Why Make This Recipe
If you’re in the mood for a treat that screams fall, look no further than these Soft Pumpkin Cookies with Cinnamon Frosting! They’re soft, chewy, and packed with all the warm flavors you associate with autumn. Seriously, who doesn’t want cookies that make your home smell like a cozy pumpkin patch? Plus, they’re super easy to whip up, so you can impress your friends without breaking a sweat. 🧡
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
Making these cookies is almost as fun as eating them! You’ll mix up some delicious dough, let it chill (yes, the dough gets a mini-vacation), then bake and frost like a pro. Here’s a step-by-step guide that won’t leave you scratching your head.
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 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
Tools You’ll Need:
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper (or baking mat)
- Cookie Scooper (optional)
- Piping Bag
- Wilton Piping Tip #2A
Directions
- In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until the mixture is light and fluffy.
- In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined (don’t over-mix, please!).
- Cover the bowl and place it in the fridge for 30 minutes or overnight. Chilling the dough is an important step that you cannot skip.
- Preheat the oven to 350 °F (177 °C).
- Scoop 2-inch balls of dough out using a medium cookie scooper or a large spoon. Press down to flatten the dough balls into disks since they won’t spread much while baking.
- Arrange them a couple of inches apart on a parchment-lined baking sheet.
- Bake on the center rack for 10-12 minutes. Let them cool down completely on the baking sheet.
- In a medium bowl, use an electric mixer or a stand mixer with the whisk attachment to whip together all the frosting ingredients until fully combined. If you’re preparing the frosting in advance, cover with plastic wrap and refrigerate until ready to use.
- Spoon icing into a piping bag fitted with the Wilton Piping Tip #2A. Pipe the cinnamon frosting on top of the cooled cookies in a swirl, starting from the middle and moving outwards. Sprinkle pumpkin pie spice on top, and enjoy!
How to Serve Soft Pumpkin Cookies with Cinnamon Frosting
These cookies can stand proudly on their own, but if you want to take your cookie game to the next level, serve them with a scoop of vanilla ice cream. Trust me, it’s a match made in dessert heaven! You can also pair them with a warm drink like apple cider or a pumpkin spice latte for ultimate fall vibes. 🍂
How to Store Soft Pumpkin Cookies with Cinnamon Frosting
To keep these cookies fresh, store them in an airtight container at room temperature. They will stay delicious for about 3-5 days. If you want to stretch their lifespan, toss them in the fridge for up to a week. Just be aware that the frosting may harden a bit cold, but that’s no biggie if you’re a frosting fanatic like me!
Tips to Make Soft Pumpkin Cookies with Cinnamon Frosting
- Chilling the dough is key. It helps to create that soft, chewy texture we all love.
- Don’t skip on the frosting! It’s the cherry on top—well, more like the cinnamon on top.
- If you’re feeling wild, add some chocolate chips or nuts to the cookie dough for extra flavor and texture.
Variation
Feel free to experiment! You can switch the frosting for a cream cheese frosting if you’re feeling fancy. Or, for a little crunch, throw in some chopped nuts or white chocolate chips in the cookie dough. 🍪
FAQs
1. Can I use regular butter instead of vegan butter?
Absolutely! Regular butter works just as well, but it won’t be vegan anymore. Use what you have!
2. Can I freeze these cookies?
Yes! You can freeze the cookies before or after frosting them. Just make sure they’re in an airtight container. When you’re ready to enjoy, thaw them at room temperature or pop them in the microwave for a few seconds.
3. What if I don’t have pumpkin pie spice?
No worries! Just mix together equal parts cinnamon, nutmeg, and ginger to create your own pumpkin pie spice blend. It’s like a spice lab experiment. 😂
Now that you’re armed with this recipe, get ready to bake some soft and cozy goodies that’ll leave everyone wanting seconds (and maybe thirds). Happy baking! 🥳
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
Method
- In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until the mixture is light and fluffy.
- In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed until just combined (don’t over-mix).
- Cover the bowl and place it in the fridge for 30 minutes or overnight.
- Preheat the oven to 350 °F (177 °C).
- Scoop 2-inch balls of dough using a cookie scooper or a large spoon and press down to flatten into disks.
- Arrange them a couple of inches apart on a parchment-lined baking sheet.
- Bake on the center rack for 10-12 minutes. Let them cool completely on the baking sheet.
- In a medium bowl, use an electric mixer or stand mixer with whisk attachment to whip together all the frosting ingredients until fully combined.
- If preparing in advance, cover with plastic wrap and refrigerate until ready to use.
- Spoon icing into a piping bag fitted with Wilton Piping Tip #2A, and pipe the frosting on top of the cooled cookies in a swirl.
- Sprinkle pumpkin pie spice on top, and enjoy!