Vegan Pumpkin Cookies with Cheese Frosting

Vegan Pumpkin Cookies with Cheese Frosting Recipe

YIELD: 8

PREP TIME: 2 MINS 

COOK TIME: 15 MINS 

TOTAL TIME: 17 MINS

These Vegan Pumpkin Cookies are soft batch baked! They are an easy festive cookie with only 10 ingredients, and are topped with an irresistible cream cheese frosting!

Ingredients:

VEGAN PUMPKIN COOKIES (SOFT BATCH)

• ½ cup vegan butter, or solid coconut oil

• 1 cup sugar, brown sugar (or coconut sugar or organic cane sugar)

• 2 cups Bob’s Red Mill Unbleached White All Purpose Flour, (or Bob's Red Mill Gluten Free 1-to-1 Baking Flour for gluten free)

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 ½ teaspoons pumpkin spice

• ½ teaspoon cinnamon

• ½ teaspoon sea salt

• 1 teaspoon vanilla extract

• ½ Cup pumpkin purée

• ½ Batch of cream cheese frosting

Instructions:

1. In a small bowl, add the flour, baking powder and baking soda, pumpkin spice, cinnamon and sea salt. Whisk together thoroughly. Set aside.

2. In a large bowl, add the vegan butter and the sugar. With a standing mixer or a hand mix, until thoroughly incorporated, about 5 minutes.

3. Add the vanilla extract and the pumpkin purée. Blend until thoroughly incorporated, scraping down sides, for about 3 minutes. Add the dry ingredients to the wet in two batches, and mix with a mixer until incorporated. Scrape down the sides to gather all the dough and gently fold in.

4. Form dough into a large ball or two smaller balls and cover with Saran wrap. Place in the fridge for at least 2 hours to set up.

5. Preheat the oven to 350°F/180°C.

6. Remove Saran Wrap and scoop 1-2 tablespoons out of the dough. Roll slightly between fingers to form a ball.

7. Place out dough balls on a lined cookie sheet, leaving adequate space between each. Ensure the dough balls are higher rather than wider to ensure they stay as thick as possible. Use more than one cookie sheet if necessary.

8. Place back in the fridge for 10 minutes to ensure the dough is very cold. Bake for 10-13 minutes for smaller cookies and 12-15 minutes for larger cookies; 15 will still be soft but slightly firmer.

9. Remove and let cool for 10 minutes. Lightly spread cream cheese frosting on top and sprinkle with pumpkin spice. Serve and enjoy!!

Once the cookies are completely cooled, frost with as much or as little vegan cream cheese frosting as you'd like. Refrigerate in an airtight tupperware for up to 3 days.

Recipe courtesy of:

 Vegan Pumpkin Cookies (Soft Batch) - Jessica in the Kitchen