Pumpkin Cookies with Cinnamon Frosting: Fall's Coziest Treat
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.