Go Back
–+ servings
Soft Pumpkin Cookies with Cinnamon Frosting

Soft Pumpkin Cookies with Cinnamon Frosting for Cozy Days

Enjoy these Soft Pumpkin Cookies with Cinnamon Frosting, a perfect vegan treat for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup pumpkin puree
  • 2 cups all-purpose flour can replace with gluten-free blend
  • 1 cup brown sugar light brown sugar works well
  • 1/3 cup coconut oil, melted can substitute with vegetable oil or vegan butter
  • 1/4 cup maple syrup use honey if not vegan
  • 1 teaspoon baking soda ensure it's fresh
  • 2 teaspoons pumpkin spice or use cinnamon
  • 1 teaspoon vanilla extract can omit or substitute with almond extract
For the Frosting
  • 1 cup vegan cream cheese
  • 2 cups powdered sugar sift for smoother consistency
  • 1 teaspoon cinnamon adjust to taste
  • 2-4 tablespoons almond milk or any non-dairy milk to adjust consistency

Equipment

  • mixing bowls
  • whisk
  • spatula
  • Cookie Scoop
  • Baking sheet
  • Wire rack

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the flour, baking soda, pumpkin spice, and a pinch of salt.
  2. In a separate large bowl, blend the pumpkin puree, melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
  3. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  4. Drop tablespoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
  5. Preheat your oven to 350°F and bake the cookies for 10-12 minutes.
  6. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
  7. Mix together the frosting ingredients until smooth and frost the cooled cookies.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 5gMonounsaturated Fat: 1gSodium: 100mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container for up to 4 days. Can be refrigerated for up to 7 days or frozen without frosting for up to 2 months.

Tried this recipe?

Let us know how it was!