🎃 Soft Iced Pumpkin Cookies | Easy Fall Dessert Recipe 🍪

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener, while granulated sugar is often less expensive.

Cream together 1 stick of softened plant butter, 3/4 cup brown sugar, and 3/4 cup granulated sugar until smooth and combined, scraping down the sides of the bowl.

Open a can of pumpkin using a battery-operated can opener and measure out 1 and 1/4 cups of pumpkin puree.

Add a few squirts of vanilla bean paste (or vanilla extract) to the pumpkin and mix until combined.

In a separate bowl, combine 2 and 1/2 cups all-purpose flour, 1/2 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons ground ginger, and 1 tablespoon ground cinnamon.

Gradually add the dry ingredients to the wet mixture, mixing until combined. The batter will be wet, which is normal.

Prepare a baking sheet with parchment paper and use a cookie scoop to drop spoonfuls of dough onto the sheet.

Dip fingers in a small bowl of water to press down the cookies, as the dough is sticky.

Bake in a 350°F oven for 11 to 14 minutes, then let sit on the baking sheet for about 5 minutes before transferring to a cooling rack.

To make the icing, mix together 1 stick of plant butter, 3 cups of powdered sugar, a teaspoon of apple cider vinegar, and 1 to 2 tablespoons of oat milk until smooth.

Once cookies are cool, spread icing on top of about 8 to 10 cookies and sprinkle with pumpkin spice or cinnamon. Freeze the remaining cookies without icing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens