Description
Delicious and easy to make, these soft pumpkin cookies paired with sweet cinnamon frosting capture the essence of autumn.
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
- In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture while mixing on low until just combined. Be careful not to over-mix.
- Cover the bowl and chill in the fridge for 30 minutes or overnight.
- Preheat the oven to 350°F (177°C).
- Scoop 2-inch balls of dough and flatten them. Arrange on a parchment-lined baking sheet.
- Bake for 10-12 minutes and then let cool completely on the baking sheet.
- In a medium bowl, whip together frosting ingredients until combined. If made in advance, refrigerate.
- Pipe frosting onto cooled cookies and sprinkle with pumpkin pie spice. Enjoy!
Notes
Store cookies in an airtight container at room temperature for up to five days. Refrigerate for about a week or freeze for three months without frosting.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pumpkin cookies, cinnamon frosting, fall dessert