Soft Pumpkin Cinnamon Cookies (Print Version)
Moist, tender pumpkin cookies with warm spices, topped with a decadent cinnamon-spiced frosting for the perfect fall treat.
# Ingredients:
→ Dough
01 -
1/2 cup vegan butter, softened
02 -
1/4 cup pure pumpkin puree
03 -
1/4 cup packed brown sugar
04 -
1/2 cup granulated sugar
05 -
1 teaspoon vanilla extract
06 -
1 3/4 cups all-purpose flour
07 -
2 teaspoons baking powder
08 -
1 teaspoon pumpkin pie spice
09 -
2 teaspoons cornstarch
10 -
1/4 teaspoon salt
→ Frosting
11 -
1 cup vegan butter, softened
12 -
3 teaspoons vanilla extract or paste
13 -
1 teaspoon cinnamon
14 -
1 teaspoon pumpkin pie spice
15 -
1/3 cup packed brown sugar
16 -
3 1/4 cups powdered sugar
# Steps to Follow:
01 -
Cream together softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
02 -
In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt.
03 -
Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
04 -
Cover and chill dough for at least 30 minutes (or overnight) to ensure cookies bake thick and soft.
05 -
Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
06 -
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.
07 -
Cool cookies completely on baking sheet before frosting.
08 -
Make frosting by whipping butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until fluffy.
09 -
Frost cookies with piping bag or knife. Sprinkle with extra pumpkin pie spice if desired.
# Additional Notes:
01 -
For the best texture, do not 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.