Description
Delight in these soft pumpkin cookies topped with a creamy cinnamon frosting that perfectly balances autumnal spices and sweetness. Made with vegan butter and pumpkin puree, these cookies offer a tender crumb and a luscious frosting swirl, ideal for seasonal treats or cozy gatherings.
Ingredients
Units
Scale
Cookie Dough
- 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
- Cream Butter and Sugars: In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is light and fluffy, ensuring the ingredients are fully incorporated for a smooth dough base.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt evenly to distribute the leavening agent and spices throughout the flour.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients bowl, mixing on low speed just until combined. Avoid over-mixing to maintain tender cookies.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes or overnight. This step is crucial for developing flavors and ensuring the dough firms up for shaping.
- Preheat Oven: Preheat the oven to 350 °F (177 °C) to prepare for baking.
- Shape Cookies: Scoop 2-inch balls of dough using a cookie scooper or spoon. Flatten each ball into a disk shape because the dough will not spread much during baking. Arrange cookies spaced a couple of inches apart on a parchment-lined baking sheet.
- Bake: Bake on the center rack for 10-12 minutes until set. Remove from oven and let the cookies cool completely on the baking sheet to prevent breakage.
- Prepare Frosting: In a medium bowl, use an electric or stand mixer fitted with a whisk attachment to whip together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and fluffy. Cover and refrigerate if preparing ahead.
- Pipe Frosting: Spoon the frosting into a piping bag fitted with a Wilton Piping Tip #2A. Pipe a swirl of cinnamon frosting on each cooled cookie starting from the center and moving outward. Lightly sprinkle extra pumpkin pie spice on top for a finishing touch.
Notes
- Storage: Store cookies in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 7 days. For longer storage, freeze unfrosted cookies or dough for up to 2 months.
- Dough Chilling: Do not skip chilling the dough as it helps cookies maintain their shape and improves texture.
- Cookie Shape: Since these cookies don’t spread much, flatten dough balls before baking to ensure proper cookie shape.
- Vegan Butter: Ensure vegan butter is softened for easy creaming and optimal texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 20g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
