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Delicious soft pumpkin cookies with a creamy cinnamon frosting

Soft Pumpkin Cookies with Cinnamon Frosting

Soft Pumpkin Cookies with Cinnamon Frosting are perfect for the fall season, combining rich pumpkin flavor with sweet cinnamon frosting. They make a great treat for gatherings, holiday parties, or a cozy snack at home.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1/2 cup vegan butter, softened Make sure butter is softened for easy mixing.
  • 1/4 cup pumpkin puree Use fresh pumpkin puree for the best flavor.
  • 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 Frosting
  • 1 cup vegan butter, softened Make sure butter is softened for easy mixing.
  • 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

Method
 

Preparation
  1. In a stand mixer or large bowl, cream together softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
  2. In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
    In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
  3. Gradually add dry ingredients to the wet ingredients bowl, mixing on low speed until just combined. Don’t over-mix.
  4. Cover the bowl and place in the fridge for 30 minutes or overnight. Chilling the dough is an important step that you cannot skip.
Baking
  1. Preheat the oven to 350 °F (177 °C).
  2. Scoop 2-inch balls of dough out with a medium cookie scooper or a large spoon. Press down to flatten into disks.
  3. Arrange on a parchment-lined baking sheet a couple of inches apart.
  4. Bake on the center rack for 10-12 minutes. Let cool completely on the baking sheet.
Frosting
  1. 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.
  2. If preparing in advance, cover with plastic wrap and refrigerate until ready to use.
  3. 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.
    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.
  4. Sprinkle pumpkin pie spice on top, and enjoy!

Notes

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. Store in an airtight container at room temperature for up to one week. Freeze without frosting for longer storage.