Ingredients: |
Ingredients: 1/2 cup margarine, softened
1/2 cup sugar plus more for topping
1/4 cup brown sugar, firmly packed
1 tsp. vanilla extract
1/4 cup pumpkin puree
1 1/2 cups flour plus 1 tbsp.
1/2 tbsp. cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. pumpkin pie spice
3/4 tsp. ground cinnamon
1 tbsp. unsweetened almond milk (or other non-dairy milk)
Frosting: (optional)
1/2 cup margarine, softened
1 1/2 tbsp. pumpkin butter
1/2 tsp. vanilla extract
2 1/2 to 3 cups powdered sugar
1/4 tsp. ground cinnamon
1/4 tsp. pumpkin pie spice
Splash non-dairy milk
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Directions: |
Directions:In a large mixing bowl, cream butter with a mixer for 1 minute. Add sugar, brown sugar and vanilla; beat well. Add pumpkin and mix. Add flour and mix until incorporated, being careful not to overmix. Then add almond milk, and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes. Scoop out a heaping tablespoon of dough, and roll into balls. Place on parchment-lined cookie sheets 2 inches apart. Dip a glass into sugar, then gently smash the cookie. Bake in a preheated 350º oven for 10 to 12 minutes or until slightly golden brown. Frosting: Beat softened butter until light and fluffy, then add vanilla, spices and mix. Add powdered sugar, 1/2 cup at a time and continue mixing until thick. Drizzle in a little non-dairy milk to thin. Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon. |
Personal
Notes: |
Personal
Notes: My son Dominic became vegan when he was 13 years old. Since his decision, he has been experimenting with vegan cooking and baking. He found this recipe on a chilly fall night, when he was longing for a pumpkin cookie. He loves making these cookies every fall. They warm your heart and are a healthier alternative to your typical cookie.
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This recipe for Dom's Vegan Pumpkin Cookies is from