Soft Pumpkin Cookies with Cinnamon Frosting are a delightful treat that perfectly embodies the essence of fall. Inspired by the cozy, spiced flavors of the season, these cookies are soft, chewy, and drizzled with a sumptuous cinnamon frosting. I remember my first time making these cookies—the kitchen filled with rich scents of pumpkin and cinnamon, instantly creating a warm, inviting atmosphere. They are perfect for family gatherings, holiday parties, or simply as a comforting snack on a chilly day.
Reasons to try it
There are plenty of reasons to whip up a batch of these Soft Pumpkin Cookies. First and foremost, they are a wonderful reflection of autumn’s iconic flavors. The soft texture and melt-in-your-mouth consistency make them an instant hit with both kids and adults. Plus, they are relatively easy to make and utilize common pantry ingredients, making them budget-friendly.
These cookies are also a fantastic way to incorporate pumpkin into your fall baking, ensuring that you enjoy all the seasonal goodness it brings. Whether you’re prepping for a cozy evening at home or inviting friends over for a little celebration, these cookies are sure to impress.
“These cookies are a delightful treat! They disappeared within minutes at our family gathering. The cinnamon frosting adds a perfect finish!”
Step-by-step overview
Making Soft Pumpkin Cookies with Cinnamon Frosting is both straightforward and satisfying. The process begins with creaming your vegan butter and sugars, followed by mixing in pumpkin puree and vanilla. After creating the wet mixture, you’ll whisk together the dry ingredients before combining everything into a dough. Chilling the dough is a crucial step, so don’t skip it! After that, all that’s left is baking and frosting these delectable cookies. Let’s dive into the details!
Gather these items
To make these scrumptious Soft Pumpkin Cookies, you will need the following 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
You’ll also need a hand mixer or stand mixer, a baking sheet, parchment paper (or a baking mat), a cookie scooper (optional), a piping bag, and a Wilton Piping Tip #2A. For substitutions, you can use coconut oil in place of vegan butter and maple syrup for granulated sugar for a different flavor profile.
Directions to follow
- In a stand mixer or a large bowl, cream together the softened vegan 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 into the wet mixture, mixing on low speed until just combined. Be careful not to over-mix.
- Cover the bowl with plastic wrap and place it in the fridge for 30 minutes or overnight. Chilling the dough is a crucial step that you cannot skip.
- Preheat your oven to 350°F (177°C).
- Scoop 2-inch balls of dough using a cookie scooper or a large spoon and press down to flatten them into disks. Shape the cookies before baking, as they won’t spread much on their own.
- Arrange the disks a couple of inches apart on a parchment-lined baking sheet and bake on the center rack for about 10-12 minutes. Let them cool completely on the baking sheet.
- In a medium bowl, use an electric mixer or stand mixer with the whisk attachment to whip together all the frosting ingredients until fully combined. If you’re preparing the frosting in advance, cover it with plastic wrap and refrigerate until needed.
- Spoon the cinnamon frosting into a piping bag fitted with the Wilton Piping Tip #2A. Pipe the frosting on top of the cooled cookies in a swirl, starting from the center and moving outward. Optionally, sprinkle with pumpkin pie spice for added flavor.
Best ways to enjoy it
These Soft Pumpkin Cookies are perfect on their own or served with a warm cup of tea or coffee. You could also add a scoop of vegan vanilla ice cream on top for an indulgent dessert experience. Consider pairing them with seasonal fruits like apples or pears, or enjoy them with a side of whipped coconut cream for an extra special touch.
Storage and reheating tips
To keep your Soft Pumpkin Cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, consider freezing the cookies—simply place them in a freeze-safe container with parchment paper between layers to prevent sticking. They can be frozen for up to three months! To enjoy, thaw them at room temperature or pop them in a preheated oven for a few minutes.
Helpful cooking tips
- Chill the dough: This step enhances the flavor and texture of your cookies. It also makes them easier to shape before baking.
- Don’t over-mix: Once you add the dry ingredients to the wet, mix until just combined. This prevents tough, dense cookies.
- Use a cookie scooper: If you want uniform cookies every time, a cookie scooper can help give you even-sized dough balls.
Creative twists
Feel free to customize this recipe! Try adding chocolate chips or nuts for an exciting twist. You could also experiment with different spices—swap out pumpkin pie spice for ginger or nutmeg for a new flavor profile. For a more decadent treat, drizzle some melted dark chocolate over the frosted cookies, or try adding a caramel drizzle before serving!
Your questions answered
How long does it take to make Soft Pumpkin Cookies with Cinnamon Frosting?
The total preparation and baking time is about an hour, plus chilling time. If you chill the dough overnight, it can save you time on the day you bake.
Can I make these cookies gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free flour blend. Be sure to check that your baking powder is gluten-free as well.
How can I customize the frosting?
You can easily adjust the flavors in the frosting by adding in different spices or extracts, like vanilla bean or even a touch of maple syrup for a unique twist!
These Soft Pumpkin Cookies with Cinnamon Frosting bring a little piece of fall to your kitchen and are sure to delight anyone lucky enough to snag one. Happy baking!
PrintSoft Pumpkin Cookies with Cinnamon Frosting
Delightful soft pumpkin cookies drizzled with a sumptuous cinnamon frosting, perfect for fall gatherings.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
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
Instructions
- 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 into the wet mixture, mixing on low speed until just combined.
- Cover and chill the dough in the fridge for 30 minutes or overnight.
- Preheat the oven to 350°F (177°C).
- Scoop 2-inch balls of dough and flatten into disks on a parchment-lined baking sheet.
- Bake for about 10-12 minutes and let cool completely.
- Whip together frosting ingredients until fully combined.
- Pipe the frosting on top of the cooled cookies and optionally sprinkle with pumpkin pie spice.
Notes
Chill the dough for better flavor and texture. Use a cookie scooper for uniform cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
