As the leaves change color and the air turns crisp, nothing says fall quite like baking a batch of Soft Pumpkin Cookies with Cinnamon Frosting. These delectable treats are not only a feast for your taste buds, but their delightful aroma will fill your home with warmth and nostalgia. Perfect for cozy afternoons, sharing with loved ones, or holiday gatherings, these cookies are sure to become a seasonal favorite. The combination of the fluffy pumpkin cookie and the sweet cinnamon frosting creates an irresistible dessert that’s both comforting and satisfying.
What sets these Soft Pumpkin Cookies apart is their vegan-friendly recipe, allowing everyone to enjoy a taste of fall without compromising dietary choices. The use of pumpkin puree, warming spices, and a unique frosting makes them not only delicious but also visually appealing. Plus, the simplicity of these cookies makes them a great option for novice bakers looking to impress. Each bite melts in your mouth, offering a perfect blend of sweet and spiced flavor.
Why You’ll Love This Soft Pumpkin Cookies with Cinnamon Frosting
- Soft & Tender: The addition of cornstarch in the dough ensures a light, melt-in-your-mouth texture.
- Vegan-Friendly: Made without eggs or dairy, these cookies are suitable for plant-based diets.
- Perfect Fall Flavor: A delightful mix of pumpkin and spices like cinnamon, nutmeg, and pumpkin pie spice encapsulates the essence of fall.
- Fun to Decorate: The piped cinnamon frosting adds a bakery-style touch that’s fun to create.
Preparation Phase & Tools to Use
Before diving into the cookie-making process, it’s essential to prepare your kitchen and gather the necessary tools to ensure everything goes smoothly. Start by ensuring your workspace is clean and organized. Create an inviting baking atmosphere by preheating your oven to 350°F (177°C) so it’s ready when your cookie dough is prepared.
For this recipe, you’ll need a few key tools:
- A hand mixer or stand mixer will be your best friend in creaming the ingredients together to achieve that fluffy texture.
- Have a baking sheet lined with parchment paper ready to prevent sticking and make for easy cleanup.
- A cookie scooper can help in forming uniform cookie balls, ensuring even baking.
- A piping bag fitted with a Wilton Tip #2A will beautifully deliver the cinnamon frosting onto your cooled cookies.
Ingredients
- ½ cup vegan butter, softened
- ¼ cup pumpkin puree (canned or fresh; sweet potato works too)
- ¼ cup brown sugar
- ½ cup granulated sugar (organic if vegan)
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp pumpkin pie spice (or substitute with cinnamon)
- 2 tsp cornstarch
- ¼ tsp salt
- 1 cup vegan butter, softened (for frosting)
- 3 tsp vanilla paste (or extract)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice (or extra cinnamon)
- ⅓ cup brown sugar (for frosting)
- 3¼ cups powdered sugar
Instructions
Step 1: Prepare the Cookie Dough
To kick off your baking journey, begin by creaming together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl or stand mixer. Mix until it’s light and fluffy, which helps incorporate air for that soft texture. In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. This ensures that your dry ingredients are evenly distributed, contributing to an even bake.
Once combined, gradually add the dry mixture to the wet ingredients at a low speed. Be cautious not to overmix; you just want everything to come together. To achieve optimal results, cover the dough with plastic wrap and chill it in the fridge for 30 minutes to an hour, or overnight if you have the time. Chilling the dough is an essential step that ensures the cookies hold their shape while baking.
Step 2: Bake the Cookies
After the dough is chilled, it’s time to bake! Preheat your oven to 350°F (177°C) if you haven’t already. Using a cookie scooper (or your hands), scoop out roughly two-inch balls of dough and place them on the parchment-lined baking sheet. Gently flatten them into disks with your palm—this will help them bake evenly.
Now, slide the baking sheet into the oven and let the cookies bake for about 10 to 12 minutes. Keep an eye out; you want them to be set around the edges while remaining soft in the center. After baking, remove them from the oven and let the cookies sit on the baking sheet for a few minutes. This resting period allows them to firm up slightly before transferring them to a wire rack to cool completely.
Step 3: Make the Cinnamon Frosting
As your cookies cool, you can whip up the delightful cinnamon frosting. In a medium bowl or using a stand mixer, combine the softened vegan butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar. Beat the mixture until it’s smooth and fluffy, which will only take about 3–4 minutes on medium speed.
