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!).

Baca Juga

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