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
- Cinnamon Frosting:
- 1 cup vegan butter, softened
- 3 teaspoons vanilla paste (or extract)
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (or cinnamon)
- 1/3 cup brown sugar
- 3 1/4 cups powdered sugar
Instructions
- Cream softened butter, pumpkin puree, sugars, and vanilla until fluffy.
- Whisk flour, baking powder, pumpkin pie spice, cornstarch, and salt in a separate bowl.
- Gradually mix dry ingredients into wet ingredients.
- Chill dough for 30 minutes or overnight.
- Preheat oven to 350°F (177°C).
- Scoop and flatten dough into disks on a baking sheet.
- Bake for 10-12 minutes, then cool completely.
- Prepare frosting by whipping all ingredients together.
- Pipe frosting onto cooled cookies and sprinkle with pumpkin pie spice.
Notes
- Chilling dough prevents spreading.
- Use vegan butter and powdered sugar for frosting.
- Store cookies in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg