VEGAN PUMPKIN COOKIES WITH MAPLE GLAZE
These vegan pumpkin cookies were such a success I was actually shocked!
I had been trying ALL day to make some vegan pumpkin oatmeal cookies, but really could not get it right (will have to circle back to that one day!).
But I was determined to put together a winning recipe for pumpkin cookies and I was just not going to call it a day until I did!
And then it suddenly occurred to me, well why don’t I just try some straight up pumpkin cookies and forget the oatmeal part altogether?
And that’s when these happened. It was about 11pm by that time and I have never been so happy to succeed at a cookie!
INGREDIENTS
For the Pumpkin Cookies:
1/2 cup (112g) Vegan Butter
1/2 cup (100g) White Sugar
1/4 cup (50g) Brown Sugar
1 tsp Vanilla Extract
1/3 cup (75g) Pumpkin Purée (Canned or Fresh)
1 and 1/2 cups (190g) All Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
For the Maple Glaze:
1 cup (120g) Powdered Sugar
2 Tbsp Maple Syrup
2 Tbsp Soy Milk
1 tsp Vanilla Extract
INSTRUCTIONS
For full intruction please see: ovingitvegan.com
I had been trying ALL day to make some vegan pumpkin oatmeal cookies, but really could not get it right (will have to circle back to that one day!).
But I was determined to put together a winning recipe for pumpkin cookies and I was just not going to call it a day until I did!
And then it suddenly occurred to me, well why don’t I just try some straight up pumpkin cookies and forget the oatmeal part altogether?
And that’s when these happened. It was about 11pm by that time and I have never been so happy to succeed at a cookie!
INGREDIENTS
For the Pumpkin Cookies:
1/2 cup (112g) Vegan Butter
1/2 cup (100g) White Sugar
1/4 cup (50g) Brown Sugar
1 tsp Vanilla Extract
1/3 cup (75g) Pumpkin Purée (Canned or Fresh)
1 and 1/2 cups (190g) All Purpose Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
For the Maple Glaze:
1 cup (120g) Powdered Sugar
2 Tbsp Maple Syrup
2 Tbsp Soy Milk
1 tsp Vanilla Extract
INSTRUCTIONS
- Add the vegan butter, white sugar and brown sugar to the bowl of a stand mixer and cream them together and then add in the vanilla and pumpkin purée.
- Then add in the all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt and mix in by hand (don’t use the electric mixer for this part).
- It will make a thick cookie dough that is a bit wet, a little too wet to roll with your hands.
- Preheat the oven to 350°F (180°C).
- Scoop the cookie dough in roughly 2 Tbsp sized scoops out onto a parchment lined baking tray, aiming for around 20 cookies. Flatten with a fork.
- Bake for 15 minutes. When you remove them from the oven they will be very soft. Let them cool on the tray before moving them.
- Prepare your maple glaze by mixing up the powdered sugar, maple syrup, soy milk and vanilla in a bowl.
- When the cookies have cooled use a teaspoon to drizzle the maple glaze over the cookies.
For full intruction please see: ovingitvegan.com
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