Get ready to fall in love with these soft, tender pumpkin cookies topped with a swirl of cinnamon frosting! Perfect for cozy autumn afternoons, holiday cookie exchanges, or just treating yourself to a seasonal delight. Vegan-friendly and irresistibly fluffy, these cookies are packed with pumpkin flavor and fall spices.
Ingredients
For the Cookies:
- ½ cup vegan butter, softened
- ¼ cup pumpkin puree (Libby’s 100% Pure or homemade)
- ¼ cup brown sugar
- ½ cup granulated sugar (organic for vegan)
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice (or cinnamon)
- 2 tsp cornstarch (for extra soft texture)
- ¼ tsp salt
For the Cinnamon Frosting:
- 1 cup vegan butter, softened
- 3 tsp vanilla extract or paste
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice (optional, or more cinnamon)
- ⅓ cup brown sugar
- 3¼ cups powdered sugar
Tools You’ll Need:
Hand mixer or stand mixer, cookie scooper (optional), parchment-lined baking sheet, piping bag with Wilton #2A tip.
Instructions
- Make the Cookie Dough:
In a large bowl or stand mixer, cream together vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy. - Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt. Gradually add to the wet ingredients on low speed, mixing until just combined. Avoid overmixing. - Chill the Dough:
Cover and refrigerate for at least 30 minutes or overnight. Chilling helps keep the cookies soft and prevents excessive spreading. - Shape and Bake:
Preheat oven to 350°F (177°C). Scoop 2-inch balls of dough, then press lightly into disks. Place on a parchment-lined baking sheet, 2 inches apart. Bake 10-12 minutes on the center rack. Let cool completely before frosting. - Make the Cinnamon Frosting:
Whip together all frosting ingredients in a stand or hand mixer until smooth and fluffy. - Decorate the Cookies:
Spoon frosting into a piping bag fitted with #2A tip. Pipe a swirl onto cooled cookies and sprinkle with a pinch of pumpkin pie spice. Serve and enjoy!
Storage Tips
- Store in an airtight container at room temperature for 3-4 days or up to a week in the fridge.
- Freeze unfrosted cookies or dough for up to 2 months; thaw and frost when ready to serve.
These vegan pumpkin cookies are soft, flavorful, and perfectly spiced for fall. They’re ideal for a cozy treat with coffee, a lunchbox surprise, or a holiday gathering dessert.