Soft Pumpkin Cookies with Cinnamon Frosting
Baking is a wonderful way to get creative in the kitchen. One delicious treat that many people love is the soft pumpkin cookie. These cookies are soft, flavorful, and perfect for any occasion. They have a delightful taste of pumpkin and warm spices, topped with sweet cinnamon frosting. Whether you are planning for a holiday gathering, a cozy afternoon snack, or just want to indulge yourself, these cookies will impress everyone.
Why Make This Recipe
Soft pumpkin cookies are a fantastic dessert choice for many reasons. First, they bring the cozy flavors of fall right to your table. The combination of pumpkin puree, cinnamon, and pumpkin pie spice creates a comforting taste that many find irresistible.
Second, these cookies are easy to make, and the ingredients are simple to find. You can whip up a batch quickly, making them perfect for any occasion.
Moreover, they are vegan-friendly, which means you can enjoy them without any animal products. This recipe is inclusive for everyone, allowing those with dietary restrictions to enjoy a sweet treat. Plus, when topped with cinnamon frosting, these cookies become a showstopper, perfect for parties or just sharing with family and friends.
So, if you love the warm feeling of homemade cookies and want something unique, soft pumpkin cookies with cinnamon frosting are the way to go!
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Making soft pumpkin cookies is a rewarding experience. Follow the simple steps below, and you’ll have delicious cookies to savor.
Ingredients
To make the soft pumpkin cookies and the cinnamon frosting, you will need the following 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
You will also need:
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper (or baking mat)
- Cookie Scooper (optional)
- Piping Bag
- Wilton Piping Tip #2A
Directions
Cream the Wet Ingredients:
In a stand mixer or large bowl, add the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract. Beat the mixture until it becomes light and fluffy. This process will incorporate air into the butter, making your cookies tender and soft.Mix the Dry Ingredients:
In another large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. Make sure there are no lumps in the flour mix.Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients. Mix on low speed until everything is just combined. Be careful not to over-mix as this can make the cookies tough.Chill the Dough:
Cover the bowl with plastic wrap or a clean kitchen towel and place it in the fridge. Chill the dough for at least 30 minutes or even overnight. This step is crucial because it helps the cookies maintain their shape while baking.Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (177°C).Scoop the Dough:
Using a medium cookie scooper or a large spoon, scoop out 2-inch balls of dough. Place them on a baking sheet lined with parchment paper. Press down gently to flatten the dough balls into disks. Keep them a few inches apart as they won’t spread much while baking.Bake:
Place the baking sheet on the center rack of your preheated oven. Bake for 10-12 minutes. When the edges are set and the cookies have a slight golden color, remove them from the oven. Allow them to cool completely on the baking sheet.Make the Cinnamon Frosting:
In a medium bowl, use an electric mixer or a stand mixer with the whisk attachment to whip together the softened vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar. Mix until fully combined. If you want to make the frosting in advance, cover the bowl with plastic wrap and refrigerate it until you are ready to use it.Frost the Cookies:
Once the cookies are completely cooled, spoon the icing into a piping bag fitted with the Wilton Piping Tip #2A. Pipe the frosting on top of the cookies in a swirl, starting from the center and moving outwards. You can sprinkle a little pumpkin pie spice on top for added decoration.Enjoy!
Your soft pumpkin cookies with cinnamon frosting are ready! Enjoy them immediately, or share them with family and friends.
How to Serve Soft Pumpkin Cookies with Cinnamon Frosting
These cookies are best served fresh, but they are still delicious the next day. Serve them alongside a cup of tea, coffee, or your favorite hot beverage. They are also perfect for holiday gatherings, potlucks, or as a sweet treat after dinner. If you want a more festive touch, arrange the cookies on a beautiful plate and garnish with a sprinkle of cinnamon or pumpkin pie spice.
How to Store Soft Pumpkin Cookies with Cinnamon Frosting
Proper storage will keep your cookies fresh longer. Here’s how:
At Room Temperature:
If you plan to eat them within a few days, store the cookies in an airtight container at room temperature. Ensure they are completely cool before putting them in the container to prevent moisture build-up.In the Refrigerator:
If you want to keep them longer, you can store the cookies in the refrigerator. Place them in an airtight container separated by parchment paper to avoid sticking. Enjoy within a week for the best flavor and texture.Freezing:
You can also freeze these cookies. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container. They can last for up to three months. When ready to eat, thaw at room temperature and frost if desired.
Tips to Make Soft Pumpkin Cookies with Cinnamon Frosting
Use Softened Butter:
Make sure your vegan butter is softened at room temperature before mixing. This will help create a creamy texture.Don’t Skip Chilling:
Chilling the dough is a critical step. It not only helps the cookies hold their shape but also enhances their flavor.Keep Cookies Soft:
Baking time is crucial. Keep an eye on the cookies, and don’t let them brown too much. Slightly underbaking them will result in soft, chewy cookies.Taste the Frosting:
Adjust the sugar and spices in the frosting to your preference. If you prefer a stronger cinnamon flavor, feel free to add a little more.
Variation
If you want to mix things up, consider adding chocolate chips or nuts to the cookie dough. These additions can give the cookies a delightful crunch and a rich chocolate flavor. Alternatively, you could swap the vanilla for almond extract for a different taste.
FAQs
1. Can I make these cookies gluten-free?
Yes! You can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure that other ingredients are also gluten-free.
2. How can I make these cookies more festive for the holidays?
You can add festive spices like nutmeg or cloves to the cookie dough. Consider using holiday-themed sprinkles for decoration on the frosting.
3. Can I make the cookies without pumpkin puree?
While pumpkin puree is essential for this recipe, you could substitute it with applesauce for a similar texture, but the flavor will change.
Now, head to your kitchen, and let’s bake some delightful soft pumpkin cookies with cinnamon frosting! Enjoy every delectable bite.
Print
Soft Pumpkin Cookies with Cinnamon Frosting
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegan
Description
Deliciously soft pumpkin cookies topped with sweet cinnamon frosting, perfect for any occasion.
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 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
Instructions
- Cream the Wet Ingredients: In a stand mixer or large bowl, add the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract. Beat until light and fluffy.
- Mix the Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Combine the Mixtures: Gradually add dry ingredients to wet ingredients. Mix on low speed until just combined.
- Chill the Dough: Cover and chill the dough for at least 30 minutes or overnight.
- Preheat the Oven: Preheat to 350°F (177°C).
- Scoop the Dough: Scoop out 2-inch balls of dough onto a baking sheet lined with parchment paper; flatten slightly.
- Bake: Bake for 10-12 minutes until edges are set and lightly golden. Cool completely on the baking sheet.
- Make the Cinnamon Frosting: Whip the softened butter, vanilla, cinnamon, brown sugar, and powdered sugar until fully combined. Refrigerate if making in advance.
- Frost the Cookies: Pipe frosting onto cooled cookies, garnish with pumpkin pie spice if desired.
Notes
Store cookies in an airtight container at room temperature, or refrigerate for longer storage. Can also freeze for up to three months. Adjust frosting sugar and spices to preference.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pumpkin cookies, dessert, fall recipes, vegan, cinnamon frosting
