Soft Pumpkin Cookies with Cinnamon Frosting

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Oh my goodness, have you ever tasted a Soft Pumpkin Cookie with Cinnamon Frosting? They’re like a warm hug on a chilly autumn day! I remember the first time I made these delightful cookies; the aroma of pumpkin and spices filled my kitchen, and I couldn’t help but feel a wave of nostalgia wash over me. It was like being wrapped in a cozy blanket, surrounded by the fall leaves and the promise of holiday gatherings. These cookies are perfect for any occasion, whether it’s a festive Halloween party, a Thanksgiving dessert table, or simply a treat to enjoy with your afternoon coffee.

What makes these Soft Pumpkin Cookies so special is their tender texture combined with the rich, creamy cinnamon frosting. The flavors dance together in a way that just screams comfort! Plus, they’re vegan, so you can share them with everyone without worrying about dietary restrictions. Trust me, once you take your first bite, you’ll be hooked! So let’s dive into this recipe that’ll bring warmth and joy to your home this season.

Why You’ll Love Soft Pumpkin Cookies with Cinnamon Frosting

These Soft Pumpkin Cookies with Cinnamon Frosting are truly a game-changer! First off, the flavors are just out of this world—imagine the warm, cozy notes of pumpkin pie spice mingling perfectly with that creamy cinnamon frosting. Each bite is a delightful experience, soft and pillowy, just the way cookies should be!

What I adore about this recipe is how simple it is to whip up. With just a handful of ingredients, you’ll be amazed at how easy it is to create something so delicious. Plus, since they’re vegan, you can indulge without any guilt! The balance of sweetness and spice is spot on, making these cookies suitable for any occasion, whether it’s a festive gathering or a quiet night at home. Seriously, once you try these, they’ll become a staple in your baking repertoire!

Ingredients You’ll Need

• 1/2 cup vegan butter, softened (I love using Earth Balance for its creamy texture)
• 1/4 cup pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling)
• 1/4 cup brown sugar (light or dark works, but dark gives a richer flavor)
• 1/2 cup granulated sugar (for that perfect sweetness)
• 1 teaspoon vanilla extract (or vanilla paste for a more intense flavor)
• 1 3/4 cups all-purpose flour (spoon it into your measuring cup for accuracy)
• 2 teaspoons baking powder (this helps the cookies rise beautifully)
• 1 teaspoon pumpkin pie spice (a blend of cinnamon, nutmeg, and ginger—yum!)
• 2 teaspoons cornstarch (this gives the cookies that soft, tender texture)
• 1/4 teaspoon salt (don’t skip this; it enhances all the flavors)
• 1 cup vegan butter, softened (for the frosting; yes, more buttery goodness!)
• 3 teaspoons vanilla paste (or extract, but again, the paste is fabulous)
• 1 teaspoon cinnamon (because who doesn’t love cinnamon?)
• 1 teaspoon pumpkin pie spice (or more cinnamon if you prefer)
• 1/3 cup brown sugar (for the frosting, adding that caramel-like depth)
• 3 1/4 cups powdered sugar (this makes the frosting nice and fluffy!)

Step-by-Step Instructions

Preparing the Cookie Dough

First things first, let’s get that oven preheating to 350°F (175°C). This is super important because you want your cookies to bake evenly right from the start! In a large mixing bowl, cream together 1/2 cup of softened vegan butter, 1/4 cup of pumpkin puree, 1/4 cup of brown sugar, and 1/2 cup of granulated sugar. You can use a hand mixer or a stand mixer for this—mix until it’s nice and fluffy, about 2-3 minutes. You’ll know it’s ready when it looks light and creamy!

Next, stir in 1 teaspoon of vanilla extract until everything is well combined. In another bowl, whisk together 1 3/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of pumpkin pie spice, 2 teaspoons of cornstarch, and 1/4 teaspoon of salt. This mix is where all that delicious flavor comes from! Gradually add the dry ingredients to the wet mixture, mixing until just combined. Don’t overmix; we’re not trying to make bread here! Just blend it until you see no dry flour. The dough will be soft and slightly sticky—totally normal!

Baking the Cookies

Now for the fun part! Grab a baking sheet and line it with parchment paper. Using a spoon or a cookie scoop, drop spoonfuls of dough onto the sheet, leaving about 2 inches of space between each cookie. Trust me, they’ll spread a little, so give them some room to breathe! Bake these beauties in your preheated oven for about 12-15 minutes. You’ll know they’re done when the edges are set and the tops look a bit puffed. They’ll continue to firm up as they cool, so don’t overbake them! Let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Making the Cinnamon Frosting

While your cookies are cooling, let’s whip up that dreamy cinnamon frosting! In a separate bowl, cream together 1 cup of softened vegan butter, 3 teaspoons of vanilla paste, 1 teaspoon of cinnamon, 1 teaspoon of pumpkin pie spice, and 1/3 cup of brown sugar. Mix until everything is well combined and fluffy! Now, gradually add in 3 1/4 cups of powdered sugar, one cup at a time, mixing well after each addition. This helps to achieve that perfect, smooth texture. If it gets too thick, you can add a splash of plant-based milk to loosen it up. Keep mixing until it’s light and creamy—oh, the smell alone is heavenly!

