Soft Pumpkin Cookies with Cinnamon Frosting
These Soft Pumpkin Cookies are light, fluffy, and cake-like, infused with pumpkin pie spice and topped with a dreamy cinnamon frosting. The ultimate cozy fall treat!
Equipment
- Mixing bowls
- Electric mixer
- Measuring Cups and Spoons
- Baking sheet
- Parchment paper
- Piping bag (optional)
Ingredients
- 1/2 cup vegan butter (or unsalted butter), softened
- 1/4 cup 100% pure pumpkin puree
- 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- 2 tsp cornstarch
- 1/4 tsp salt
- 1 cup vegan butter (or unsalted butter), softened
- 3 tsp vanilla paste or extract
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/3 cup packed brown sugar
- 3 1/4 cups powdered sugar
Instructions
- Cream together softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
- Cover and chill dough for at least 30 minutes (or overnight) to ensure cookies bake thick and soft.
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Scoop 2-inch balls of dough onto baking sheet and gently flatten into disks.
- Bake for 10-12 minutes, until set and no longer glossy on top.
- Cool cookies completely on baking sheet before frosting.
- Make frosting by whipping butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until fluffy.
- Frost cookies with piping bag or knife. Sprinkle with extra pumpkin pie spice if desired.
Notes
For the best texture, don’t skip the chilling step before baking. Store frosted cookies in a single layer in an airtight container at room temperature for up to 3-4 days or in the fridge for up to a week.