Soft Pumpkin Cookies with Cinnamon Frosting: A Delightful Fall Treat
As the crisp autumn breeze sweeps through the trees and the scent of cinnamon and nutmeg fills the air, it’s the perfect time to indulge in all things pumpkin. From pumpkin lattes to pumpkin pies, the season offers a bounty of flavors that evoke warmth and comfort. Among these delicious treats, Soft Pumpkin Cookies with Cinnamon Frosting stand out as a crowd-pleaser that captures the essence of fall in every bite. These cookies, with their soft, pillowy texture and sweet, spiced flavor, are the ideal companion for cozy afternoons, family gatherings, and festive occasions. The addition of a rich cinnamon frosting makes them even more irresistible, adding a touch of decadence to every cookie.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-32 minutes
- Yield: 18 cookies 1x
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American, Vegan
- Diet: Vegan
Ingredients
Scale
For the Soft Pumpkin Cookies:
- 1/2 cup vegan butter (softened): The base of the cookie dough, providing the richness and moisture that keep these cookies soft. The use of vegan butter ensures that the recipe remains dairy-free and suitable for vegans.
- 1/4 cup pumpkin puree: The star ingredient that gives the cookies their signature flavor. Pumpkin puree brings a subtle sweetness, richness, and moistness to the dough, making the cookies irresistibly soft.
- 1/4 cup brown sugar: Brown sugar adds a deep, molasses-like flavor that enhances the warmth of the spices and complements the pumpkin. It also contributes to the soft, chewy texture of the cookies.
- 1/2 cup granulated sugar: This balances out the brown sugar, adding the right amount of sweetness without overpowering the pumpkin and spices.
- 1 teaspoon vanilla extract: A touch of vanilla enhances the overall flavor of the cookies, giving them a comforting, aromatic essence that complements the other ingredients.
- 1 3/4 cups all-purpose flour: The flour provides structure to the cookies, helping them hold their shape while remaining soft and tender.
- 2 teaspoons baking powder: This ingredient helps the cookies rise slightly, giving them a light, airy texture without being too cake-like.
- 1 teaspoon pumpkin pie spice: This spice mix is a blend of cinnamon, nutmeg, ginger, and cloves, all of which contribute to the warm, aromatic flavor profile that makes these cookies so irresistible.
- 2 teaspoons cornstarch: Cornstarch helps to soften the texture of the cookies, ensuring they are delicate and chewy without being too dense.
- 1/4 teaspoon salt: A pinch of salt balances out the sweetness and enhances the flavors of the pumpkin and spices.
For the Cinnamon Frosting:
- 1 cup vegan butter (softened): The frosting’s base, providing a smooth and creamy texture that spreads beautifully over the cookies. The vegan butter ensures that the frosting remains dairy-free.
- 3 teaspoons vanilla paste (or extract): The vanilla adds depth to the frosting’s flavor, enhancing the sweetness and complementing the cinnamon.
- 1 teaspoon cinnamon: The cinnamon is the star flavor in the frosting, bringing warmth and spice that pairs perfectly with the pumpkin in the cookies.
- 1 teaspoon pumpkin pie spice: This additional layer of spice in the frosting adds even more complexity and depth, reinforcing the fall flavors of the cookies.
- 1/3 cup brown sugar: Brown sugar adds a touch of richness and molasses flavor to the frosting, helping it to set and giving it a smooth texture.
- 3 1/4 cups powdered sugar: The powdered sugar is essential for achieving the light, fluffy texture of the frosting, helping to balance the richness of the butter.
Instructions
- Cream Together the Wet Ingredients: Start by creaming together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract. Use a stand mixer or a large bowl with a hand mixer to beat the mixture until it becomes light and fluffy. This should take about 3-4 minutes. This step is crucial as it incorporates air into the dough, helping to create the soft texture of the cookies.
- Combine the Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. This ensures that the dry ingredients are evenly distributed before you add them to the wet ingredients, preventing any clumps from forming in the dough.
- Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until everything is just combined. Be careful not to over-mix the dough, as this can result in dense cookies. You want the dough to be thick and slightly sticky, but still manageable.
- Chill the Dough: Once the dough is ready, cover the bowl with plastic wrap and place it in the fridge. Chilling the dough for at least 30 minutes (or overnight, if you prefer) helps the cookies hold their shape during baking and ensures that they don’t spread too much. This step is key to getting soft, chewy cookies that maintain their structure.
- Preheat the Oven and Prepare the Baking Sheet: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper or a baking mat. This will prevent the cookies from sticking to the sheet and help them bake evenly.
- Shape the Cookies: Once the dough has chilled, use a medium cookie scooper or a large spoon to scoop out 2-inch balls of dough. Place the dough balls on the prepared baking sheet, spacing them a couple of inches apart. Press down gently on each ball to flatten it into a disk. Since the dough doesn’t spread much during baking, it’s important to shape the cookies beforehand.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until they are slightly golden around the edges. The cookies should be firm but soft to the touch. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Cinnamon Frosting: While the cookies are cooling, make the cinnamon frosting. In a medium bowl, use a hand mixer or stand mixer with the whisk attachment to whip together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar. Mix until the frosting is smooth, fluffy, and spreadable.
- Frost the Cookies: Once the cookies are completely cool, spoon the frosting into a piping bag fitted with a Wilton Piping Tip #2A. Pipe the frosting onto the cookies in a swirl, starting from the middle and moving outward. This creates a beautiful, decorative swirl on top of each cookie.
- Serve and Enjoy: Once the cookies are frosted, sprinkle a bit of pumpkin pie spice on top for an extra touch of fall flavor. Serve the cookies immediately, or store them in an airtight container at room temperature for up to a week. These cookies are perfect for sharing with family and friends, or simply enjoying as a cozy fall treat.
Notes
- Chilling the Dough: Don’t skip this step! Chilling the dough helps the cookies maintain their shape and ensures they bake up soft and chewy. If you’re in a hurry, aim for at least 30 minutes, but overnight chilling is even better.
- Substitute the Pumpkin: If you don’t have pumpkin puree, you can use butternut squash puree as an alternative. It has a similar texture and flavor profile, making it a great substitute.
- Make It Gluten-Free: To make these cookies gluten-free, simply swap the all-purpose flour with a gluten-free flour blend. Be sure to check that the other ingredients, like the baking powder and cornstarch, are also gluten-free.
- Flavor Variations: Add a handful of dairy-free chocolate chips to the cookie dough for a chocolatey twist. Or, try using a different frosting, such as a maple glaze or a cream cheese frosting, if you prefer something a little different.
- Serving Suggestions: These cookies are perfect for any fall celebration, from Thanksgiving dinner to a casual afternoon snack. Pair them with a hot drink, such as a chai latte or spiced cider, for the ultimate autumn treat.