Once your frosting is ready, grab your piping bag fitted with the Wilton Tip #2A. Carefully fill it with the luscious frosting and pipe onto your cooled cookies, starting from the center and swirling outward for a beautiful finish. For a final touch, sprinkle a hint of pumpkin pie spice on top of each frosted cookie to enhance the fall flavors.
Variations
- Protein: Consider adding some protein to your cookies; try mixing in vegan protein powder into the dough or adding chopped nuts such as walnuts or pecans for extra crunch.
- Vegetables: Experiment with other purees like sweet potato or even try adding finely grated carrots for a unique twist while keeping the moisture intact.
- Spices: Feel free to swap out spices! If you want to enhance the warmth, add a pinch of nutmeg or cloves to the dough.
Cooking Notes
- Storage: Your Soft Pumpkin Cookies can be stored in an airtight container at room temperature for up to 3–4 days or about 7 days in the fridge. For longer storage, freeze the unfrosted cookies or raw dough for up to 2 months.
- Don’t skip chilling the dough! It significantly improves the dough’s structure and helps prevent the cookies from spreading too much in the oven.
Serving Suggestions
- These cookies are delightful on their own, but consider serving them with a warm cup of chai or spiced tea for a cozy combo.
- For gatherings, present your cookies on a decorative platter, alongside other fall treats like spiced apple cider or mini pumpkin pies.
Tips
- Use room temperature ingredients for the best results; this will help create a smooth batter.
- If you’re unsure about frosting decorating, practice on a plate before icing your cookies for a professional look.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 45 minutes (includes chilling time)
Nutritional Information
- Calories: Approximately 150 per cookie
- Protein: 2g
- Sodium: 70mg
FAQs
Can I substitute the vegan butter in this recipe?
Yes! You can use coconut oil or other plant-based butter alternatives. Just ensure they are softened before mixing with other ingredients.
How can I make these cookies gluten-free?
Substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum for the best results. Keep an eye on the baking time as they may require slight adjustments.
How should I store my Soft Pumpkin Cookies?
Store your cookies in an airtight container at room temperature for up to 3–4 days. If you want them to last longer, fridge them for up to 7 days or freeze them for 2 months without frosting.
Can I make the cookie dough ahead of time?
Absolutely! You can prepare the dough and store it in the fridge overnight or freeze it for up to 2 months. Just remember to let it thaw at room temperature for 30 minutes to an hour before scooping and baking.
Conclusion
Soft Pumpkin Cookies with Cinnamon Frosting are the quintessential fall treat, bringing together delightful flavors and a soft, tender texture that is simply irresistible. Whether you’re sharing them with friends or enjoying a cozy afternoon at home, these cookies encapsulate the essence of the season in every bite. The best part is that these cookies cater to vegan diets without sacrificing taste, making them perfect for everyone. So, roll up your sleeves, dive into baking these delightful squares of joy, and don’t hesitate to share your thoughts or variations in the comments below. Happy baking!
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Soft Pumpkin Cookies with Cinnamon Frosting
- Total Time: 45 minutes
- Yield: 24 cookies 1x
Description
Soft Pumpkin Cookies with Cinnamon Frosting are a delightful vegan treat perfect for fall!
Ingredients
- ½ cup vegan butter, softened
- ¼ cup pumpkin puree (canned or fresh; sweet potato works too)
- ¼ cup brown sugar
- ½ cup granulated sugar (organic if vegan)
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp pumpkin pie spice (or substitute with cinnamon)
- 2 tsp cornstarch
- ¼ tsp salt
- 1 cup vegan butter, softened (for frosting)
- 3 tsp vanilla paste (or extract)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice (or extra cinnamon)
- ⅓ cup brown sugar (for frosting)
- 3¼ cups powdered sugar
Instructions
- Prepare the Cookie Dough: Cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until light and fluffy. In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. Gradually add dry mixture to wet ingredients, mixing until combined. Chill the dough for 30 minutes to an hour.
- Bake the Cookies: Preheat oven to 350°F (177°C). Scoop two-inch balls of dough onto parchment-lined baking sheet, gently flattening them. Bake for about 10 to 12 minutes until set around edges but soft in center. Let cool.
- Make the Cinnamon Frosting: Combine softened vegan butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar in a bowl. Beat until smooth and fluffy. Pipe onto cooled cookies and sprinkle with pumpkin pie spice if desired.
Notes
Chill the dough to prevent spreading and ensure cookies hold shape.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal per cookie
- Sodium: 70 mg
- Protein: 2 g