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Soft Pumpkin Cookies with Cinnamon Frosting

Delightfully soft pumpkin cookies topped with creamy cinnamon frosting, perfect for fall celebrations or year-round indulgence.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1/2 cup vegan butter, softened Can substitute with regular butter
  • 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 Can substitute with gluten-free flour blend
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
For the Frosting
  • 1 cup vegan butter, softened Can substitute with regular butter
  • 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

Method
 

Preparation
  1. Cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until fluffy.
  2. In another bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
  3. Gradually add the dry ingredients to the wet ones. Mix on low until just combined; avoid over-mixing.
  4. Chill the dough by covering the bowl and placing it in the fridge for 30 minutes or overnight.
Baking
  1. Preheat your oven to 350 °F (177 °C).
  2. Scoop out 2-inch balls of dough and flatten them into disks.
  3. Place the shaped dough on a parchment-lined baking sheet, leaving space in between each one.
  4. Bake for 10-12 minutes and let them cool.
Frosting
  1. For the frosting, whip together all frosting ingredients until combined.
  2. Pipe the creamy frosting onto cooled cookies and sprinkle a pinch of pumpkin pie spice on top.

Notes

Chill the dough for best results. Avoid over-mixing to maintain cookie softness. Extra frosting can be used on pancakes or waffles.