Why Make This Recipe
Soft Pumpkin Cookies with Cinnamon Frosting are a delightful treat perfect for any autumn season or holiday gathering. They are not only soft and tender but also packed with the warm flavors of pumpkin and spices that evoke the essence of fall. The creamy cinnamon frosting on top adds a touch of sweetness, making these cookies irresistible. Whether you are hosting a party, looking for a snack, or simply enjoying a cozy night in, these cookies are sure to be a hit.
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 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. 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 with a medium cookie scooper or a large spoon. Press down to flatten the dough balls into disks. While baking, the dough will not spread out much, so you need to form it into a cookie shape beforehand. 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 ingredients for the frosting 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 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 are wonderful by themselves or served with a hot beverage like coffee or tea. You can arrange them on a platter for a festive touch during gatherings. They also make great gifts when packaged nicely in a box or tin.
How to Store Soft Pumpkin Cookies with Cinnamon Frosting
To store these cookies, keep them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can store them in the refrigerator for about two weeks. For longer storage, consider freezing the cookies without frosting. Once cooled, place them in a freezer-safe container, and they will last for up to three months.
Tips to Make Soft Pumpkin Cookies with Cinnamon Frosting
- Make sure your butter is softened, but not melted, for the best texture.
- Chilling the dough is crucial for achieving soft cookies.
- Use a cookie scooper to ensure evenly sized cookies for consistent baking.
- Experiment with different spices, like nutmeg or cloves, to add your twist to the flavor.
Variation
You can add chocolate chips or nuts to the cookie dough for added texture and flavor. Another option is to switch the frosting to a cream cheese frosting instead of the cinnamon topping for a different taste.
FAQs
1. Can I use regular butter instead of vegan butter?
Yes, you can substitute regular butter if you’re not restricted to a vegan diet.
2. How can I tell when the cookies are done baking?
The cookies should be lightly golden on the edges and set in the center. They will firm up as they cool.
3. Can I use pumpkin pie filling instead of pumpkin puree?
It’s better to use plain pumpkin puree to control the sweetness and spice levels, but you can use pumpkin pie filling if you adjust other ingredients accordingly.
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 (do not over-mix).
- Cover the bowl and place it in the fridge for 30 minutes or overnight to chill the dough.
- Preheat the oven to 350 °F (177 °C).
- Scoop 2-inch balls of dough and press down to flatten into disks. Place 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, whip together all frosting ingredients until fully combined.
- Spoon icing into a piping bag fitted with Wilton Piping Tip #2A and pipe the frosting onto the cooled cookies, starting from the middle and moving outwards. Sprinkle with pumpkin pie spice.