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These soft pumpkin cookies with cinnamon frosting capture the essence of autumn in every bite. Perfectly tender with a sweet spice blend and crowned by a creamy cinnamon frosting, they are an instant favorite whether for holiday gatherings or cozy afternoons with tea.
I discovered this recipe last fall and it quickly became a tradition in my home. Each batch fills my kitchen with warm spices, and my friends always ask for the secret to that melt-in-your-mouth softness.
Ingredients
- Vegan butter: – adds richness and moisture without dairy choose high quality for best flavor
- Pumpkin puree: – essential to achieve the soft texture and mild sweetness opt for unsweetened and natural
- Brown sugar: – provides caramel notes that deepen the cookie's flavor look for soft packed sugar
- Granulated sugar: – balances sweetness
- Vanilla extract: – enhances overall aroma and flavor
- Allpurpose flour: – the base of the dough fresh flour ensures better results
- Baking powder: – helps the cookies rise subtly keeping them soft
- Pumpkin pie spice: – blends cinnamon nutmeg and cloves to bring autumn warmth if unavailable mix ground cinnamon and a pinch of nutmeg
- Cornstarch: – key to the tender crumb do not skip
- Salt: – balances sweetness and amplifies spices
- For the frosting: vegan butter vanilla paste or extract cinnamon pumpkin pie spice or cinnamon brown sugar powdered sugar
Instructions
- Saboriser le mélange humide:
- In a stand mixer or large bowl, combine the softened vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract. Beat the mixture thoroughly until light and fluffy. This step is crucial to incorporate air for a tender cookie.
- Préparer les ingrédients secs:
- In a separate bowl, whisk together the allpurpose flour, baking powder, pumpkin pie spice, cornstarch, and salt. This ensures even distribution of leavening and spices.
- Incorporer les ingrédients secs:
- Slowly add the dry mix into the wet mixture while mixing on low speed. Mix just until combined to avoid developing gluten which would toughen the cookies.
- Réfrigérer la pâte:
- Cover the dough and chill it for at least 30 minutes or overnight. Chilling helps the fat solidify which results in cookies maintaining their shape and enhances flavor melding.
- Préchauffer le four:
- Set your oven to 177 degrees Celsius (350 Fahrenheit) and prepare your baking sheet with parchment or a non-stick mat.
- Former et cuire les biscuits:
- Use a cookie scooper or spoon to form two-inch balls of dough. Flatten each ball into a disk since the dough won’t spread much during baking. Arrange on the baking sheet with enough space between each cookie.
- Cuisson des biscuits:
- Bake on the center rack for 10 to 12 minutes. Let the cookies cool completely on the sheet before frosting to prevent melting.
- Préparer le glaçage à la cannelle:
- In a medium bowl, whip vegan butter, vanilla, cinnamon, pumpkin pie spice, brown sugar, and powdered sugar with a mixer until smooth and creamy. Chill if made ahead.
- Glacer les biscuits:
- Fill a piping bag fitted with a Wilton Piping Tip #2A or similar and pipe the frosting in a circular swirl on each cooled cookie. Finish with a light sprinkle of pumpkin pie spice.
I love the pumpkin pie spice because it instantly transports me to cozy fall afternoons spent baking with my family. One year we made a double batch for a neighborhood gathering, and these cookies vanished before the day was over.
Storage Tips
Store baked and frosted cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week bring to room temperature before serving. You can also freeze the unfrosted cookies for up to one month. Thaw completely and frost just before serving.
Ingredient Substitutions
If you do not have pumpkin pie spice, substitute with ground cinnamon and a touch of ground nutmeg or ginger. Use apple sauce in place of pumpkin puree for a different fruity flavor and similar moisture. Swap cornstarch with arrowroot powder to maintain softness if preferred.
Serving Suggestions
Serve with a warm spiced chai tea, coffee, or a glass of oat milk for a vegan-friendly option. Pair these cookies with a simple fruit salad or roasted nuts for a balanced snack during tea time. These cookies also make charming gifts when packed in a pretty box with seasonal ribbons.
Enjoy these soft pumpkin cookies with cinnamon frosting for cozy seasonal gatherings. They freeze well unfrosted for easy make ahead treats.
Common Recipe Questions
- → Quelle texture ont ces biscuits au potiron ?
Ils sont tendres et moelleux grâce à la purée de potiron et au temps de repos de la pâte au réfrigérateur.
- → Peut-on remplacer le glaçage cannelle ?
Oui, un glaçage au sucre glace simple ou à la vanille peut être utilisé selon vos préférences.
- → Le temps de cuisson est-il adaptable ?
Le temps recommandé est de 10 à 12 minutes à 177 °C, à surveiller pour éviter que les biscuits ne durcissent.
- → Ces biscuits conviennent-ils à un régime végan ?
Oui, les ingrédients utilisés sont tous végétaliens, y compris le beurre vegan et les substituts d’épices.
- → Comment conserver ces biscuits ?
Ils se conservent plusieurs jours dans une boîte hermétique à température ambiante, à l’abri de l’humidité.