Go Back
–+ servings
Soft Pumpkin Cookies with Cinnamon Frosting

Soft Pumpkin Cookies with Cinnamon Frosting to Delight Your Fall

Soft pumpkin cookies with creamy cinnamon frosting are the perfect treat for fall, offering a deliciously healthy option that everyone will love.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Pumpkin Puree Use canned or homemade puree for best results.
  • 1/2 cup Coconut Oil Melted; substitute with vegan butter or refined oil if desired.
  • 1 cup Brown Sugar Can substitute with coconut sugar for a refined-sugar-free option.
  • 2 cups Flour (Gluten-Free Blend) Use a 1:1 gluten-free flour blend or all-purpose flour if not gluten-free.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 1 teaspoon Cinnamon Adjust the quantity for more or less spice as preferred.
  • 1 teaspoon Vanilla Extract Opt for pure extract to elevate flavor.
For the Frosting
  • 8 oz Vegan Cream Cheese Base for frosting; substitute with nut or soy-based alternatives if desired.
  • 1 cup Powdered Sugar Feel free to reduce for a less sweet frosting.

Equipment

  • Oven
  • Mixing bowl
  • baking sheet
  • Parchment paper
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions for Soft Pumpkin Cookies with Cinnamon Frosting
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine pumpkin puree, melted coconut oil, and brown sugar. Mix until smooth and glossy.
  3. Add gluten-free flour, baking soda, cinnamon, and vanilla extract to the wet mixture. Stir until thoroughly incorporated.
  4. Drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  5. Bake for 10-12 minutes until edges are set and tops are softly puffed.
  6. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. In a separate bowl, beat together vegan cream cheese and powdered sugar until smooth and creamy.
  8. Once cookies are cool, frost the tops with the cinnamon frosting.
  9. Serve fresh or store in an airtight container at room temperature for up to 4 days.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 50mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Store unfrosted cookies in a single layer in the freezer for up to 2 months. Thaw before frosting for the best results.

Tried this recipe?

Let us know how it was!