Pumpkin Cookies with Cinnamon Frosting 6 Amazing Reasons You Must Try Now
Soft, tender pumpkin cookies crowned with a creamy cinnamon frosting. Bakery style texture, cozy fall flavor, and foolproof technique with a chill step for perfect shape and crumb.
Equipment
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment paper or silicone baking mat
- Cookie scooper
- Piping bag
- Wilton Piping Tip #2A
Ingredients
Cookies
- 1/2 cup vegan butter softened to room temperature
- 1/4 cup pumpkin puree smooth and well drained
- 1/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 tsp vanilla extract pure
- 1 3/4 cups all-purpose flour spooned and leveled
- 2 tsp baking powder
- 1 tsp pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, cloves
- 2 tsp cornstarch for a soft, tender crumb
- 1/4 tsp fine salt
Cinnamon Frosting
- 1 cup vegan butter softened
- 3 tsp vanilla paste or extract
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice or extra cinnamon
- 1/3 cup light brown sugar
- 3 1/4 cups powdered sugar sifted
Instructions
- Cream the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla in a mixing bowl until pale and fluffy. This incorporates air for a lighter crumb.
- In a separate bowl, whisk flour, baking powder, pumpkin pie spice, cornstarch, and salt until evenly combined.
- On low speed, add the dry mixture to the wet ingredients just until the flour disappears. Do not overmix to keep cookies tender.
- Cover and chill the dough for 30 minutes or up to overnight. Chilling helps the cookies hold shape and improves texture.
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment or a silicone mat.
- Scoop medium portions of dough, roll into balls, then gently press into disks. Arrange a couple of inches apart. The dough will not spread much in the oven.
- Bake 10 to 12 minutes on the center rack until edges look set and tops are soft but not glossy. Cool completely on the baking sheet.
- For the frosting, whip softened butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until smooth and fluffy. Cover and refrigerate if making ahead.
- Pipe frosting onto cooled cookies using a piping bag fitted with Wilton #2A. Start at the center and swirl outward. Dust lightly with pumpkin pie spice.
- Storage Store cookies airtight for 3 to 4 days at room temperature or up to 7 days refrigerated. Freeze unfrosted cookies or dough up to 2 months.
Notes
For chewier cookies, blot pumpkin puree with paper towels before mixing to remove excess moisture. Measure flour using the spoon and level method. If cookies bake too flat, extend chill time or ensure butter is not overly soft.