Soft Pumpkin Cookies with Pumpkin Spiced Icing (vegan)

These vegan, melt in your mouth, pumpkin spiced, soft pillows of cookie deliciousness are topped with a vegan, all-natural cashew cream icing and are simply irresistible. Okay… so, that sentence was much too long, but there’s just so much to say about these soft pumpkin cookies! If you only make one pumpkin recipe, this Fall- this is your recipe!

I’m so excited with how wonderfully scrumptious these cookies came out. I wanted a really soft “Lofthouse Style” cookie without using a cup of butter… or any butter, for that matter. I totally did it, with a complete list of all-natural ingredients… even the “icing” is super healthy. But don’t worry- I didn’t sacrifice any taste. Your friends and family will be completely surprised when they find out the icing isn’t cream cheese icing, but instead is made almost entirely from cashews…. that is if you want to tell them. Your secret’s safe with me!

I so recommend the icing because the cookies are very lightly sweetened and adding the icing really takes the cookies to the next level of yumminess. I do know, though, from personal experience that these cookies are pretty good with a drizzle of honey, a dab of Nutella or a dip of almond butter. I really enjoyed them without anything; but if you like your cookies really sweet and you’re not making the icing, add another 1/4 cup of sugar.

Did you know that pumpkin puree can replace eggs in recipes? Yes, indeed, pumpkin is magical in so many ways. This entire recipe, including the icing is naturally vegan- no eggs, no butter and no cream cheese. I love vegan cookie recipes because there’s no worry with taste-testing the dough. You know- just to make sure it has all of the right seasonings.

These pumpkin cookies won’t spread while baking. If you like your cookies flat; roll the dough into a ball and then flatten your ball into a pancake shape before transferring to the baking sheet. I only flattened my dough slightly.

I wanted to keep my pumpkin cookies simple, but chocolate chips would be a great addition. In fact, if you’re not really into making the icing, add chocolate chips. This will increase the sweetness and you can never go wrong with chocolate.

Print Recipe Pin Recipe

5 from 1 vote

Leave a Review »

Soft Pumpkin Cookies with Pumpkin Spiced Icing (vegan)

Yield: 26 cookies

Prep Time: 30 minutes mins

Cook Time: 10 minutes mins

Total Time: 40 minutes mins

Vegan Pumpkin Cookies with a Pumpkin Spiced Cashew Icing- Soft pillowy deliciousness!

Author: Kim

Ingredients

For the cookies:

• 1/4 cup coconut oil, melted (other oils will work)
• 1/2 cup coconut sugar, brown sugar works too
• 1/4 cup applesauce, or additional oil
• 1/4 cup + 2 tablespoons pumpkin puree
• 1 teaspoon vanilla extract
• 1 1/2 cups spelt flour or whole wheat pastry flour, I used spelt and if you prefer all-purpose would also work
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 2-4 tablespoons almond milk, as needed for mixing

For the icing:

• 1 cup raw cashews, soaked in water for a few hours or overnight
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• 2 tablespoons maple syrup
• 1/4 cup almond milk, or other milk, may need a few tablespoons more of almond milk for consistency

Instructions 

For the cookies:

• In a small bowl, whisk together the oil and sugar. Mix in applesauce, pumpkin and vanilla. Set aside.
• In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon and pumpkin spice. Pour wet ingredients into dry ingredients and mix together. Add almond milk, only as needed for mixing. I used about 2 tablespoons almond milk to liquefy things a bit for mixing.
• Cover the dough and chill for at least 30 minutes. This is a must. While dough is chilling, make the icing.
• Preheat oven to 350 degrees and prepare two baking sheets with parchment paper or silicone baking mats.
• Roll dough into tablespoon-sized balls. Flatten dough to desired shape. Dough will not spread while baking. Bake for 8-10 minutes. Allow cookies to cool completely before icing them.
• Cookies are best stored in a covered container and in the fridge.

For the icing:

• After cashews have soaked, drain water and combine all icing ingredients in a high-speed blender or food processor. Blend until smooth. Store leftovers in the fridge for several days.

Notes

*Nutritional information does not include icing, as there will be quite a bit icing leftover.

Author: Kim

Course: Dessert

Cuisine: American

Serving: 1cookie, Calories: 71kcal, Carbohydrates: 11.6g, Protein: 1.5g, Fat: 2.4g, Saturated Fat: 1.9g, Sodium: 39.3mg, Fiber: 1.3g, Sugar: 4.9g

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!

Something to think about….

Are you more a fan of the crispy cookie or soft cookie? I’m for sure, team soft cookie!

Have you ever tried a cashew icing, like this one? What are you waiting for? Cashew cream is so yummy. I also like to use it as a spread for toast or crackers.