Ingredients

The following ingredients have 4 Servings
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon finely ground sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 1/8 teaspoon ground black pepper
  • 12 tablespoon vegan butter (room temperature)
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • ½ cup applesauce plus 1 tsp baking powder (whisked together)
  • 2 teaspoon pure vanilla extract
  • 1 cup pumpkin puree
  • 2 tablespoon unsweetened plant-based milk (not coconut, more if needed)
  • For the glaze:
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • Unsweetened plant-milk (not coconut milk (add by the tsp until you get the consistency that you like)

Instruction

  • Preheat the oven to 350°F (176°C) and line a cookie sheet with parchment paper
  • In a medium bowl whisk the 2 ¾ cups of flour, 1 tsp baking powder, 1 tsp baking soda, ¼ tsp sea salt, 1 tsp ground cinnamon, 1 tsp ground nutmeg, ¼ tsp allspice, and 1/8 tsp ground black pepper together until well combined and the flour looks fluffy.
  • In a large mixing bowl beat the 12 tbsp vegan butter, 1 cup brown sugar, and ½ cup granulated sugar together until light and creamy. Add the ½ cup applesauce and 1 tsp of baking powder mixture and beat until well combined. Add the 2 tsps of vanilla extract, and 1 cup of pumpkin puree and beat until well combined. Add half of the flour and 1 tablespoon of the milk and mix until almost combined. Add the second half of the flour and 1 more tablespoon of milk (if the batter is still too dry, the consistency should be thick enough to spoon onto a cookie sheet.) and mix until almost combined. Add one or more tablespoons of milk if needed.
  • NOTE: The consistency of the pumpkin puree will determine how much milk you’ll need to add. If it’s a thick and solid puree you might need to add more milk, if it’s a thin, soupy mixture you probably won’t need to add more than two tablespoons.
  • Finish blending the flour into the mixture with a spoon. Drop by tablespoons on the cookie sheet and bake for 12 minutes, or until they are a light golden brown and firm to the touch. Cool for 5 minutes on the cookie sheet and use a spatula to tranfer to cool on a wire rack.
  • For the glaze:
  • In a medium bowl mix the 1 cup confectioner’s sugar, 1 tsp vanilla, ½ tsp cinnamon, and 1 tsp milk together. Add more milk by the teaspoon until you get the consistency that you desire. Some people like a thick and gooey glaze and others like a thin glaze. If the glaze becomes too thin, stir in more confectioner’s sugar.
  • When the cookies are completely cooled, frost the cookies with the glaze and put the cookies in the refrigerator until the glaze hardens, approximately 1 hour.
  • Store in an airtight container in the refrigerator for up to 4 days. Store in a freezer bag for up to 3 months.