Why Make This Recipe
Soft Pumpkin Cookies with Cinnamon Frosting are the perfect treat for fall and a delightful addition to any gathering. Their soft and chewy texture combined with the sweet and spicy frosting makes them a crowd favorite. The use of pumpkin adds moisture and a lovely fall flavor, making these cookies not just tasty but also festive. Plus, the recipe is vegan-friendly, allowing everyone to enjoy them, regardless of dietary preferences.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
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
- 1 cup vegan butter, softened (for frosting)
- 3 teaspoons vanilla paste (or extract)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/3 cup brown sugar (for frosting)
- 3 1/4 cups powdered sugar
- 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 vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until the mixture is light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined (avoid over-mixing).
- Cover the bowl and place it in the fridge for 30 minutes or overnight. Chilling the dough is crucial for the right texture.
- Preheat the oven to 350 °F (177 °C).
- Scoop 2-inch balls of dough out with a medium cookie scooper or a large spoon. Press down to flatten the dough balls into disks, as 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 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 in advance, cover with plastic wrap and refrigerate until ready to use.
- Spoon the 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 some pumpkin pie spice on top, and enjoy!
How to Serve Soft Pumpkin Cookies with Cinnamon Frosting
These cookies are best served fresh after they have cooled. Arrange them on a festive plate to share at gatherings, or enjoy them with a warm cup of tea or coffee. Their soft texture and sweet frosting make them a delightful treat for any occasion.
How to Store Soft Pumpkin Cookies with Cinnamon Frosting
To keep your Soft Pumpkin Cookies fresh, store them in an airtight container at room temperature. They will stay soft for about a week. If you want to keep them longer, you can freeze them. Just make sure to separate layers with parchment paper to keep them from sticking together. Thaw them at room temperature before serving.
Tips to Make Soft Pumpkin Cookies with Cinnamon Frosting
- Make sure your vegan butter is softened properly for the best mixing results.
- Chilling the dough is essential; don’t skip this step, as it helps the cookies maintain their shape.
- Use fresh pumpkin pie spice for an intense flavor.
- Experiment with different types of frosting or toppings if you want to mix things up!
Variation
If you want to change things up, try adding chocolate chips or nuts to the cookie dough before baking. This adds an extra layer of flavor and texture that complements the soft pumpkin base.
FAQs
1. Can I use regular butter instead of vegan butter?
Yes, you can substitute regular butter for vegan butter if you are not following a vegan diet.
2. Can I use canned pumpkin instead of fresh pumpkin?
Absolutely! Canned pumpkin puree works well in this recipe and is a convenient option.
3. What if I don’t have a piping bag?
If you don’t have a piping bag, you can use a zippered plastic bag. Just cut a small hole in one corner to pipe the frosting onto the cookies.
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