Description
Indulge in soft pumpkin cookies with creamy cinnamon frosting. These vegan-friendly treats are perfect for autumn gatherings, offering a delightful blend of pumpkin and warm spices.
Ingredients
Scale
- 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 (for frosting)
- 1 teaspoon pumpkin pie spice (or cinnamon) (for frosting)
- 1/3 cup brown sugar (for frosting)
- 3 1/4 cups powdered sugar
Instructions
- Cream together softened vegan butter, pumpkin puree, brown sugar, and vanilla until fluffy.
- In a separate bowl, whisk flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually combine wet and dry ingredients until just mixed.
- Chill dough for at least 30 minutes.
- Preheat oven to 350°F (177°C).
- Scoop dough onto parchment-lined sheets; flatten slightly.
- Bake for 10–12 minutes and cool completely before frosting with prepared cinnamon icing.
Notes
- Chill the dough for best texture.
- Do not over-mix the dough.
- Use room temperature ingredients for better mixing.
- Check oven temperature for accuracy.
- Store cookies in an airtight container to maintain softness.
- Cookies last up to 5 days in the refrigerator.
- Freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 6g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg