Get ready to fall for these soft, fluffy pumpkin cookies topped with a rich, creamy cinnamon frosting. Packed with warm pumpkin spice and a smooth frosting, these cookies will make your kitchen smell like autumn in every bite. They’re vegan-friendly, easy to make, and perfect for cozy fall days. The soft cookie dough and flavorful cinnamon frosting come together to create an irresistible seasonal treat.
Why You’ll Love This:
These pumpkin cookies are more than just your typical fall dessert. They have a pillowy texture that melts in your mouth, and the pumpkin adds moisture without being overpowering. The combination of brown sugar, vanilla, and pumpkin spice creates a perfectly balanced flavor, while the cinnamon frosting elevates them to the next level of deliciousness. Even if you’re not a huge fan of pumpkin, the balance of sweet and spice will win you over. The recipe is simple, making it easy to whip up whenever you’re craving a taste of autumn. Perfect for vegan and non-vegan eaters alike!
Perfect Occasion:
These cookies are ideal for a variety of occasions. Whether you’re hosting a fall-themed party, need a dessert for Thanksgiving, or simply want to enjoy a weekend baking project, they’re a hit every time. They’re also a great addition to a holiday cookie platter or a comforting snack to enjoy with a hot cup of tea or coffee. These cookies can be dressed up or kept simple, making them versatile for casual or special gatherings.
Decoration Tips:
To make your cookies look even more festive, pipe the frosting into beautiful swirls using a piping bag with a large round tip. Sprinkle a little extra cinnamon or pumpkin pie spice on top for a decorative and flavorful touch. You can also garnish the cookies with a light dusting of powdered sugar or even a few sprinkles for extra texture. For an elegant finish, drizzle a little melted white chocolate over the top, or add a few candied pecans for a festive fall vibe.
Ingredients:
For the Cookies:
- 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
For the Cinnamon Frosting:
- 1 cup vegan butter, softened
- 3 teaspoons vanilla paste or extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or additional cinnamon)
- 1/3 cup brown sugar
- 3 1/4 cups powdered sugar
Instructions:
- Prepare the Cookie Dough:
- In a stand mixer or a large mixing bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture becomes light and fluffy. This should take about 2 minutes.
- In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. Gradually add this dry mixture to the wet ingredients while mixing on low speed. Mix until just combined – avoid overmixing.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes or overnight. Chilling the dough helps to enhance the flavor and prevents the cookies from spreading too much during baking.
- Bake the Cookies:
- Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Using a cookie scoop or large spoon, scoop out 2-inch balls of dough. Flatten each ball into a disc shape, as the dough will not spread much during baking. Place the cookie dough discs on the prepared baking sheet, leaving 2 inches of space between them.
- Bake the cookies on the center rack for 10-12 minutes, or until the edges are slightly golden but the centers remain soft. Allow the cookies to cool completely on the baking sheet before frosting.
- Make the Cinnamon Frosting:
- In a medium bowl, using a hand mixer or stand mixer with the whisk attachment, beat together the softened vegan butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until light and fluffy. If making the frosting in advance, cover with plastic wrap and refrigerate until ready to use.
- Frost the Cookies:
- Spoon the prepared frosting into a piping bag fitted with a large round piping tip. Pipe a generous swirl of cinnamon frosting on top of each cooled cookie, starting from the center and working outward in a circular motion.
- For a decorative touch, sprinkle a little pumpkin pie spice or cinnamon on top of the frosting.
Enjoy your soft pumpkin cookies with cinnamon frosting, perfect for any autumn day!
