Soft Pumpkin Cookies: 1 Amazing Recipe

Oh, hello there! As Anna Kowalska, a home cook who just loves sharing recipes from my heart, I’m absolutely thrilled to introduce you to my favorite soft pumpkin cookies with cinnamon frosting. There’s just something magical about the smell of baking during autumn, isn’t there? This recipe is a true taste of fall, bringing together those warm, comforting spices we all adore. It’s so easy to whip up, which is perfect because I love sharing these homemade treats with my family and friends, and I know you will too!

Why You’ll Love These Soft Pumpkin Cookies with Cinnamon Frosting

• Super Easy to Make: Seriously, this is such an easy cookie recipe. You’ll have them ready in no time!
• Perfect for Fall: They’re the ultimate fall treat, capturing all those cozy autumn vibes.
• Comforting Spices: Packed with pumpkin pie spice and cinnamon, they just taste like home.
• Delicious Cinnamon Frosting: The creamy, spiced frosting is the perfect sweet topping.
• Family-Friendly: Everyone, from the little ones to the grown-ups, will adore these. They’re pure comfort baking!

Gathering Your Ingredients for Soft Pumpkin Cookies with Cinnamon Frosting

Alright, let’s get our kitchen ready for some serious fall baking! To make these wonderfully soft pumpkin cookies with that dreamy cinnamon frosting, you’ll want to gather a few things. Trust me, using good quality ingredients really makes a difference, and since these are vegan, we’re keeping it plant-based all the way!

Cookie Dough Ingredients

• 1/2 cup vegan butter, softened (make sure it’s nice and soft, not melted!)
• 1/4 cup pumpkin puree (use the pure pumpkin, not pumpkin pie filling, okay?)
• 1/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice (this is that lovely blend of cinnamon, nutmeg, and ginger!)
• 2 teaspoons cornstarch (this helps make them extra soft!)
• 1/4 teaspoon salt

Creamy Cinnamon Frosting Ingredients

• 1 cup vegan butter, softened
• 3 teaspoons vanilla paste (or extract if that’s what you have)
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice (Or just a little more cinnamon if you prefer!)
• 1/3 cup brown sugar
• 3 1/4 cups powdered sugar, sifted (sifting makes it super smooth!)

Step-by-Step Guide to Making Soft Pumpkin Cookies with Cinnamon Frosting

Alright, let’s get baking! Making these soft pumpkin cookies with cinnamon frosting is a really fun process, and I promise it’s totally doable, even if you’re new to baking. Just follow along with me, and we’ll have pure autumn deliciousness in no time!

Preparing the Soft Pumpkin Cookie Dough

First things first, grab your stand mixer or a nice big bowl. We need to get our wet ingredients all happy and combined. Start by creaming together that softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract. You want to beat it until it’s really light and fluffy – this step is super important for getting that soft cookie texture we’re going for. It might take a few minutes, so be patient!

While that’s happening, in a separate bowl, whisk together all your dry ingredients: the flour, baking powder, pumpkin pie spice, cornstarch, and salt. Getting them all mixed evenly in this bowl means they’ll distribute nicely into the wet stuff. Now, gradually add these dry ingredients to your wet mixture. Mix it on low speed, just until everything is *just* combined. Seriously, don’t overmix here! Overmixing can make cookies tough, and we definitely don’t want that. Once it’s just about combined, cover the bowl and pop it into the fridge for at least 30 minutes, or even overnight if you want to get ahead. This chilling time makes the dough much easier to handle and bake evenly.

Baking Your Perfect Soft Pumpkin Cookies

Okay, our dough is chilled and ready to go! Go ahead and preheat your oven to 350°F (177°C). Make sure you line your baking sheets with parchment paper – it makes cleanup a breeze and stops those cookies from sticking. Now, scoop out about 2-inch balls of the chilled dough. I like to use a cookie scoop for this, but you can just use spoons! Once you have your balls, gently flatten them into little disks on the baking sheet. They don’t need to be perfectly round, of course! Arrange them a couple of inches apart because they will spread a bit. Pop them into the oven and bake for about 10 to 12 minutes. You’re looking for them to be set around the edges but still slightly soft in the center. Let them cool completely on the baking sheet before you even think about frosting them. Trust me, frosting warm cookies is a melty mess!

Crafting the Delicious Cinnamon Frosting

While those cookies are cooling down, let’s whip up the most amazing cinnamon frosting. In a clean bowl (or your mixer bowl again!), beat together the softened vegan butter, vanilla paste (or extract!), cinnamon, pumpkin pie spice, and brown sugar. Beat it until it’s all smooth and creamy. Now, gradually add in the sifted powdered sugar. Sifting the powdered sugar is key here to avoid any lumps and get a really silky smooth frosting. Keep mixing on low until it’s mostly combined, then you can increase the speed a bit and beat it until it’s light and fluffy. If it seems too thick, you can add a tiny splash of plant-based milk, or if it’s too thin, a bit more powdered sugar. For piping, I love using a piping bag fitted with a big round tip, like Wilton’s #2A. Pipe a nice swirl on top of each completely cooled cookie. For that extra touch, sprinkle a little more pumpkin pie spice or cinnamon right on top!

Tips for Success with Your Soft Pumpkin Cookies

Alright, so you’ve got the recipe, but let’s chat about making these soft pumpkin cookies with cinnamon frosting absolutely perfect every single time. As a recipe developer and someone who’s baked a million cookies (okay, maybe not a million, but a lot!), I’ve learned a few tricks that really make a difference.

Achieving Perfectly Soft Cookies

The secret to that wonderfully soft texture is really in the dough prep and baking. Make sure your vegan butter and pumpkin puree are at the right temperature – not too cold, not too warm. Chilling the dough for at least 30 minutes is crucial; it stops them from spreading too much and keeps them nice and thick. When you bake them, keep an eye out! They should look set around the edges but still a little soft in the middle. Overbaking is the enemy of soft cookies, so err on the side of slightly underdone. For more baking tips, check out this guide on quick and easy recipes.

Frosting Tips for a Beautiful Finish

For that gorgeous cinnamon frosting, sifting your powdered sugar is a non-negotiable step for me. It guarantees a super smooth, creamy frosting that pipes like a dream. If your frosting seems too stiff, just add a teaspoon of plant-based milk at a time until it’s perfect. If it’s too runny, add a bit more sifted powdered sugar. When piping, use a steady hand and practice a little on a piece of parchment paper first if you’re nervous. A big round tip like the #2A gives you those lovely swirls that look so inviting on top of these fall treats! You might also enjoy this recipe for Grandma’s Apple Pie.

These soft pumpkin cookies with cinnamon frosting are best enjoyed fresh, but they store like a dream! For the best texture, keep them in an airtight container at room temperature for about 3-4 days. If your kitchen is on the warmer side, or you want them to last a bit longer, popping them in the fridge will extend their life up to 7 days – though they might firm up a little. Want to get ahead for a future craving? You can totally freeze the unfrosted cookies or even the cookie dough balls for up to 2 months. Just let them thaw at room temperature before frosting! For more dessert ideas, explore our dessert recipes.

Frequently Asked Questions about Soft Pumpkin Cookies with Cinnamon Frosting

Got questions about whipping up these delightful soft pumpkin cookies with cinnamon frosting? I’ve got you covered! As a home cook, I know how important it is to get things just right, especially with seasonal favorites like these fall treats.

Can I use fresh pumpkin instead of puree for these soft pumpkin cookies?

You know, while I usually stick to canned pumpkin puree for consistency in my pumpkin recipes, you *can* use fresh pumpkin. Just make sure to roast or steam your pumpkin until it’s very tender and then puree it yourself. The key is to get it really smooth and, importantly, to make sure it’s not watery. You might need to drain off any excess liquid. Fresh pumpkin can sometimes have a slightly different texture, so results might vary a little, but it can definitely work!

How long do soft pumpkin cookies with cinnamon frosting last?

These frosted cookies are best enjoyed within a few days! Stored in an airtight container at room temperature, they’ll stay lovely for about 3-4 days. If your kitchen tends to be warm, or you just want them to keep a little longer, you can pop them in the fridge, and they should be good for up to 7 days. They might firm up a bit in the fridge, but you can always let them sit out for a bit before enjoying.

Can I freeze these pumpkin cookies?

Yes, absolutely! Freezing is a great way to have these homemade cookies ready whenever a craving strikes. I find it works best to freeze the cookies *before* you frost them. You can also freeze the scooped dough balls. Just place them on a baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months. Let them thaw at room temperature before you add that delicious cinnamon frosting.

Estimated Nutritional Information for Soft Pumpkin Cookies with Cinnamon Frosting

Just a heads-up, the nutritional info for these soft pumpkin cookies with cinnamon frosting is an estimate, as brands and exact ingredients can vary a bit. But generally, you’re looking at around 200 calories per cookie, with about 10g of fat (6g saturated), 2g of protein, 28g of carbohydrates, and 25g of sugar. These are estimates for one cookie, and they make a wonderful, flavorful fall treat! For more information on nutrition, you can consult resources like the USDA FoodData Central.

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