Description
Delightful vegan pumpkin cookies paired with a warm cinnamon frosting, perfect for the fall season.
Ingredients
- 1 cup pumpkin purée
- ½ cup coconut sugar (or brown sugar)
- ½ cup coconut oil (softened, not melted)
- 2 cups all-purpose flour (or gluten-free blend)
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup vegan butter (room temperature)
- 2 cups powdered sugar
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2–3 tbsp plant-based milk (oat or almond)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Whisk together the pumpkin purée, coconut sugar, coconut oil, and vanilla until smooth in a large bowl.
- Mix the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in another bowl.
- Gradually add the dry mixture to the wet mixture and stir until just combined.
- Scoop 2 tbsp portions of dough onto the prepared baking sheet and flatten slightly.
- Bake for 12–14 minutes, or until the cookies are set and lightly golden. Allow them to cool completely on a wire rack.
- Beat the vegan butter until fluffy for the frosting, then gradually add the powdered sugar, cinnamon, vanilla, and plant-based milk. Mix until creamy.
- Frost the cooled cookies generously and dust with cinnamon or pumpkin spice for an extra touch.
Notes
These cookies can be frozen unfrosted for up to three months. Measure pumpkin purée carefully to avoid overly moist cookies.