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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
- 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 together vegan butter, pumpkin puree, brown sugar, granulated sugar, and vanilla extract until light and fluffy.
- In another bowl, whisk together flour, baking powder, pumpkin pie spice, cornstarch, and salt.
- Gradually add dry ingredients into wet mixture and mix on low until just combined.
- Chill the dough for 30 minutes or overnight.
- Preheat oven to 350°F (177°C).
- Shape dough into 2-inch balls and flatten slightly on parchment-lined baking sheet.
- Bake for 10-12 minutes and cool on the baking sheet.
- For frosting, mix all frosting ingredients until combined.
- Frost cooled cookies and sprinkle with pumpkin pie spice.
Notes
Use softened butter for easy mixing.
Avoid over-mixing to maintain cookie softness.
Leftover dough can be refrigerated for future baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10
- Sodium: 90
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 0