Description
Soft Pumpkin Cookies with Cinnamon Frosting are a delightful vegan treat perfect for fall!
Ingredients
Scale
- 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