These soft pumpkin cookies are perfectly spiced, ultra moist, and topped with a sweet cinnamon frosting. A cozy, vegan-friendly fall dessert that’s perfect for holidays or everyday baking.
Ingredients
Scale
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
Cinnamon Frosting:
1 cup vegan butter, softened
3 teaspoons vanilla paste (or extract)
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice (or more cinnamon)
1/3 cup brown sugar
3 1/4 cups powdered sugar
Instructions
Cream together softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until light and fluffy.
In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt.
Gradually add the dry mixture to the wet, mixing on low until just combined. Do not overmix.
Cover the dough and chill in the fridge for 30 minutes or overnight.
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
Scoop 2-inch dough balls, flatten slightly, and place a few inches apart on the baking sheet.
Bake for 10–12 minutes until edges are set. Let cool completely on the baking sheet.
To make frosting, beat all frosting ingredients until fluffy and smooth.
Pipe frosting on cooled cookies using a piping bag with a #2A tip.
Dust with extra pumpkin pie spice if desired and serve.
Notes
Chilling the dough is essential for proper texture and shape.
For best frosting results, chill it slightly before piping.
Store unfrosted cookies in the freezer for up to 2 months.
These cookies don’t spread much, so flatten before baking.
For a gluten-free option, use a 1:1 GF flour blend.
