Description
Soft pumpkin cookies with a sweet cinnamon frosting, perfect for fall or anytime you crave a spiced treat.
Ingredients
Scale
- 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
- 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
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, cream together vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract.
- In another bowl, whisk flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually mix dry ingredients into wet ingredients until combined.
- Scoop dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
- Let cookies cool completely before frosting.
- For the frosting, beat vegan butter, vanilla paste, cinnamon, pumpkin pie spice, and brown sugar until smooth.
- Gradually add powdered sugar and mix until fluffy.
- Spread frosting on cooled cookies and serve.
Notes
- Use room-temperature vegan butter for best texture.
- For a stronger pumpkin flavor, increase pumpkin puree slightly.
- Store frosted cookies in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: pumpkin cookies, cinnamon frosting, vegan dessert, fall baking