Soft Pumpkin Cookies with Cinnamon Frosting
why make this recipe
Soft Pumpkin Cookies with Cinnamon Frosting are not just delicious; they are perfect for the fall season. The pumpkin adds a rich flavor, while the cinnamon frosting gives a sweet and warm touch. These cookies are soft, chewy, and make a great treat for gatherings, holiday parties, or just when you want something sweet at home.
how to make Soft Pumpkin Cookies with Cinnamon Frosting
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
- 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
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper (or baking mat)
- Cookie Scooper (optional)
- Piping Bag
- Wilton Piping Tip #2A
Directions:
- In a stand mixer or large bowl, cream together the softened 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 to the wet ingredients bowl, mixing on low speed until just combined (don’t over-mix).
- Cover the bowl and place it in the fridge for 30 minutes or overnight. Chilling the dough is an important step that you cannot skip.
- Preheat the oven to 350 °F (177 °C).
- Scoop 2-inch balls of dough out with a medium cookie scooper or a large spoon. Press down to flatten the dough balls into disks. While baking, the dough will not spread out much, so you need to form it into a cookie shape beforehand. Arrange them a couple of inches apart on a parchment-lined baking sheet.
- Bake on the center rack for 10-12 minutes. Let them cool down completely on the baking sheet.
- In a medium bowl, use an electric mixer or a stand mixer with the whisk attachment to whip together all the frosting ingredients until fully combined. If preparing in advance, cover with plastic wrap and refrigerate until ready to use.
- Spoon icing into a piping bag fitted with the Wilton Piping Tip #2A. Pipe the cinnamon frosting on top of the cooled cookies in a swirl, starting from the middle and moving outwards. Sprinkle pumpkin pie spice on top, and enjoy!
how to serve Soft Pumpkin Cookies with Cinnamon Frosting
Serve these cookies with a warm drink, like tea or coffee, to enhance their cozy flavors. They are also great for sharing at potlucks or handing out to friends during the fall season.
how to store Soft Pumpkin Cookies with Cinnamon Frosting
Store the cookies in an airtight container at room temperature for up to one week. If you want them to last longer, you can freeze them without the frosting. Just thaw and frost them when you’re ready to enjoy!
tips to make Soft Pumpkin Cookies with Cinnamon Frosting
- Make sure your butter is softened for easy mixing.
- Don’t skip chilling the dough; it helps the cookies maintain their shape.
- Use fresh pumpkin puree for the best flavor, or canned puree if you’re short on time.
variation
You can add chocolate chips or nuts to the cookie dough for extra texture and flavor. Another variation is to change the spices in the frosting to suit your taste.
FAQs
Can I use regular butter instead of vegan butter?
Yes, you can use regular butter if you are not following a vegan diet.
How can I tell when the cookies are done baking?
The edges will be slightly golden, and the middles may look a bit soft. They will firm up as they cool.
Can I make the dough in advance?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days before baking. Just make sure to let it sit at room temperature for a few minutes before scooping.
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
Method
- In a stand mixer or large bowl, cream together softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add dry ingredients to the wet ingredients bowl, mixing on low speed until just combined. Don’t over-mix.
- Cover the bowl and place in the fridge for 30 minutes or overnight. Chilling the dough is an important step that you cannot skip.
- Preheat the oven to 350 °F (177 °C).
- Scoop 2-inch balls of dough out with a medium cookie scooper or a large spoon. Press down to flatten into disks.
- Arrange on a parchment-lined baking sheet a couple of inches apart.
- Bake on the center rack for 10-12 minutes. Let cool completely on the baking sheet.
- In a medium bowl, use an electric mixer or a stand mixer with the whisk attachment to whip together all frosting ingredients until fully combined.
- If preparing in advance, cover with plastic wrap and refrigerate until ready to use.
- Spoon icing into a piping bag fitted with the Wilton Piping Tip #2A. Pipe cinnamon frosting on top of cooled cookies in a swirl, starting from the middle and moving outwards.
- Sprinkle pumpkin pie spice on top, and enjoy!
