Description
Prep time: 10 m
Ingredients
1/2 cup vegan butter, softened
1/4 cup pumpkin puree
1/4 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla bean paste
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
2 teaspoons cornstarch
1/4 teaspoon salt
Cinnamon Frosting:
1 cup vegan butter, softened
3 teaspoons vanilla paste (or extract)
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice (or cinnamon)
1/3 cup brown sugar
3 1/4 cups powdered sugar
Instructions
1. In a stand mixer, cream together vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
2. In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt.
3. Gradually add dry ingredients to wet, mixing on low speed until just combined.
4. Cover and refrigerate dough for 30 minutes.
5. Preheat oven to 350°F (177°C).
6. Scoop 2-inch balls of dough, flatten into disks, and place on a parchment-lined baking sheet.
7. Bake for 10-12 minutes. Let cool completely on the baking sheet.
8. For frosting, whip all frosting ingredients until combined. Pipe onto cooled cookies.
Notes
Chilling dough enhances flavor and ease of handling.
Use a cookie scooper for uniform size.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg