Glazed Vegan Pumpkin Spice Cookies
User Reviews
5.0
3 reviews
Excellent
Glazed Vegan Pumpkin Spice Cookies
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Soft and fluffy pumpkin spice cookies with glaze have the perfect blend of warm spices and pumpkin.
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Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon finely ground sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground black pepper
- 12 tablespoon vegan butter room temperature
- 1 cup brown sugar
- ½ cup granulated sugar
- ½ cup applesauce plus 1 teaspoon baking powder whisked together
- 2 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 2 tablespoon unsweetened plant-based milk not coconut, more if needed
- FOR THE GLAZE:
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- Unsweetened plant-milk not coconut milk (add by the teaspoon until you get the consistency that you like
Instructions
- Preheat the oven to 350°F (176°C) and line a cookie sheet with parchment paper
- In a medium bowl whisk the 2 ¾ cups of flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon sea salt, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, ¼ teaspoon allspice, and ⅛ teaspoon ground black pepper together until well combined and the flour looks fluffy.
- In a large mixing bowl beat the 12 tablespoon vegan butter, 1 cup brown sugar, and ½ cup granulated sugar together until light and creamy. Add the ½ cup applesauce and 1 teaspoon of baking powder mixture and beat until well combined. Add the 2 tsps of vanilla extract, and 1 cup of pumpkin puree and beat until well combined. Add half of the flour and 1 tablespoon of the milk and mix until almost combined. Add the second half of the flour and 1 more tablespoon of milk (if the batter is still too dry, the consistency should be thick enough to spoon onto a cookie sheet.) and mix until almost combined. Add one or more tablespoons of milk if needed.
- NOTE: The consistency of the pumpkin puree will determine how much milk you’ll need to add. If it’s a thick and solid puree you might need to add more milk, if it’s a thin, soupy mixture you probably won’t need to add more than two tablespoons.
- Finish blending the flour into the mixture with a spoon. Drop by tablespoons on the cookie sheet and bake for 12 minutes, or until they are a light golden brown and firm to the touch. Cool for 5 minutes on the cookie sheet and use a spatula to tranfer to cool on a wire rack.
- For the glaze:
- In a medium bowl mix the 1 cup confectioner’s sugar, 1 teaspoon vanilla, ½ teaspoon cinnamon, and 1 teaspoon milk together. Add more milk by the teaspoon until you get the consistency that you desire. Some people like a thick and gooey glaze and others like a thin glaze. If the glaze becomes too thin, stir in more confectioner’s sugar.
- When the cookies are completely cooled, frost the cookies with the glaze and put the cookies in the refrigerator until the glaze hardens, approximately 1 hour.
- Store in an airtight container in the refrigerator for up to 4 days. Store in a freezer bag for up to 3 months.
Notes
- NUTRITION DISCLAIMER
- Pro Tips
- To make our egg and dairy free pumpkin cookies, make sure to follow these tips:
- Bring the vegan butter to room temperature.
- Make sure the oven is fully preheated so the cookies bake evenly. We recommend bringing the oven to 350˚F (176˚C) for 10 minutes before adding the cookies.
- Check the expiration dates of the baking powder and baking soda. The cookies won’t rise if those are expired.
- Add the baking powder to the applesauce.
- Whisk the dry ingredients together until the spices are fully combined. This will ensure a consistent flavor throughout the batch of cookies.
- Use any unsweetened plant-based milk, except for coconut milk.
- If the pumpkin puree has a lot of water (thin and runny instead of thick), add the milk 1 tablespoon at a time (you may not need all of it) so the batter doesn’t become too thin. It should be thick.
- Every oven is calibrated differently, so bake until they’re a light golden brown and firm to the touch.
- Cool completely before frosting with the glaze.
Nutrition Information
Show Details
Serving
18g
Calories
344kcal
(17%)
Carbohydrates
62g
(21%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Sodium
253mg
(11%)
Potassium
154mg
(4%)
Fiber
2g
(8%)
Sugar
38g
(76%)
Vitamin A
3722IU
(74%)
Vitamin C
1mg
(1%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Serving | 18g | |
| Calories | 344kcal | 17% |
| Carbohydrates | 62g | 21% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Sodium | 253mg | 11% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 3722IU | 74% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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