These soft and spiced vegan pumpkin pie cookies are topped with a creamy dairy-free frosting for a cozy fall dessert. They bring all the warm flavor of pumpkin pie in an easy-to-make cookie form.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the vegan butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the pumpkin puree and vanilla extract until smooth.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and stir until a soft dough forms. If the dough seems too sticky, chill it for 15 to 20 minutes.
Scoop the dough into 1 1/2 tablespoon portions and place them onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound slightly.
Bake for 10 to 12 minutes, or until the edges are set and the centers look just firm.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
While the cookies cool, beat together the dairy-free cream cheese, powdered sugar, and cinnamon until smooth.
Once the cookies are fully cooled, spread or pipe a small amount of the cream cheese mixture on top of each cookie before serving.
Notes
For best results, make sure the cookies are completely cool before adding the cream cheese topping. Chill the dough briefly if it becomes too sticky to scoop. Store leftovers in the refrigerator.