Hey there, pumpkin lovers! If there’s one thing that screams “fall” in our house, it’s those cozy afternoons spent baking soft pumpkin cookies with cinnamon frosting. I remember the first time I made these; the kitchen smelled like a spiced hug, and the kids couldn’t keep their hands off once they hit the counter to cool down. Let’s dive right into this delightful treat that’s sure to make your season a bit sweeter.
After you’re done baking, why not keep the breakfast buzz going with this easy, cheesy breakfast pizza?
Why You’ll Love This Recipe
These cookies are more than just adorable little spiced morsels. They are incredibly easy to whip up and the perfect way to use up that lonely can of pumpkin puree hiding in your pantry. Plus, they’re vegan-friendly, so everyone can enjoy them.
The magic really lies in the cinnamon frosting—it’s like a fall festival for your taste buds! If you’re anything like me, you’ll be sneaking spoonfuls of it when no one’s watching.
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
For the frosting:
- 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
Step-by-Step Instructions
Prep the Dough
- Cream Wet Ingredients: In a stand mixer or large bowl, beat together softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Mix Together: Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Don’t over-mix.
- Chill the Dough: Cover the bowl and refrigerate for at least 30 minutes, or overnight if needed.
- Bake the Cookies:
- Preheat & Prepare: Preheat oven to 350°F (177°C). Scoop 2-inch dough balls onto a parchment-lined baking sheet, then press them into discs.
- Bake: Bake for 10-12 minutes, then let cool completely on the sheet.
Frost the Cookies
- Make the Frosting:In a medium bowl, whip together all the frosting ingredients until fully combined. If you’re prepping ahead, cover and refrigerate.
- Decorate:Use a piping bag fitted with a Wilton Piping Tip #2A to swirl the frosting on top of the cooled cookies. Sprinkle with a touch of pumpkin pie spice.
Recipe Tips & Variations
Play around with the spice levels if you like things extra cozy or a bit milder. You can double the batch to keep some dough frozen for unexpected company or anytime your sweet tooth comes calling.
Storage & Reheating
Store any leftover cookies in an airtight container in the fridge for up to a week. To enjoy the cookies again, let them sit out for a few minutes to reach room temperature. Trust me, they’ll taste just as delightful as they did fresh out of the oven!
FAQs
1. Can I freeze these cookies?
Yes! You can freeze the baked cookies in layers separated by parchment paper. Let the frosting come to room temperature before serving.
2. What can I use instead of pumpkin pie spice?
Try a mix of cinnamon, nutmeg, and a pinch of ginger for a homemade alternative.
3. Is it okay to use regular butter?
Absolutely, if you’re not concerned about keeping it vegan, regular butter works.
4. Can I make the frosting less sweet?
Sure thing! Simply reduce the powdered sugar. Adjust the spices to your taste for a balanced flavor.
Recipes You May Like
- Easy & Crispy Breakfast Potatoes
- Crescent Roll Breakfast Recipes
- Breakfast Pizza Recipe – Easy & Cheesy
Enjoy baking these delightful soft pumpkin cookies with cinnamon frosting! They’re perfect for sharing…or not. I’ve been known to stash a few for myself for those “I need a cookie” days. Happy baking!
Soft Pumpkin Cookies with Cinnamon Frosting
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
Delightful soft pumpkin cookies topped with creamy cinnamon frosting, perfect for fall baking.
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
- For the frosting:
- 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
Instructions
- Cream the Wet Ingredients: 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.
- Combine the Dry Ingredients: In another bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Mix Together: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to over-mix.
- Chill the Dough: Cover the bowl and pop it in the fridge for at least 30 minutes, or overnight if you need to step away.
- Preheat & Prepare: Preheat your oven to 350°F (177°C). Scoop 2-inch balls of chilled dough onto a parchment-lined baking sheet, pressing them into discs.
- Cooking Time: Bake these babies on the center rack for 10-12 minutes, then let them cool completely on the sheet.
- Make the Frosting: In a medium bowl, whip together all the frosting ingredients until fully combined. If you’re prepping ahead, cover and refrigerate.
- Decorate: Use a piping bag fitted with a Wilton Piping Tip #2A to swirl the frosting on top of the cooled cookies. Sprinkle with a touch of pumpkin pie spice.
Notes
- Play around with the spice levels if you like things extra cozy or a bit milder.
- You can double the batch to keep some dough frozen for unexpected company or anytime your sweet tooth comes calling.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg