Can I make the pumpkin cookies without frosting?

Yes, these pumpkin cookies are delicious on their own even without the frosting. If you prefer a lighter version or want to skip the extra sweetness, simply enjoy them as they are! They’re still soft, flavorful, and perfect for any occasion.

Can I freeze these pumpkin cookies with cinnamon frosting?

Yes, you can freeze the pumpkin cookies. To do so, place the cookies in an airtight container or ziplock bag, separating them with parchment paper. They can be frozen for up to 2 months. To enjoy, let them thaw at room temperature or warm them in the oven. However, if you freeze frosted cookies, the frosting may become a bit soft, so consider frosting them after thawing.

Can I use a different type of frosting?

Absolutely! While the cinnamon frosting adds a great fall flavor, you can experiment with different frostings like cream cheese frosting or maple glaze. For a healthier option, try a whipped coconut cream topping or even a simple dusting of powdered sugar.

Soft Pumpkin Cookies with Cinnamon Frosting

Description

These soft pumpkin cookies with cinnamon frosting are a perfect fall treat. The spiced pumpkin flavor in each cookie is enhanced by the creamy cinnamon frosting, making them the ultimate indulgence for the season. Easy to make and family-friendly, these cookies bring the warm, cozy flavors of autumn right to your kitchen.

Ingredients

Scale

1/2 cup vegan butter, softened
1 cup pumpkin puree
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 1/2 tsp pumpkin pie spice
1 tbsp cornstarch
1/4 tsp salt
1/2 cup powdered sugar
1/2 cup vegan butter (for frosting)
1 tsp vanilla extract (for frosting)
1 tsp cinnamon (for frosting)
1 tsp pumpkin pie spice (optional, for frosting)
1/2 cup brown sugar (for frosting)

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Instructions

In a large bowl, cream together the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until the mixture is 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. Be careful not to over-mix.
Cover the dough and chill it in the fridge for 30 minutes or overnight.
Preheat your oven to 350°F (177°C).
Scoop 2-inch balls of dough using a cookie scooper or spoon. Flatten each dough ball into a disk shape.
Arrange the cookie disks on a parchment-lined baking sheet, spacing them a couple of inches apart.
Bake the cookies on the center rack for 10-12 minutes. Let them cool completely on the baking sheet.
In a medium bowl, whip together the frosting ingredients until smooth and fluffy.
Once the cookies are cool, pipe the frosting onto each cookie in a swirl, starting from the center and moving outward.
For an extra touch, dust the tops of the frosted cookies with a bit of pumpkin pie spice.

Notes

Chill the dough before baking for the best cookie texture.
If you prefer a firmer frosting, add more powdered sugar.
Store cookies in an airtight container for up to 4 days at room temperature or refrigerate for up to 7 days.
Unfrosted cookies can be frozen for up to 2 months.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 22g
Sodium: 100mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 1g
Cholesterol: 0mg