Soft Pumpkin Cookies with Creamy Cinnamon Frosting Bliss

Delicious Soft Pumpkin Cookies with Cinnamon Frosting—a perfect guilt-free autumn treat.

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Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 30

Servings: 12 cookies

Course: Dessert

Cuisine: Vegan

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookies

1 cup Pumpkin Puree Ensure no added sugars.
1 cup Brown Sugar Can substitute with coconut sugar.
2 cups Flour Use all-purpose or gluten-free blend.
1 teaspoon Baking Soda Ensure fresh for best rise.
2 teaspoons Cinnamon Nutmeg or allspice can substitute.
⅓ cup Coconut Oil Can replace with neutral oil or vegan butter.
1 teaspoon Vanilla Extract Opt for pure extract.

For the Frosting

2 cups Powdered Sugar Can make a homemade powdered variant from coconut sugar.
1 teaspoon Cinnamon
2 tablespoons Almond Milk Any non-dairy milk works.

Equipment

Oven
Mixing bowl
Whisk
Baking Sheet
Parchment paper
Cookie scoop

Method

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, combine pumpkin puree, brown sugar, melted coconut oil, and vanilla extract until smooth.
In another bowl, whisk together flour, baking soda, cinnamon, and salt; gradually add to wet ingredients and mix gently.
Drop spoonfuls of dough onto prepared baking sheet, spacing them 2 inches apart, and gently flatten the tops.
Bake for about 10 minutes until edges are lightly golden; do not overbake.
Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
For frosting, whisk together powdered sugar, cinnamon, and almond milk until smooth; adjust almond milk for desired consistency.
Frost cooled cookies with the creamy cinnamon frosting and enjoy!

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 24gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 1gSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Store leftovers in an airtight container at room temperature for up to 3-4 days.

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