Frosting the Cookies

Once your cookies are completely cooled, it’s time to frost! Using a knife or a piping bag, spread a generous amount of frosting on top of each cookie. You can get creative here—make swirls, or keep it simple and smooth! If you’re feeling fancy, sprinkle a little extra cinnamon or some festive sprinkles on top to make them pop. These cookies are not just delicious; they’re also a feast for the eyes! Enjoy the process, and remember, if you’re feeling extra decadent, you can always double the frosting recipe. More frosting never hurt anyone, right?

Variations

One of the best things about these Soft Pumpkin Cookies with Cinnamon Frosting is how versatile they are! If you want to mix things up a bit, consider adding some chopped nuts like walnuts or pecans for a delightful crunch. Chocolate lovers can also fold in dairy-free chocolate chips to take these cookies to the next level. Wow, right?

Feeling adventurous? Try swapping out the pumpkin pie spice for a mix of your favorite spices like ginger or cardamom for a unique twist. You can even experiment with different frostings—maybe a maple frosting or a cream cheese alternative would be fun! The options are endless, and each variation can make these cookies feel fresh and exciting. So go ahead, get creative and make this recipe your own!

Serving and Storage Tips

When it comes to serving these Soft Pumpkin Cookies with Cinnamon Frosting, I like to present them on a pretty platter, perhaps with a sprinkle of cinnamon or even some festive sprinkles for a pop of color. They’re perfect for cozy gatherings, and trust me, they’ll be the star of the dessert table!

For storage, keep the cookies in an airtight container at room temperature, where they’ll stay fresh for about 3-4 days. If you want to keep them longer, you can freeze them! Just layer the cookies between sheets of parchment paper in a freezer-safe container, and they’ll last for up to 3 months. When you’re ready to indulge, simply let them thaw at room temperature for a few hours. No need to rush; good things come to those who wait!

Helpful Notes

Here are a few extra tips to make your Soft Pumpkin Cookies with Cinnamon Frosting absolutely perfect! If you’re looking to cut down on sugar, you can reduce the granulated sugar in the cookies by half and still get a delightful treat. For those who might be gluten-free, feel free to swap the all-purpose flour with a gluten-free blend—just make sure it contains xanthan gum for the best texture!

Also, if you want to make these cookies even healthier, consider adding a tablespoon of flaxseed meal to the dough for a little nutritional boost. It’s a great way to sneak in some omega-3s! And don’t forget, if you have any leftover frosting, it makes for a delicious dip for fruit or even a spread on toast. Trust me, you won’t want to waste a drop!

Frequently Asked Questions

1. Can I freeze these Soft Pumpkin Cookies with Cinnamon Frosting?

Absolutely! These cookies freeze beautifully. Just layer them between sheets of parchment paper in an airtight container, and they’ll last up to 3 months. When you’re ready to enjoy them, let them thaw at room temperature for a few hours. You’ll love how fresh they taste!

2. What can I substitute for the vegan butter?

If you’re not a fan of vegan butter, you can use coconut oil or any other plant-based butter alternative. Just make sure it’s softened for easy mixing. If you want a lower-fat option, unsweetened applesauce can work too, but it may change the texture slightly.

3. Can I use a different sweetener instead of granulated or brown sugar?

Yes! You can use coconut sugar or maple syrup. If using liquid sweeteners like maple syrup, reduce the amount of other liquids in the recipe slightly to maintain the right dough consistency.

4. How do I achieve the best texture for these cookies?

Mix the dough until just combined; overmixing can lead to tougher cookies. Also, be sure not to overbake them! They should be soft when you take them out, as they will continue to set while cooling.

5. How long do these cookies last?

When stored in an airtight container at room temperature, these cookies will stay fresh for about 3-4 days. If you want to extend their life, freezing is the best option!

Final Thoughts

There you have it, my friends! These Soft Pumpkin Cookies with Cinnamon Frosting are not just a treat; they’re a celebration of the season, a warm hug for your taste buds, and a perfect way to share the joy of baking with loved ones. I can’t wait for you to try this recipe and experience the cozy flavors that make every bite special.

So, gather your ingredients, put on some fun music, and enjoy the process of creating these delightful cookies. And don’t forget to share your baking adventures with me! I’d love to hear how yours turn out and any fun variations you come up with. Happy baking, and may your kitchen be filled with love, laughter, and the irresistible scent of pumpkin spice!

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