Soft, fluffy pumpkin cookies with cinnamon frosting — a cozy fall favorite.

Scale

1/2 cup vegan butter, softened

1/4 cup pumpkin puree

1/4 cup brown sugar

1/2 cup granulated sugar

1 tsp vanilla extract

1 3/4 cups all-purpose flour

2 tsp baking powder

1 tsp pumpkin pie spice

2 tsp cornstarch

1/4 tsp salt

Cinnamon Frosting:

1 cup vegan butter, softened

3 tsp vanilla paste or extract

1 tsp cinnamon

1 tsp pumpkin pie spice

1/3 cup brown sugar

3 1/4 cups powdered sugar

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1. Cream together butter, pumpkin puree, sugars, and vanilla until fluffy.

2. Whisk dry ingredients and combine with wet until soft dough forms.

3. Chill dough for 30 minutes.

4. Preheat oven to 350°F.

5. Scoop and flatten dough, bake 10–12 minutes.

6. Cool cookies completely.

7. Whip frosting ingredients until smooth.

8. Pipe frosting onto cooled cookies and enjoy.

Store in airtight container up to 4 days at room temperature or freeze unfrosted cookies up to 2 months.