Irresistibly Soft Pumpkin Cookies with Creamy Cinnamon Frosting
Servings: 24 cookies
Calories: 150kcal
Enjoy the delightful flavors of Soft Pumpkin Cookies with Cinnamon Frosting, perfect for autumn gatherings.
Print Recipe
Equipment
- Oven
- Mixing bowls
- Whisk
- Baking sheet
- Parchment Paper
Ingredients
For the Cookies
- 1 cup Pumpkin Puree Canned or homemade
- 2 cups All-Purpose Flour (or gluten-free blend) Substitutes available
- ½ cup Brown Sugar Coconut sugar can be used
- ½ cup Granulated Sugar Organic cane sugar makes a great alternative
- 1 teaspoon Baking Soda Ensure it’s fresh
- 1 tablespoon Pumpkin Spice Or mix with cinnamon, nutmeg, and ginger
- 1 teaspoon Cinnamon Preferably freshly ground
- ½ cup Vegan Butter (or coconut oil) Melted
For the Cinnamon Frosting
- 2 cups Powdered Sugar Use powdered sugar alternative for lower sugar options
- 1 teaspoon Cinnamon
- Non-Dairy Milk Use as needed for consistency
Instructions
Directions
- Preheat Oven: Set your oven to 350°F (175°C) to create the perfect baking environment for these delicious cookies.
- Mix Wet Ingredients: In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, and melted vegan butter. Mix until smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, pumpkin spice, cinnamon, and a pinch of salt.
- Combine Mixtures: Gradually incorporate the dry ingredients into the wet mixture, mixing gently until just combined.
- Scoop Dough: Using a tablespoon, drop rounded portions of dough onto a parchment-lined baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cookies are slightly golden around the edges.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Prepare Frosting: In a bowl, combine powdered sugar with cinnamon and gradually add non-dairy milk until you achieve a smooth, creamy frosting.
- Frost Cookies: Once the cookies have cooled completely, generously spread the cinnamon frosting on top of each cookie.
Notes
For best results, use canned pumpkin puree and ensure it's not overly watery. Store cookies in an airtight container for up to 3-4 days.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Sodium: 120mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 500IU | Calcium: 20mg | Iron: 0.5mg