These soft pumpkin cookies with cinnamon frosting are the perfect treat for any occasion. With a delicious blend of pumpkin, warm spices, and sweet frosting, these cookies are sure to become a favorite in your household. Plus, they are so easy to make!

Why You’ll Love This Recipe:

The flavors in these cookies are irresistible, with the perfect balance of pumpkin and warm spices.

These cookies come together quickly, making them great for a last-minute dessert or snack.
They are perfect for meal prep, as they can be made ahead of time and stored for later enjoyment.

Ingredient Notes:

Vegan butter, softened: Adds richness and moisture to the cookies. Regular butter can be used as a substitute.
Pumpkin puree: Provides the pumpkin flavor and moist texture.
Brown sugar and granulated sugar: Sweetens the cookies and adds a caramelized flavor.

Vanilla extract: Enhances the overall flavor of the cookies.
All-purpose flour, baking powder, pumpkin pie spice, cornstarch, salt: These ingredients make up the base of the cookie dough.
Cinnamon frosting: A creamy and sweet topping that complements the pumpkin flavor. Feel free to adjust the amount of cinnamon and pumpkin pie spice to suit your taste.

Step-by-Step Instructions:

In a large mixing bowl, cream together the vegan butter and sugars until light and fluffy.
Add the pumpkin puree and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Using a cookie scoop, drop dough onto a baking sheet lined with parchment paper.

Bake at 350°F for 12-15 minutes, or until the edges are set.
While the cookies cool, prepare the cinnamon frosting by creaming together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar.
Once the cookies are completely cooled, frost them with the cinnamon frosting.

Helpful Tips:

For a more pronounced pumpkin flavor, add an extra teaspoon of pumpkin pie spice to the cookie dough.
Store the cookies in an airtight container at room temperature for up to 3 days.

To make these cookies nut-free, substitute the vegan butter with coconut oil.

Expert Tips for the Best Results:

Make sure the vegan butter is softened but not melted for the best cookie texture.

Allow the cookies to cool completely before frosting to prevent the frosting from melting.
Experiment with different frosting flavors, such as cream cheese or maple, for variety.

Serving Suggestions:
These soft pumpkin cookies are delicious on their own, but they can also be served with a warm cup of coffee or a glass of milk for a comforting treat.

Soft Pumpkin Cookies with Cinnamon Frosting

Storage and Reheating Tips:
To store leftover cookies, place them in an airtight container and store at room temperature. To reheat, place the cookies in the microwave for a few seconds to warm them up.

Frequently Asked Questions:

Can I use fresh pumpkin instead of canned pumpkin puree? Yes, fresh pumpkin can be used, but make sure to cook and puree it before adding it to the dough.

Can I freeze these cookies? Yes, these cookies freeze well. Just store them in a freezer-safe container and thaw before serving.
Can I omit the frosting? Yes, these cookies are delicious on their own without the frosting.

Conclusion:
These soft pumpkin cookies with cinnamon frosting are a delightful treat that everyone will love. With their warm spices and sweet frosting, they are perfect for any occasion. Give this recipe a try and prepare to be amazed by the delicious flavors!