Frosted Pumpkin Cookies made with vegan butter, white granulated sugar, brown sugar, pumpkin puree, pure vanilla extract, gluten free all purpose flour, pumpkin pie spice, xanthan gum, baking powder, baking soda, salt, vegan butter, vanilla extract, powdered sugar, pumpkin spice

Frosted Pumpkin Cookies

These simple frosted pumpkin cookies offer delightful hints of pumpkin spice. Made effortlessly in one bowl and ready in under an hour, they're a perfect gluten-free and vegan treat for any occasion. Enjoy their soft, chewy texture, especially after cooling, and customize the frosting with your favorite autumnal flavors.

10 servings
Updated

Price per Serving

AUD: A$ 1.41
EUR: € 0.85
GBP: £ 0.73
USD: $ 0.93
snacksdesserts
#fall#vegan#cookies#frosted#pumpkin#autumnal#nut-free#one-bowl#easy baking#gluten-free

Instructions

  1. 1

    Preheat your oven to 350°F /180°C and position a rack in the center. Line a baking sheet with parchment paper.

  2. 2

    In a large mixing bowl, beat together the vegan butter (0.5 cup), white granulated sugar (0.5 cup), and plus 2 tbsp brown sugar (0.25 cup) with an electric mixer. Add in the pumpkin puree (0.25 cup) and pure vanilla extract (1 tsp) and continue mixing until fully combined.

  3. 3

    With a wooden spoon, add the gluten free all purpose flour (1.5 cups), pumpkin pie spice (2 tsp), xanthan gum (1 tsp) (if not in flour blend), baking powder (0.5 tsp), baking soda (0.5 tsp), and salt (0.25 tsp). Mix until combined. The dough should be soft.

  4. 4

    Roll the dough into 1.5 tablespoon balls. Place them on the baking sheet a few inches apart and slightly flatten. Bake for 8-10 minutes. If they haven't spread, gently press them down. Remove from oven and let cool completely on the tray before moving to prevent breaking. Longer cooling results in chewier cookies.

  5. 5

    For the frosting: Wipe down the bowl. Beat vegan butter (0.5 cup) on high for 1-2 minutes. Add vanilla extract (1 tsp) along with [2.5-3 cups powdered sugar]. Start with 2.5 cups, adding more until thick. Beat in pumpkin spice (1 tsp) until fully incorporated. If the frosting is too thick, add 1-2 tsp of [non dairy milk].

  6. 6

    Once the cookies are fully cooled, frost the tops and sprinkle with extra [pumpkin spice] or [white granulated sugar] if desired.

Nutrition Facts

Per portion

344
kcal
1
Protein (g)
54
Carbs (g)
15
Fat (g)

Macronutrients

Saturated Fat 10 g
Monounsaturated Fat 3 g
Polyunsaturated Fat 3 g
Fiber 1 g
Sugars 42 g

Micronutrients

iron
0mg
11% DV
sodium
120mg
52% DV
calcium
10mg
8% DV
potassium
20mg
4% DV
vitamin a
40mcg
45% DV
vitamin c
1mg
5% DV
vitamin k
1mcg
8% DV

Reviews

Be the first to review this recipe!

Rate this recipe:

No reviews yet. Be the first to share your experience!

Similar Recipes

Frosted Watermelon Rosemary Slushy
GF

Frosted Watermelon Rosemary Slushy

5 servings
5m
#drink#fruit#quick
Pumpkin Lasagna Soup

Pumpkin Lasagna Soup

4 servings
1h
#fall#soup#tofu
Pumpkin Polenta With Balsamic Roasted Beets

Pumpkin Polenta With Balsamic Roasted Beets

4 servings
55m
#easy#fall#beets
Vegan Pumpkin Mac and Cheese Bake

Vegan Pumpkin Mac and Cheese Bake

4 servings
45m
#sage#vegan#pumpkin
Pumpkin Waffles

Pumpkin Waffles

8 servings
20m
#easy#vegan#pumpkin
Creamy Pumpkin Black Bean Enchiladas

Creamy Pumpkin Black Bean Enchiladas

8 servings
45m
#easy#kale#onion
Roasted Pumpkin Couscous Salad
High Protein

Roasted Pumpkin Couscous Salad

4 servings
3h 15m
#easy#vegan#pumpkin
Olive Pumpkin Seed Tapenade
GF

Olive Pumpkin Seed Tapenade

1 servings
5m
#dip#easy#quick