Get ready to fall in love with these soft pumpkin cookies topped with cinnamon frosting! Perfect for autumn, these cookies are the ultimate treat for pumpkin spice lovers. Whether you’re preparing them for a cozy family gathering or sharing them with friends, their rich flavor and delightful texture are bound to be a hit.
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Why You’ll Love These Pumpkin Cookies with Cinnamon Frosting
These pumpkin cookies are not only incredibly soft and delicious but also easy to make. Combining the natural sweetness of pumpkin with a hint of warm spices, they provide a comforting bite that’s perfect for fall. The cinnamon frosting adds a creamy, spiced touch, elevating the cookies to a whole new level. You can enjoy them on their own or pair them with a warm beverage to complete your fall experience.
Ingredients for Pumpkin Cookies with Cinnamon Frosting
To create these pumpkin cookies, you’ll need a blend of ingredients that come together for a wonderfully soft texture and rich flavor.
For the Pumpkin Cookies:
• Vegan Butter: Adds richness and helps create a soft texture.
• Pumpkin Puree: Brings a subtle sweetness and moistness to the cookies.
• Brown Sugar: Contributes to the warm, caramel-like flavor.
• Granulated Sugar: Balances the richness of the brown sugar.
• Vanilla Extract: Adds a fragrant, aromatic depth to the cookies.
• All-Purpose Flour: Forms the base of the dough.
• Baking Powder: Helps the cookies rise and become soft.
• Pumpkin Pie Spice: Brings classic autumn flavors like cinnamon, nutmeg, and cloves.
• Cornstarch: Ensures a soft, tender texture by limiting gluten development.
• Salt: Enhances the sweetness and balances the flavors.
For the Cinnamon Frosting:
• Vegan Butter: Creates a creamy texture for the frosting.
• Vanilla Extract: Adds flavor to the frosting.
• Cinnamon: Gives the frosting a warm, spicy kick.
• Pumpkin Pie Spice: Complements the pumpkin flavors in the cookies.
• Brown Sugar: Provides a rich sweetness.
• Powdered Sugar: Sweetens the frosting and helps achieve a smooth consistency.
Ingredient Substitutes for Pumpkin Cookies
If you’re missing some ingredients or following dietary preferences, here are a few swaps to consider:
• Sweet Potato: Swap pumpkin puree for mashed sweet potato for a similar texture.
• Coconut Oil: Can replace vegan butter for a dairy-free alternative.
• Maple Syrup: Use instead of brown sugar for a natural sweetness.
• Gluten-Free Flour: Swap regular flour for a gluten-free blend to make these cookies gluten-free.
Step-by-Step Instructions for Pumpkin Cookies with Cinnamon Frosting
Follow these simple steps to make your pumpkin cookies with cinnamon frosting:
- Cream the Wet Ingredients: In a large bowl, beat together softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until smooth and fluffy.
- Mix the Dry Ingredients: In another bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Chill the Dough: Cover the dough and place it in the fridge for 30 minutes or overnight. This step ensures the cookies retain their shape while baking.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Form the Cookies: Scoop out 2-inch dough balls and flatten them into disks. Arrange them on the prepared baking sheet, spacing them a couple of inches apart.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, until the edges are set and the cookies are slightly golden. Let them cool completely on the sheet.
Making the Cinnamon Frosting:
- Whip the Frosting: In a medium bowl, beat together vegan butter, vanilla extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and fluffy.
- Pipe the Frosting: Spoon the frosting into a piping bag fitted with a Wilton piping tip and swirl it over the cooled cookies. Finish with a light dusting of pumpkin pie spice for extra flavor.
Tips & Tricks for Perfect Pumpkin Cookies
• Don’t Skip Chilling the Dough: Allow the dough to chill before baking to ensure your cookies hold their shape and bake evenly.
• Check the Doneness: The cookies should be soft to the touch but set around the edges.
• Customize the Frosting: Add more cinnamon for extra spice, or use powdered ginger for a different flavor twist.
