Print

Soft Pumpkin Cookies with Cinnamon Frosting

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful soft and chewy pumpkin cookies topped with rich cinnamon frosting, perfect for autumn or any occasion.

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

  1. Cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
  2. In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  4. Cover the bowl and refrigerate the dough for 30 minutes or overnight.
  5. Preheat oven to 350°F (177°C).
  6. Scoop 2-inch balls of dough, flatten into disks, and place on a parchment-lined baking sheet.
  7. Bake for 10-12 minutes and cool completely on the baking sheet.
  8. For the frosting, whip together all frosting ingredients until combined.
  9. Pipe frosting onto cooled cookies in a swirl and sprinkle with pumpkin pie spice.

Notes

Store cookies in an airtight container at room temperature for up to a week. Leftover frosting can be refrigerated.

Nutrition

Find it online: https://www.simplefamilydishes.com/soft-pumpkin-cookies-cinnamon-frosting-2/