Description
Soft, sweet pumpkin cookies topped with creamy spiced frosting, perfect for fall gatherings.
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 extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 cup vegan butter, softened (for frosting)
- 3 teaspoons vanilla paste (or extract)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/3 cup brown sugar (for frosting)
- 3 1/4 cups powdered sugar
Instructions
- In a stand mixer or large bowl, cream together the softened butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
- In a separate 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 bowl and refrigerate for 30 minutes or overnight.
- Preheat the oven to 350 °F (177 °C).
- Scoop 2-inch balls of dough and shape into disks. Arrange on a parchment-lined baking sheet.
- Bake for 10-12 minutes. Let cool on the baking sheet.
- For frosting, whip together frosting ingredients until fully combined. Refrigerate if prepared in advance.
- Pipe frosting onto cooled cookies and sprinkle with pumpkin pie spice. Enjoy!
Notes
Make sure the butter is softened. Chilling the dough is essential for the right texture. These cookies store well in an airtight container for up to five days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American