• Store Properly: Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate or freeze them.
Pairing Ideas and Variations for Pumpkin Cookies with Cinnamon Frosting
These soft pumpkin cookies are perfect on their own but can be paired with various beverages for a cozy treat. Try serving them with a hot cup of apple cider, a latte, or even a classic cup of tea. You can also add nuts or chocolate chips to the cookie dough for added texture and flavor.
For a unique twist, consider topping these cookies with a scoop of dairy-free vanilla ice cream or a drizzle of caramel sauce for a decadent dessert.
Seasonal Appeal of Pumpkin Cookies with Cinnamon Frosting
Pumpkin cookies with cinnamon frosting are the ultimate fall treat. They capture the essence of autumn with their rich pumpkin flavor and warming spices. Whether you’re making them for Halloween, Thanksgiving, or just a cozy fall evening, these cookies bring the season to life with every bite. Enjoy the comforting aroma of freshly baked cookies and share the seasonal joy with friends and family.
By following this recipe, you can create a perfect batch of pumpkin cookies with cinnamon frosting that’s sure to become a favorite during the fall months!
Conclusion: Soft Pumpkin Cookies with Cinnamon Frosting – A Fall Must-Have
These soft pumpkin cookies with cinnamon frosting are a perfect way to embrace the flavors of fall. With their warm, spiced aroma and melt-in-your-mouth texture, they’re the ideal treat for cozy afternoons or holiday gatherings. Whether you’re sharing them with family or enjoying them solo with a cup of your favorite beverage, these cookies bring all the fall vibes you crave. Try them today and discover why they quickly become a fall favorite in your household!
Frequently Asked Questions (FAQs) about Pumpkin Cookies with Cinnamon Frosting
1. Can I make these pumpkin cookies gluten-free?
Yes, you can easily make these pumpkin cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Be sure to check that the rest of the ingredients, such as baking powder and cinnamon, are also gluten-free.
2. How long will the cinnamon frosting last?
The cinnamon frosting can be stored in an airtight container in the refrigerator for up to one week. If you make it ahead of time, just make sure to bring it to room temperature before using it to frost your cookies.
3. Can I freeze these pumpkin cookies?
Yes, these pumpkin cookies freeze well! To freeze them, simply place the cooled cookies in an airtight container or freezer-safe bag. They will stay fresh in the freezer for up to 2 months. You can freeze them with or without the frosting.
More Relevant Recipes
PrintPumpkin Cookies with Cinnamon Frosting
These soft pumpkin cookies with cinnamon frosting are the perfect fall treat. They combine the rich, natural sweetness of pumpkin with warm spices, topped with a creamy cinnamon frosting for an extra touch of indulgence. Ideal for sharing with friends and family during cozy autumn gatherings.
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 cup all-purpose flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 2 tsp cornstarch
- 1/4 tsp salt
- 1/2 cup softened vegan butter (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice (or more cinnamon)
- 1/4 cup brown sugar (for frosting)
- 2 cups powdered sugar
Instructions
- In a large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until 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, mixing on low speed until just combined.
- Cover the dough and refrigerate for 30 minutes or overnight to chill.
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Scoop out 2-inch dough balls and flatten them into disks. Place them a couple of inches apart on the prepared baking sheet.
- Bake for 10-12 minutes until edges are set. Let cool on the baking sheet.
- To make the cinnamon frosting, whip together the softened vegan butter, vanilla extract, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth.
- Transfer the frosting into a piping bag fitted with a Wilton piping tip and pipe the frosting onto the cooled cookies in a swirl.
- Dust with a pinch of pumpkin pie spice and serve.
Notes
- Ensure the dough is chilled before baking to prevent spreading.
- These cookies freeze well for up to 2 months. Store in an airtight container.
- For a sweeter frosting, adjust the powdered sugar to your preference.
- Can substitute sweet potato for pumpkin puree if needed.
- Store cookies at room temperature for up to 4 days or refrigerate them for up to 7 days.
