why make this recipe
Let’s be real, who doesn’t love a soft pumpkin cookie? These little bites of happiness are the perfect balance of spiced pumpkin goodness, and the added cinnamon frosting takes them over the top. Plus, they scream “fall” vibes, even if you’re enjoying them in July. 😄
This recipe is not just another cookie; it’s a celebration of all things cozy. Whether you’re throwing a fall party, looking for a sweet treat to share with friends, or just need a little something to beat those afternoon cravings, these cookies have got your back. Trust me, once you take a bite, you’ll want to make them year-round!
how to make Soft Pumpkin Cookies with Cinnamon Frosting
Making these cookies is super straightforward and fun! If you’ve got a stand mixer, fantastic; if not, you can totally use a bowl and a hand mixer. Just gather your ingredients, and let’s get those cookies baking!
- Cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until fluffy. Keep mixing until the mixture almost looks like it could float away.
- In another bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. This is where the magic begins.
- Gradually add the dry ingredients to the wet ones. Mix on low until just combined. No over-mixing, please!
- Chill the dough! Cover the bowl and pop it in the fridge for 30 minutes or overnight. Just do it; it makes a difference.
- Preheat your oven to 350 °F (177 °C). Let’s get that heat kicking!
- Scoop out 2-inch balls of dough and flatten them into disks. They won’t spread much, so shape them nicely.
- Toss them on a parchment-lined baking sheet, leaving a bit of space in between each one. Bake for 10-12 minutes and then let them cool. The smell alone will make your neighbors jealous!
- For the frosting, whip together all the ingredients until combined. If you want to play it smart, make it ahead of time and keep it in the fridge.
- Pipe that creamy frosting onto cooled cookies and sprinkle a pinch of pumpkin pie spice on top. Voilà! You’re ready to indulge.
Ingredients
For the Cookies:
- 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
For the 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
You’ll also need:
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper (or baking mat)
- Cookie Scooper (optional)
- Piping Bag
- Wilton Piping Tip #2A
how to serve Soft Pumpkin Cookies with Cinnamon Frosting
Serving these cookies is as easy as pie—okay, maybe not pie, but you get the idea. Place a few on a cute plate (bonus points for aesthetics) and watch them disappear faster than you can say “pumpkin spice!”
They pair perfectly with a cup of coffee or a warm chai latte. Want to impress your friends? Stack a few cookies and drizzle some extra frosting on top like a pro. Who says you can’t have your cookies and frosting too?
how to store Soft Pumpkin Cookies with Cinnamon Frosting
If you somehow have leftovers (I mean, good luck with that!), store them in an airtight container at room temperature for up to a week. To keep them fresh, layer them between parchment paper. If you live in a super humid area, consider putting them in the fridge – but be warned, they might lose their fluffy texture a bit.
tips to make Soft Pumpkin Cookies with Cinnamon Frosting
- Chill the dough: Seriously, don’t skip this step! It makes a world of difference.
- Avoid over-mixing: You want soft cookies, not tough ones. Mix until just combined.
- Make extra frosting: Who doesn’t love a little more icing? You can always use it later on pancakes, waffles, or even as a dip for fruit.
variation
Feeling adventurous? Try adding some chocolate chips or nuts for a little crunch. You can also swap out the spices for something different, like ginger or allspice, if you’re feeling fancy.
FAQs
1. Can I use regular butter instead of vegan butter?
Absolutely! Just swap it out in equal amounts. The cookies will taste just as delightful.
2. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Look for one labeled for baking to keep the texture nice and soft.
3. Can I freeze these cookies?
You sure can! Freeze the unbaked dough balls and bake them straight from the freezer, adding a minute or two to the baking time. ✅
Now you’ve got the inside scoop on making these Soft Pumpkin Cookies with Cinnamon Frosting. Ready to dive into your kitchen? Happy baking! 🎉
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
Method
- Cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until fluffy.
- In another bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ones. Mix on low until just combined; avoid over-mixing.
- Chill the dough by covering the bowl and placing it in the fridge for 30 minutes or overnight.
- Preheat your oven to 350 °F (177 °C).
- Scoop out 2-inch balls of dough and flatten them into disks.
- Place the shaped dough on a parchment-lined baking sheet, leaving space in between each one.
- Bake for 10-12 minutes and let them cool.
- For the frosting, whip together all frosting ingredients until combined.
- Pipe the creamy frosting onto cooled cookies and sprinkle a pinch of pumpkin pie spice on top.