Description
These vegan pumpkin cookies emerge soft and tender, their spiced aroma filling the kitchen. Each bite melts with sweet cinnamon frosting, balancing cozy warmth and creamy sweetness.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup vegan butter softened
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1 teaspoon vanilla extract
- 2 tablespoons non-dairy milk
- 1 cup powdered sugar
- 2 tablespoons vegan butter softened
- 1/2 teaspoon ground cinnamon
- 1-2 tablespoons non-dairy milk
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl mix ground flaxseed and water and set aside to thicken for 5 minutes.
- In a large bowl cream together vegan butter, granulated sugar, and brown sugar until fluffy.
- Stir in pumpkin puree, flax mixture, vanilla extract, and non-dairy milk until smooth.
- In another bowl whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually fold the dry ingredients into the wet ingredients until a soft dough forms.
- Scoop tablespoons of dough onto the prepared baking sheet spacing them about 2 inches apart.
- Bake for 10–12 minutes until the edges are set and centers are soft.
- While the cookies cool, beat powdered sugar, vegan butter, cinnamon, and non-dairy milk until smooth to make the frosting.
- Once cookies are completely cool, spread frosting on top and let set before serving.
Notes
- Dough can be refrigerated for up to 24 hours for firmer cookies
- Frosting consistency can be adjusted by adding more milk for a thinner glaze or more sugar for a stiffer icing
- Store frosted cookies in an airtight container at room temperature for up to three days
- For extra flavor add chopped pecans or dairy-free chocolate chips to the dough