Soft Pumpkin Cinnamon Frosting (Ready-to-Print Version)
Tender pumpkin cookies with a smooth cinnamon frosting, capturing cozy fall flavors in every bite.
# What You’ll Need:
→ Pumpkin Cookies
01 -
1/2 cup softened vegan butter (Earth Balance Buttery Sticks preferred)
02 -
1/4 cup canned pumpkin puree (Libby's 100% Pure Pumpkin or mashed sweet potato)
03 -
1/4 cup brown sugar
04 -
1/2 cup organic granulated sugar
05 -
1 teaspoon vanilla extract
06 -
1 3/4 cups all-purpose flour
07 -
2 teaspoons baking powder
08 -
2 teaspoons pumpkin pie spice (or cinnamon as substitute)
09 -
2 teaspoons cornstarch
10 -
1/4 teaspoon salt
→ Cinnamon Frosting
11 -
1/2 cup softened vegan butter
12 -
1 teaspoon vanilla extract
13 -
1/2 teaspoon ground cinnamon
14 -
1/4 teaspoon pumpkin pie spice (optional; can add more cinnamon)
15 -
1/4 cup brown sugar
16 -
1 1/4 cups powdered sugar
# Step-by-Step Guide:
01 -
In a large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture becomes light and fluffy.
02 -
In a separate bowl, whisk together all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt until evenly distributed.
03 -
Gradually add the dry ingredients to the wet ingredients while mixing on low speed until just combined. Avoid overmixing.
04 -
Cover the dough and refrigerate for at least 30 minutes or overnight to firm up and enhance texture.
05 -
Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper.
06 -
Scoop dough into 2-inch balls using a cookie scooper or spoon. Flatten each ball into a disk as the dough will not spread noticeably during baking. Space cookies a couple of inches apart on the prepared baking sheet.
07 -
Bake on the center oven rack for 10 to 12 minutes. Remove and allow cookies to cool completely on the baking sheet.
08 -
Using a hand mixer or stand mixer fitted with a whisk attachment, whip together softened vegan butter, vanilla extract, cinnamon, pumpkin pie spice (if using), brown sugar, and powdered sugar until smooth and fully combined.
09 -
Fill a piping bag fitted with a Wilton #2A tip with the frosting. Pipe a swirl on top of each cooled cookie, starting at the center and moving outward.
10 -
Dust the frosted cookies lightly with pumpkin pie spice. Serve and enjoy.
# Handy Tips:
01 -
Chilling the dough is essential for achieving tender, soft cookies with minimal spreading.
02 -
Using cornstarch helps soften the texture by limiting gluten development.