Why Make This Recipe
Soft pumpkin cookies with cinnamon frosting are a delightful treat perfect for any season, though they shine particularly bright in the fall. With pumpkin as the star of the show, these cookies are not only delicious but also give you the warm and cozy feelings of autumn. The soft texture combined with the sweet and creamy cinnamon frosting makes them irresistible. They are vegan, so everyone can enjoy this delicious dessert! Whether you’re hosting a party, looking for a fun baking project with friends, or just want a sweet snack to enjoy, this recipe is a fantastic choice.
Flavors are what make this cookie special. The pumpkin brings a subtle earthiness while the spices add warmth and sweetness. Each bite is filled with goodness that will leave you wanting more. Plus, baking these cookies fills your kitchen with delightful scents that will surely make everyone eager to try them. They’re a wonderful way to bring people together or to treat yourself to something sweet.
How to Make Soft Pumpkin Cookies with Cinnamon Frosting
To start your journey into baking these wonderful soft pumpkin cookies, you need to gather all the ingredients. Make sure you have everything you need. Once you are ready, follow these steps carefully for the best results.
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
Directions:
Cream the Wet Ingredients:
Start by using a stand mixer or a large bowl. Beat together the 1/2 cup of softened vegan butter, 1/4 cup of pumpkin puree, 1/4 cup of brown sugar, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract. Mix these until the mixture is light and fluffy. This step helps incorporate air into the batter, which makes your cookies nice and soft.Mix the Dry Ingredients:
In another large bowl, whisk together 1 3/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of pumpkin pie spice, 2 teaspoons of cornstarch, and 1/4 teaspoon of salt. Whisking these ingredients ensures that everything is well-mixed and prevents lumps in your dough.Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the bowl with the wet ingredients. Mix on low speed until everything is just combined. Be careful not to overmix, as this can lead to tough cookies.Chill the Dough:
Cover the bowl with plastic wrap or a lid and place it in the fridge for 30 minutes or overnight. Chilling the dough helps the flavors to meld and makes the dough easier to handle.Preheat the Oven:
Preheat your oven to 350 °F (177 °C). This step is crucial, as it ensures your cookies bake evenly.Shape the Cookies:
Scoop about 2-inch balls of dough and gently flatten them. Leaving some space between each cookie on the baking sheet will help them bake evenly.Bake the Cookies:
Place the cookies on the center rack of your preheated oven and bake for 10-12 minutes. The cookies will be soft when you take them out, but they will firm up as they cool.Make the Cinnamon Frosting:
In a medium bowl, whip together the 1 cup of softened vegan butter, 3 teaspoons of vanilla paste, 1 teaspoon of cinnamon, 1 teaspoon of pumpkin pie spice, 1/3 cup of brown sugar, and 3 1/4 cups of powdered sugar. Mix until you get a smooth and creamy frosting.Frost the Cookies:
Once the cookies have cooled completely, pipe the cinnamon frosting on top. For an extra special touch, you can sprinkle some pumpkin pie spice on top of the frosting.
How to Serve Soft Pumpkin Cookies with Cinnamon Frosting
Serving soft pumpkin cookies with cinnamon frosting is very simple. You can place them on a large platter or a beautiful cake stand to showcase the delightful colors. It’s great to serve them at gatherings, holiday parties, or simply as a treat for family and friends. Pair these cookies with a cup of hot tea, coffee, or a warm glass of apple cider for a cozy experience.
You can also add some fun decorations. Maybe use cute cupcake liners or place them in small bags tied with a ribbon for a homemade gift. These cookies look and taste amazing, and they can brighten anyone’s day!
How to Store Soft Pumpkin Cookies with Cinnamon Frosting
To keep your soft pumpkin cookies fresh, store them in an airtight container. If you have added frosting, it’s best to keep the cookies in the refrigerator, especially if you live in a warm climate. The frosting will stay creamy and delicious in the fridge. They can last up to one week in the fridge. If you want to keep them longer, consider freezing the cookies.
To freeze, place the unfrosted cookies in a single layer on a baking sheet. Once firm, transfer them to a freezer-safe bag or container. They can be frozen for up to three months. When ready to serve, simply thaw at room temperature and frost them before enjoying!
Tips to Make Soft Pumpkin Cookies with Cinnamon Frosting
Use Good Quality Ingredients: High-quality vegan butter and pure vanilla extract can make a big difference in flavor.
Don’t Skip Chilling: Allowing the dough to chill helps improve texture and flavor. It also makes the dough easier to handle.
Check for Doneness: The cookies should be soft and just set in the middle. They will continue to firm up as they cool.
Experiment with Frosting: You can adjust the sweetness of your frosting to your taste. Just add more powdered sugar for a sweeter frosting!
Use a Cookie Scoop: A cookie scoop makes it easy to portion your dough evenly, ensuring all your cookies are the same size.
Variation
If you want to mix things up, here are a few variations to try:
Add Chocolate Chips: Fold in some vegan chocolate chips into the dough for a chocolatey twist.
Nutty Addition: Consider adding chopped nuts like walnuts or pecans to the batter for some crunchy texture.
Spice Swaps: If you prefer a different flavor, feel free to substitute the pumpkin pie spice with chai spice or a little ginger spice for an exciting flavor profile.
FAQs
1. Can I use regular butter instead of vegan butter?
Yes, you can use regular butter if you are not following a vegan diet. The cookies will still turn out delicious.
2. Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree is perfect for this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, which has added sugars and spices.
3. How can I make the cookies gluten-free?
To make these cookies gluten-free, replace the all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum, or add some in for the proper texture.
4. How do I know when the cookies are done baking?
The cookies will look set around the edges but might still be soft in the middle. They should not be shiny or wet. They will continue to firm up after being removed from the oven.
5. Can I make the frosting ahead of time?
Yes, you can make the cinnamon frosting in advance. Store it in the refrigerator in an airtight container. Just bring it back to room temperature and give it a good stir before using.
Enjoy your baking adventure with soft pumpkin cookies and cinnamon frosting!
Soft Pumpkin Cookies with Cinnamon Frosting
Ingredients
Method
- Beat together the 1/2 cup of softened vegan butter, 1/4 cup of pumpkin puree, 1/4 cup of brown sugar, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract until light and fluffy.
- In another bowl, whisk together 1 3/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of pumpkin pie spice, 2 teaspoons of cornstarch, and 1/4 teaspoon of salt.
- Gradually add the dry ingredients into the wet mixture and mix on low speed until just combined.
- Cover the dough and refrigerate for 30 minutes or overnight.
- Preheat your oven to 350 °F (177 °C).
- Scoop about 2-inch balls of dough and gently flatten them on a baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes until they are soft but will firm up as they cool.
- Whip together the 1 cup of softened vegan butter, 3 teaspoons of vanilla paste, 1 teaspoon of cinnamon, 1 teaspoon of pumpkin pie spice, 1/3 cup of brown sugar, and 3 1/4 cups of powdered sugar until smooth and creamy.
- Once the cookies have cooled, pipe the frosting on top and sprinkle with pumpkin pie spice if desired.