Description

These soft pumpkin cookies with cinnamon frosting are a deliciously spiced, cake-like treat perfect for fall. Made with pumpkin puree and warm spices, they’re topped with a rich cinnamon frosting and are fully vegan-friendly.

Ingredients

1/2 cup vegan butter, softened

3/4 cup pumpkin puree

1/2 cup brown sugar

1/4 cup granulated sugar

1 tsp vanilla extract

1 3/4 cups all-purpose flour

1 tsp baking powder

1 1/2 tsp pumpkin pie spice

1 tbsp cornstarch

1/4 tsp salt

For the Cinnamon Frosting:

1/4 cup vegan butter, softened

1/2 tsp vanilla paste (or extract)

1/2 tsp cinnamon

1/4 tsp pumpkin pie spice (or additional cinnamon)

2 tbsp brown sugar

1 cup powdered sugar

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Instructions

In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt.
Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. Do not over-mix.
Cover the dough and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 350°F (177°C).
Scoop 2-inch balls of dough and flatten them slightly into disks. Place on a parchment-lined baking sheet.
Bake on the center rack for 10–12 minutes. Let cool completely on the baking sheet.
For the frosting, whip together the vegan butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and fluffy.
Transfer the frosting to a piping bag fitted with Wilton Tip #2A. Pipe onto the cooled cookies in a swirl.
Optionally, sprinkle with extra pumpkin pie spice before serving.

Notes

Chill dough for best texture and flavor.

Store cookies in a single layer if frosted.

Frosting can be made ahead and re-whipped before use.

Freeze unfrosted cookies for up to 2 months.

Use a gluten-free 1:1 flour blend for a GF version.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: 90mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg