Description
These Soft Pumpkin Cookies with Cinnamon Frosting are fluffy, warmly spiced, and topped with a creamy vegan cinnamon frosting. A cozy fall dessert perfect for gatherings, bake sales, or afternoon tea.
Ingredients
For the Cookies:
1 cup pumpkin purée
1/2 cup coconut sugar (or brown sugar)
1/2 cup coconut oil (softened, not melted)
2 cups all-purpose flour (or gluten-free blend)
1 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp salt
1 tsp vanilla extract
For the Cinnamon Frosting:
1/2 cup vegan butter (room temperature)
2 cups powdered sugar
1 tsp cinnamon
1 tsp vanilla extract
2–3 tbsp plant-based milk (oat or almond)
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together pumpkin purée, sugar, coconut oil, and vanilla until smooth.
3. In another bowl, mix flour, baking powder, baking soda, spices, and salt.
4. Add dry mixture to wet mixture and stir until just combined.
5. Scoop 2 tbsp portions of dough onto baking sheet. Flatten slightly.
6. Bake 12–14 minutes, until set and lightly golden. Cool completely.
7. Make frosting: beat vegan butter until fluffy, add sugar, cinnamon, vanilla, and plant milk. Mix until creamy.
8. Frost cooled cookies and dust with cinnamon or pumpkin spice.
Notes
- Don’t overmix dough to keep cookies fluffy.
- Chill dough 15 minutes if too sticky.
- Adjust spices to taste—add nutmeg or ginger for extra flavor.
- Store in airtight container up to 4 days or freeze unfrosted for 2 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg