Name: Soft Pumpkin Cookies with Cinnamon Frosting
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
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

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Soft pumpkin cookies with cinnamon frosting are a delightful treat, perfect for any occasion. These cookies are moist, fluffy, and bursting with warm pumpkin spice flavors. Topped with creamy cinnamon frosting, they are not only delicious but also visually appealing. Whether you serve them at a fall gathering or enjoy them with a cup of coffee on a cozy afternoon, these cookies will make your taste buds happy.

Making these cookies combines simple ingredients and easy steps, making them fun to bake. Mixing the pumpkin and spices creates a comforting scent in your kitchen, inviting everyone to join in. The added cinnamon frosting is the perfect finishing touch, adding sweetness and extra flavor. With just the right balance of spices, these cookies remind you of autumn in every bite.

Why Make This Recipe

This recipe for soft pumpkin cookies is a must-try for pumpkin lovers or anyone who enjoys a sweet treat. They are easy to make and require basic ingredients you may already have at home. The cookies are perfect for sharing with friends and family, or keeping them all for yourself! Plus, the combination of fluffy cookies and creamy frosting makes every bite a delightful experience. Enjoy these cookies fresh from the oven or as a delightful snack throughout the week.

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 the mixture is 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 ingredients bowl, mixing on low speed until just combined (don’t over-mix). Cover the bowl and place it in the fridge for 30 minutes or overnight. Chilling the dough is an important step that you cannot skip. Preheat the oven to 350 °F (177 °C). Scoop 2-inch balls of dough out with a medium cookie scooper or a large spoon. Press down to flatten the dough balls into disks. While baking, the dough will not spread out much so you need to form it into a cookie shape beforehand. Arrange them a couple of inches apart on a parchment-lined baking sheet. Bake on the center rack for 10-12 minutes. Let them cool down completely on the baking sheet. In a medium bowl, use an electric mixer or a stand mixer with the whisk attachment to whip together all the ingredients until fully combined. If preparing in advance, cover with plastic wrap and refrigerate until ready to use. Spoon icing into a piping bag fitted with the Wilton Piping Tip #2A. Pipe the cinnamon frosting on top of the cooled cookies in a swirl, starting from the middle and moving outwards. Sprinkle pumpkin pie spice on top, and enjoy!

How to Serve Soft Pumpkin Cookies

Serve these soft pumpkin cookies on a nice plate for gatherings or casual get-togethers. Pair them with a warm beverage like tea or coffee to enhance the flavors. You can also serve them as dessert at a dinner party or alongside your favorite fall-themed dishes.

How to Store Soft Pumpkin Cookies

To keep these cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze them. Just make sure they are fully cooled and place them in a freezer bag. They will stay good for up to three months.

Tips to Make Soft Pumpkin Cookies

For the best cookies, ensure your butter is softened but not melted. This helps create a fluffy texture. Also, don’t skip chilling the dough; it’s crucial for the right cookie shape. Feel free to adjust the spices to match your taste!

Variations

You can add chocolate chips for a sweet twist or use different spices like nutmeg or ginger for a unique flavor. If you prefer a vegan version, stick with the vegan butter and ensure that all other ingredients are plant-based.

FAQs

1. Can I use regular butter instead of vegan butter?

Yes, you can use regular butter if you’re not following a vegan diet.

2. Can I make these cookies gluten-free?

Yes, use a gluten-free all-purpose flour blend in place of regular flour.

3. How long does it take to chill the dough?

You can chill the dough for 30 minutes, but chilling overnight will improve the texture.

4. Can I make the frosting ahead of time?

Yes, you can prepare the frosting in advance and store it in the fridge until you are ready to use it.

5. What should I do if my cookies spread while baking?

If the cookies spread too much, ensure that your dough is properly chilled before baking and that you follow the measurements accurately.

About the Author — Linda Dawson
Linda shares simple, family-friendly desserts with a playful twist — mostly cakes and cookies you can bake on busy days.
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