Soft Pumpkin Cinnamon Frosting (Printer-Friendly Version)
Soft pumpkin cookies paired with creamy cinnamon frosting offer a perfect fall flavor combination.
# What You'll Need:
→ Cookie
01 -
1/2 cup vegan butter, softened
02 -
1/4 cup pumpkin puree
03 -
1/4 cup brown sugar
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1/2 cup granulated sugar
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1 teaspoon vanilla extract
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1 3/4 cups all-purpose flour
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2 teaspoons baking powder
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1 teaspoon pumpkin pie spice
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2 teaspoons cornstarch
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1/4 teaspoon salt
→ Cinnamon Frosting
11 -
1 cup vegan butter, softened
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3 teaspoons vanilla paste or extract
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1 teaspoon cinnamon
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1 teaspoon pumpkin pie spice or cinnamon
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1/3 cup brown sugar
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3 1/4 cups powdered sugar
# Steps to Follow:
01 -
In a stand mixer or large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until light and fluffy.
02 -
In a separate large bowl, whisk all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt until evenly mixed.
03 -
Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined without over-mixing.
04 -
Cover the dough and refrigerate for at least 30 minutes or overnight to firm the mixture; this step is essential for optimal texture.
05 -
Preheat oven to 350°F (177°C).
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Using a medium cookie scooper or large spoon, portion dough into 2-inch balls. Press each ball gently to form disks, spacing them a couple of inches apart on a parchment-lined baking sheet.
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Bake on the center rack for 10 to 12 minutes until set. Allow cookies to cool completely on the baking sheet before frosting.
08 -
In a medium bowl, whip together vegan butter, vanilla paste or extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until fully combined. Cover and refrigerate if preparing in advance.
09 -
Fill a piping bag fitted with a Wilton Piping Tip #2A with the cinnamon frosting. Pipe a swirl on top of each cooled cookie, starting from the center and moving outward. Optionally, sprinkle with pumpkin pie spice to finish.
# Additional Tips:
01 -
Chilling the dough is crucial to prevent spreading and to develop the cookies’ soft texture.