Description
Soft, spiced pumpkin cookies topped with a rich cinnamon frosting — they’re warm, cozy, and perfect for fall gatherings. Doubling the batch means you’ll have enough to share… if you want to.
Ingredients
Cookies:
1 cup vegan butter, softened
1/2 cup pumpkin puree
1/2 cup brown sugar
1 cup granulated sugar
2 tsp vanilla extract
3 1/2 cups all-purpose flour
4 tsp baking powder
2 tsp pumpkin pie spice
4 tsp cornstarch
1/2 tsp salt
Cinnamon Frosting:
2 cups vegan butter, softened
6 tsp vanilla paste (or extract)
2 tsp cinnamon
2 tsp pumpkin pie spice (or cinnamon)
2/3 cup brown sugar
6 1/2 cups powdered sugar
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla until fluffy.
In another bowl, whisk flour, baking powder, pumpkin pie spice, cornstarch, and salt.
Gradually mix dry ingredients into wet until a dough forms.
Scoop dough into small balls, place on baking sheets, and slightly flatten.
Bake for 10–12 minutes, or until edges are set. Cool completely.
For frosting, beat vegan butter, vanilla, cinnamon, pumpkin pie spice, and brown sugar until smooth. Gradually mix in powdered sugar until fluffy.
Spread frosting generously on cooled cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 255 / Serving
- Sugar: 23g / Serving
- Sodium: 105mg / Serving
- Fat: 13g / Serving
- Saturated Fat: 6g / Serving
- Carbohydrates: 34g / Serving
- Fiber: 1g / Serving
- Protein: 2g / Serving