Description
These soft pumpkin cookies with cinnamon frosting are the perfect autumn treat. A delightful blend of pumpkin, spices, and creamy frosting, they are sure to become a seasonal favorite.
Ingredients
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
Cinnamon Frosting:
- 1 cup vegan butter, softened
- 3 teaspoons vanilla paste (or extract)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/3 cup brown sugar
- 3 1/4 cups powdered sugar
Instructions
- Cookies: In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- Cookies: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Cookies: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Cookies: Chill the dough in the fridge for 30 minutes or overnight.
- Cookies: Preheat the oven to 350 °F (177 °C). Scoop dough balls, flatten into disks, and place on a baking sheet.
- Cookies: Bake for 10-12 minutes, then cool on the baking sheet.
- Cinnamon Frosting: Whip together all frosting ingredients until fully combined.
- Cinnamon Frosting: Pipe frosting onto cooled cookies and sprinkle with pumpkin pie spice.
Notes
- Storage: Store cookies in an airtight container for 3-4 days at room temperature, up to 7 days in the fridge, or freeze unfrosted cookies or dough for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
