Description
I am thrilled to share these wonderfully fabulous vegan pumpkin cookies. So soft, melt-in-your-mouth, decadent, and delicious, it is a cookie worth trying. Surprisingly, these cookies are super easy to make yet delightfully complex in flavor and texture; it is a joy to serve. Not to mention, these are the very best vegan pumpkin cookies ever.
Ingredients
Scale
- 1/2 cup vegan margarine (Earth Balance)
- 1/3 cup natural cane sugar
- 1/3 cup brown sugar
- 1/2 cup pumpkin purée (I use Libby’s)
- 1 teaspoon vanilla extract
- 1 1/2 cup flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon (Ceylon)
- 1/2 teaspoon salt
- 1/2 teaspoon all-spice
- 1/2 teaspoon ginger
- 1/2 cup plant-based milk
Maple Glaze:
- 1 cup powdered sugar + more as needed
- 1 tablespoon maple syrup
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350F
- Start by creaming together the margarine, sugar, and brown sugar. Next, add the pumpkin purée and vanilla. It may be useful to use a hand mixer or stand mixer for this, though it is possible to do by hand. Your hand may get a little tired:)
- In a separate bowl, mix the flour, baking powder, cinnamon, all-spice, ginger, and salt.
- Add the flour mixture and milk, alternately, a little at a time, to the creamed margarine mixture and stir until combined. The cookie dough will be a littler wetter than usual, but this is the way you want it. We want soft and moist cookies.
- Use a small ice cream scoop (1/2-1 tablespoon) to drop the cookies onto a baking sheet lined with parchment paper and bake for about 12 minutes.
- Let the cookies cool completely before adding the glaze.
- Add a tablespoon of maple syrup and fresh lemon juice to a cup of powdered sugar to make a nice glaze to drizzle over the cookies. Adjust the powdered sugar or liquid to get the right consistency.