Description
These tender pumpkin cookies topped with a cinnamon-scented buttercream are pure autumn comfort. Soft, cakey centers hold onto a creamy, warmly spiced frosting — perfect with a mug of cider.
Ingredients
Scale
Cookies
- ½ cup (113 g) vegan buttery spread, at room temperature
- ¼ cup (60 g) pumpkin purée
- ¼ cup (55 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 ¾ cups (220 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice (or substitute cinnamon)
- 2 teaspoons cornstarch
- ¼ teaspoon fine salt
Cinnamon Frosting
- 1 cup (226 g) vegan butter, softened
- 3 teaspoons vanilla paste or extract
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice (or extra cinnamon)
- ⅓ cup (70 g) brown sugar, packed
- 3 ¼ cups (400 g) powdered sugar, sifted if lumpy
Instructions
- In the bowl of a mixer (or with a hand mixer), beat the softened vegan butter until creamy. Add pumpkin purée, brown sugar, granulated sugar and vanilla; beat until the mixture lightens in color and becomes fluffy.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cornstarch and salt so everything is evenly distributed.
- Add the dry ingredients to the wet mixture in two additions, mixing briefly on low speed and stopping as soon as the dough comes together. Avoid overworking the dough.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (or up to overnight) — this step firms the dough and improves texture.
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment or a silicone mat.
- Use a 2-inch cookie scoop or a large spoon to portion the dough into balls. Place them on the prepared baking sheet and press each ball gently into a flattened disk — these cookies won’t spread much while baking, so shape them before they go in the oven. Leave a couple of inches between each cookie.
- Bake on the middle rack for 10–12 minutes, until the edges are set but the centers remain soft. Remove from oven and let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
- While the cookies cool, make the frosting. In a clean mixing bowl, whip the softened vegan butter with vanilla, cinnamon, pumpkin pie spice and brown sugar until smooth. Gradually add the powdered sugar and continue whipping until the frosting is silky and pipeable. Adjust consistency with a splash of plant milk if it’s too thick.
- Fill a piping bag fitted with the Wilton #2A tip (or use a spoon) and pipe a spiral of cinnamon frosting onto each cooled cookie, starting from the center and working outward. Lightly dust with extra pumpkin pie spice if desired.
Notes
- Storage
- Store finished cookies in an airtight container at room temperature for 3–4 days.
- Refrigerate for up to 7 days (bring to room temperature before serving for best texture).
- To freeze: freeze unfrosted cookies (or shaped dough balls) in a single layer, then stack with parchment between layers in a freezer-safe container for up to 2 months. Thaw and frost when ready to serve.
- Quick Tips
- Chilling is key — don’t skip the refrigeration step; it keeps the cookies from spreading and improves texture.
- Measure flour carefully — spoon and level or weigh for best results.
- Pipe on cooled cookies only so the frosting keeps its shape.