1. Can I make these pumpkin cookies without vegan butter?

Yes, you can substitute vegan butter with regular unsalted butter or another plant-based fat like coconut oil, depending on your preference.

2. How long do these pumpkin cookies stay fresh?

These cookies stay fresh for about 3-4 days when stored in an airtight container at room temperature. They can last up to a week if refrigerated or frozen for longer storage.

3. Can I make the frosting ahead of time?

Yes, you can make the cinnamon frosting ahead of time and refrigerate it until you're ready to frost the cookies. Just give it a quick mix before using.

4. Can I use pumpkin pie filling instead of pumpkin puree?

It's best to use 100% pumpkin puree, as pumpkin pie filling contains added sugar and spices, which may alter the flavor of your cookies.

Pumpkin Cookies with Cinnamon Frosting – Easy Fall Recipe

Name: Pumpkin Cookies with Cinnamon Frosting
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 1/2 cup softened vegan butter; 1/4 cup pumpkin puree; 1/4 cup brown sugar; 1/2 cup organic cane sugar; 1 tsp vanilla extract; 1¾ cups all-purpose flour; 2 tsp baking powder; 2 tsp pumpkin pie spice; 2 tsp cornstarch; 1/4 tsp salt; For the Frosting: 1/2 cup softened vegan butter; 1 tsp vanilla extract; 1 tsp cinnamon; 1 tsp pumpkin pie spice; 1/4 cup brown sugar; 1 1/2 cups powdered sugar

Description

These soft pumpkin cookies with cinnamon frosting are a delightful fall treat. They are made with simple ingredients, featuring a delicious blend of pumpkin, warm spices, and a creamy cinnamon frosting. Perfect for cozying up with a hot drink or sharing with loved ones during the season.

Ingredients

Scale

1/2 cup softened vegan butter
1/4 cup pumpkin puree
1/4 cup brown sugar
1/2 cup organic cane sugar
1 tsp vanilla extract
1¾ cups all-purpose flour
2 tsp baking powder
2 tsp pumpkin pie spice
2 tsp cornstarch
1/4 tsp salt
For the Frosting: 1/2 cup softened vegan butter
1 tsp vanilla extract
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar
1 1/2 cups powdered sugar

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Instructions

In a large bowl, beat together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until light and fluffy.
In another bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid over-mixing.
Cover the dough and refrigerate for at least 30 minutes (or overnight for best results).
Preheat your oven to 350°F (177°C). Scoop the dough into 2-inch balls and flatten them into discs. Place them on a parchment-lined baking sheet.
Bake for 10-12 minutes or until the edges are golden. Let them cool on the baking sheet.
For the frosting, whip together the softened vegan butter, vanilla extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and creamy.
Once the cookies are cool, pipe the cinnamon frosting onto each cookie and sprinkle with pumpkin pie spice.

Notes

Chill the dough before baking to ensure the cookies don’t spread too much.
For a thicker frosting, add more powdered sugar to achieve the desired consistency.
If you prefer a less sweet frosting, reduce the amount of powdered sugar.
These cookies store well in an airtight container for up to 3-4 days at room temperature or a week in the fridge.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 20g
Sodium: 100mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 0mg