Description
Deliciously soft pumpkin cookies topped with a sweet cinnamon frosting, perfect for cozy fall days.
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, optional)
- 3 1/4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the vegan butter and sugars together in a large bowl until fluffy and combined.
- Add the pumpkin puree and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry mixture to the wet ingredients, folding gently until combined.
- Scoop the dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges start to turn golden.
- Let cool on the baking sheet for about five minutes before transferring to a wire rack.
- For the frosting, beat together the vegan butter and vanilla until smooth.
- Add powdered sugar gradually, mixing until smooth. Then add brown sugar, cinnamon, and pumpkin pie spice.
- Frost the cooled cookies generously.
Notes
Ensure the cookies cool completely before frosting to prevent a melty mess.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 20g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pumpkin cookies, fall dessert, soft cookies, vegan cookies, cinnamon frosting