
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.
Price per Serving
Instructions
- 1
Preheat your oven to 350°F /180°C and position a rack in the center. Line a baking sheet with parchment paper.
- 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
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
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
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
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
Macronutrients
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