prepare the frosting by mixing all frosting ingredients together until combined.
- Pipe the frosting onto the cooled cookies and sprinkle with pumpkin pie spice.
Notes
Ensure the butter is softened but not melted for a light texture. Don’t skip chilling the dough to enhance flavor and prevent excessive spreading.
- Prep Time: 30
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pumpkin cookies, fall dessert, vegan cookies, cinnamon frosting, holiday baking