It’s finally fall! And we all know what that means, big sweaters, beanies and boots, just straight up cozy vibes. But the most important thing fall brings is…PUMPKIN EVERYTHANG!! LOL. I’m actually really not one of those pumpkin obsessed people BUT there are a few things during fall that just must be made. Pumpkin bread, pumpkin cookies…and that’s really it for me. I’m all for a classic, soft, pumpkin chocolate chip cookie but I want to try something new and that is a FROSTED pumpkin cookie.
These cookies are super soft, and have a nice chew to them. The salted maple frosting that just sets them over the edge. I will say that when using vegan frostings they tend to melt more than non vegan version. This is just due to the nature of vegan butter. So with that being said, I recommend eating these fresh! However, if you have leftovers or are making for a holiday party, keep these babies in the fridge. You can eat them chilled or let them sit at room temp for a few mins.
I probably could have keep these in the oven a little longer, but I also don’t mind a chewier cookie. This cookies is meant to be soft, almost cake like so don’t expect a crispy cookie! But also make these if you are expecting deliciousness!!
Vegan Soft Pumpkin Cookies With Salted Maple Frosting
- 1/2 C vegan butter (softened)
- 3/4 C brown sugar
- 3/4 C cane sugar
- 1 C pumpkin puree
- 1/4 C Juust Egg substitute can also just do 1/4 more pumpkin
- 1 tsp vanilla
- 2 ½ C AP flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp cinnamon
- 2 tsp ground ginger
- 1 tsp nutmeg
- 1/2 tsp salt
- 2 Tbsp vegan butter (softened)
- 1 C powdered sugar
- 2 Tbsp maple syrup
- 1 tsp clear vanilla regular vanilla can be used but the clear won't alter the color.
- 1 Tbsp non-dairy milk
- pinch salt
Pre heat oven to 350
- cream together the butter, and sugars for AT LEAST 5 mins. You want it very light and creamy.
- add in, pumpkin, Juust egg, and vanilla and mix until combined
- add in all the dry ingredients, spices and salt. Fold in gently, do not over mix!
- line baking sheet with parchment and scoop 1-2 Tbsp of dough into balls. I HIGHLY recommend a small scooper! Gently press tops down
- bake for 12-14 mins
- let cool completely before frosting. Cookies will get softer each day. I recommend storing in the fridge for up to a week.
- add all frosting ingredients to a bowl and mix until all ingredients are incorporated. Frosting should be stiff.
- Frost and enjoy! Top with sprinkle of cinnamon!