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–+ servings

Soft Pumpkin Cookies with Pumpkin Spiced Icing (vegan)

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Vegan Pumpkin Cookies with a Pumpkin Spiced Cashew Icing- Soft pillowy deliciousness!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 26 cookies
Calories 71
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.

Nutrition

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