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–+ servings
Dairy Free Kitchen

Dairy Free Pumpkin Cookies with Cream Cheese Frosting

These soft treats bring cozy autumn flavor to your table. They make a wonderful crowd-pleasing dessert for any gathering.
Dairy Free Pumpkin Cookies with Cream Cheese Frosting
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 18 cookies
Calories 257 kcal
Print Recipe Pin Recipe

Equipment

  • electric mixer
  • baking sheets

Ingredients

For the Cookies
  • 1/2 cup Dairy Free Butter, Softened
  • 1 cup Light Brown Sugar, Packed
  • 1/4 cup Granulated Sugar
  • 1 cup Pumpkin Puree
  • 1 Large Egg
  • 2 tsp Vanilla Extract
  • 2 1/4 cups All Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Pumpkin Pie Spice
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Salt
For the Frosting
  • 4 oz Dairy Free Cream Cheese, Softened
  • 3 tbsp Dairy Free Butter, Softened
  • 2 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1/4 tsp Ground Cinnamon

Instructions

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Set aside.
  2. In a large bowl, beat the dairy free butter, brown sugar and granulated sugar for 2 minutes until light and fluffy. Beat in the pumpkin puree, egg and vanilla until combined, even if the mixture looks slightly separated.
  3. Add the dry ingredients and mix on low speed just until no streaks of flour remain. Cover the bowl and chill the soft dough for 30 minutes so the cookies bake up thick and pillowy.
  4. Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop 2 tablespoon mounds of dough about 2 inches apart and gently flatten the tops with damp fingers, since these cookies spread very little.
  5. Bake for 12-14 minutes, until the tops spring back when lightly touched. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. For the frosting, beat the dairy free cream cheese and dairy free butter until smooth. Add the powdered sugar, vanilla and cinnamon and beat just until creamy and fluffy, about 1 minute.
    Avoid overbeating, since dairy free cream cheese can turn runny. If the frosting feels soft, chill it for 10 minutes before using.
  7. Spread a generous swirl of frosting over each cooled cookie. Store in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1servingCalories: 257kcalCarbohydrates: 42gProtein: 2gFat: 9g
Course Dessert
Cuisine American
Keyword cream cheese frosting, dairy free, fall dessert, pumpkin cookies

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