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Pumpkin Cookies with Cinnamon Frosting That’ll Make You Forget Store-Bought Exists

Soft pumpkin cookies with cinnamon frosting on tiered stand with fall decorations

Soft pumpkin cookies with a light, fluffy texture, topped with creamy cinnamon frosting for the perfect fall-inspired vegan treat.

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
  • 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

  1. In a stand mixer or large bowl, cream together softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
  2. In another bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt.
  3. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not over-mix.
  4. Cover the bowl and refrigerate for 30 minutes or overnight.
  5. Preheat oven to 350°F (177°C).
  6. Scoop 2-inch balls of dough, flatten them into disks, and place on a parchment-lined baking sheet a few inches apart.
  7. Bake for 10–12 minutes on the center rack. Let cookies cool completely on the baking sheet.
  8. For the frosting: whip together vegan butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth.
  9. Transfer frosting to a piping bag with Wilton Tip #2A and pipe swirls on cooled cookies. Sprinkle extra pumpkin pie spice on top if desired.

Notes

  • Chilling the dough is essential for the right texture—do not skip this step.
  • The cookies will not spread much while baking, so shape them beforehand.
  • Frosting can be prepared in advance and stored in the fridge covered with plastic wrap.
  • Store cookies in an airtight container for up to 4 days or refrigerate for a longer shelf life.

Find it online: https://fiteatshub.com/pumpkin-cookies-with-cinnamon-frosting-recipe/