Ingredients
Scale
- 1/2 cup vegan butter, softened
- 1/4 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 1 cup vegan butter, softened (for frosting)
- 3 teaspoons vanilla paste (or extract)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/3 cup brown sugar (for frosting)
- 3 1/4 cups powdered sugar
Instructions
- Cream the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until light and fluffy.
- In a separate bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Cover the dough with plastic wrap and chill for at least 30 minutes.
- Preheat the oven to 350°F (177°C).
- Scoop 2-inch balls of dough onto a lined baking sheet, spacing them apart.
- Bake for 10-12 minutes until edges are set and centers are slightly soft. Cool on a wire rack.
- For the frosting, whip together the vegan butter, vanilla paste, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar until creamy.
- Frost the cooled cookies with the cinnamon frosting.
Notes
Store cookies in an airtight container for up to 3 days or refrigerate for up to a week. Freezing cookies can keep them fresh for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pumpkin cookies, vegan dessert, autumn treats, cinnamon frosting, holiday baking