Description
These vegan pumpkin spice cookies are a pure flavour eruption of sweet, spicy, pumpkin delight when you bite into them. They are very simple to prepare so they are definitely an ideal fall treat.
Ingredients
200g vegan butter
200g soft light brown sugar
160g pumpkin puree
2 tsp vanilla extract
3 tsp ground cinnamon
2 tsp ground ginger
1/2 tsp ground nutmeg
400g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of salt
For the icing:
75g icing sugar
1 Tbsp plant-based milk
Instructions
Pre-heat the oven to 180 degrees Celsius.
Line a baking tray with a silicone baking sheet or greaseproof paper.
Beat together the butter and sugar. Stir in the pumpkin puree and vanilla extract. In a separate bowl sieve the cinnamon, ginger, nutmeg, flour, baking powder, salt and bicarbonate of soda together and mix to combine. Add the dry ingredients to the wet ingredients and combine. The mixture might be a bit sticky.
Roll into 20 small balls and press down into cookie shapes.
Bake for 12-15 minutes or until just starting to turn brown.
Leave to cool on the tray for a couple of minutes before transferring to a wire rack to cool completely.
When completely cool make the icing by sifting the icing sugar and adding plant based milk slowly until it is the right consistency to drizzle off a spoon. You may need slightly more or less milk than the recipe states. Once the cookies are completely cool you can drizzle the icing across the top of them.
