Ingredients
For the Cookies
- 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 Cinnamon 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
Tools
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper (or baking mat)
- Cookie Scooper (optional)
- Piping Bag
- Wilton Piping Tip
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 extract until the mixture is light and fluffy. This creates the base for a moist and tender cookie.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. This ensures even distribution of leavening and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined. Avoid over-mixing to keep the cookies soft.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes or overnight. Chilling helps firm up the dough for easier handling and improves texture.
- Preheat Oven: Set your oven to 350 °F (177 °C) and prepare your baking sheet with parchment paper.
- Form the Cookies: Scoop 2-inch balls of dough using a medium cookie scooper or large spoon. Press down gently to flatten each dough ball into a disk shape. Place them a couple of inches apart on the prepared baking sheet because the dough will not spread much during baking.
- Bake: Bake the cookies on the center rack for 10-12 minutes until they are set but still soft. Allow them to cool completely on the baking sheet before frosting.
- Make the Cinnamon Frosting: In a medium bowl, whip together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar using an electric mixer or stand mixer whisk attachment until smooth and fluffy. If making ahead, cover and refrigerate.
- Pipe the Frosting: Spoon the cinnamon frosting into a piping bag fitted with a Wilton piping tip. Pipe the frosting on top of the cooled cookies in a swirl pattern, starting from the center and moving outward.
- Garnish and Serve: Sprinkle a little pumpkin pie spice over the frosted cookies for extra aroma and flavor, then enjoy your soft, flavorful pumpkin cookies!
Notes
- Chilling the dough is essential for texture and ease of handling.
- You can substitute pumpkin pie spice with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground cloves if preferred.
- Use vegan butter and non-dairy milk if you want to keep these cookies 100% vegan.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a more intense pumpkin flavor, add an extra 1/4 cup pumpkin puree but reduce flour slightly to adjust dough consistency.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie with frosting (approx. 40g)
- Calories: 180
- Sugar: 20g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
