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Vegan Soft Pumpkin Cookies With Salted Maple Frosting

Prep Time 10 mins
Cook Time 12 mins
Course Dessert
Servings 24

Ingredients
  

Cookie dough

  • 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

Frosting

  • 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

Instructions
 

Pre heat oven to 350

    Step 1

    • cream together the butter, and sugars for AT LEAST 5 mins. You want it very light and creamy.

    Step 2

    • add in, pumpkin, Juust egg, and vanilla and mix until combined

    Step 3

    • add in all the dry ingredients, spices and salt. Fold in gently, do not over mix!

    Step 4

    • 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.

    Frosting

    • 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!
    Keyword cookies, pumpkin